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한국식품과학회지
→ 한국식품과학회지2019 ; 51(3): 258-262
Comparison of the major compounds and antimicrobial activities of Koara garlic cultivated in different regions
산지별 고아라 마늘의 주요 성분과 항균활성 비교
Ju-Sung Kim1,* and Jong Hwan Ra1
1Majors in Plant Resource and Environment, College of Applied Life Sciences, SARI, Jeju National University
김주성1,*·라종환1
1제주대학교 생명자원과학대학 친환경연구소
ABSTRACT
Although the chemical compositions and biological characteristics of some species of garlic have been investigated, data on Koara garlic are currently lacking. In order to investigate the major compounds and antimicrobial activity of Koara garlic, which was registered as a cultivar in 2012, it was cultivated in Seogwipo, Damyang, and Namhae. Analysis of the chemical composition of the cultivated garlic showed that the alliin, pyruvate contents, and antimicrobial activity were high in garlic grown in Seogwipo (9.44±0.28mg/g, 127.52±5.50 µM/g, and 0.31-1.25%, respectively). The total phenol content and reducing sugar contents were abundant in garlic grown in Namhae (82.23±0.00 g GAE/100 g and 28.59±0.54 mg GE/g, respectively), and the total flavonoid content was high in garlic grown in Damyang (22.41±0.77 g QE/100 g). Although garlics grown in different cultivation areas had different chemical compositions, major compound contents and biological activities of Koara garlic were similar to those of other garlic varieties reported so far. These data will be useful for local farmers, distributors, and consumers.
KEYWORD
Allium sativum L, antimicrobial activity, organosulfur compound, total pyruvate, reducing sugar
한국식품과학회지 2019 Jun; 51(3): 258 - 262
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