• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.452-458
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• 2019

The objective of this study was to investigate the physicochemical characteristics and antioxidant potential of garlic processed using different heat treatments conditions, which is an effective method for removing the unpleasant odor and taste of raw garlic. The pH and soluble solid content of raw garlic (pH 6.07, $7.7^{\circ}Bx$) were almost equal or slightly higher than that of processed garlic samples (pH 5.06-6.09, $7.1-7.4^{\circ}Bx$). The color of processed garlic was also significantly affected. The amounts of amino acids such as ${\gamma}$-amino-n-butyric acid and few essential amino acids also increased after the thermal treatment of garlic. The antioxidant potentials of red and black garlic were higher than that of raw garlic. The polyphenol content of processed garlic ($38.51-81.51{\mu}g$ gallic acid equivalent/g sample) was significantly higher than that of raw garlic ($30.66{\mu}g$ gallic acid equivalent/g sample). These results indicated that heat treatment for different durations under a controlled environment enhanced the nutritional and functional properties of garlic.

• Korean Journal of Weed Science
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• v.8 no.1
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• pp.1-8
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• 1988

In order to get basic information for establishing weed control methods, weed distribution was surveyed at 15 days interval in garlic and red pepper fields at 8 locations in Chungnam Province. In garlic fields, 68 weed species(27 families) were distributed. Portulaca oleracea, Chenopodium album and Digitana sanguinalis were most dominant and Equisetum arvense, Alopecurus aequalis, and Setaria viridis dominant among them. Highest number of weeds emerged in May and dry weight or weeds was more heavy in June and summer broadleaf weeds were most abundant throughout garlic growing period. In red pepper fields, 38 weed species(17 families) were distributed, D. sanguinalis, Cyperus amuricus and P. oleracea were most dominant and Echinochloa crus-galli, Eleusine indica, D. violascens, and Centipeda minima also dominant among them. The highest number of weeds were emerged in June and summer, grasses and summer broadleaf weeds were more abundant in June and July. Seasonal Shannon's diversity index(H'), maximum diversity(Hmax') and eveness(J') for the Shannon diversity index, and Simpson index were high in both red pepper and garlic fields. Interspecific competition(probability for interspecific encounter) was more severe than intraspecific competiton.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.219-227
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• 1995

Natto is a Japanese tradiational food made from whole soybeans by the fermentation of Bacillus natto. This study was attempted to improve the taste of Natto, garlic(2%) and red pepper oleoresin(0.2%) were added. Conventional Natto(N-1), garlic Natto(N-2), red pepper oleoresin Natto(N-3), garlic and red pepper oleoresin Natto(N-4) were prepared. Volatile flavor components, fatty acid, organic acid, pH and titratable acdity in all samples were investigated. The experimental results revealed the presence of 62 volatile components in conventional Natto. Among there, the major flavor compounds were identified to be 2, 5-dimethylpyrazine, trimethyl-pyrazine, 2, 6-bis91, 1-dimethylethyl) phenol. Seventy-one volatile compounds were detected in N-2, and major compounds were identified to be methyl-2-propenyl disulfide, 2, 6-bis(1, 1-dimethylethyl)phenol and 2, 5-dimethylpyrazine. The amounts of volatile compounds, 2-methyoxyphenol and 1, 2-benzenedicarboxylic acid increased by addition of garlic, where as, 1,2 -propanediol, 1-hexanol and 2, 5-dimethylpyrazine decreased. The compounds, 4, 5-dihydroxy-5-propyl-1H-pyrazole, 1, 1, 3-trimethylcyclopentane were identified in N-3. The compounds, such as trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine increased by addition of red pepper oleoresin, whereas 1,2-propanediol, 1-hexanol and 2,5-dimethylpyrazine decreased. Fatty acid compositions were mainly consisted of linoleic acid(43.66~55.89%) and followed by oleic, palmitic, linolenic, stearic, arachidic, myristic acid. The organic acids we4re identified to be citric(28.2~30.6), acetic(50.0~73.3) and pyroglutamic acid(2.1~3.7).

