• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.846-851
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• 1990

An attempt was made in this study to investigate the possibility of processing garlic into an garlic oleoresin and investigate on the storage stability of it. To obtain a garlic oleoresin, water, phosphoric acid, garlic extract, poly sorbate and KM-72 as antiform agent were mixed with lecithin, and then these mixtures were homogenized at $50{\sim}55^{\circ}C$ for $5{\sim}7\;min$, cooled down to $25^{\circ}C$, and finally mixed with TBHQ (tert-butylhydroquinone) as antioxidant and garlic essential oil. Optimum components for garlic oleoresin consisted of 1.0% garlic essential oil, 10.5% garlic extract, 10.0% poly sorbate, 0.01% KM-72, 18.0% lecithin, 0.05% TBHQ, 0.15% of phosphoric acid solution and 60.0% water. Judging from thiosulfinate and pyruvate content, and sensory evaluation, quality damage of garlic oleoresin hardly occurred at $5^{\circ}C$ but occurred considerable level at $25^{\circ}C$ during storage for 60 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.111-117
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• 2015

This study investigated quality characteristics of commercial frozen chopped garlic. We collected six kinds of commercial frozen chopped garlic, four of which were domestic and the remaining two made in China. The moisture contents and drip loss of domestic frozen chopped garlic were significantly lower than those of Chinese garlic. Drip loss was positively correlated with moisture content (r=0.918, P<0.01). Total pyruvate contents of frozen chopped garlic ranged from $118.69{\pm}5.97{\sim}224.81{\pm}9.92{\mu}mol/g$ in domestic garlic and $75.27{\pm}5.91{\sim}79.35{\pm}1.79{\mu}mol/g$ in Chinese garlic. Allicin contents of frozen chopped garlic ranged from $8.91{\pm}0.34{\sim}13.09{\pm}0.35mg/g$ in domestic garlic and $5.91{\pm}0.08{\sim}6.05{\pm}0.27mg/g$ in Chinese garlic. Total thiosulfinate content of commercial frozen chopped garlic ranged from $0.60{\pm}0.07{\sim}1.33{\pm}0.12$ optical density/g. Total thiosulfinate content of commercial frozen chopped garlic was positively correlated with allicin content (r=0.892, P<0.01). Flavor patterns of commercial frozen chopped garlic measured by an electronic nose showed no difference between domestic and Chinese garlics.

• Preventive Nutrition and Food Science
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• v.21 no.4
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• pp.348-354
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• 2016

This study investigated the physicochemical characteristics of black garlic (BG) after different thermal processing steps. Compared with fresh garlic (FG), the moisture content and pH in BG decreased significantly, while the ash content and browning intensity increased during thermal processing. The total mineral and the free sugar contents were significantly higher than that of the BG2 and BG4 samples, respectively. The free sugar content increased by 16-fold in the BG cloves compared with that of FG, while the amino acid content increased during the first stage of thermal processing, and subsequently decreased. The thiosulfinate content in all samples decreased to during thermal processing. The pyruvic acid content initially increased and then decreased during thermal processing. These results contribute to our understanding of the role of thermal processing in the quality formation of BG.

• Food Science and Preservation
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• v.30 no.2
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• pp.272-286
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• 2023

Garlic sprouts can provide data on functional and food processing materials. This study compared the leaves, bulbs, and roots of garlic sprouts grown on smart farms during two growth periods (20 and 25 days). In addition, data for garlic bulbs grown in open fields were presented as reference materials. All garlic sprouts' total free sugar content decreased as the growth period increased. All plant parts' total organic acid content decreased as the growth period progressed, except for the root section. Potassium, phosphorus, and sulfur content increased during growth in all parts of the garlic sprouts. Alliin content decreased in all parts of the plant over time, whereas thiosulfinate content increased in the roots but decreased in the leaves and bulbs. Total polyphenol content increased in all parts of the plant during the growth period, except for the bulb, whereas the flavonoid content did not change significantly over time. The 2,2-diphenyl-1-picrylhydrazy (DPPH) and 2,2'-azinobis (3-ethylben-zothiazoline 6-sulfonate) (ABTS) free radical scavenging activities, as well as the superoxide dismutase (SOD)-like activity of garlic sprouts were 37.45-65.47%, 59.12-89.81%, and 89.52-98.59%, respectively. These activities tend to decrease during the growth period. Here, we showed that garlic sprouts have higher levels of functional substances and physiological activities than general garlic sprouts. It was also determined that a growth period of 20 days was suitable for garlic sprouts. Data for research on functional and food-processing materials can be obtained by analyzing garlic sprouts produced by smart farms.

• Food Science and Preservation
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• v.14 no.4
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• pp.385-393
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• 2007

Much research is conducted on the biological activities of medicinal herbs, traditional plants, and agricultural products, cultivated in Korea. This study focused on optimization of hot-water extraction methods for such products, by analyzing and monitoring extraction characteristics using a response surface methodology. We found that the total phenolics contents, electron-donating abilities, and nitrite-scavenging abilities of extracts were significantly affected both by the solvent used for extraction, and by the nature of the particular herb or plant under study. The extraction efficiencies of valuable ingredients such as alliin, allicin, and total thiosulfinate, were greatly affected by extraction temperature, but not by extraction time or the solvent used. We elicited a regression formula for each variable. We first entered the optimal values of all extraction conditions giving active ingredients into the model. Next, we entered the optimal values of all extraction conditions favoring the retention of valuable antioxidant characteristics. Finally, we entered processing factors into the model. Overall, the optimal extraction was at $80^{\circ}C$ for 3.5 hr with 8.5 ml of solvent/g of sample. The predicted values of each variable were similar to the actual values.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.9-14
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• 2016

