• Applied Biological Chemistry
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• v.40 no.5
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• pp.451-454
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• 1997

An attempt was made in this study to analyze volatile flavor components of fresh and odorless garlic (Allium sativum L.), Essential oils in fresh garlic and odorless garlic were isolated by a simultaneous steam distillation and extraction(SDE) method using n-pentane/diethy ether as solvent. A total of 21 and 22 components were identified by GC/MS from the essential oils of fresh garlic and odorless garlic, respectively. Diallyl trisulfide, diallyl disulfide and methyl allyl disulfide were found to be major volatile flavor components in fresh garlic and odorless garlic. By the preparation of ordorless garlic, 77.5% of diallyl trisulfide, 15.0% of diallyl disulfde, 72% of methyl allyl disulfide, and 78.4% of allyl thiol components in fresh garlic were lost. Eleven compounds including 2-vinyl-4H-1,3-dithiin, eugenol and 2-methoxy-4-vinyl-phenol were identified in odorless garlic, but not m fresh garlic.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.638-646
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• 2014

The effects of two levels (1.4 vs 2.8%) of fresh garlic on lipid oxidation and microbial growth in pork patties were evaluated. Hunter color (L, a, b), pH, thiobarbituric acid reactive substances (TBARS), oxidative volatile compounds, total bacteria and Enterobacteriaceae in the pork patties with or without fresh garlic were measured during storage at $4^{\circ}C$. Addition of fresh garlic decreased redness (a), while increased pH and yellowness (b) values of the fresh pork patties were observed, regardless of the levels added. The TBARS values of the pork patties were increased with the addition of fresh garlic (p<0.05). Similar results were observed in oxidative volatile compounds. A total of 13 volatile compounds were detected in the patties (5 sulfur-containing compounds, including allyl mercaptan, allyl methyl sulfide, diallyl sulfide, methyl-(E)-propenyl-disulfide, and diallyl disulfide, and the 8 other oxidative compounds, including 1-pentanol, hexanal, 1-hexanol, heptanal, (E)-2-heptenal, 1-octen-3-ol, (E)-2-octenal and nonanal). Fresh garlic accelerated development of oxidative products in the pork patties, especially hexanal and the total oxidative volatile compounds. However, the addition of 1.4 and 2.8% of fresh garlic inhibited the growth of total bacteria and Enterobacteriaceae, indicating low total bacterial counts and Enterobacteriaceae than the controls.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.278-282
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• 1998

An attempt was made in this study to investigate the possibility of processing fresh garlic into an fresh garlic paste. The characteristics of fresh garlic paste and processing properties were investigated and the effect of salt, maltodextrin, acid and heat on product quality during storage were studied. After the processed fresh garlic paste was stored at 3$0^{\circ}C$ and 5$^{\circ}C$ without light for 6 months. The weight and pH of colve were 93% of total and 5.95, respectively. Addition of 10% salt, 10% maltodextrin, 01.% dl-malic acid, and heat on fresh garlic paste maintain color of fresh garlic could be preserved for 6 months at 5$^{\circ}C$. Judging from thiosulfinate and pyruvate content, and sensory evaluation, quality damage of fresh garlic paste which was make of 10% salt, 10% maltodextrin, 0.1% dl-malic acid, and heat on fresh garlic paste hardly occurred at 5$^{\circ}C$ but occurred considerable level at 3$0^{\circ}C$ during storage for 6 months.

