• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.200-204
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• 1988

Cryoprotectivity of garlic bulb caused by the freezing point depression was studied to establish the possibility of preserving the garlic at subzero temperature. Freezing point of fresh garlic tissue showed almost consistency, ranged from $-4^{\circ}C\;to\;-5^{\circ}C$ regardless of the cultivation area. However, the freezing point was varied with the postharvest treatment and storage conditions, so that freezing point of fresh garlic was $-3.5^{\circ}C$ before predrying, $-4.5^{\circ}C$ after predrying, $-5.5^{\circ}C$ after 5 months of storage and that of dead tissue was $-2.5^{\circ}C$. Freezing lethality of fresh garlic bulb preserved at -4, -6.5 and $-15.5^{\circ}C$ were 0, 10 and 70%, respectively. From these results, it was concluded that critical lethal temperature might be $-5{\sim}-6^{\circ}C$. The respiration rate of garlic bulb decreased with lowering the storage temperature down to $-4^{\circ}C$. $Q_{10}$ value was 2 at the temperature range of $-4{\sim}-5^{\circ}C$, 3 at $5{\sim}15^{\circ}C$ and 1.2 at $15{\sim}37^{\circ}C$. In conclusion, optimal temperature for garlic storage was $-4^{\circ}C$ when considering the cryoprotectivity of garlic bulb at subzero temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.162-169
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• 2008

This study was designed to investigate the effect on treatments of garlic and the improvement of lipids in dietary-induced hyperlipidemic rats. Rats were administrated 1% cholesterol to induce hyperlipidemia and were fed diets containing fresh garlic powder (FGP), steamed garlic powder (SGP) and black garlic powder (BGP) by 3% (w/w) for 4 weeks. Body weight gain and food efficiency was not significantly different between control and garlic powder fed groups. Liver weight was significantly higher in control and SGP fed groups. Blood glucose was decreased in FGP and BGP fed groups than control group. The concentration of total lipid was significantly decreased in BGP group. Total cholesterol and triglyceride of serum were significantly lower in garlic powder fed groups than control group. HDL-cholesterol was significantly higher, LDL-, and VLDL-cholesterol were significantly lower in the garlic powder fed groups than the control group. Activities of serum GOT was lower in SGP fed group than control group. Total hepatic lipid and cholesterol concentration were conspicuously decreased by garlic powder fed groups. TBARS concentration of liver was significant different for the added garlic powder administration. Antioxidant activity of liver tended to increase in garlic powder fed groups compared with control group. In this result, we suggest the preventive effect of black garlic against the atherosclerotic process and the improvement of hyperlipidemia through the removal of cholesterol.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.293-298
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• 1998

Allithiamine was synthesized when thiamine was mixed with fresh garlic extract made with ethanol at a alkali medium. Allithiamine was isolated and purified using solvents such as ethyl acetate, diethyl ether and benzene. Purified allithiamine was identified by determination of melting point, elemental analyzer and LC/Thermospray/Mass-spectrometer. On the other hand, synthetic conditions of allithiamine from fresh garlic, pH, temperature and ratio of garlic to ethanol were investigated. Synthetic rates of allithiamine under alkali conditions were rapidly increased while those under acidic conditions very slowly increased. The synthetic rates of allithiamine increased as temperature increased, but decreased above $70^{\circ}C$ as reaction time increased. There was no significant difference in synthetic rate of allithiamine when garlic was mixed above 4 times of ethanol. Therefore, optimum condition of pH, temperature and ratio of garlic to ethanol for synthesis of allithiamine were 8, $60^{\circ}C$ and 1 : 4, respectively.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.370-378
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• 2006

