• Food Science and Preservation
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• v.23 no.3
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• pp.310-318
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• 2016

This study was performed to investigate changes in the quality characteristics and chemical compounds in garlic shoots by blanching for different time (0, 0.5, 1, 2, 3, and 4 min). The color (L, a, and b values), texture profile (hardness, springiness, chewiness, gumminess, and cohesiveness), total vitamin C, total sugar, total polyphenol and flavonoid, chlorophyll a and b contents, total pyruvate and thiosulfinate contents of the blanched garlic shoots were examined. As the blanching time increased, the L and b values decreased, while the a value increased. Hardness, chewiness, springiness and gumminess of the blanched shoots were significantly lowered with the increasing blanching time. Vitamin C content of raw garlic shoot was 1.62 mg/100 g while that of the blanched garlic shoots was 0.16~0.24 mg/100 g, implying vitamin C loss into blanching water and destruction by heat. The total sugar and polyphenol contents were fluctuated during blanching, but over 75% of their initial levels were retained under all blanching conditions. The total flavonoid contents increased as the blanching time increased. The chlorophyll a content did not show significant change with blanching time, but the chlorophyll b content significantly decreased. These results suggest that blanching for 2 min could be the best for retaining beneficial compounds and desirable quality of garlic shoot.

• Journal of agriculture & life science
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• v.45 no.2
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• pp.103-114
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• 2011

Physicochemical characteristics of garlic collected from the different growing regions were analyzed to provide basic data for preparing nutritional composition of garlic. Moisture of garlics on cultivars from growing on China was $71.53{\pm}0.34%$ that significantly higher than domestic garlics ($59.37{\pm}0.63$-$66.92{\pm}0.72%$). Total phenol contents were $12.69{\pm}0.18$-$22.02{\pm}0.27mg/100g$, total flavonoids contents were $12.69{\pm}0.18$-$22.02{\pm}0.27mg/100g$. Total thiosulfinate and pyruvate contents were $96.28{\pm}2.55$-$150.81{\pm}0.09mg/100g$ and $132.87{\pm}0.45$-$161.37{\pm}1.58mg/100g$. Sucrose, glucose and fructose were detected from garlics, sucrose content average errors about 2-4 times due to cultivated area. Namhae garlic has the highest fructose contents than other province cultivated. 8 kinds of organic acids 11 kinds of mineral and 17 kinds of composition amino acids were detected in garlics. 5 kinds of free amino acids such as proline, alanine, tyrosine, phenylalanine and arginine were detected in all garlic samples.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.258-262
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• 2019

Although the chemical compositions and biological characteristics of some species of garlic have been investigated, data on Koara garlic are currently lacking. In order to investigate the major compounds and antimicrobial activity of Koara garlic, which was registered as a cultivar in 2012, it was cultivated in Seogwipo, Damyang, and Namhae. Analysis of the chemical composition of the cultivated garlic showed that the alliin, pyruvate contents, and antimicrobial activity were high in garlic grown in Seogwipo ($9.44{\pm}0.28mg/g$, $127.52{\pm}5.50{\mu}M/g$, and 0.31-1.25%, respectively). The total phenol content and reducing sugar contents were abundant in garlic grown in Namhae ($82.23{\pm}0.00g\;GAE/100g$ and $28.59{\pm}0.54mg\;GE/g$, respectively), and the total flavonoid content was high in garlic grown in Damyang ($22.41{\pm}0.77g\;QE/100g$). Although garlics grown in different cultivation areas had different chemical compositions, major compound contents and biological activities of Koara garlic were similar to those of other garlic varieties reported so far. These data will be useful for local farmers, distributors, and consumers.

• Journal of agriculture & life science
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• v.46 no.5
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• pp.91-100
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• 2012

Physicochemical and antimicrobial activities of 12 different garlic cultivars were investigated. Width and weight of California late cultivar (60.44mm, 53.73g) was the biggest and heaviest but Changyoung cultivar (44.04mm, 25.15g) was the smallest and lightest among the variety of garlic. The range of L, a and b color characteristics of garlic surface from different variety were 84.13~90.56, -1.10~0.77 and 18.24~26.61, respectively. Shear force was the lowest in California early, but 94-12-2 cultivar ($4211.35cm/kg^2$) was higher than another cultivars. Soluble solid range was 6.40~11.33 %brix, and Changyoung cultivar was the highest than the others, significantly. pH of garlics from different cultivar were 5.57~6.53. Total thiosulfinate content of California late cultivar (146.05mM/g) was higher, but Italy cultivar (93.23mM/g) was lower than the others. Total pyruvate content was the highest in Yugo cultivar ($162.50{\mu}M/g$) and the lowest in California early cultivar ($147.41{\mu}M/g$).