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Analysis of Active Components of Giant Black Garlic
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자이언트흑마늘의 유효성분 분석

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Type
Academic journal
Author
Dam Kim (충남대학교) Kyoung-Hee Kim (충남대학교) Hong-Sun Yook (충남대학교)
Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.44 No.11 KCI Accredited Journals SCOPUS
Published
2015.11
Pages
1,672 - 1,681 (10page)

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Analysis of Active Components of Giant Black Garlic
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Research history (2)

2015

Analysis of Active Components of Giant Black Garlic
Dam Kim ,  Kyoung-Hee Kim ,  Hong-Sun Yook Journal of the Korean Society of Food Science and Nutrition 2015.11 Academic journal
Components Analysis, Antioxidant Activity and Protective Effect on DNA Damage of Giant Black Garlic
김담 식품영양학과 2015.01 Thesis
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Abstract· Keywords

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Garlic has been consumed for a long time as a food in Korea. Among commercial garlic products, aged black garlic is known to contain bioactive ingredients. Giant garlic is large garlic with a mild and sweet flavor. However, there have been few studies on the bioactive effects of giant garlic. This study analyzed valid substances of giant black garlic (GBG), giant fresh garlic (GFG), normal black garlic (NBG), and normal fresh garlic (NFG). Moisture content of GBG decreased in comparison with that of GFG. Ash, crude protein, crude lipid, total pyruvate, S-allylcysteine, and S-allylmercaptocysteine contents were the highest in GBG. The pH values of GBG, GFG, NBG, and NFG were 3.77, 5.97, 3.94, and 6.10, respectively. Acidity of GBG was higher than that of GFG. Total sugar content of GBG increased while reducing sugar content was the same as that of GFG. Composition of amino acids except for histidine, lysine, and arginine in GBG was higher than that of GFG, and free amino acids excluding arginine, cysteine, lysine, phosphoethanolamine, and urea were higher than those of GFG. In minerals, Cu, Fe, and Mg contents were higher than those of GFG.
#giant black garlic #active components #proximate composition #pyruvate #sulfur compounds

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ABSTRACT
서론
재료 및 방법
결과 및 고찰
요약
REFERENCES

References (47)

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[학술지(정기간행물)] - Shin DB / 1999 / Flavor composition of garlic from different area / Korean J Food Sci Technol 31 : 293 ~ 300 google schola [학술지(정기간행물)] - 이영춘 / 2006 / Protopectinase를 이용하여 제조한 마늘 단세포화물의품질특성 / 한국식품저장유통학회지 13 (3) : 351 ~ 356 dbpia [학술지(정기간행물)] - 이진만 / 2007 / 마늘 에탄올 추출물의 이화학적 특성에 대한 추출조건의 모니터링 / 한국식품영양과학회지 36 (9) : 1198 ~ 1204 dbpia [학술지(정기간행물)] - 황진봉 / 2004 / 녹변된 마늘의 성분 변화 / 한국식품과학회지 36 (1) : 1 ~ 8 dbpia [인터넷자원] - Korean Statistical Information Service / / The output of condiment vegetable google schola

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