• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.2
• /
• pp.188-194
• /
• 2009

Antioxidant compounds and activities of raw and cooked (blanching, pan-frying, soy sauce pickle, Kochugang pickle) domestic garlic stems were investigated. The contents of chlorophyll, carotenoid, vitamin C, phenolic compounds and allicin in raw and cooked garlic stems were measured. Various cooking process increased significantly chlorophyll and $\beta$-carotene contents of garlic stem, but decreased vitamin C, phenolic compounds and allicin contents (p<0.05). Antioxidant activities of methanol extracts from raw and cooked garlic stem such as electronic donating ability (EDA), superoxide dismutase (SOD)-like activity and nitrite scavenging ability (NSA) were compared. The antioxidant activities were found to have lowered in the order of raw> pan-frying> blanching> garlic stem soy sauce pickle> garlic stem Kochujang pickle. Antioxidant activities of cooked garlic stems were more than 65% of cooked garlic bulbs.

• Food Science of Animal Resources
• /
• v.30 no.2
• /
• pp.291-297
• /
• 2010

This study was carried out to investigate antioxidative and antimicrobial activities of ethanol extracted garlic stem and red cabbage, and their application to pork patties during refrigerated storage. Total phenolic compounds of ethanol extracted garlic stem and red cabbage were 3.13 g/100 g and 3.99 g/100 g, respectively. 1,1'-diphenyl-2-picryhdrazyl (DPPH) radical scavenging activity of garlic stem extracts increased up to 0.05%. Iron chelating activities of both garlic stem and red cabbage increased up to 0.5%, and red cabbage up to the concentration of 1% had similar iron chelating activity to those of EDTA. Pork patties containing garlic stem had higher Hunter L and b values, (p<0.05), whereas those with red cabbage had highest Hunter a values, resulting in similar value to those of control (p>0.05). Thiobarbituric acid reactive substances (TBARS) of pork patties with garlic stem were lower than those of the control (p<0.05). In addition, antioxidantive activities of pork patties with red cabbage were higher than those with garlic stem. No differences in microbial contents were observed between the control and treatments. In conclusion, garlic stem and red cabbage extracts might be used as natural antioxidants to be used in the manufacture of functional meat products.

• Journal of radiological science and technology
• /
• v.43 no.6
• /
• pp.475-480
• /
• 2020

The purpose of this study was to reconstruct diffusion tensor tractography (DTT) using stem of garlic and asparagus for in vitro phantom of diffusion tensor imaging (DTI), and to compare and evaluate the fractional anisotropy (FA) value and the apparent diffusion coefficient (ADC) value to determine whether it can be used as materials for in vitro phantoms. Among various plant fibers such as stem of garlic, palmae, cotton, asparagus, etc., stem of garlic and asparagus, which are considered to be the most suitable for making phantoms, and whose shape is considered to be the most suitable for making phantoms, were selected and tests were conducted. Holes were made in a plastic bucket at an angle of 0°, 30°, 60°, 90°, and 120°, then tubes were inserted. In the tube, asparagus and stem of garlic were inserted as far in as possible, and the inserted tube was inserted into the center of the heat bathed gelatin to harden. We were able to reproduce DTT images in asparagus and stem of garlic. Fiber tissues of asparagus and stem of garlic did not show complete connectivity, but the reconstructed images of DTT showed good connectivity. The FA values of asparagus in the tubes were 0.198 at 0° (straight), 0.207 at 30°, 0.187 at 60°, 0.231 at 90°, and 0.204 at 120°. In addition, the FA values of stem of garlic in the tubes were 0.235 at 0°, 0.236 at 30°, 0.216 at 60°, 0.218 at 90°, and 0.257 at 120°. The ADC values of asparagus in the tubes were 1.545 at 0°, 1.677 at 30°, 1.629 at 60°, 1.535 at 90°, and 1.725 at 120°. In addition, the ADC values of stem of garlic in the tubes were 1.252 at 0°, 1.396 at 30°, 1.698 at 60°, 1.756 at 90°, and 1.466 at 120°. For the best expressed DTT reconstruction image, it showed the longest connectivity in the straight line as we hypothesized. In addition, when comparing the FA values and ADC values of fiber tissues of stem of garlic and asparagus, FA value was generally higher in stem of garlic and ADC value was slightly higher in asparagus.

