• The Plant Pathology Journal
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• v.25 no.2
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• pp.189-192
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• 2009

The effect of plant extracts of eucalyptus (Eucalyptus chamadulonsis), garlic (Allium sativium), marigold (Tagetes erecta) and neem (Azadirachta indica) and essential oils were tested on the suppression of root-knot nematode Meloidogyne incognita under greenhouse and field conditions. In vitro study, all tested treatments had nematicidal effect on nematode juveniles after 24 and 48 hours from exposures. The highest percentage of nematode mortality was achieved by application of neem extract (65.4%), essential oils (64.4%) and marigold extract (60.5%), followed by garlic and eucalyptus extracts (38.7-39.5%). Under greenhouse and field conditions, neem extract and essential oils treatments were more effective in reducing population numbers of the M. incognita in soil and root gall index compared to other treatments. In field experiments, the maximum protection of tomato plant against root-knot nematode was obtained by application of neem and essential oil treatments, 44.2 and 32.6%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.398-404
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• 1993

In order to examine the anticarcinogenic effects of garlic juice on the hamster buccal pouch carcinogenesis induced by 9, 10-dimethyl-1, 2-benzanthracene (DMBA) totally 135 hamster.0.5% DMBA in mineral oil were painted onto the hamster buccal pouch three times a week on 50th, 70th and 90th day, while normal saline, 1% and 3% garlic juice were forced to oral tube feeding. Tumor cell induction could be seen on 50th experimental day, presumed to early carcinogenic inductive stage. And the tumor cells proliferated rapidly thereafter, so 70th and 90th experimental day were chosen for the comparison of anticarcinogenic effect of garlic juice. The every specimens were fixed in 10% buffered formalin for routine histopathological observation and also fixed in Carnoy's solution for the BrdU immunohistochemital detection of S-stage tumor cell distribution during the carcinogenesis. There showed more or less increased anticarcinogenic effect of garlic juice against DMBA induced hamster buccal pouch carcinoma, increased comparing to the control group showing invasive tumor growth after all histopathologically, BrdU immunoreactivity on normal pouch mucosa epithelium, representing the mitotic status, more decreased in the garlic juice feeding group than the control group. Meanwhile the neoplastic epithelium of all experimental groups showed much increased BrdU immunostaining irregularly.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.438-443
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• 2006

Antibacterial effects of six volatile essential oils against Vibrio sp. were evaluated. Volatile components of essential oil were analyzed by gas chromatography and gas chromatography mass spectrometry. Ginger oil treatment inhibited growth of V. parahaemolyticus by 22.5-85.7%. Main volatile compounds of ginger oil were ${\beta}-bisabolene$ (35.19%, peak area) and ${\beta}-sesquiphellandrene$ (12.22%). V. parahaemolyticus was completely inhibited at 1,000 ppm by treatment with mustard oil. Tolerances of V. vulnificus 01 and 02 were twice higher than that of V. parahaemolyticus. Main volatile compound of mustard oil was allyl isothiocyanate (92.55%). Garlic oil treatment of 1,000 ppm inhibited growths of V. parahaemolyticus, V. vulnificus 01, and V. vulnificus 02 by 22.8, 14.6, and 32.9%, respectively. Main volatile compounds of garlic oil were dimethyl sulfide (49.39%) and methyl 2-propenyl disulfide (10.09%). Growth of V. vulnificus 02 was inhibited by 60.6-80.3% via treatment with bud, leaf, and whole oil of clove. Antibacterial activity of whole clove oil on V. vulnificus 02 was stronger than those of ginger, mustard, and garlic oil. Main volatile compounds were eugenol (83.33%) and ${\beta}-caryophyllene$ (7.47%) in clove bud, eugenol (87.46%) and ${\beta}-caryophyllene$ (10.03%) in clove leaf, and eugenol (86.04%) and ${\beta}-caryophyllene$ (9.71%) in whole clove. These results revealed essential oils from spices could be used as potential agents to inhibit Vibrio sp.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1784-1791
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• 2016

