• Food Science and Biotechnology
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• v.15 no.6
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• pp.838-843
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• 2006

The chemical processes involved in the formation of green pigment in crushed garlic cloves were investigated based on the principle of pink pigmentation in macerated onions. Intact greening and non-greening garlic cloves were either left untreated or heated at $90^{\circ}C$ for 3 min to inactivate enzyme activities. First, a colorless ether soluble compound referred to as color developer reacted with glycine (among all free amino acids) in garlic to form a second compound insoluble in ether. The latter compound then reacted with formaldehyde to yield the green colored pigment. Alliinase activity was necessary for the production of color developer and for the development of green pigment. In greening garlic that had been heat treated, green pigmentation did not proceed due to the heat-inactivation of alliinase, but the addition of alliinase solution into the garlic homogenates restored the pigmentation. However, this phenomenon was not observed in non-greening garlic with or without heat treatment. Finally, the mechanism of green pigment formation in crushed garlicis similar to that of pink pigment formation in macerated onions.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.876-881
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• 2008

The aim of this study was to evaluate the quality characteristics and antioxidant activities of green tea garlic paste added calcium. Garlic was heated with green tea and charcoal at high temperature ($120^{\circ}C$) and high pressure ($1.5\;kgf/cm^2$) for 20 min, and then added several calcium sources (calcium carbonate, calcium citrate, calcium lactate, mixed calcium, calcium powder). Calcium carbonate, mixed calcium or calcium powder significantly increased pH of green tea garlic paste (p<0.05). All kinds of calcium sources significantly increased the viscosity of green tea garlic paste (p<0.05). Solid soluble content of green tea garlic paste was increased only in calcium citrate and calcium powder groups. Lightness, redness and yellowness of green tea garlic paste with calcium were increased, compared with control group (green tea garlic paste without calcium). The antioxidant activities by DPPH and hydroxyl radical scavenging activity of green tea garlic paste added calcium citrate, calcium lactate or calcium carbonate group were much higher than those of the other control groups. The garlic odor and garlic taste by sensory test were significantly weaker in calcium carbonate or calcium citrate group (p<0.05). Based on these results, it was suggested that calcium carbonate or calcium citrate is appropriate material for deodorizing and fortifying agent for green tea garlic paste.

• Food Science and Preservation
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• v.12 no.1
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• pp.95-100
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• 2005

To enhance the utilization of green garlic as food materials, the nutritional and microbiological properties of green garlic powder and bread were investigated. Proximate compositions of green garlic powder were as follows; moisture $6.99\%$, crude protein $7.62\%$, crude lipid $1.84\%$, crude ash $6.60\%$, crude fiber $9.88\%$ and carbohydrate $76.95\%$. Free sugars were composed of glucose, glucose and sucrose. The major minerals of green garlic powder were k(1,140 mg/100 g), Ca(679.05 mg/100 g), P(342.09 mg/100 g) and Na(130.42 mg/100 g). In the total and free amino acid analysis, the major amino acids were methionine, cystine, proline and glutamic acid. When various amount of freeze dried green garlic powder were added in bread, bread with $0.5\%$ green garlic powder had lower level of total bacterial count compared with the control group at ambient temperature$(30{\pm}1^{\circ}C)$. Result of sensory evaluation showed that the preference scores decreased as the green garlic powder content increased. Through the result of these experiment we can conclude that the highest quality of green garlic powder content is no more than $0.5\%$ in making bread added with green garlic powder.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1007-1016
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• 2003

Garlic was stored at 4, 8, and $12^{\circ}C$ to investigate the development of green discoloration. Green discoloration developed after 7 day of storage ar $4^{\circ}C$, while it developed after 15 day of storage at 8 and $12^{\circ}C$. The effect of maleic hydrazide fertilization on green discoloration of garlic was not observed. Green discoloration of garlic was accelerated by gamma-radiation treatment. The addition of cysteine did not prevent green discoloration, which decreased the commercial value of the garlic due to the presence of white specks on the surface. When 3% ascorbic acid was added to the garlic, green discoloration developed in 6 and 24 hr at room temperature and $4^{\circ}C$, respectively. The tendency of garlic to discolor was also investigated at various storage temperatures. Discolored garlic stored for 30 day at low temperatures was conditioned at $20{\sim}45^{\circ}C$ for 20 day. The green discoloration of garlic conditioned at 20 and $25^{\circ}C$ did not disappear in 20 day, but disappeared in 20 day when conditioned at $30^{\circ}C$. The L, a, and b values of garlic conditioned at 35, 40, and $45^{\circ}C$ for 4 day were similar to those of normal garlic. Conclusively, our results indicated that the best method for suppressing green discoloration was conditioning discolored garlic at $35^{\circ}C$ for 4 day.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.678-684
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• 2005