• Mycobiology
• /
• v.38 no.2
• /
• pp.156-158
• /
• 2010

Stem rot disease was found in garlic (Allium sativum L.) cultivated from 2008 to 2010 in the vegetable gardens of some farmers in Geumsan-myon, Jinju City, Gyeongnam province in Korea. The initial symptoms of the disease were typical water-soaked spots, which progressed to rotting, wilting, blighting, and eventually death. White mycelial mats had spread over the lesions near the soil line, and sclerotia had formed over the mycelial mats on the stem. The sclerotia were globoid in shape, 1~3 mm in size, and tan to brown in color. The optimum temperature for growth and sclerotia formation on potato dextrose agar (PDA) medium was $30^{\circ}C$. The diameter of the hyphae ranged from approximately 4 to $8\;{\mu}m$. Typical clamp connection structures were observed in the hyphae of the fungus, which was grown on PDA medium for 4 days. On the basis of the mycological characteristics and pathogenicity of the fungus on the host plants, the causal agent was identified as Sclerotium rolfsii Saccardo. This is the first report of stem rot disease in garlic caused by S. rolfsii in Korea.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.8
• /
• pp.972-978
• /
• 2008

Antioxidant compounds and activities were investigated for both northern (Uiseong) and southern ecotype (Namhae) domestic garlic stems. The contents of chlorophyll, carotenoid, vitamin C, phenolic compounds and allicin in garlic stems were measured. Antioxidant activities of methanol and ethanol extracts of garlic stems were compared determining lipid peroxidation on the linoleic acid system, electronic donating ability (EDA), superoxide dismutase (SOD)-like activity and nitrite scavenging ability (NSA). The amounts of chlorophyll, carotenoid, phenolic compounds and allicin in northern ecotype were significantly higher, but vitamin C content was lower than those of southern ecotype garlic stems. The allicin contents of garlic stems and garlic bulbs were $26.1{\pm}1.0{\sim}28.2{\pm}0.9$ and $33.2{\pm}0.7{\sim}33.5{\pm}0.8\;mg%$, respectively. All antioxidant activities were higher in methanol extracts of garlic stems than in ethanol extracts and were higher with northern ecotype than those with southern ecotype extract. The SOD-like activity of garlic stem extract was higher than that of garlic bulbs while EDA, lipid peroxidation and NDA of garlic stem extracts were lower than those of garlic bulbs. Antioxidant activities of garlic stems were more than 50% of garlic bulbs.

• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.43 no.4
• /
• pp.40-48
• /
• 2011

In this study, we investigated the usability of new powdered additives in the paperboard industry. We manufactured the powdered additives from peanut husks and garlic stems by grinding. The chemical composition, particle size, particle size distribution, and particle shape were investigated to identify the basic properties of the powdered raw materials. To determine the effect of the powdered additives on paper properties, handsheets were prepared by adding the powdered additives to the pulp slurry. The chemical composition, such as the contents of holocellulose, lignin, and ash, showed similar values to those of other biomass materials. The particles of peanut husk powder were irregularly shaped, smaller, and had a broader particle size distribution than those of the garlic stem powder, which had the fibril form. The particles of the two powdered raw materials showed a positioning of expansion in the fiber network, resulting in increased bulk and a loss of strength. Handsheets containing garlic stem particles were stronger than handsheets containing peanut husk particles. Finally, the new powdered additives are beneficial to the bulk of paperboard.

• Food Science and Preservation
• /
• v.9 no.4
• /
• pp.362-368
• /
• 2002

Physicochemical properties of garlic bulb during storage with different cutting treatments were estimated. Garlic harvested in early June was used in this experiments. Various physicochemical factors of garlic bulb such as weight loss rate, rotten rate, sprouting rate, moisture content, reducing sugar content and total pyruvate content were investigated. Bulbs with roots, bulb without roots and bulb with stem length of l cm, 3 cm, 5 cm were stored at 2$\^{C}$ for eight months. The weight loss increased sharply after 8 months for all treatments. Weight loss occurred most severely in treated garlics with bulbs with 5 cm stem length and progressed steadily at low rates in bulbs with 1 cm stem length. Also, less decay and internal sprouting were observed in bulbs with 1 cm stem length. Cutting treatments of roots were not significant for internal sprouting. Incidence of other chemical properties of bulbs, contents of total sugar, reducing sugar and pyruvic acid were not significant statistically. Moisture contents of treated garlics was remarkably reduced in longer leaving stems. As a result, top-clipped leaving stems fur long, seemed to have a beneficial effect on physicochemical properties of garlic stored at 2$\^{C}$ for 8 months possibly due to reduced weight loss, rotten decaying and sprouting rates. Utilization of such results in the processing industry can be effective.

