• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.430-435
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• 2012

This study was carried out to investigate the rheological effects of black garlic extracts on the bread dough. 0, 5, 10 and 15% of black garlic extracts were added in the bread flour. Falling number, RVA (Rapid visco analyser), farinograph and alveograph were analyzed. Falling number was lowered by increasing the amount of the extract added in the wheat flour. The pasting characteristics of the dough by RVA, value of pasting temperature, peak viscosity, holding strength, final viscosity, break down and set back were increased compared to the control. In the Farinograph analysis, the consistency and the water absorption ratio were elevated with the increase of the extract added. However, the rapid decrease of stability and the time to breakdown values were observed by increasing the extract addition amount compared to the control. However the mixing tolerance index (MTI) was rapidly increased as the amount of the extract addition was increased, and the highest farinogram quality number was observed in the control. Through the alveograph analysis, $P_{max}$ value was found to show the highest value in the control, while the L and G values were higher but W values was lowered in the dough with added 15% black garlic extract. As a result of the analysis, there was no significant bad effect until 5% of black garlic extracts was added to the bread dough.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.116-122
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• 2012

Volatile flavor compounds derived from four black garlic extracts purchased in a local market were analyzed for the purpose of quality assessment. A total of 68 compounds was detected in samples using solid phase microextraction (SPME)/GC/MSD, and they were mainly sulfur-containing compounds, including three unknown compounds (21), aldehydes (10), furans (7), alcohols (6), aromatic compounds (7), ketones (4), acids (4), nitrogen-containing compounds (3), esters (2), and miscellaneous compounds (4). 2,6-Dimethyl-4-heptanone having a fruity-sweet odor was the most abundant in all of the samples. Six sulfur-containing compounds including allyl sulfide, 4-methyl-1,2,4-thiazole, 1,3,5-trithiane, unknown I (RI 1564), unknown II (RI 1565), and unknown III (RI 1613) were detected in all of the samples and appeared to contribute to the garlic-like odor. Particularly, three aldehydes (3-methylbutanal, benzaldehyde, phenylacetaldehyde), four furans (furfural, 2-acetylfuran, 5-methyl-2-furfural, furfural alcohol), and others (2,6-dimethylpyrazine, acetic acid) formed through a Maillard reaction during garlic aging were detected in all of the samples, and they contributed to the characteristic burnt, sweet, and sour flavors of black garlic extracts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.851-855
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• 2013

This study was carried out to elucidate the effect of garlic extracts on the antioxidative activities of three isoflavones. All isoflavone samples showed greater antioxidative activity than butylated hydroxyanisole (BHA). In EDA (electron donating ability) tests, reducing power, SOD-like activity, and hydroxyl radical scavenging activity, all isoflavone samples with garlic extracts added showed significantly greater antioxidative effects than BHA. In conclusion, isoflavones have a potent antioxidative activity and garlic extracts have a big synergistic effect on this antioxidative activity.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.228-232
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• 2005

Antibacterial, antifungal, anticancer, and ACE inhibitory activities of methanol, ethyl acetate, chloroform, and hexane extracts of garlic were investigated. Methanol extract showed highest yield of 7.9-8.8 brix. Ethyl acetate and chloroform extracts showed strong antibacterial activities as determined by inhibition zone (8-16mm) against B. subtilis and P. aeruginosa, and good antifungal activities as determined by inhibition zone (8-30mm) against A. niger, M. miehei, and T. reesei. Wando, Banyans, Chinese, and Seosan garlic methanol extracts showed 65.6, 60.4, 70.1, and 55.3% ACE inhibitory activities, 42.3, 53.8, 50.4, and 54.5% anticancer activities against SNU-1, and 11.3, 20.2, 36.6, and 30.5% anticancer activities against HeLa, respectively.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.1036-1048
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• 2021