This study was carried out to investigate the effects of various subsidiary ingredients added to Kimchi on the acceptance and sensory characteristics. In appearance acceptance, Kimchi without red pepper powder rated the worst, while samples without salt-fermented anchovy extracts, garlic, ginger, radish, green onion and onion showed no significant difference(p<0.05) compared with the control, and were all rated highly in acceptance. In flavor, taste and overall acceptance, the sample without garlic rated the worst, indicating that garlic has the greatest effect on the acceptance of Kimchi. Red pepper powder had an effect only on the pungency of Kimchi's flavor characteristics. Salt-fermented anchovy extracts enhanced umami taste, sweetness and saltiness of Kimchi. Garlic also enhanced the general flavor such as sourness, umami taste, sweetness, carbonated flavor and fresh flavor, but inhibited the moldy flavor. Ginger had effects on pungency, fresh flavor of Kimchi, while radish, green onion and onion only had an effect on the fresh flavor of Kimchi. Garlic had significant effects on the moldy flavor and bitterness of Kimchi's sensory characteristics, and the amount of garlic added to Kimchi influenced the sourness, sweetness and fresh flavor, irrespective of the kinds of Kimchi and fermentation temperature.

• Korean Journal of Pharmacognosy
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• v.37 no.2 s.145
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• pp.97-102
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• 2006

Garlic(Allium sativum Linn) is widely used as a common condiment for a variety of foods and beverages. It has been well known that fresh garlic and garlic supplement of commercial preparations have various therapeutic properties including antimicrobial activity, antiplatelet aggregation, antihypertension, and cholesterol-lowering effects, which contribute to its increasing uses for an alternative medicine. Allicin(diallyl thiosulfinate), the major bioactive components of garlic, is formed by alliinase cleavage of the naturally occurring alliin upon crushing or mincing of garlic, and is the progenitor of a number of other products, such as diallyl disulfide. CYP3A4, heme-containing monooxygenase, is a key enzyme responsible for drug metabolism. Therefor, in the present study, we isolated and examined the compounds with CYP3A4-inhibiting activities from garlic. Among EtOAc extracts of garlic, we found that N-p-coumaroyltyramine and N-feruloyltyramine showed remarkable CYP3A4-inhibiting activities, compared to diallyl disulfide. Structures of the isolated active compounds were established by chemical and spectroscopic means.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.441-448
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• 2007

The purpose of this study was to identify HACCP-based CCP and CP from the microbial quality assessment on the process of side dish (stir-fried dried-shrimp with garlic stems) production in the meal service operation for the elderly. Total plate counts (TPC) of fresh garlic stalks were $7.80{\times}10^{3}$ CFU/g and they were above the standard value of microbial growth potential. The TPC, Coliform and E.coli were not detected in the dried shrimps. The TPCs after rinsing and slicing the garlic stems were $2.5{\times}10^{2}$ CFU/g and $5.5{\times}10^{2}$ CFU/g, respectively. The TPC number of cook’s hand and cutting board were also exceeded the standard limit with values of $2.2{\times}10^{2}$ CFU/g and $10.0{\times}10$ CFU/g, respectively. However, the TPC, Coliform and E.coli were not detected in the other cooking instruments. The identified CCP in inspection step was fresh garlic stems and that of prepreparation step was slicing the stems after blanching. Cook’s hand and cutting board were also verified as CCP and the other steps in cooking process and utensils tested were identified as CP’s. These result’s suggest that it is important to control the microbial contamination of raw materials at purchasing step and the sanitary education program should be developed for the employees for continuous supplement of safe and sound meal service for the elderly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1672-1681
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• 2015

Garlic has been consumed for a long time as a food in Korea. Among commercial garlic products, aged black garlic is known to contain bioactive ingredients. Giant garlic is large garlic with a mild and sweet flavor. However, there have been few studies on the bioactive effects of giant garlic. This study analyzed valid substances of giant black garlic (GBG), giant fresh garlic (GFG), normal black garlic (NBG), and normal fresh garlic (NFG). Moisture content of GBG decreased in comparison with that of GFG. Ash, crude protein, crude lipid, total pyruvate, S-allylcysteine, and S-allylmercaptocysteine contents were the highest in GBG. The pH values of GBG, GFG, NBG, and NFG were 3.77, 5.97, 3.94, and 6.10, respectively. Acidity of GBG was higher than that of GFG. Total sugar content of GBG increased while reducing sugar content was the same as that of GFG. Composition of amino acids except for histidine, lysine, and arginine in GBG was higher than that of GFG, and free amino acids excluding arginine, cysteine, lysine, phosphoethanolamine, and urea were higher than those of GFG. In minerals, Cu, Fe, and Mg contents were higher than those of GFG.