Garlic was subjected to eight different cooking methods (raw, boiling, steaming, microwave cooking, deep-frying, oven-roasting, pan-frying, and pan-roasting) utilized for typical Korean cuisine. Garlic was analyzed for antioxidant activities and physicochemical properties to elucidate effects of cooking. Garlic cooked at higher temperatures showed significantly lower lightness and higher yellowness (P<0.001). In particular, deep-frying and pan-frying resulted in lowest lightness and soluble solid content, indicating that non-enzymatic browning reactions were more facilitated. Compared with raw garlic, all cooked garlic tended to have lower thiosulfinates, presumably due to decomposition into polysulfides and/or leaching into cooking water and oil. Microwave cooking retained organic acids, total reducing capacity, and flavonoids, which can be attributed to low microwave intensity and shorter cooking time under which heat-labile bioactive components might have undergone less decomposition. Cooking significantly increased metal-chelating activity (P<0.001). In addition, oven-roasting and pan-roasting enhanced total reducing capacity and flavonoid content, indicating that thermal treatments increased the extractability of bioactive components from garlic. However, boiling, deep-frying, and pan-frying, in which garlic is in contact directly with a hot cooking medium, reduced antioxidant activities. Deep-frying resulted in largest reduction in DPPH radical scavenging activity of garlic, which correlated well with reduction of total reducing capacity and flavonoid content. The results show that the antioxidant activity of garlic could be affected by cooking method, particularly heat intensity and/or direct contact of the cooking medium.

• Journal of Environmental Health Sciences
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• v.36 no.4
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• pp.279-287
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• 2010

In this study we examined the effects of water extract of garlic on carbon tetrachloride-induced liver injury, and demonstrated increased beneficial enzyme and anti-oxidant activity as well as histopathological changes (by Hematoxylin-Eosin (H&E) staining, Trichrome staining, and TEM examination), and showed that the treatment was dose-dependent and safe. A total of 42 male Sprague-Dawley rats were divided equally (n=7) into six groups. To induce hepatotoxicity in these subjects, carbon tetrachloride diluted in an equal volume of olive oil was intraperitoneally administrated at 0.5 ml/kg (0.20 g/kg/day) once a day for five days. Water extract of Korean-grown garlic was administered via a stomach sonde once a day, 5 days a week, for a total of 4 weeks. Groups received 0.35 g/kg (E1), 0.70 g/kg (E2), or 1.40 g/kg (E3), with the dose adjusted for body weight. Administration of garlic extract resulted in positive physiological effects in terms of reduced oxidative stress and toxicity, and induced functional changes in the liver. Comparing the subject groups (E1, E2, E3) administered different doses of garlic extract, the importance of morphological analysis in further studies is emphasized, because morphological changes indicating hepatotoxicity could occur, even though beneficial enzyme activities were found to be elevated.

• YAKHAK HOEJI
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• v.46 no.2
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• pp.89-92
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• 2002

Allylthio group of the sulfur compounds of garlic oil plays an important role for prevention and treatment of hepatic diseases induced by toxic substances or carbon tetrachloride. Thus allylthio group as pharmacologically active group was introduced into pyridazine heterocycle ring. Aryloxyallylthiopyridazine derivatives were synthesized and their hepatoprotective activities were screened in rat. The activities of these compounds were weaker than alkoxyallylthiopyridazine derivatives, which exhibit a superior hepatoprotective effect.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.965-971
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• 2008

The antioxidant activities of hot water and ethanol extracts from fresh, steamed and black garlic were compared. The levels of phenolic compounds of extracts from fresh, steamed and black garlic were $0.81{\sim}0.99\;mg$/100 g and their contents were not significantly different. The contents of flavonoids in ethanol extracts, $0.96{\pm}0.05{\sim}1.06{\pm}0.09\;mg$/100 g, was higher than hot water extracts. DPPH radical scavenging activity was higher in ethanol extract. Although the highest level was $69.40{\pm}0.13%$ in concentration of 10 mg/mL from black garlic ethanol extract, ethanol extracts showed $50.55{\pm}1.40%$ in concentration of 15 mg/mL. Reducing power was significantly higher in black garlic extract and higher in the order of black garlic> fresh garlic> steamed garlic in ethanol extract. Hydroxyl radical scavenging activity was higher in ethanol extract, showing over 60% in concentration of 5 mg/mL. In oil emulsion, TBA value was significantly lower in hot water extracts from black garlic, however ethanol extracts were not significantly different. TBA value of ethanol extract were $1.49{\pm}0.08{\sim}2.11{\pm}0.16\;MA\;mg/kg$ and $1.33{\pm}0.18{\sim}1.62{\pm}0.19\;MA\;mg/kg$ from steamed and black garlic, respectively. Antioxidant activity to the linoleic acid was $72.71{\pm}2.17{\sim}88.74{\pm}3.70%$ in 1-day storage, but its level was increased at 4-day storage to $86.67{\pm}3.76{\sim}92.50{\pm}0.87%$.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.805-811
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• 2012

