• Title/Summary/Keyword: garlic extract

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Pharmacetical Characteristics and Analysis of Garlic Extract (마늘 추출물의 약리적 특성 및 분석)

  • Sung, Ki-Chun
    • Journal of the Korean Applied Science and Technology
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    • v.24 no.3
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    • pp.301-308
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    • 2007
  • From the experiment result on pharmacetical characteristics and analysis of Garlic extract, some conclusions were obtained as follows. From the results on extract experiment of Garlic, extraction ratio was about 6.0%, and after dried with dry oven from Garlic extract, it obtained about 50%-Garlic extract of solid state. From results on antimicrobial experiment of Garlic extract, number of staphylococcus and fungus in microbe decreased more and more according to time passage. This phenomenon showed that Garlic extract keeps antimicrobial effect. From results on antioxidation experiment of Garlic extract, DPPH scavenging activity of free radical showed that Garlic extract appears more remarkable reduction ability than reference samples. This phenomenon means that antioxidation of Garlic extract appears higher than Vitamin-C and BHA. From results on instrument analysis, inorganic components of K, Na, Ca, Si, Mg, Zn etcs from Garlic extract were detected with ICP/OES and the fatty and aromatic components of trimethyl sulfide, diallyl disulfide, diallyl trisulfide, 2-mercaptobenzothiazole etcs from Garlic extract were detected with GC/MS.

Quality Characteristics of Functional Muffins Containing Black Garlic Extract Powder (흑마늘 추출 분말을 첨가한 기능성 머핀의 품질특성)

  • Yang, Seung-Mi;Kang, Min-Jung;Kim, Sung-Hyun;Shin, Jung-Hye;Sung, Nak-Ju
    • Korean journal of food and cookery science
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    • v.26 no.6
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    • pp.737-744
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    • 2010
  • This study was performed to examine the quality and antioxidant activity of muffin containing black garlic extract powder that was stored for 9 days at room temperature. Black garlic extract powder was added to the muffin batter at concentrations of 0, 1, 4, 8, and 12%. Specific gravities of muffin batters increased as black garlic extract powder increased, whereas, height and specific volume of the muffins decreased. For the color of muffin crust and crumb, lightness decreased as the level of garlic extract powder increased, whereas redness and yellowness increased. For sensory evaluation, the color, flavor, softness, and chewiness of the muffins containing 1% black garlic extract powder were superior compared to those of other samples. Scores for taste and overall acceptability were the highest in muffin containing 4% black garlic extract powder. The antioxidant activity of muffins measured by DPPH(2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay increased as the level of black garlic extract powder increased. Further, the TBARS(thiobarbutric acid reactive substance) content of the muffins containing various levels of black garlic extract powder was lower than that of control.

Enhancement of Anticancer Activity by Combination of Garlic (Allium sativum) Extract and Vitamin C (마늘 추출물과 비타민 C 혼합물에 의한 암세포증식억제의 상승 효과)

  • 황우익;손향은;이지영;김동청
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.2
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    • pp.372-376
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    • 2001
  • The effect of garlic extract and vitamin C mixture on the various cancer cell lines in vitro and in vivo have been examined. Proliferation of human colon cancer (HT-29), human rectal cancer (HRT-18) and human hepatoma (HepG2) cells was inhibited by garlic extract and vitamin C, respectively. Based on the cytotoxic activity, mixture of garlic extract and vitamin C was demonstrated to possess a synergistic growth inhibition on HT-29, HRT-18 and HepG2 cancer cells. Mixture of garlic extract and vitamin C significantly arrested G2/M phase cells in the HepG2 cell cycle. Oral administration of mixture of garlic extract and vitamin C to sarcoma-180 tumor-bearing mice prolonged survival time compared to that of control group. These results suggested that addition of vitamin C enhances anticancer activity of garlic extract in vitro, and mixture of garlic extract and vitamin C has antitumor effect in vivo.

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Preparation and Characteristics of Sulgidduk Containing Different Amounts of Black Garlic Extract (흑마늘 추출물의 첨가량을 달리한 설기떡의 제조와 품질특성)

  • Shin, Jung-Hye;Kim, Yun-Ah;Kang, Min-Jung;Yang, Seong-Mi;Sung, Nak-Ju
    • Korean journal of food and cookery science
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    • v.26 no.5
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    • pp.559-566
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    • 2010
  • This study was performed to confirm of characteristics of Sulgidduk containing different amounts of black garlic extract: 0% (T0), 1% (T1), 5% (T5), 10% (T10) or 15% (T15). Samples were analyzed for their physicochemical characteristics and antioxidant activities. According to the results, increasing the level of black garlic extract in the formulation caused the moisture contents of the sample to decrease (38.66~36.79%). Additionally, the L value decreased while the a and b values increased as the contents of black garlic extract in sample increased. Analysis of the texture of Sulgidduk containing different amounts of black garlic extract, found that hardness, gumminess, and adhesiveness decreased, whereas springiness increased; cohesiveness and chewiness did not significantly change. The antioxidant activities of Sulgidduk containing different amounts of black garlic extract were evaluated by measuring 1,1-diphenyl-2-picrylhydrazyl (DPPH) and, 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging activities. In these assays, the Sulgidduk containing different amounts of black garlic extract presented significant radical scavenging activities in a dose-dependent manner.

