• Food Science and Preservation
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• v.24 no.5
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• pp.615-622
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• 2017

This study investigated the antioxidant and antidiabetic activities of Stachys sieboldii Miq. extracts by solvents (water, ethanol, butanol, chloroform, and hexane). The contents of total polyphenols (7.18-37.25 mg/g) and flavonoids (0.21-5.21 mg/g) in extracts from Stachys sieboldii Miq. showed a significant difference dependent on the extraction solvents, butanol > ethanol > water > chloroform > hexane. Antioxidant activities by DPPH and ABTS radical scavenging were increased in a dose-dependent manner. These activity trends associated with the extraction solvent were different at each concentration, but resembled phenolic compound contents trend, generally. FRAP value increased in a dose-dependent manner, but there was a difference in radical scavenging activities when comparing between extraction solvents by butanol > ethanol > hexane > chloroform > water on all concentrations. The trend of ${\alpha}$-amylase inhibition of extracts from $1,000{\mu}g/mL$ to $2,000{\mu}g/mL$ was not affected as enzyme activity is promoted and not inhibited. The inhibition of ${\alpha}$-glucosidase was increased in a dose-dependent manner without water extracts, the activity on hexane extracts was higher than others per the extraction solvent. ${\alpha}$-Glucosidase inhibition of hexane extracts showed 57.76% at $250{\mu}g/mL$, which is 2.8 times higher than the second highest chloroform extract (20.65%). From these results, we presume that the active ingredients of Stachys sieboldii Miq. is different according to the extraction solvent and also the activity is different by these major functional groups.

• Journal of the Korean Applied Science and Technology
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• v.33 no.1
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• pp.204-212
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• 2016

This study was carried out to investigate the antioxidant activities, total phenol, and flavonoid contents of 70% methanol, 70% ethanol, and chloroform-methanol (CM, 2:1, v/v) extracts from garlic (Allium sativum L.) peels. Antioxidant activity was evaluated by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical and ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, ${\beta}$-carotene bleaching assay, and ferric reducing antioxidant power. Total phenol and flavonoid were in a range of 32.59-63.05 mg CAE/g, 5.26-9.22 mg QE/g, respectively. Total phenol and flavonoid were predominant with the values of $63.05{\pm}0.20mgCAE/g$ and $9.22{\pm}0.17mgQE/g$ in 70% ethanol extract. Additionally, 70% ethanol extract also displayed the strongest antioxidant activity followed by 70% methanol extract and CM extract in all assays. These results showed that garlic peel can be used as natural antioxidant in nutraceutical preparations to prevent human diseases.

• Food Science and Preservation
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• v.17 no.1
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• pp.160-164
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• 2010

Chemical methods using browning inhibitors have been used to control the browning of chopped garlic. However, consumer demand for natural products is increasing, and we therefore investigated the antibrowning effect of natural licorice root extract on chopped garlic. We used a combination of licorice extract and citric acid. Chopped garlic was exposed to citric acid and licorice extract at various levels and L values were measured during storage at $10^{\circ}C$. Licorice extract was effective as an initial antibrowning, and a mixture of licorice extract and citric acid was effective in inhibition of browning during storage. The effective mixing ratio of licorice extract and citric acid was 5:5 and 2:8. This indicates that licorice extract and citric acid synergistically act to inhibit browning of chopped garlic. Licorice extracts with higher levels of glycyrrhizin were more effective as antibrowning agents for chopped garlic.

• 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.

• The Korean Journal of Pesticide Science
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• v.3 no.2
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• pp.37-46
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• 1999

In order to ascertain the safety of the systemic insecticide carbofuran-treated crops, samples of garlic, peanut and potato were collected randomly from markets located in the main producing areas and analyzed for the residue of carbofuran and its main metabolite, 3-hydroxycarbofuran. The in vitro metabolism of carbofuran in phosphate buffer extracts of the crops was investigated. Two (M-12 and M-16) out of 20 mature garlic samples contained 0.13 and 0.07 mg/kg of carbohran, respectively, showing a detection incidence of 10%. The residue levels were less than the maximum residue limit (0.5 ppm) set by Korean Food and Drug Administration. Only one sample of mature garlic (M-12) out of 20 contained 0.13 mg/kg of 3-hydroxycarbofuran. The residues of carbofuran and 3-hydroxycarbofuran in the immature garlic, peanut and potato samples were less than the detection limits, 0.02 mg/kg for carbofuran and 0.06 mg/kg for 3-hydroxycarbofuran. The application of carbofuran to the fields of garlic, peanut and potato would be safe, considering that the estimated maximum acceptable daily intake of carbofuran from garlic was 0.0013 mg which is 0.24% of the maximum acceptable daily intake (0.55 mg). Carbofuran was hydrolyzed in vitro mainly to carbofuran phenol (m/z 164) in the respective phosphate buffer extracts of the three crops in contrast to the major oxidative metabolism in situ. The amount of the metabolite increased with the incubation time.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.221-235
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• 2011

This study focuses on the qualitative characteristics of mackerel marinated with herb extracts. By differentiating the amounts of garlic, ginger and basil, the optimal amount of each ingredient to he added has been found. According to the result of the experiment, the highest level of preference has been shown for the combination of 3% of garlic, 3% of ginger and 2% of basil, generating the optimal amounts to be added. Since the pH change shown by the mackerel marinated by adding the optimal combination of 3% of garlic, 3% of ginger and 2% of basil is included in the range of pH 6.2-6.4, which is the initial point of decomposition for red-fleshed fish, it can be considered to be appropriate for the qualitative characteristics of the product. According to the differences test, GA3 bas shown the lowest level of strength, making it soft. Also, GA3 has shown the highest level of elasticity together with the characteristic of being moist. As a result, it can be said that garlic is better than ginger and basil. According to the preference test, GA3 has shown the highest level of preference in terms of appearance, flavor, texture, taste and overall preference. By considering the above results of the experiment, GA3 (3% of garlic) can be regarded as the optimal amount to be added.

