• Applied Biological Chemistry
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• v.35 no.1
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• pp.6-9
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• 1992

The browing, pyruvate content of sliced garlic during the drying in terms of drying temperature and sulfiting treatment were investigated. Sulfiting reduced the browning of garlic slices and prevented the reduction of pyruvate content against heat during the drying. Contents of pyruvate were decreased as the increase of drying temperature. Sulfiting treatment killed the microorganisms of sliced garlic products during the drying.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.591-595
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• 2003

The objective of this study was to evaluate the effects of ingredients on the change of Samgyetang quality during refrigerated storage. The Samgyetang was prepared with five treatments. The five treatments were chicken cooked alone (Tl), cooked with jujubi, ginseng and garlic (T2), cooked with jujubi (T3), cooked with ginseng (T4) and cooked with garlic (T5). The TBA values of the Samgyetang over 4 days of refrigerated storage were T1(0.89) > T3(0.74) T5(0.74) > T4(0.57) > T2(0.42). The total plate counts of the Samgyetang in the T2 and T3 treatments were lower than with the other treatments. The coliform counts of the Samgyetang in the T2 and T5 treatments were lower than with the other treatments. The results from this study showed that ginseng had an antioxidant activity, jujubi lowered the total plate count and garlic lowered the coliform count in refrigerated Samgyetang. Therefore, the addition of these ingredients maintains the quality of Samgyetang during refrigerated storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1784-1791
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• 2016

Garlic was subjected to eight different cooking methods (raw, boiling, steaming, microwave cooking, deep-frying, oven-roasting, pan-frying, and pan-roasting) utilized for typical Korean cuisine. Garlic was analyzed for antioxidant activities and physicochemical properties to elucidate effects of cooking. Garlic cooked at higher temperatures showed significantly lower lightness and higher yellowness (P<0.001). In particular, deep-frying and pan-frying resulted in lowest lightness and soluble solid content, indicating that non-enzymatic browning reactions were more facilitated. Compared with raw garlic, all cooked garlic tended to have lower thiosulfinates, presumably due to decomposition into polysulfides and/or leaching into cooking water and oil. Microwave cooking retained organic acids, total reducing capacity, and flavonoids, which can be attributed to low microwave intensity and shorter cooking time under which heat-labile bioactive components might have undergone less decomposition. Cooking significantly increased metal-chelating activity (P<0.001). In addition, oven-roasting and pan-roasting enhanced total reducing capacity and flavonoid content, indicating that thermal treatments increased the extractability of bioactive components from garlic. However, boiling, deep-frying, and pan-frying, in which garlic is in contact directly with a hot cooking medium, reduced antioxidant activities. Deep-frying resulted in largest reduction in DPPH radical scavenging activity of garlic, which correlated well with reduction of total reducing capacity and flavonoid content. The results show that the antioxidant activity of garlic could be affected by cooking method, particularly heat intensity and/or direct contact of the cooking medium.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.860-866
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• 2010

This study was conducted to investigate the effects of dietary supplementation of garlic by-products on TBARS, WHC (water holding capacity), shear force, pH, total phenol content, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, meat color, sensory evaluation, and fatty acid composition of chicken meat. Broiler chicks were fed for 5 wk with experimental diets of 0% garlic by-product (Control), 1% garlic by-product (T1), 2% garlic by-product (T2), and 5% garlic by-product (T3). TBARS and pH were significantly decreased by the supplementation of garlic by-products compared to the control (p<0.05). Compared to the control diet, the total phenol content and DPPH radical scavenging activity were significantly increased by the supplementation of garlic by-products (p<0.05). The total phenol content and DPPH radical scavenging activity of treatment groups were higher than the control; in particular, T3 was significantly (p<0.05) more effective in improving freshness compared to other treatment groups. CIE $a^*$ value of treatment groups (especially T3) showed significantly higher values compared to the control; however, no difference in the CIE $L^*$ and $b^*$ values were observed among treatments. In its fatty acid composition, amounts of linoleic acid and linolenic acid in chicken meat was increased by the supplementation of garlic by-products, but amounts palmitic acid were decreased. In conclusion, supplementation with garlic by-products was effective in decreasing TBARS, pH, and saturated fatty acids, and in increasing total phenol content, DPPH radical scavenging activity, and unsaturated fatty acids.