Quality Characteristics and Antioxidant Activity of Soy Sauce with Added Levels of Black Garlic Extract (흑마늘 추출액의 첨가 농도에 따른 간장의 품질특성 및 항산화 활성)

  • Choi, Myoung Hyo;Kang, Jae Ran;Kang, Min Jung;Sim, Hye Jin;Lee, Chang Kwon;Kim, Gyoung Min;Kim, Dong Gyu;Shin, Jung Hye
    • Korean journal of food and cookery science
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    • v.32 no.2
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    • pp.188-196
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    • 2016
  • Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy sauce (commercial fermented soy sauce) and different ratio of black garlic extract (65 Brix, 0.3-5.0%). Results: The salt content of the black garlic extract (0.3-5.0%) added soy sauce were 12.35-12.77%. The pH was lowered to 4.99, and acidity was increased to 2.12%, depending on the increase in black garlic extract added ratio. The crude protein and total nitrogen contents were 6.23-6.62% and 1.10-1.16%, respectively, and content of amino form nitrogen was 0.52-0.53%, without significant differences between experimental groups. Contents of reducing sugar and free sugars (fructose and glucose) tended to be higher with higher mixing ratios of black garlic extract. Total phenolic compounds and flavonoids contents were significantly increased in the 3% and 5% black garlic extract addition group. At concentrations of 62.5, 125, 250, 500, 1,000 and $2,000{\mu}g/mL$, the DPPH and ABTS radical scavenging activity of the polysaccharides isolated from control soy sauce and 5% black garlic extract added soy sauce showed higher correlation with their concentration. Conclusion: These results, confirmed that the soy sauce produced by adding more than 3% of black garlic extract has high antioxidant activity.

Effect of Aged Garlic Extract on the Antioxidant Activities and Quality Characteristics of Yanggaeng (저온숙성마늘 농축액을 첨가한 양갱의 품질특성과 항산화 효과)

  • Jeong, Yun Sook;Lee, Sang Hoon;Seong, Eun Jin;Cho, Soo-muk;Song, Jin;Hwang, Kyung-A;Noh, Geon Min;Hwang, In Guk
    • The Korean Journal of Food And Nutrition
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    • v.30 no.1
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    • pp.1-8
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    • 2017
  • This study was performed to investigate the quality characteristics of Yanggaeng, including color, pH, total polyphenol contents, and antioxidant activities, with the addition of aged garlic extract (0, 3, 6, 9 or 12%), aged at low temperatures. Among the color characteristics, the lightness value decreased, and the redness and yellowness values increased, proportional to the amount of garlic extract concentrate added to Yanggaeng. The pH of Yanggaeng significantly (p<0.05) decreased according to the amount of aged garlic extract added. Total phenol contents of control (0% aged garlic extract added Yanggaeng) was the lowest, followed by 3, 6, 9, 12% aged garlic extract added to Yanggaeng (88.15, 118.39, 156.91, 208.79 mg/g, respectively). Antioxidant activities, such as DPPH and ABTS radical scavenging activity, significantly increased with increase in the aged garlic extract concentration. In the sensory evaluation for Yanggaeng, 6% aged garlic extract added to Yanggaeng had the highest score in taste, flavor, and overall acceptance. Based on these results, it is suggest that the addition of 6% aged garlic extract to Yanggaeng can be developed as a product for the elderly.

Processing Optimization of Chocolate with Fermented and Aged Garlic Extract (발효숙성마늘 추출물 첨가 초콜릿 제조 조건의 최적화)

  • Shin, Ji-Hun;Joo, Na-Mi
    • Journal of the Korean Society of Food Culture
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    • v.25 no.2
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    • pp.216-224
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    • 2010
  • This study was conducted to aid in the development of the optimal recipe for chocolate with fermented and aged garlic extract (Allium sativum var. pekinense). We added garlic extract in order to increase the nutritional value of the chocolate. The optimal sensory composite recipe was determined, following Central Composites for chocolate with different levels of fermented and aged garlic extract (A) and cream (B), while analysis was performed by Response Surface Methodology, from the date that the sensory evaluation was performed. Ten experimental recipes, including 2 reference points in the composition, were selected. The compositional and functional properties were measured, and physical and sensory values were applied to the mathematical models. Perturbation plots showed the influence of each ingredient on the final product. Measurements showed significant values in lightness, sweetness, pH, hardness and cohesiveness, while sensory measurements showed significant values in color, texture, sourness, bitterness and overall quality. The optimum formulations were calculated by numerical and graphical methods, as being 34.61g fermented and aged garlic extract and 72.68g cream for each 200g chocolate. As well it was revealed that the aptitude of chocolate was more influenced by fermented garlic extract than it was by cream.