• Food Science and Preservation
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• v.24 no.3
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• pp.446-454
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• 2017

Garlic (Allium sativum L.) and traditional herb has several functional properties and strong biological activities, making it useful as a functional food material. We investigated the antioxidant and anti-inflammatory activity of mixed compounds from red garlic and supplementary materials, including ginger (Zingiber officinale Roscoe), doraji (Platycodon grandiflorum), quince (Chaenomeles sinensis), citrus peel (Citri Pericarpium), and mint (Mentha arvensis). The extracts were prepared with water (W) and ethanol (E) at $70^{\circ}C$ (W-70, E-70) and $95^{\circ}C$ (W-95, E-95) for 3 h. The total content of phenolic compounds was the highest in E-70 (608.60 mg/100 g). Alliin, one of the active ingredients in red garlic, was contained at 1.18-1.29 mg/g and 0.81-0.85 mg/g in water and ethanol extract, respectively. Another active ingredient of red garlic, S-allyl-cysteine (SAC) had higher content in the water extract than in the ethanol extracts. DPPH radical scavenging activity was higher in E-70 (15.96-73.65%) at $313-5,000{\mu}g/mL$. ABTS radical scavenging activity was also higher in E-70 (5.71-77.19%) than in the others. The ROS production rate showed the same tendency as the NO production, with more efficacy in E-95. The expression level of iNOS and $IL-1{\beta}$ was decreased in the E-95 significantly at the concentration of $1,000{\mu}g/mL$ compared to the lipopolysaccharide (LPS) treated group. Based on the above results, the antioxidative and anti-inflammatory activities of the extracts of red garlic and supplementary materials were expressed by different useful substances. The contents of these useful substances were different according to the extraction solvent and temperature.

• Journal of The Korean Society of Agricultural Engineers
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• v.53 no.5
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• pp.1-7
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• 2011

The objective of this study is to decide a spatial interpolation method on temperature data for the suitability analysis of garlic cultivation. In Korea, garlic is the second most cultivated condiment vegetable after red pepper. Nowadays warm-temperate garlic faces potential shift of its arable area according to warmer temperature in the Korean Peninsula, and the change can be drawn with the precise temperature map derived from interpolation on point-measured data. To find the preferable interpolation method in cases of germination and vegetative period of the garlic, different approaches were tested as follows: Inverse Distance Weighted (IDW), Spline, Ordinary Kriging (OK), and Universal Kriging (UK). As a result, IDW and UK show the lowest root mean square errors as for the germination and vegetative seasons, respectively. However, statistically significant difference was not revealed among the applied methods regarding the germinating period. Eventually this will contribute to mapping the suitable lands for the cultivation of warm-temperate garlic reasonably.

• Korean Journal of Soil Science and Fertilizer
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• v.32 no.2
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• pp.123-131
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• 1999

To get the basic information for the improvement of the optimum levels of upland soil fertility and fertilizer application, the soil samples in two hundred fifteen site were collected from the major condiment vegetable cultivation areas such as red pepper, garlic and onion fields. Physico-chemical properties of the soil samples were investigated. Soil texture distribution of soil samples in red pepper, garlic and onion cultivation areas was in order of loam (L), sandy loam (SL), silt loam (SiL) and clay loam (CL) (35.4, 31.6, 14.9 and 7.0%, respectively). The average pH of soil in garlic and onion cultivation areas were over pH 6.0, whereas in red pepper was under pH 5.5. The frequency distribution of soil pH in total sampling sites were 58.7% in under pH 6.0 and 21.4% in below pH 5.0, in contrast to 10.3% in over pH 7.0. The organic matter contents were in the range of $20{\sim}30g\;kg^{-1}$, and the onion field soils was a little higher than those in red pepper or garlic. The available phosphate contents were in the range of $719{\sim}746mg\;kg^{-1}$ and were not different among in red pepper, garlic and onion. The frequency distribution of available phosphate in total sampling sites were found 62.8% of above $600mg\;kg^{-1}$, which was over the standard level for upland soil improvement, and then 22.3% was exceeded $1,000mg\;kg^{-1}$, especially. In the exchangeable cations, the K and Ca contents in garlic (1.27 and $9.11cmol\;kg^{-1}$) and onion (1.20 and $8.39cmol\;kg^{-1}$) were higher than in red pepper (0.96 and $5.87cmol\;kg^{-1}$), respectively. The Mg contents in garlic field soils ($2.17cmol\;kg^{-1}$) were higher than those in red pepper and onion (1.51 and $1.80cmol\;kg^{-1}$). This exchangeable K, Ca and Mg contents were higher than the standard level for upland soil improvement. The contents of microelement were ranged in $54.3{\sim}60.1mg\;kg^{-1}$ for Fe, $31.3{\sim}42.3mg\;kg^{-1}$ for Mn, $1.7{\sim}2.3mg\;kg^{-1}$ for Cu and $4.8{\sim}5.5mg\;kg^{-1}$ for Zn, respectively.

