Journal of Environmental Science International (한국환경과학회지)

The Korean Environmental Sciences Society (한국환경과학회)
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Analysis of Biological Activity by Time of Black Garlic Ripening in Seosan Yukjok Garlic and Elephant Garlic

서산육쪽·코끼리마늘의 흑마늘 숙성 시기별 생리활성 분석

  • Cho, Yong-Koo (Department of Plant Resources, Kongju National University) ;
  • Ann, Seoung-Won (Department of Horticultural Science, Kongju National University) ;
  • Jang, Myoung-Jun (Department of Plant Resources, Kongju National University) ;
  • Oh, Tae-Seok (Department of Plant Resources, Kongju National University) ;
  • Oh, Min-Gyo (Department of Plant Resources, Kongju National University) ;
  • Park, Youn-Jin (Green Manure and Legumes Resource Center, Kongju National University) ;
  • Kim, Chang-ho (Department of Plant Resources, Kongju National University)
  • 조용구 (공주대학교 식물자원학과) ;
  • 안승원 (공주대학교 원예학과) ;
  • 장명준 (공주대학교 식물자원학과) ;
  • 오태석 (공주대학교 식물자원학과) ;
  • 오민교 (공주대학교 식물자원학과) ;
  • 박윤진 (공주대학교 두과녹비지원연구센터) ;
  • 김창호 (공주대학교 식물자원학과)
  • Received : 2020.02.28
  • Accepted : 2020.05.25
  • Published : 2020.05.31
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Abstract

This study analyzed the quality characteristics of black garlic made from Seosan Yukjok Garlic and elephant garlic in Seosan, Chungnam province. Of the inorganic components, Mg content was the highest in all treatment groups, and the Ca content was high in each of the 15 day treatments. The content of K was high after 10 days aging in Yukjok garlic and after 15 days in the elephant garlic. The Fe, Na, K, and Mg content was high in Yukjok black garlic after 15 days, and Na, K, Ca, and Mg were high in the elephant black garlic aged for 15 days. The crude fat content was high in both Yukjok black garlic and elephant black garlic after 15 days. Vitamin C content was highest in both types of garlic after aging for 15 days. An analysis of four kinds of organic acids showed that citric acid was the only organic acid to appear in raw garlic of Yukjok garlic and elephant garlic. Black Yukjok garlic and elephant black garlic had a greater total amino acid content than the raw garlic of either type. However, among the tested amino acids, 13 kinds of amino acids were at their highest after five days of ripening in Yukjok black garlic, while 15 kinds of amino acids were abundant in elephant garlic after the same period. Eight kinds of amino acids were high after aging for 15 days. Through this study, it was confirmed that, in the process of making black garlic, changes in the main components of the garlic occur through different routes, and these changes vary depending on the garlic species. Therefore, this study provided basic data for the processing of Seosan's Yukjok black garlic and elephant black garlic.

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