Antimicrobial effects of garlic extract against pathogenic bacteria (마늘추출물의 병원성 세균에 대한 항균 효과)

  • Lee, Woo-Won;Son, Soo-Kyeong;Lee, Gang-Rok;Kim, Geum-Hyang;Kim, Yong-Hwan
    • Korean Journal of Veterinary Service
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    • v.34 no.2
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    • pp.167-178
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    • 2011
  • Garlic (Allium sativum L.) has long history of reputed value and actual use for its medicinal, antimicrobial and pesticidal properties. This study was conducted to find possible developments to natural food preservatives and natural antimicrobials from garlic extracts. The antimicrobial activities of raw garlic extract, heat, pH, temperature against pathogenic bacteria were investigated. E. coli, S. Enteritidis, L. monocytogenes, and S. aureus exhibited antimicrobial activities at 20% garlic extract, but no antimicrobial activity was seen in E. faecium. Raw garlic extract and garlic extract heated for 2 min at $95^{\circ}C$ showed strong antimicrobial activities, but the antimicrobial activity of garlic extract heated for 10 min at $95^{\circ}C$ was much less. The antimicrobial activities of 50% garlic extract adjusted pH 4.0~7.0 showed much the same, but the antimicrobial activities decreased at pH 8.0 or higher. The antimicrobial activities by storage $-18^{\circ}C$ of garlic extract showed much the same. When five strains were cultured for 72 hr at $35^{\circ}C$ in the TSB containing 1~10% garlic extract, viable cell number of five strains were decreased to $10^0{\sim}10^4$ CFU/ml even at 1% or 2.5% (E. faecium) after 24 hr, but later increased to $10^4{\sim}10^9$ CFU/ml after 72 hr. When five strains were cultured for 21 day at $4^{\circ}C$ in the TSB containing 1%, 2.5%, 5%, and 10% garlic extract, viable cell number of E. coli, S. Enteritidis, and S. aureus were decreased to $10^3$, $10^0{\sim}10^2$, $10^1{\sim}10^4$ CFU/ml after 21 day, respectively, but L. monocytogenes and E. faecium increased to $10^8$ and $10^6$ CFU/ml after 21 day.

Effects of the Red Garlic Extract for Anti-Obesity and Hypolipidemic in Obese Rats Induced High Fat Diet (홍마늘 추출물이 고지방식이로 유도된 비만 흰쥐의 항비만 및 지질개선에 미치는 영향)

  • Lee, Soo-Jung;Kim, Ra-Jeong;Ryu, Ji-Hyun;Shin, Jung-Hye;Kang, Min-Jung;Kim, In-Soo;Sung, Nak-Ju
    • Journal of Life Science
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    • v.21 no.2
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    • pp.211-220
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    • 2011
  • This study tested the anti-obesity and hypolipidemic effects of red garlic extract in obese rats induced by a high fat diet over a period of 4 weeks. Red garlic extract of 15 brix was added in 1, 3, 5 and 7% ratios in diets. The obesity index and body fat content significantly decreased in rats fed a diet with over 3% red garlic extract compared to the control group. There was no significant difference in weight of visceral and epididymal fat in rats fed red garlic extract. Total lipid and triglyceride levels in serum were significantly decreased in a dose-dependent manner, and AI and CRF also fell. ALT and AST activities in groups fed red garlic extract were decreased compared to the control group. Total lipid level in liver tissue of the groups fed 5-7% red garlic extract exhibited a significant decrease compared to the control group. Total cholesterol and triglyceride levels in feces were significantly increased in rats fed a diet with over 5% red garlic extract. Lipid peroxide levels were significantly decreased in the groups fed diets with 5-7% red garlic and antioxidant activity in serum was significantly increased in the group fed a diet with 7% red garlic extract compared to the control group. Our results suggest that red garlic extract could have anti-obesity and hypolipidemic effects for suppressing obesity index and decreasing lipid profiles.

Effects of Storage Temperature and pH on the Stability of Antibacterial Effectiveness of Garlic Extract against Escherichia coli B34

  • Kim, Myung-Hee;Kang, Young-Dong;Kyung, Kyu-Hang
    • Journal of Microbiology and Biotechnology
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    • v.11 no.4
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    • pp.720-723
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    • 2001
  • The effect of long-term storage on garlic antibacterial activity was investigated. A concentration of 5% or more garlic was found to be necessary to completely inhibit Eschrichia coli growth in tryptic soy broth. This value is substantially higher than the minimum inhibitory concentration of 1% for E. coli reported previously. pH-modified garlic extract was stored at different temperatures to investigate the impact of storage conditions (i.e., temperature, pH, period of storage) on the stability of the antibacterial activity of the garlic extract used against E. coli B34. The antibacterial effectiveness of the garlic extract against E. coli remained stable when both the storage temperature and the pH of the extract were kept low. When the garlic extract was stored at $40^{\circ}C and above, most or all of the garlic antibacterial activity disappeared after a 24-h storage period, regardless of the storage pH. The antibacterial activity was weakened when the pH of the garlic extract was adjusted to 8, and at low temperatures.

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