• Journal of Life Science
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• v.31 no.1
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• pp.37-46
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• 2021

The effects of freeze-dried powder from fresh and black garlic hot water extracts on the lipid metabolism in Sprague-Dawley rats fed a high-cholesterol diet were analyzed. The experimental group was classified into the normal group (NG), the high-fat (HF) and high-cholesterol diet group (CG), the HFC and 1% fresh garlic hot water extract powder-added diet group (FGEG), and the HFC and 1% black garlic hot water extract powder-added diet group (BGEG), respectively. The serum total lipid content was 381.52±7.30 mg/ml and 368.80±4.40 mg/ml in the FGEG and the BGEG, respectively, and was significantly lower than that of the CG. The total cholesterol and triglyceride contents of the FGEG and BGEG were also significantly lower than that of the CG. The high-density lipoprotein (HDL) cholesterol was significantly higher, and the low-density lipoprotein (LDL) and the very low-density lipoprotein (VLDL) cholesterol content was lower in the FGEG and BGEG than in the CG. The serum ALT and AST activities were significantly lower than those of the CG, and especially the BGEG was lower. The total cholesterol content and the triglyceride levels of the liver tissue were 36.0% and 14.3% lower in the BGEG than in the CG, respectively. The thiobarbituric acid reactive substance (TBARS) concentrations in the serum and the liver tissue were higher in the CG than in the FGEG and BGEG, but there was no difference between them. Based on these results, garlic extract powders significantly reduced the lipid profile and increased the antioxidant activity in rats in vivo. The black garlic hot water extract powder was more effective than raw garlic because of the total number of phenolic compounds and browning substances in the black garlic.

• The Journal of the Korea Contents Association
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• v.9 no.2
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• pp.339-349
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• 2009

Garlic (Allium sativum, L.) has a long history of reputed value and actual use for its medicinal, antimicrobial, and pesticidal properties. This study was conducted to find possible developments to natural food preservatives from garlic extracts. Garlic extracts were prepared from fresh crushed garlic and diluted with sterilize distilled water. The sensitivity test was conducted to investigate the antimicrobial effect of garlic extract against six strains of food poisoning bacteria such as Staphylococcus aureus, Escherichea coli, Salmonella typhimurium, Vibrio parahemolyticus, Bacillus subtilis, and Listeria monocytogenes. The results of sensitivity test were then compared with those of Vancomycin and Imipenem which were used as treatment for G. (+) bacteria and G. (-) bacteria, respectively. All of the 6 tested strains exhibited strong or moderate activity. V. parahemolyticus exhibited susceptible only in undiluted solution, but not in diluted garlic extracts.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.641-648
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• 2010

The objective of this study was to evaluate the pre-heating treatment effects on the antioxidant properties of ethanolic garlic and onion extracts. Garlic and onion with or without heating ($100^{\circ}C$, 30 min) were extracted with ethanol, and the total phenolic content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, iron chelating ability, reducing power, and antioxidant activity in a linoleic acid emulsion system were evaluated. Garlic (41%) had a higher drying yield than onion (11%). Regardless of pre-heating, ethanol extracts of onion resulted in an approximately 25-fold higher yield than those of garlic. Thermal treatment before extraction decreased the levels of ethanol-soluble phenolics for both garlic and onion. Regardless of pre-heating, the radical scavenging abilities of ethanol extracts from garlic were greater than the ethanol extracts from onion. The iron chelating abilities of ethanol extracts from fresh and heated garlic were 85 and 81% at 10 mg/mL, respectively, whereas those of onion extracts were 10 and 9% at the same concentration, respectively. However, no differences in reducing power between garlic and onion extracts were observed. Both garlic and onion inhibited the formation of hydroperoxide in linoleic acid emulsion systems when ethanol was used as a solvent. Overall, garlic extracts had greater antioxidant activity than onion extracts, and the antioxidant activity of garlic and onion extracts were not significantly affected by thermal treatment.