• Journal of Life Science
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• v.19 no.11
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• pp.1605-1610
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• 2009

The purpose of this study was to investigate the effects of combined exercise program and garlic pill intake on Body Composition, CRP and Adiponectin in obese high school male students. Twenty-one male students in city B volunteered to participate, and the signed consents were received before the study. Experimental groups were garlic pill intake with combined exercise group (n=7), combined exercise group (n=7), control group (n=7). The total experimental period was 16 weeks. The combined exercise group exercised 3 times a week for 16 weeks with intensity of RPE 7~15. Each exercise was 70 minutes long. A 5 g garlic pill was consumed after lunch and dinner every day. For statistics, two-way repeated test within the group was conducted through SPSS 12.0; for post-examination, Scheffe was utilized; and for inter-group examination, a paired t-test was used. The conclusions of this study are as follows. Between groups, combined exercise with garlic pill group had a significant decrease in %body fat. Within each group, combined exercise with garlic pill group had a significantly greater decrease in %body fat than the control group. Between groups, combined exercise with garlic pill group had a significant decrease in LBM. Between groups, combined exercise with garlic pill group had a significant decrease in CRP. Between groups, combined exercise with garlic pill group, combined exercise and control group showed a decrease in adiponectin. In conclusion, regular exercise and garlic pill intake improved % body fat in obese high school male students.

• Horticultural Science & Technology
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• v.19 no.4
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• pp.465-470
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• 2001

This study was carried out to investigate the effect of application dosage and methods of selenium (Se) on mineral contents in garlic. The content of Se was higher in upland than paddy fields. Application of higher dosage of Se salt increased higher content of Se in leaf sheath and bulb of garlic. Se was detected also in the non-treated plot but its amount was negligible. Absorption of Se in garlic was higher when Se was applied in the form of sodium selenate. Foliar application of sodium selenate enriched Se content in garlic as compared with the soil dressing. However, Se content in garlic fluctuated depending on growing conditions. Se content of garlic grown on the artificial soil (vermiculite and commercial soil) in the plastic house was higher than the garlic grown in the paddy field. The growth of garlic was not affected by types, dosage and application methods of selenium. Mineral contents in garlic such as Mg, S and K were higher in the selenium treatment than control. However, this trend was not evident according to dosages of selenium fertilizers.

• Journal of the Korean Applied Science and Technology
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• v.3 no.1
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• pp.15-22
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• 1986

The purpose of this study was to investigate the effects of garlic diet on blood coagulation in cholesterol-fed rats. 36 male rats were divided into six groups and fed experimental diet for three weeks. Two-levels (2% and 4%) of fresh and boiled garlic were supplemented to the stock diet with 2% cholesterol and 0.25% bile salt for the experimental diet. After the rats fed with experimental diets during 3 weeks, the whole blood coagulation time, the content of plasma fibrinogen, the fibrinolytic activity and the prothrombin time were measured. The results are summarized as follows; 1. Garlic diet have no influence on body weight and food consumption in rats. 2. In the case of cholesterol-fed group, the whole blood coagulation time was decreased 24.3% compared with the normal group(A). But garlic diet group(C) was similar to the normal group(A) and groupD-F was increased 4.9-11.5%. 3. The content of plasma fibrinogen of cholesterol-fed group was higher 114.5% than that of normal gropu(A). In the garlic diets(C-F) the contents of plasma fibrinogen were increased 33.1-63.8%. 4. The fibrinolytic activity of cholesterol diet was decreased 16.2% compared with the normal group(A) but was increased 10.9-44.5% compared to the garlic diets(C-F). 5. The prothrombin time of cholesterol-fed group was decreased 8.9% compared with normal group(A) but was increased 8.0-46.3% in garlic diets(C-F). As mentioned above, the garlic diets increased whole blood coagulation time, prothrombin time and fibrinolytic activity and decreased the content of fibrinogen. For that reason it is thought that the garlic diets have a anticoagulation effect regulating the fibrinogen synthesis in liver.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.2
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• pp.160-169
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• 2000