Recently, the market for ready-to-use vegetables has increased largely due to consumer demands, which led to the production of minimally-processed frozen crushed garlic products. This study was designed to determine the effect of electron beam irradiation (0-7 kGy) on microbial decontamination, bioactive compounds, and antimicrobial activities of frozen crushed garlic obtained from Korea and China. The microbial counts (total bacteria, yeasts & molds) were reduced from log 3-4 CFU/g to non-detectable levels as a result of irradiation at 4 kGy. Irradiation treatment at 4 kGy did not affect the amount of alliin, allicin, total pyruvate, and total thiosulfinate of crushed garlic, however, this dose induced insignificant changes in antibacterial activities against pathogenic bacteria including Bacillus subtilis, Staphylococcus aureus, Salmonella enteritidis, Vibrio parahaemolyticus, and Yersinia enterocolitica. Therefore, electron beam irradiation less than 4 kGy can be considered suitable to improve the microbial decontamination without altering the biological activity of frozen garlics.

• Food Science and Preservation
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• v.19 no.4
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• pp.577-585
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• 2012

This study was conducted to establish the extraction conditions for the optimization of the biological activities of black garlic using the response surface methodology (RSM). The extraction conditions were based on the central composite design, with 15 kinds of variations in the extraction temperature (50-$90^{\circ}C$ ), extraction time (3-15 hrs), and ethanol concentration (0-100%). The total phenol, flavonoids, thiosulfinate contents, and anti-oxidant activity of black garlic extract were significantly higher at the J condition ($90^{\circ}C$ for 9 hrs with a 50% ethanol concentration). In this condition, the biological activities such as DPPH radical scavenging (66.10%), ABTS radical scavenging activity (75.02%), and reducing power by of FRAP (375.4 ${\mu}M/mL$) were excellent. Overall, the extraction conditions for the optimized biological activities of black garlic via RSM were expected to be at $89.68^{\circ}C$ for 9.79 hrs with a 55.72% ethanol concentration. The actual values were 96.4-114.8% of the predicted values.

• 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.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.8
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• pp.4615-4619
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• 2013

Background: Artesunate, extracted from Artemisia annua, has been proven to have anti-cancer potential. Allicin, diallyl thiosulfinate, the main biologically active compound derived from garlic, is also of interest in cancer treatment research. This object of this report was to document synergistic effects of artesunate combined with allicin on osteosarcoma cell lines in vitro and in vivo. Methods: After treatment with artesunate and allicin at various concentrations, the viability of osteosarcoma cells was analyzed by MTT method, with assessment of invasion and motility, colony formation and apoptosis. Western Blotting was performed to determine the expression of caspase-3/9, and activity was also detected after drug treatment. Moreover, in a nude mouse model established with orthotopic xenograft tumors, tumor weight and volume were monitored after drug administration via the intraperitoneal (i.p.) route. Results: The viability of osteosarcoma cells in the combination group was significantly decreased in a concentration and time dependent manner; moreover, invasion, motility and colony formation ability were significantly suppressed and the apoptotic rate was significantly increased through caspase-3/9 expression and activity enhancement in the combination group. Furthermore, suppression of tumor growth was evident in vivo. Conclusion: Our results indicated that artesunate and allicin in combination exert synergistic effects on osteosarcoma cell proliferation and apoptosis.

• Food preservation and processing industry
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• v.7 no.1
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• pp.45-53
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• 2008

흑마늘의 이화학적 성분의 변화 및 항산화 활성에 대한 연구를 분석한 결과, 흑마늘의 색은 제조공정을 거치면서 L, a 및 b값이 모두 감소하였는데 내부색의 경우 가공 초기에 크게 감소하였다. 수분은 가공 중 계속해서 감소하였고, pH도 점차 산성화되어 가공이 끝난 시료에서 pH $4.22{\pm}0.02$였다. 총 페놀 화합물과 플라보노이드는 1단계시료에 비해 최종단계에서 각각 약 1.9배, 2.6배 증가하였다. Total pyruvate와 thiosulfinate도 비슷한 패턴으로 각각 약 1.6배, 5.8배 증가하였다. 유리당 중 가장 함량이 높은 fructose는 1단계에서는 $1,403.03{\pm}6.24\;mg/100\;g$ 였던 것이 4단계에서는 $2,454.45{\pm}4.20\;mg/100\;g$으로 증가하였으나, 반면에 이당류인 sucrose와 maltose는 흑마늘의 숙성과 더불어 서서히 감소하는 경향이다. 흑마늘의 구성아미노산은 glutamic acid의 함량이 가장 많았고, 다음으로 proline과 aspartic acid였으며, 유리아미노산은 taurine, homocysteine 및 $\delta$-hydroxylysine은 1단계 혹은 2단계 시료에서는 검출되지 않았으나, 2단계 혹은 3단계 이후시료에서 미량 검출되었다. 흑마늘 가공중 물추출물과 에탄올 추출물의 DPPH에 대한 전자공여능은 숙성이 진행될수록, 추출물의 첨가 농도를 높일수록 점차 증가하여 4단계 시료의 $1,000\;{\mu}g/mL$ 농도에서 에탄올 추출물은 $45.63{\pm}0.43%$, 물추출물은 $67.40{\pm}0.21%$로 시험된 시료 중 가장 높은 활성을 보였다. 환원력은 100 및 $500\;{\mu}g/mL$ 농도에서 1, 2단계 시료를 제외한 모든 시료에서 물추출물이 에탄올 추출물 보다 높은 활성을 보였다.