Correlations between Soil Environment and Bioactive Constituents of Namdo Garlic Harvested in the Non-volcanic Ash Soil Distributed Western Jeju

Kim, Ju Sung; Ra, Jong Hwan; Hyun, Hae Nam

doi:10.7783/kjmcs.2015.23.2.125

Cited by 3 publications

(2 citation statements)

References 15 publications

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“…However, the phosphorus concentration of garlic from some African countries (0.28 to 1.17 mg/L) was greatly lower than that of domestic garlic. Additionally, the mineral concentrations of domestic garlics were found to be different depending on the production regions within Jeju islands, which was influenced by the soil environment, crop species, and cultivation techniques (Kim, Ra, & Hyun, ).…”

Section: Resultsmentioning

confidence: 99%

Comparison of Physicochemical Characteristics of Garlic Produced from South Korea and China

Ahn

Lee

Min

et al. 2019

Journal of Food Science

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Garlic is widely cultivated and frequently used as a spice in South Korea, due to its characteristic flavor. It is rich in sulfur‐containing compounds (for example, allicin) and nonsulfur elements (for example, phosphorus and potassium). During the last few years, the cultivation area of garlic in South Korea has gradually decreased, one of the reasons being the increase in low‐priced imported garlic from China. Several studies have reported the discrimination of foods originating from different geographical areas by analyzing their physicochemical properties using various statistical methods. In this study, the differentiation of geographical origin of garlic between South Korea (60 samples) and China (41 samples) was performed by analyzing their physicochemical properties (for example, pH, soluble solid, moisture, free sugars, mineral elements, total flavonoid, and total phenolic contents) combined with statistical methods. The significant difference between domestic garlic from South Korea and imported garlic from China was investigated in terms of pH, moisture content, total flavonoid content, and all trace minerals except for manganese and magnesium. Logistic regression analysis was performed to determine the geographical origin (South Korea or China) of garlic after selecting the appropriate independent variables. As a result, the calculated logistic regression equation from the analysis of copper, iron, phosphorus, zinc, and sucrose contents could be used to determine whether the geographical origin of garlic was South Korea or China. Practical Application Despite being widely used in South Korea, the cultivation area of garlic in South Korea has gradually decreased over the last few years. One of the reasons is the increase in low‐priced imported garlic from China. To discriminate the geographical origin of garlic between South Korea and China, analyzed physicochemical properties (that is, Cu, Fe, P, Zn, and sucrose contents) of garlic in combination with logistic regression analysis can be helpful for scientists working on food forensics. This discrimination technique can help to maintain the quality of garlic and prevent economic fraud by confirming the authenticity of garlic from South Korea.

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Section: Resultsmentioning

confidence: 99%

Comparison of Physicochemical Characteristics of Garlic Produced from South Korea and China

Ahn

Lee

Min

et al. 2019

Journal of Food Science

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“…2011a,b) 및 토양과 마늘 성분 함량간 상관관계 (Kim et al, 2015) Total phenol contests analysed as gallic acid equivalent (GAE) mg･100 g -1 of extract.…”

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confidence: 99%

Comparison of Biochemical Composition and Antimicrobial Activity of Southern-Type Garlic Grown in the Eastern and Western Regions of Jeju

Kim¹,

Ra²,

Hyun³

2015

HST

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Components and physiological activity of crops are strongly affected by the natural environments of the growth regions. In this study, we carried out soil analysis and determined the allicin, alliin, total pyruvate, total phenol and flavonoid, and reducing sugar contents of garlic from garlic-cultivating regions in the eastern and western portions of Jeju Province. Significantly higher contents of macronutrients were found in the soil and garlic from the eastern region of Jeju compared to western region, but micronutrients were higher in the western region than eastern region. In addition, the alliin and total phenolic contents were higher in the western region than in the eastern region. Also, allicin, total pyruvate, total flavonoid content, and ɑ-glucosidase inhibitory activity of the eastern region samples were higher than those of the western region in Jeju. This study promotes our understanding of the different components of garlic according to the cultivation regions of Jeju.

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High Temperature and Pressure Treated Garlic: Antioxidant and Antiaging Effect on Skin

Shin

Lee

et al. 2022

JKFN

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This study evaluated the antioxidant and skin anti-aging effects of heated garlic. The garlic was heated at 130℃ for 2 hours. The antioxidant ABTS and DPPH radical scavenging activities of raw garlic were 8.02 and 8.95 mg AAE/extract g, respectively, which increased to 91.43 and 40.59 AAE/extract g, respectively, after heating. The total polyphenol content increased from 8.11 mg/extract g for raw garlic to 241.55 mg/extract g in the ethyl acetate fraction of heated garlic. Tyrosinase and collagenase inhibitory activities of the heated garlic were 19.42% and 26.22% at 5 mg/mL, respectively, which increased to 82.96% and 62.43% at 5 mg/mL in the ethyl acetate fraction, respectively. Taken together, our results indicate that heating garlic can be used to develop functional foods and cosmetic materials with improved physiological activity. These results also suggest that heated garlic has the potential to be used in anti-wrinkle and whitening cosmetic materials.

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Correlations between Soil Environment and Bioactive Constituents of Namdo Garlic Harvested in the Non-volcanic Ash Soil Distributed Western Jeju

Cited by 3 publications

References 15 publications

Comparison of Physicochemical Characteristics of Garlic Produced from South Korea and China

Comparison of Physicochemical Characteristics of Garlic Produced from South Korea and China

Comparison of Biochemical Composition and Antimicrobial Activity of Southern-Type Garlic Grown in the Eastern and Western Regions of Jeju

High Temperature and Pressure Treated Garlic: Antioxidant and Antiaging Effect on Skin

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