• Proceedings of the Korean Society of Organic Agriculture Conference
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• 2009.12a
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• pp.316-316
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• 2009

This study was conducted to investigate the effects of environment-friendly materials on garlic cultivation, and the methods for processing garlic at proper ripening stage to increase its antioxidant properties and market value. The functional properties of garlic and processed black garlic were analyzed in vitro and ex vivo. The ethanol extracts of garlic and black garlic were used in the antioxidant, linoleic acid autooxidation, lipid oxidation and RAW264.7 indicator cell using NO induced activity analyses. Also, toxicity tests by RBL-2H3 and RAW264.7 indicator cell using MTT assay were compared. Obesity inhibition test of garlic and black garlic were also studied.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.1031-1037
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• 2010

The effects of black garlic (Allium sativum L.) addition on the quality characteristics of low-fat and low-salt meatballs during cold storage were investigated. Meatballs were divided into five groups: none (control), 0.1% ascorbic acid (T1), 1% black garlic (T2), 2% black garlic (T3), and 3% black garlic (T4). pH and lightness values were lower in the treatment groups than in controls by storage time. pH and lightness values were decreased with increasing addition of black garlic (p<0.05). Addition of black garlic to meatball resulted in significantly higher TBARS values than that of control and T1 at day 1 (p<0.05). However, the addition of black garlic to meatball resulted in significantly lower VBN values than that of control after storage for 14 d. On day 14 or 21, the VBN values of meatball with added black garlic were lower than those of control and decreased with increasing addition of black garlic (p<0.05). Although addition of black garlic produced low acceptance of color scores, the flavor, tenderness, and juiciness of meatball with added black garlic were similar to those of control and T1 (p>0.05). Based on the current results, addition of black garlic could be recommended for preventing protein degradation in low-salt and low-fat meatball. Further, black garlic could be useful to the pork meat product industry as a food additive.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.69-74
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• 2010

Black garlic has recently received significant attention due to its various health functional properties, and there has been an increase in demand for its use as a functional food. This study was performed to determine the optimum concentration for the fermentation of black garlic yakju. In addition, the antioxidant activity of the fermented black garlic yakju was examined. The alcohol content in the black garlic yakju significantly increased for 6 days and the pH gradually increased as the concentration of black garlic increased. The reducing sugar content at each black garlic concentration was maximal when it was fermented for 24 hours, and then rapidly decreased at longer fermentation periods. The main organic acids were lactic, citric, malic and oxalic acid. Also, the lactic acid content increased as the concentration of the black garlic increased where as the content of other organic acids decreased. The total polyphenol content, ferric ion reducing antioxidant power (FRAP) activity and DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity of black garlic yakju increased as the concentration of black garlic increased. The sensory characteristics of fermented black garlic yakju were evaluated in terms of color, flavor, taste and overall acceptability, and the highest overall acceptability value was obtained for yakju containing a black garlic concentration of 1-3%. Therefore, the optimum concentration of black garlic was determined to be 1% for the production of high quality black garlic yakju.

• Journal of Life Science
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• v.20 no.2
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• pp.225-230
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• 2010

This study was proposed to investigate the effects of water extract of aged black garlic on ethanol induced hangovers in rats. Male Sprague-Dawley rats weighing $180{\pm}10\;g$ were divided into the following three groups; control, 130 mg/kg, and 260 mg/kg of aged black garlic extract. Aged black garlic was administered orally 30 min before and 30 min after ingestion of 40% ethanol (5 g/kg, B.W.). The rats were killed 24 hr after ethanol treatment, and blood was taken from the caudal artery at 1, 3, and 5 hr to test for ethanol or acetaldehyde in the serum. Groups that were administered aged black garlic extract pre- and post-alcohol consumption showed a significant decrease in ethanol levels in the blood at 1, 3, and 5 hr. The acetaldehyde concentrations decreased in both 130 mg/kg and 260 mg/kg groups that were administered aged black garlic extract pre- and post-alcohol consumption. The activities of alcohol dehydrogenase seemed to be unaffected, although the aged black garlic showed slightly higher activities of acetaldehyde dehydrogenase in pre- or post-alcohol consumption. The aspartate aminotransferase (AST) activity in the serum, elevated by ethanol, was decreased by administering a high dosage of aged black garlic extract, but resulted in no significant change in serum alanine aminotransferase (ALT) activity. These results concluded that aged black garlic extract can reduce hangover syndrome through the elevation of ALDH.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.286-297
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• 2010