• Food Science and Preservation
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• v.20 no.1
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• pp.81-87
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• 2013

Agri-food garlic has been recognized as healthful because of its antibacterial, anticancer and antioxidant effects. As such, its consumption is steadily increasing. This study was conducted to amplify the healthful ingredient of garlic, allicin, using light irradiation. The following conclusions were drawn from the investigation of peeled garlic under various conditions like fluorescent lighting, color (green, yellow, blue and red) and ultraviolet light (UV-A, UV-B and UV-C). The allicin content increased most with the 15-second $0.129W/m^2$ (40 W) UV-B treatment of the garlic at a 700 mm distance from the light source. At the treatment of the garlic with 126 lx (40W) red light for 24 hours at a 700 mm distance from the light source, its allicin content increased from $15.15{\pm}0.25mg/g$ to $15.15{\pm}0.34mg/g$, for a 10-percent amplification effect. Therefore, it is believed that the healthfulness of garlic can be amplified through irradiation processing of its healthful ingredient, allicin, and the development of its processing unit.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.5
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• pp.539-542
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• 1993

Anticarcinogenic Effect of garlic juice on hamster buccal pouch carcinogenesis induced by 9, 10-dimethyl-1, 2-benzanthracene were studied by investigating hamster body weight gain, the skin color of and distribution of capillary blood vessels in their buccal pouches. Amount of garlic juice applied were 1% and 3% in two groups of hamsters. Results show that hamsters fed with higher doses of garlic juice gained less weight. Hamsters fed with garlic juice possessed a pale pink color buccal pouch, and a red color pouch was observed in hamsters which were not fed with garlic juice. Also, capillary vessels in hamster buccal pouches were less distinguishable in garlic juice fed hamsters compared with those in hamsters with no garlic in their diet.

• Korean Journal Plant Pathology
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• v.14 no.6
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• pp.594-597
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• 1998

The optimal quantity of inoculum was determined to screen resistance of garlic cultivars against Sclerotium cepivorum and 30 cultivars was tested. The growth of the pathogen in detached roots, Disease incidence was increased when the inoculum density was raised form 10 to 100 sclerotia. The optimal inoculum density to differentiate resistance or susceptibility of garlic cultivars was seemed to be 50 sclerotia. The cultivars collected from England, Japan, Nepal and Turkey, and cultivars such as common red, PI1356104 and PI135693 were less than the other cultivars in their disease incidence. The growth of S. cepivorum in detached roots varied from 23 to 33 mm according to garlic cultivars. There was no relationship between the disease incidence and the growth in detached roots. The sclerotial germination was increased significantly when root extract was extract was added. The addition of only distilled water resulted in 13% germination, but the addition of 0.25 g of root extract in 100 ml distilled water resulted in more than 85% germination. There was no difference in the stimulation of sclerotial germination among cultivars which showed different resistance.

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.149-153
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• 2003

Effects of kimchi and its ingredients, vitamin C and $\beta$-sitosterol on the growth of Helicobacter pylori were investigated. Three kimchi variations were studied: a standard recipe (kimchi I) and two functional variations for cancer prevention and treatment made with organically grown ingredients (kimch II and III). Methanol extracts and juices from kimchi I and III did not inhibit the growth of H. pylori. However, 10 mm and 12 mm inhibition zones were formed by methanol extract and juice from kimchi II, which had higher concentrations of red pepper powder (RPP) than those of kimchi I and III. Among the major kimchi ingredients, methanol extracts of RPP, garlic and ginger substantially inhibited the growth of H. pylori. The maximal inhibition zone (30 mm) was attained with garlic treatment. Inhibitory effects of the RPP, garlic and the sub-ingredient mixture (prepared with radish, garlic, RPP, ginger, green onion, sugar and fermented anchovy juice) on H. pylori were decreased by lactic acid bacteria fermentation. Neither the fermented garlic nor the fermented sub-ingredient mixture inhibited the growth of H. pylori. But, the inhibition Bone of fermented RPP was 12 mm, which was less than the 16 mm inhibition zone formed by the non-fermented RPP. Vitamin C and $\beta$-sitosterol which are known to be functional active compounds of kimchi also showed no inhibitory effect on the growth of H. pylori after 3 days of incubation. Further study is needed to determine why the inhibitory effect is removed or decreased by lactic acid fermentation, and to determine if fresh kimchi and lactic acid bacteria of kimchi can inhibit the growth of H. pylori.