This study investigated the possible improvement in the antioxidative status and quality characteristics of ready-to-eat (RTE) Samgyetang after adding various black garlic (BG) extracts. The antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), meat quality indexes, and lipid oxidation rates were measured after receiving one of five different treatments consisting of conventional Samgyetang broth as a negative control, raw garlic (RG) extract as a positive control, BG, oven-dried BG, and maltodextrin-encapsulated BG extract as treatments. Employing retort cooking, fat trimmed carcasses were added to the initially prepared broth together with a phenolic extract that was set at 5% (w/w). A significant intensification of red and yellow color was observed in breast and thigh meat treated with BG extracts, regardless of pretreatment, compared to the negative control and RG. The moisture percentage was affected by the addition of BG extracts, where the encapsulation group retained the highest water content after retorting. In terms of antioxidative status, maltodextrin-encapsulated BG extract was as effective as an oven-dried extract to scavenge free radicals and showed the highest score among samples (p<0.01). The concentration of TFC was found to be the highest and did not differ between encapsulation and oven-dried groups, followed by BG, RG, and the negative control. However, the addition of encapsulated BG extract was the most effective in delaying the formation of malondialdehyde among the samples. Therefore, pre-treatment of BG extract through encapsulation is recommended to develop a higher antioxidative status and quality characteristics of Samgyetang.

• Journal of Nutrition and Health
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• v.37 no.8
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• pp.633-644
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• 2004

This study was performed to investigate effect of dried powders and ethanol extracts of garlic flesh and peel on antioxidative capacity in 16-month- old rats. Forty Sprague-Dawley male rats weighing 618.1$\pm$6.5g were blocked into five groups according to body weight and raised for 3 months with experimental diets containing 5% (w/w) of dried powders of garlic flesh or peel, or ethanol extracts from equal amount of each dried powder. Total polyphenols, flavonoids, /3 -carotene, vitamin C, vitamin E, and total antioxidant status (TAS) levels were determined in garlic preparations. Thiobarbituric acid reactive substances (TBARS) levels in plasma, liver and VLDL + LDL fraction, oxidative DNA damage (8-hydroxy-2' -deoxyguanosine, 80HdG) in kidney, xanthine oxidase (XO) activities in plasma and liver, superoxide dismutase (SOD) activities in erythrocyte and liver, and carotenoid concentration, and total antioxidant status (TAS) in plasma were measured. Total polyphenols and flavonoids contents in garlic preparations were highest in peel ethanol extract. Vitamin C content was not different significantly among preparations, but peel powder contains slightly more vitamin C. The content of $\beta$-carotene was highest in peel ethanol extract and vitmain E content was highest in flesh ethanol extract. The highest level of TAS was observed in peel ethanol extract. Plasma TBARS levels in all the experimental groups were found to be significantly lower than control group, and TBARS concentration in VLDL + LDL fraction was decreased in all the experimental groups in comparison to control group. Also levels of 80HdG in kidney in experimental groups were lower than that of control group. Plasma and liver XO activities were. decreased in all experimental groups, and erythrocyte and liver SOD activities were higher in experimental groups compared to control group. All experimental groups also showed higher plasma TAS levels than control group. Especially, garlic flesh powder group was significantly lower in plasma and liver XO activities, and significantly higher in erythrocyte and liver SOD activities than control group. Moreover, plasma TBARS level and kidney 8OHdG level were decreased in flesh powder group. In conclusion, garlic diets showed effect of improving antioxidative capacity in 16-month old rats, especially, garlic flesh powder was prominent in inhibiting XO activity, promoting SOD activity and decreasing kidney 8OHdG level among experimental groups.