This study examines physiochemical characteristics of functional bread with black garlic flour added such as its content, texture, sensory test and quality properties. The loaf volume and weight of black garlic flour-added pan bread showed that for the control, the loaf volume was the greatest, and the more the black garlic flour content increased, the smaller the loaf volume became. The change of crust chromaticity showed that the L value decreased significantly, and crust chromaticity thickened, and as the black garlic flour content increased, a value and b value decreased. The characteristics of texture showed that the hardness and chewiness decreased as the black garlic flour content increased, and gumminess increased significantly while there was no significant difference in cohesiveness. The flavor, taste and texture of pan bread with black garlic flour content didn't showed a significant difference with the control. Consequently, the black garlic flour-added wheat flour was no significant difference with the control up to 3% black garlic flour-added wheat flour, which can be used as a product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1213-1219
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• 2010

We evaluated the anti-aging potential and safety of black garlic extract for cosmeceutical ingredient. Black garlic was made by spontaneous fermentation for 40 days at $60{\sim}70^{\circ}C$, 85~95% RH without any additives. The 10% black garlic extract had sweet odor, antioxidant activities and inhibitory activities of skin againg enzymes such as tyrosinase and elastase. The skin safety was performed to evaluate of potential toxicity using the primary irritation test and skin sensitization test. The black garlic extract did not show any adverse reactions such as erythema and edema on intact skin sites at primary irritation test, but on abraded sites, some experimental animals showed very slight erythema. So, the black garlic extract was classified as a practically non-irritating material based on the score 0.23 of primary irritation index. The skin sensitization study was tested by the guinea pig maximization test (GPMT) and Freund's complete adjuvant (FCA) with intradermal injection of 10% black garlic extract. The skin sensitization test showed no skin sensitization. The allergic sensitization depends on tumor necrosis factor-$\alpha$ (TNF-$\alpha$) and interleukin-6 (IL-6). The concentration of IL-6 on challenged tissue of treated with black garlic extract was not significantly different with negative control group (saline treated group). Based on this study, the potential for black garlic as a cosmeceutical ingredient was proven.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.357-365
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• 2011

This study was conducted to compare biological activity of browning compounds from fresh, red and black garlic. Water soluble browning compounds were separated from fresh, red and black garlic by dialysis membrane. Antioxidation and other biological activities of freeze dried inner and outer parts from garlics were compared. pH of fresh and red garlic dialysis solutions were higher in inner part of membrane, but black garlic dialysis solution showed reverse tendency. Browning intensities of all tested samples were higher in outer part of dialysis solutions. In inner part dialysis solutions, contents of total phenol compounds were the lowest in red garlic while their contents were the highest in black garlic and thereafter, were the highest in inner part of dialysis solution made from red garlic. Flavonoids content was the highest in inner part of red garlic dialysis solution. Total pyruvate content was higher in outer part of fresh and red garlic dialysis solution which showed the opposite results in black garlic. Total thiosulfate content was the highest in black garlic, red garlic and fresh garlic in order. Antioxidant activities have some similarities among garlic products. DPPH radical scavenging activity was higher in inner part of fresh and black garlic and outer part of red garlic. Tyrosinase inhibition activity was higher in browning compounds of red garlic than fresh and black garlic. $\alpha$-glucosidase inhibition activity of tested samples were higher in inner part of dialysis solution than outer part, and showed higher activity in red garlic than fresh garlic at low sample concentrations.

