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KMID : 0380620080400010001
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 1 p.1 ~ p.5
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The relationship between functional quality of garlic and soil composition
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Lee Yun-Kyoung
Sin Hyun-Man
Woo Koan-Sik
Hwang In-Guk
Kang Tae-Soo
Jeong Heon-Sang
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Abstract
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This survey was conducted to investigate the functional quality characteristics of garlic based on different soil conditions (Pyungan, Maji, Anmi, Yuga, and Songjung soils). The Pyungan, Maji, and Anmi soils from the Danyang area showed high levels of pH, organic matter, available P2O5, and inorganic components. For the functional compositions of the garlic harvested from the different soil conditions, the Pyungan garlic contained the highest amounts of alliin and total fructan, with 9.2 and 193.3 mg/g, respectively. The Pyungan garlic also showed the highest amounts of total polyphenol and flavonoids, with 146.5 and 123.5 mg/100 g, respectively. Among the garlics from the different soils, the IC50 values by the DPPH assay ranged from 0.28 to 0.32 g/mL, and the IC50 of the Pyungan garlic was 0.28 g/mL. The correlation coefficients between the functional quality of the garlic and the different soil compositions were analyzed. The quality of the garlic was positively affected by the pH and organic matter content (p<0.01) of the soil. Since the Danyang garlic harvested from the Danyang soil had better functional qualities, these results suggest that the production of garlic in a suitable area for the ecotype is most effective.
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KEYWORD
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garlic(Allium sativum L.), soil properties, garlic quality, alliin, antioxidant activity
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