• Food Science and Preservation
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• v.18 no.6
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• pp.898-906
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• 2011

Physicochemical and physiological characteristics of red garlic were investigated in each of the four steps of its processing, and were compared with those of fresh and black garlic. With the progress in processing, the lightness value of the external and internal colors of the red garlic significantly decreased. The hardness was highest in the fresh garlic and lowest in the black garlic. During processing, the red garlic tended to become hard. The crudeprotein and ash contents were highest in the red garlic (step 4), but its moisture content was the lowest. The crudelipid content of the red garlic was lower than that of the fresh garlic. The pH of the red garlic showed little difference from that of the fresh garlic, but the black garlic was significantly, acidified. The acidity and pH contradicted each other : the black garlic had the highest acidity, and the acidity of the red garlic was within the low range. The fresh garlic had the lowest in reducing-sugar content, but such content was significantly increased in the red garlic and black garlic. Six kinds of organic acid were detected in the fresh garlic, and the same contents were also quantified in the red garlic until third step. In step 4, malic acid was not detected in the red garlic. Acetic and citric acid were only in the black garlic. S-allyl cysteine content of the red garlic was $18.05{\pm}0.53$ mg/100 g, similar to that of the black garlic ($19.43{\pm}0.50$ mg/100 g).

• Korean journal of food and cookery science
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• v.11 no.2
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• pp.133-139
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• 1995

Solvent extract of homogenates of fresh garlic or pickled garlic was subjected to GC-MS analysis, which showed 30 volatile sulfur compounds for fresh garlic and 20 compounds for processed one. Maior sulfur compounds from fresh garlic extract were identified to be 3-vinyl-[4H]-1,2-dithiin, diallyl disulfide,3,4-dimethylthiophene and methyl allyl sulfide. Meanwhile, the number of volatile compounds from pickled garlic decreased gradually during storage. Diallyl disulfide, methyl allyl trisulfide and diallyl trisulfide were major volatile sulfur compounds from pickled garlic stored for 50 days. It is appeared that the amount of trisulfides in pickled garlic increased gradually during storage, in contrast to the amount of dithiins and monosulfides in pickled garlic decreased.

• Journal of Life Science
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• v.20 no.5
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• pp.775-781
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• 2010

The antioxidant activities of hot water extracts from fresh, red and black garlic processed in low temperatures were compared. The chromaticity value of browning garlic was between that of fresh and black garlic. Red garlic was similar in browning intensity to fresh garlic. Also, total phenol, flavonoids, total pyruvate and thiosulfate contents were similar between fresh and black garlic. DPPH, ABTs, NO radical scavenging activity and reducing power of red garlic were significantly higher than fresh garlic, but lower than those of black garlic. $\alpha$-Glucosidase inhibitory activity in red garlic was similar to that in black garlic. Antioxidant activities of red garlic were higher than fresh garlic but lower than black garlic, and it was confirmed that antioxidant activity by production of browning material through the thermal process was the main parameter of the biological activity in the aged red garlic.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.400-403
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• 1997

The purpose of this study was to investigate the differences in proximate composition, free sugars, amino acids, fatty acids and Hunter color vaules between fresh and odorless garlic. The contents of crude fiber, crude fat and ash in odorless garlic were silmilar to those in fresh garlic. Sugars and crude protein decreased during manufacture of odorless garlic. Among the free sugars, sucrose, maltose and fructose decreased in odorless garlic, while the content of glucose increased. Total amino acid content decreased by about 30% in odorless garlic. Among the amino acids decreased arginine, isoleucine etc. The contents of linoleic acid, palmitic acid and oleic acid were higher than those of other fatty acids in fresh garlic and odorless garlic, but laruric acid was in little quantity. There were no singnificant differences in the Hunter L and b value between the fresh and odorless garlic, but value for greeness(-a) was lower in odorless garlic.