• Nutrition Research and Practice
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• v.9 no.1
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• pp.30-36
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• 2015

BACKGROUD/OBEJECTIVES: The mechanism of how black garlic effects lipid metabolism remains unsolved. Therefore, the objectives of this study were to determine the effects of black garlic on lipid profiles and the expression of related genes in rats fed a high fat diet. MATERIALS/METHODS: Thirty-two male Sqrague-Dawley rats aged 4 weeks were randomly divided into four groups (n=8) and fed the following diets for 5 weeks: normal food diet, (NF); a high-fat diet (HF); and a high-fat diet + 0.5% or 1.5% black garlic extract (HFBG0.5 or HFBG1.5). Body weights and blood biochemical parameters, including lipid profiles, and expressions of genes related to lipid metabolism were determined. RESULTS: Significant differences were observed in the final weights between the HFBG1.5 and HF groups. All blood biochemical parameters measured in the HFBG1.5 group showed significantly lower values than those in the HF group. Significant improvements of the plasama lipid profiles as well as fecal excretions of total lipids and triglyceride (TG) were also observed in the HFBG1.5 group, when compared to the HF diet group. There were significant differences in the levels of mRNA of sterol regulatory element binding protein-1c (SREBP-1c), acetyl-CoA carboxylase (ACC), fatty acid synthase (FAS), and glucose-6-phosphate dehydrogenase (G6PDH) in the HFBG1.5 group compared to the HF group. In addition, the hepatic expression of (HMG-CoA) reductase and Acyl-CoA cholesterol acyltransferase (ACAT) mRNA was also significantly lower than the HF group. CONCLUSIONS: Consumption of black garlic extract lowers SREBP-1C mRNA expression, which causes downregulation of lipid and cholestrol metahbolism. As a result, the blood levels of total lipids, TG, and cholesterol were decreased.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.507-513
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• 2001

An effective extraction methods of a garlic were investigated in order to improve the functional properties of the extracts. The solid yield, electron donating ability (EDA), nitrite-scavenging effects (NSE), peroxide value (POV) and total thiosulfinates contents of garlic extracts were determined. In order to improve the functional properties of extracts prepared with several organic solvents and acids, concentration and pH adjustment of the selected solvent and addition of acids and salts to solvents were also examined. Among the solvents tested, the methanol and ethanol extracts were found to be the most effective on the base of functionality and solid yields. The highest EDA, NSE and thiosulfinate value were obtained with 50% ethanol. The pH control of solvent and addition of citric acid, NaCl and phosphates to 50% ethanol did not affect on the functionality of the extracts. Therefore the optimal solvent for the best functional properties of garlic extract was 50% ethanol.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.701-711
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• 2011

In this study, the effects of black garlic extract on the quality characteristics of sausages that were stored at $4^{\circ}C$ for 4 weeks were evaluated. Sausages were produced that contained 15 brix (S1), 22 brix (S2) and 30 brix (S3) of black garlic extract. The pH values of the black garlic extract groups were lower than the control group and there was a tendency for these to decrease during the storage period. The VBN and TBARS content of all sausages increased during the storage period, but less so in the black garlic extract group than the control group. As the percentage of black garlic extract increased, the L value (lightness) and a value (redness) decreased while the b value (yellowness) increased. The expressible moisture content of the S2 group after 4 weeks was the highest of all groups (17.63%), whereas the cooking loss was lower in S3 than other groups. Hardness in the S2 group after 4 weeks was higher than in other groups, at $911.76cm/kg^2$. The juiciness, texture and acceptability scores for S2 were also higher than the control, S1 and S3 groups. Therefore, the ideal addition of black garlic extract is suggested to be 15~22% in the preparation of sausage.

• Journal of Life Science
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• v.28 no.3
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• pp.320-330
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• 2018

This study was performed to investigate the antioxidative activity of solvent (water, 50% ethanol, and 100% ethanol) extracts from five kinds of medicinal herbs Cutellaria baicalensis Georgi; SB, Paeonia lactiflora Pall.; PA, Salvia miltiorrhiza Bunge; SM, Phellinus linteus; PH, Morus alba L.; MA). The total content of phenolic compounds was highest in the 50% ethanol extract from PH (280.05 mg/g), the 100% ethanol extract from PH (308.88 mg/g), and the water extract from SM (80.27 mg/g). The total content of flavonoids was highest in the 50% ethanol extract from SB (62.71 mg/ml), the 100% ethanol extract from SB (64.59 mg/ml), and the water extract from SM (35.85 mg/ml). ACE inhibitory activity only occurred in the water extracts, and it was highest in the water extract from SB (45.33%). Cholesterol adsorption activity was higher in the SB and PA extracts than in the other extracts. In water extracts, SM showed the highest antioxidative activity. Among the 50% and 100% ethanol extracts, DPPH radical scavenging activity and FRAP were highest in the PH extract, and ABTS radical scavenging activity was significantly higher in the PA extracts. Seven types of compositions were prepared with different mixing ratios of 0.2 to 2.0 from relatively high-activity medicinal herbs, such as PH, SM and PA. The total phenolic and flavonoid compound contents of the compositions were 50.53-61.96 and 16.91-33.81 mg/ml, respectively. Cholesterol adsorption activity was 46.27-70.03%.