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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

  • Kim, Ju-Sung (College of Applied Life Sciences, SARI, Jeju National University) ;
  • Ra, Jong Hwan (College of Applied Life Sciences, SARI, Jeju National University)
  • 김주성 (제주대학교 생명자원과학대학, 친환경연구소) ;
  • 라종환 (제주대학교 생명자원과학대학, 친환경연구소)
  • Received : 2019.01.17
  • Accepted : 2019.02.15
  • Published : 2019.04.30

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.

본 연구는 2016년 품종보호권이 등록된 홍산마늘과 한산마늘의 생리활성을 측정하기 위하여 실시되었다. 나트륨과 황 성분을 제외한 미네랄 성분들은 한산마늘에서 높게 측정되었으며 함유 황화합물 역시 한산마늘에서 높았다. 또한 고형물함량과 환원당 및 알파글루코시다아제 저해활성 역시 한산마늘이 높았다. 그러나 산도, pH, 총페놀 및 플라보노이드 함량은 홍산마늘에서 높게 나타났다. 두 품종에서 항미생물활성은 그람음성균보다 그람양성균에 대한 저해활성이 높았으며 한산마늘보다 홍산마늘이 조금 높은 항미생물활성을 나타내었다. 이러한 연구결과는 향후 위 품종을 재배하는 농가에 유용한 정보를 제공해 줄 것으로 기대된다.

Keywords

Table 1. Total mineral concentration of new garlic cultivars ‘Hongsan’ and ‘Hansan’

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Table 2. Concentrations of organic sulfur components of new garlic cultivars ‘Hongsan’ and ‘Hansan’

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Table 3. Total soluble solids, total acidity and pH of new garlic cultivars ‘Hongsan’ and ‘Hansan’

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Table 4. Total phenol, total flavonoid, reducing sugar contents and alpha glucosidase inhibitory effect of new garlic cultivars ‘Hongsan’ and ‘Hansan’1)

SPGHB5_2019_v51n2_147_t0004.png 이미지

Table 5. Antimicrobacterial activity of new garlic cultivars ‘Hongsan’ and ‘Hansan’1)

SPGHB5_2019_v51n2_147_t0005.png 이미지

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