• Journal of Food Hygiene and Safety
• /
• v.38 no.3
• /
• pp.164-169
• /
• 2023

Vegetables are rich sources of dietary fiber, which exhibit various health benefits. In the Republic of Korea, vegetables are consumed after cooking using different methods. However, they are most commonly eaten raw or blanched. In this study, chamnamul, sesame leaf, Fischer's ragwort, burdock root, and garlic stem from Korea were analyzed according to the Korean Food Code, and changes in dietary fiber content after blanching were compared. Blanching reduced the total dietary fiber (TDF) content in chamnamul (from 3.67±0.03 to 2.61±0.14 g/100 g), burdock root (from 4.95±0.40 to 3.89±0.10 g/100 g), and sesame leaf (from 4.32±0.12 to 3.65±0.17 g/100 g), but increased it in Fischer's ragwort (from 6.09±0.49 to 6.43±0.01 g/100 g) and garlic stem (from 4.52±0.35 to 5.09±0.04 g/100 g). Sucrose, glucose, and fructose were detected in the vegetables; however, sesame leaf did not have sucrose. Fresh burdock root had the highest sucrose content (1.71±0.07 g/100 g) whereas garlic stem had the highest glucose and fructose content (1.65±0.02 and 1.73±0.02 g/100 g, respectively) compared with other vegetables. Upon blanching, the free sugar content of vegetables decreased for all sugars except for sucrose, which increased in Fischer's ragwort (from 0.10±0.01 to 0.14±0.01 g/100 g) and garlic stem (from 0.76±0.00 to 0.83±0.01 g/100 g). These results can provide information on blanching-associated changes in the content of dietary fiber and free sugar in foods prepared using these vegetables.

• Korean journal of food and cookery science
• /
• v.18 no.4
• /
• pp.461-469
• /
• 2002

In order to develop a better food preparation method in terms of vitamin retention in food service establishments, the retention rate of riboflavin in two kinds of Korean dish (stir-fried sausage with vegetables, stir-fried garlic young stems) were examined during various cooking stages, holding temperature and duration time. Riboflavin content of the sample was analyzed using by using a HPLC with a fluorescent detector at various holding durations and temperatures. Also the changes in the pH and water contents of the samples were measured during holding at various temperatures to find any relation among the pH, water contents and riboflavin content. In the results, there were significant differences in riboflavin contents at various cooking processes such as washing, slicing, blanching, soaking, etc. Also, the retention rates of riboflavin at various holding methods and temperature were significantly different from one another. Especially 50% reduction of riboflavin content occurred during blanching of young garlic stem and only 38% of riboflavin was left after slicing carrots for stir-frying of sausage.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.41 no.5
• /
• pp.526-534
• /
• 1996

This study was conducted to find out the effects of crude extracts from welsh onion, onion, chinese chives and garlic on the seedling growth of chrysanthemum, lettuce, rice, radish, chinese cabbage, cucumber and oriental melon. The crude extracts from Allium spp. inhibited the growth of chrysanthemum and lettuceseedlings at low concentration, the effect increased as the concentration grew higher, and especially in lettuce, the radicle growth was inhibited greater than the hypocotyl growth.The root extracts from welsh onion, chinese chives, and stem-leaf extracts from welsh onion, chinese chives and garlic significantly promoted the root growth of rice seedlings at 300∼700ppm and at 500∼1,000ppm, respectively, and the leaf sheath was elongated at low concentration of all extracts. The stem-leaf extracts from garlic and onion promoted the root and hypocotyl growth of chinese cabbage up to 2,000ppm or 3,000ppm. Root extracts from all Allium spp. promoted the elongation of chinese cabbage root up to 300∼700ppm, but they didn't influence its hypocotyl elongation. At low concentration of onion, garlic and chinese chives extracts, the growth of radish seedlings was highly promoted. The promotive effect, however, declined as the concentration increased. Only, extracts of chinese chives promoted the growth of radish seedling up to 5,000ppm. The stem-leaf extracts from onion and garlic promoted hypocotyl growth in pepper, up to 5,000ppm, but had little effect on other treatments. All of the extracts markedly promoted both root(main and lateral root) and hypocotyl growth in cucumber seedlings. A higher degree of promotion was made in the cucumber lateral root by onion and garlic extracts. The seedling growth of oriental melon was slightly increased by low concentration, but high concentration inhibited the root and hypocotyl growth.