• Journal of agriculture & life science
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• v.46 no.2
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• pp.151-162
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• 2012

Four kinds of marketing black garlics (A, B, C and D products) from Namhae were analysed the antioxidant, nitrite scavenging activities and inhibition of nitrosodimethylamine (NDMA) formation. Total pyruvate and thiosulfate contents were higher in the black garlics than fresh garlic, and their contents were the highest in B product. Total phenol and flavonoids contents in the water and 80% ethanol extracts from black garlics were higher in water than ethanol extract, and all black garlics were higher than fresh garlic. And these contents of A product were somewhat higher compared to the others. Antioxidant activities, such as DPPH, ABTs, hydroxyl and nitric oxide radical scavenging showed stronger in water than ethanol extracts. And their activities in all products of black garlic were higher than the extracts of fresh garlic, and their activities of A and B products were similar to each other. In pH 2.5, nitrite scavenging activity and inhibition of NDMA formation were stronger in the black garlics than fresh garlic, and A product was the highest. Moreover, inhibition of NDMA formation from black garlic showed similar trends compared to the antioxidant activities. Therefore, we expect that the black garlic will contribute to the inhibition of carcinogenesis in vivo.

• Journal of Applied Biological Chemistry
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• v.57 no.1
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• pp.61-63
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• 2014

Aged black garlic (ABG) was extracted with 20% ethanol and water (crude extracts) and fractionated into three categories (>10, 3-10, and <3 kDa). The effect of crude extract supplements on anti-My-10 hybridoma cell growth and IgG1 antibody production was investigated in suspension culture with a chemically defined protein-free medium. We observed that supplementation of ABG to the cell culture medium stimulated anti-My-10 hybridoma cell growth and production of IgG1 antibody, particularly with fractionated ABG of low molecular weight. The stimulation depended upon the concentration and the size of the fractionated ABG. We also found that the growth-promoting activity was not correlated with high antibody production. These results suggest that fractionated ABG is a novel and promising alternative as an animal cell culture supplement.

• Journal of Life Science
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• v.27 no.1
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• pp.23-31
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• 2017

This study was performed to determine the ethanol ratios (30%, 50%, 70%, and 90%) of extraction solvent of Seomaeyakssuk (Artemisia Argyi H.) prepared using different methods (drying at room temperature [D], aging at $60^{\circ}C$ for 7 days after drying [AD], and roasting for 30 min at $160^{\circ}C$ after drying [RD]). The extract yield of the D extracts was lower than that of the AD and RD extracts, but the ethanol concentration of extract solvent did not affect. The L, a, and b values of the D extracts were highest, whereas those of the AD extracts were lowest. No clear trend was observed in the ethanol ratios. The soluble solids, total phenol, total flavonoid, jaceosidin, and eupatilin contents of each extract varied significantly, with RD > AD > D. The soluble solids significantly increased by ethanol ratio of extraction solvent, but other phytochemicals contents of 50% and 70% ethanol extracts were higher than others without affecting the processing methods. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was highest (77.71%) in the 70% ethanol extract obtained from RD. 2,2-azinbis-(3-ethylbenzo-thiazoline-6-sulphonate(ABTS) radical scavenging activity was significantly higher in 30-70% ethanol extract than 90% ethanol extract from RD. The results suggest that the contents of active ingredients and radical scavenging activity of ethanol extracts from Seomaeyakssuk were highest in the RD extract using 50-70% ethanol.

• Biomedical Science Letters
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• v.18 no.3
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• pp.291-298
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• 2012

The antiobesity effect of the mixture of black garlic and Garsinia cambogia extracts (BGG) was investigated by measuring the Oil red O staining and the expressions of adipogenic genes during preadipocyte differentiation by real-time PCR in the 3T3-L1 adipocytes. BGG reduced contents of Oil red O dye in the 3T3-L1 adipocytes. mRNA expression levels of SREBP1c, C/EBPa, aP2/FABP4, and $PPAR{\gamma}$ which are adipogenic transcription factor, in cells treated with BGG were also significantly down regulated. Also, the phosphorylation of AMP-activated protein kinase (AMPK) in L6 cells was more increased by BGG. These results indicate that BGG seems to be more attractive compound for application of industry than individual extracts such as black garlic and Garsinia cambogia, considering it has two effects not only inhibit the preadipocyte differentiation but also activate the phosphorylation of AMPK unlike other two compound.