• Food Science and Preservation
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• v.30 no.3
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• pp.446-458
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• 2023

In this study, the quality characteristics of the representative domestic garlic varieties in Korea (Namdo, Daeseo, Hongsan, and Uiseong garlic) were compared and their changes according to the aging process of black garlic were investigated. Each garlic sample was aged for 15 days according to the manufacturing process of black garlic. The total phenolic compound contents were 85.2-109.7 mg GAE/100 g in raw garlic samples, which increased with the aging period, and Hongsan garlic showed the highest content in both raw and aged black garlic. The content of alliin was 848.3-1,087.5 mg/100 g in raw garlic samples, and it decreased significantly on the 5th day (7.3-20.6 mg/100 g) in aged garlic. The contents of GSAC (γ-glutamyl-S-allyl-cysteine) and GS1PC (γ-glutamyl-S-1-propenyl-l-cysteine) in raw garlic samples were 202.1-541.0 mg/100 g and 311.1-474.3 mg/100 g, respectively, but gradually decreased during the aging process. On the other hand, the SAC (S-allyl-cysteine) and S1PC (S-1-propenyll-cysteine) contents of raw garlic were very low in all four varieties, but they were highest on the 5th day of aging and tended to decrease thereafter. On the 5th day of aging, the SAC content of Namdo garlic (208.0 mg/100 g) was highest (p<0.05), and S1PC content was significantly higher in Uiseong garlic (66.2 mg/100 g) than the others.

• Journal of agriculture & life science
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• v.46 no.2
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• pp.151-162
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• 2012

Four kinds of marketing black garlics (A, B, C and D products) from Namhae were analysed the antioxidant, nitrite scavenging activities and inhibition of nitrosodimethylamine (NDMA) formation. Total pyruvate and thiosulfate contents were higher in the black garlics than fresh garlic, and their contents were the highest in B product. Total phenol and flavonoids contents in the water and 80% ethanol extracts from black garlics were higher in water than ethanol extract, and all black garlics were higher than fresh garlic. And these contents of A product were somewhat higher compared to the others. Antioxidant activities, such as DPPH, ABTs, hydroxyl and nitric oxide radical scavenging showed stronger in water than ethanol extracts. And their activities in all products of black garlic were higher than the extracts of fresh garlic, and their activities of A and B products were similar to each other. In pH 2.5, nitrite scavenging activity and inhibition of NDMA formation were stronger in the black garlics than fresh garlic, and A product was the highest. Moreover, inhibition of NDMA formation from black garlic showed similar trends compared to the antioxidant activities. Therefore, we expect that the black garlic will contribute to the inhibition of carcinogenesis in vivo.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.366-371
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• 2011

This study was carried out to investigate the quality characteristics and antioxidant activities of the commercial black garlic (NHBG: Namhae black garlic, USBG: Uiseng black garlic, CNBG: Changnyung black garlic) and FABG (fermented and aged black garlic). The sugar contents of NHBG, USBG, CNBG, and FABG were 42.7, 42.7, 56.7 and $54.7^{\circ}Brix$, respectively, whereas the reducing sugar contents were 15.0, 16.0, 23.5 and 25.9%. The pH decreased with the processing of the fermented aged black garlic, whereas the acidity increased. In addition, the thiol content was the highest in fermented and aged black garlic (p<0.05). The antioxidant activities by DPPH and hydroxyl radical scavenging activity of fermented and aged black garlic were much higher than those of the other samples. Total phenol contents of NHBG, USBG, CNBG and FABG were 0.64 mg/mL, 0.60 mg/mL, 0.68 mg/mL and 0.72 mg/mL, respectively. ABTS radical scavenging activity of fermented and aged black garlic were much higher then those of the other samples. FRAP values of NHBG, USBG, CNBG, and FABG were 1.7 mg/mL, 1.4 mg/mL, 1.7 mg/mL and 1.9 mg/mL, respectively. Based on these results, it is suggested that the fermented and aged black garlic was appropriate for good qualities in terms of both physicochemical and antioxidative activities.