This study was carried out in order to optimize the manufacturing condition of fried garlic flakes as well as to investigate the physicochemical properties of the flakes. Fried garlic flake samples were prepared as follows: garlic was sliced by a thickness of 1.5 mm, 2.0 mm, 2.5 mm, which were measured by a thickness gage. The samples were fried in vegetable oil under different temperatures of $140{\sim}150^{\circ}C$, $160{\sim}170^{\circ}C$ and $180{\sim}185^{\circ}C$. The compression strength depending on the height (h) was measured in order to find the thickness effect by the rheometer (force control: 50 N, h: 3.25 mm). Moreover, the sample with 1.5 mm thickness showed crisp phenomena of the split compared with the crush shape of the 2.0 mm and 2.5 mm thick samples. The result of strength for time dependence showed a sample with a thickness of 1.5 mm, which was measured 5~9 times more than the 2.0 mm and 2.5 mm thick samples. We thought the reason that the 1.5 mm sample had less response power equivalent to compression force than the other samples. Alliin has been found to affect the immune responses in the blood, it is a derivative of the amino acid cysteine and is also quite heat stable. The LC system with a UV detection at 210 nm consists of a separation on a Zorbax TMS column and isocratic elution with water and ACN as a mobile phase. The alliin contents of raw and fried garlic flake under $140{\sim}150^{\circ}C$, $160{\sim}170^{\circ}C$ and $180{\sim}185^{\circ}C$ were 18.10 mg/mL, 14.0 mg/mL, 11.6 mg/mL and 11.1 mg/mL, respectively. The decrement of alliin content under different temperature was a small quantity hence, we confirmed that the increasing manufacturing temperature was not affected by the alliin content. Examining for the particle structure of fried garlic flakes by a polarization microscope, the color of the sample treated at $160{\sim}170^{\circ}C$ was pure yellow. Furder, the fiber shaped particle, which has an effect on the tough texture, almost did not appear compared to the different temperature conditions. Finally, the sensory test for the preference of fried garlic flake under different conditions was carried out and the scores for various sensory characteristics were surveyed. According to the physicochemical measurements and sensory evaluation, we confirmed that the optimum manufacturing condition of fried garlic flake was 1.5 mm thick at a temperature of $160{\sim}170^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.176-187
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• 1983

Volatile flavor components of garlic and factors which influence on its flavors were reviewed. Growth, storage and processing conditions influence on the flavor intensity of garlic. To intensify garlic flavors, it is desirable that sufficient sulfate nutrition be supplied to the soil of growing garlic and that the suggested proportions of mineral composition and water content be considered. And to maintain the flavor intensity of post harvested garlic, flavor losses taken place during over inter storage mainly due to respiration, sprout and decay, have to be minimized. Among the various storage methods, combination method of post harvest hot-air drying and low temperature ($0^{\circ}C$), low humidity (RH 70-75%) is useful. The flavor of processed garlic is very much decreased as compared with that of fresh, and the decreasing rate of flavors depends on processing method. The synthetic garlic flavors were obtained by three types based on intermediate thiosulfinate, S-alk(en) yl-$\small{L}$-cyteine sulfoxlde-alliinase fission products and $\small{L}$-5-alk (en)yl thiomethylhydantoin ${\pm}$ S-oxides. These synthetic garlic flavors may be promised to be applied to food additives.

• Korean Journal of Soil Science and Fertilizer
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• v.21 no.2
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• pp.183-193
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• 1988

The relationship between the sulfur fertilization, and the quality and yield of garlic was investigated. The garlic was grown in pot and field at the five fertilization levels of sulfur. The growth characteristics, yield and flavour components of the garlic were studied. The results were summarized as follows; 1. The sulfur applications contributed to a weight and yield of the bulb in SP-10 (10kg/10a) and SF-20 (20kg/10a) significantly, respectively. 2. From the volatile oil obtained by steam distillation of garlic, fourteen organie sulfur components were separated, identified and quantified by GC and GC/MASS and the SP-10 and SF-20 were higher in the concentration of the flavour components in the volatile oil than other treatments. 3. It is considered that the organic sulfur components were synthesized in the top and transported to the bulb of the garlic. 4. In conclusion, SF-20, 20kg/sulfur per 10a, could be recommended to get maximum yield and a good quality of garlic in view of evaluation through the contents of organic sulfur components in the volatile oil and the yield of the bulb.