Extraction conditions, spectrometric, and sensory properties of pigment extracts from green discolored garlic (GDG) were studied for development of green index to evaluate degree of green discoloration of garlic. GDG pigments were extracted using polar solvents, such as methanol, ethanol, and water. Methanol with 1% HCl resulted in highest extraction of green pigments. Extraction of pigments was affected by temperature, and extracted pigments were partially destroyed at high temperatures. Optimum conditions for extraction of green pigments were $20^{\circ}C$ for 30 min. Because green pigments are unstable at room temperature, and no method has been reported to evaluate degree of green discoloration of garlic, color chart was designed by mixing varying amounts of control and GDG. High correlation was observed between sensory scores and "a" value of color chart samples (y=-3.465x - 11.676) with $R^2$ of 0.993. Green index (GI) was developed based on linear regression equation between sensory scores and "a" values. Sensory panel recognized green discoloration of garlic at $GI{\geq}3.0$. GI developed in this study could be utilized to evaluate degree of green discoloration of garlic during cold storage and distribution of garlic.

• Journal of Environmental Science International
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• v.33 no.1
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• pp.59-65
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• 2024

The objective of this study were to assess rooftop urban agriculture and analyze the differences in soil, growth, physiology, and productivity to elucidate the effect of companion planting with various plants, including lettuce (Lactuca sativa), rosemary (Salvia rosmarinus), marigold (Tagetes patula), Korean perilla (Perilla frutescens), and garlic chives (Allium senescens). Measurements were taken every other week from May to August 2023, totaling eight measurement. Regarding the characteristics of the soil planted with lettuce and aromatic plants, the combined planting of lettuce and garlic chives created a favorable soil environment for plant growth. Consequently, the best growth was observed when lettuce and garlic chives were companion planted. Companion planting of lettuce and garlic chives appears to be the most efficient concerning growth and physiology. The productivity of companion planting lettuce and aromatic plants also showed high-quality lettuce when lettuces and garlic chives were companion planted. Therefore, companion planting of lettuces and garlic chives in rooftop urban agriculture is suitable for growth, physiology, and productivity.

• Food Science and Preservation
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• v.5 no.2
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• pp.111-117
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• 1998

Biochemical property changes of garlic during various storages and marketing after storage were investigated. Content of enzymatic pyruvic acid increased by room and low temperature storage but decreased by CA and MA storage. Fructan contents decreased rapidly by low temperature storage, but restrained decrement by CA and MA storage. Free sugar increased during storage, but did slowly by room temperature storage. Green pigment development was observed when garlics stored for 90days at low temperature were processed into crushed form. This discoloration was small for garlics stored in CA and MA, and never occurred for room temperature stored garlics. When marketed after storage, content of enzymatic pyruvic acid decreased in garlic stored in room and low temperature storage, but increased in garlics which decreased during CA and MA storage. Fructan contents deceased but free sugar contents continuously increased with marketing period. Green pigment development decreased in crushed garlic after 30days at room temperature marketing, but increased in low temperature marketing with marketing time progress.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.4 no.3
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• pp.279-283
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• 2003

This study was carried out to establish the manufacturing formulation of tea-bag type garlic tea. In order to eliminate of garlic-specific odor and taste, the masking effect of various additives against garlic flavor was determined with sensory evaluation. Leaves of green tea, arrowroot and Solomon's seal were screened as highly effective auxiliary ingredients in garlic tea. When two materials among the selected three auxiliary materials were mixed the same percentage, overall flavor of garlic tea synergistically was enhanced. The optimum concentration of garlic powder and stevioside as a sweetener were 20∼30％ and 1％, respectively. Therefore, three types formulation of garlic tea was establish. When the color, turbidity and total solid concentration of three formulated garlic teas were compared with those of commercially available formulated green tea containing unpolished rice, the latter was more yellowish color and the former was more superior to turbidity and total solid concentration.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 1997.06a
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• pp.22-25
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• 1997

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.211-216
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• 2014

Bacillus cereus was isolated in 155 of 4,318 food samples from 2012 to 2013. Of the isolates, 140 isolates were performed antimicrobial disk test against garlic, cinnamon, ginger, and green tea extracted at two different temperature, $25^{\circ}C$ and $70^{\circ}C$. The isolates from Powdered Red Pepper showed frequently to 48.65%, and followed by Agriculture Products (31.08%) and Kimchi (25.61%). The isolation rate of Cooked Foods in the Restaurant supposed to causing food poison was 1.17%. Analysis of antimicrobial activity showed that $25^{\circ}C$ garlic extract, $25^{\circ}C$ green tea extract, and $70^{\circ}C$ green tea extract resisted against all 140 isolates and the others resisted against some isolates. Antimicrobial activity was depended on the temperature; garlic > green tea > cinnamon in $25^{\circ}C$ and green tea > garlic > cinnamon in $70^{\circ}C$. The correlation analysis of each extracts showed that geen tea extract was different significantly with garlic and cinnamon extracting in $25^{\circ}C$ and with only garlic extracting in $70^{\circ}C$ at p < 0.05.