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한국식품과학회지
→ 한국식품과학회지2019 ; 51(2): 147-151
Comparison of phytochemical composition and physiological activity of ‘Hongsan’ and ‘Hansan’, a new variety of garlic
마늘 신품종 홍산과 한산의 식물화학적 구성 및 생리활성 비교
Ju-Sung Kim1,* and Jong Hwan Ra1
1College of Applied Life Sciences, SARI, Jeju National University
김주성1,*·라종환1
1제주대학교 생명자원과학대학, 친환경연구소
ABSTRACT
This study was performed to investigate the physiological activity of Hongsan garlic and Hansan garlic, which were registered in the plant breeders’ right in 2016. The content of mineral components, except sodium and sulfur ingredients, was found to be high in Hansan garlic. In addition, organic sulfur components were high in Hansan garlic. Moreover, the total soluble solid content, reducing sugar content, and alpha glucosidase inhibitory activity were high in Hansan garlic. Acidity, pH, total phenol, and flavonoid content were high in Hongsan garlic. Both varieties showed higher inhibitory activity to gram-positive bacteria than to gram-negative bacteria. The antimicrobial activity of Hongsan garlic was slightly higher than that of Hansan garlic. These results are expected to provide useful information to farmers who grow the above garlic varieties.
KEYWORD
antimicrobial activity, new variety, organic sulfur component, total phenol, total soluble solid
한국식품과학회지 2019 Apr; 51(2): 147 - 151
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