This study was conducted to understand the inhibitory garlic and ginger against the growth of food born pathogenic bacteria. Juice was prepared from the raw spices by using an electric homogenizer and membrane filter. Dry-powdered spices were treated with double distilled water and 70% ethanol to extract the antibacterial substances, respectively. Growth inhibitory effects of juice and extracts of the spices were monitored by using bacterial strains such as B. subtilis, L. moncytogenes, S. aureus,E. coli O157 : H7, P. aeruginosa, and S. typhimurium. On a solid medium where E. coli and S. aureus cells were grown, ginger juice formed inhibitory zone at the concentrations of 2-10% by paper disc test. The Bone formed by ginger juice was wider and more transparent than that formed by garlic juice on the same concentration.1. monocytogenes and B. subtilis were more sensitive to garlic juice than others, and stopped growing at 2% garlic juice. Ginger juice showed the growth inhibition by 30-50% at 1.0% concentration. On the contrast, P. aeruginosa which resisted to the garlic juice was the most sensitive to ginger juice. Water extract of garlic was not effective to inhibit the bacterial growth, while 2% ginger extract completely inhibited the growth of E. coli and S. aureus. Alcohol extract of ginger inhibited the growth of bacteria at the concentration of 0.3%. This growth inhibition is almost 10 times lower than that of the garlic extract. It was clear that ginger had more potential than garlic as an inhibitor to control the growth of the indicator organisms.

• Advanced Industrial SCIence
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• v.2 no.1
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• pp.8-14
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• 2023

This study was performed as a preliminary experiment to develop functional feed additives using by-products generated during the production of black garlic. Therefore antioxidant and immune enhancing activity of black garlic pomace were measured. As a result of measuring the antioxidant activity of black garlic pomace, it was found antioxidant activity. Nitric oxide (NO) assay was performed to test the immune enhancing activity of vegetable samples including black garlic pomace among the samples used in the experiment. As a result of the NO assay experiment, highest concentrations of black garlic pomace, aster glehni, and MIX form produced NO, which Garlic pomace (69.4%), aster glehni (35.9%), and MIX (45.3%), respectively, compared to LPS (100%). In conclusion, it is considered that black garlic pomace contains an anti-inflammatory effect, and if the optimal mixing ratio of black garlic pomace and aster glehni is selected, it will be of sufficient value as a feed additive containing an anti-inflammatory effect.

• Korean Journal of Poultry Science
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• v.37 no.3
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• pp.221-228
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• 2010

This study was conducted to investigate the effects of dietary supplementation of garlic by-products on performance, proximate composition, carcass characteristic, cholesterol, and blood composition of chickens. Broiler chicks were fed diets for 5 weeks with a diet 1% garlic by-product (T1), 2% garlic by-product (T2), and 5% garlic by-product (T3). There were no difference among diet in performance. In proximate composition, crude fat of chicken meat was decreased in diets by addition of garlic by-product than control, but moisture and crude ash were no significant difference. Liver weight was significantly increased (P<0.05) by the dietary supplementation with garlic by-products compared to the control diet. The total cholesterol and LDL-cholesterol of treatment groups was lower than control, and the HDL-cholesterol of treatment groups was higher than control (P<0.05). Especially, T3 was significantly (P<0.05) more effective in improving cholesterol compared to other treatment groups. In blood composition, GOT of broiler was decreased in diet by garlic by-products than control group, but GPT, triglyceride, and glucose were no significantly different. In conclusion, these data indicate that supplementation of garlic by-products (T3) were most effective in decreasing total cholesterol, LDL-cholesterol, and GOT and increasing HDL-cholesterol.