• Journal of agriculture & life science
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• v.46 no.4
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• pp.129-139
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• 2012

This study was carried out to evaluate the chemical properties and functional characteristics, such as general composition and bioactivity compounds contents of fresh and blanched (at $95^{\circ}C$, for 5min) garlic shoot from Namhae. Also, evaluated antioxidant and antimicrobial activities of water and ethanol extract of fresh and blanched garlic shoot. The moisture content of fresh garlic steam was $ 85.14{\pm}0.35%$, crude protein and crude lipid were $0.79{\pm}0.26%$ and $2.96{\pm}0.03%$ respectively. Vitamin C content was higher in fresh garlic shoot ($7.07{\pm}0.84mg/100g$) than blanched. Total phenol and total chlorophyll contents were respectively $16.93{\pm}1.17mM/g$ and $6.70{\pm}0.46mg/g$ in fresh garlic shoot. Allicin content of blanched garlic shoot was $128.63{\pm}1.59mM/g$. This content was 1.82 times higher than the fresh garlic shoot. Total pyruvate content was higher in fresh garlic shoot ($24.63{\pm}1.59mM/g$), but thiosulfinate was higher in fresh garlic shoot. Total flavonoide was the highest in water extract of blanched garlic shoot ($3.67{\pm}0.00mM/g$). ABTS radical scavenging activity of water extract form blanched garlic shoot was $85.09{\pm}0.28%$, which was higher than the other extracts. NO radical scavenging activity of ethanol extract from blanched garlic shoot was significantly higher than the extracts from fresh garlic shoot. Antibacterial activity to S. aureus, S. enterica, B. cereus and E. coli was only indicated in water extract of fresh garlic shoot.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.357-365
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• 2011

This study was conducted to compare biological activity of browning compounds from fresh, red and black garlic. Water soluble browning compounds were separated from fresh, red and black garlic by dialysis membrane. Antioxidation and other biological activities of freeze dried inner and outer parts from garlics were compared. pH of fresh and red garlic dialysis solutions were higher in inner part of membrane, but black garlic dialysis solution showed reverse tendency. Browning intensities of all tested samples were higher in outer part of dialysis solutions. In inner part dialysis solutions, contents of total phenol compounds were the lowest in red garlic while their contents were the highest in black garlic and thereafter, were the highest in inner part of dialysis solution made from red garlic. Flavonoids content was the highest in inner part of red garlic dialysis solution. Total pyruvate content was higher in outer part of fresh and red garlic dialysis solution which showed the opposite results in black garlic. Total thiosulfate content was the highest in black garlic, red garlic and fresh garlic in order. Antioxidant activities have some similarities among garlic products. DPPH radical scavenging activity was higher in inner part of fresh and black garlic and outer part of red garlic. Tyrosinase inhibition activity was higher in browning compounds of red garlic than fresh and black garlic. $\alpha$-glucosidase inhibition activity of tested samples were higher in inner part of dialysis solution than outer part, and showed higher activity in red garlic than fresh garlic at low sample concentrations.

• Journal of the Korean Home Economics Association
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• v.24 no.4
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• pp.87-92
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• 1986

In Order to study antioxidative action of water soluble fractions which had been steamed according to time as 15, 30, 60 and 120 minutes, they were compared through the inhibitory effect of lipoperoxide formation by TBA, peroxide value and induction time for the first period of lipoperoxide formation. Results are obtained as follows: 1. In vivo experiment with TBA value, water soluble fractions showed aninhibitory effect of lipoperoxide formation. 2. Comparing with the inhibitory effect of lipoperoxide formation with TBA value in vivo, water soluble fractions which had been steamed for 30 and 60 minutes and those from fresh garlic proved effective in the blood by intraperitoneal administration. But in the liver all of water soluble fractions showed distinctive effect as in the case of fresh garlic. 3. Effect of water soluble fractions which had been steamed for 15, 30 and 60 minutes showed a distinctive effect, water soluble fraction which had been steamed for 120 minutes and that from fresh garlic also showed effective in the blood as compared with control. 4. In oral administration, water soluble fraction of fresh garlic was the most effective in the liver. 5. In vitro experiment with peroxide value, water soluble fractions which had been steamed for 60 and 120 minutes were effective, all of water soluble fractions from steamed garlic were more effective than fresh garlic. 6. In Examining the induction time for the first period of lipoperoxide formation in vitro, water soluble fractions steamed for 30, 60 and 120 minutes were effective. Other fractions were also more effective than control.