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KMID : 0380620190510020147
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 2 p.147 ~ p.151
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Comparison of phytochemical composition and physiological activity of ‘Hongsan’ and ‘Hansan’, a new variety of garlic
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Kim Ju-Sung
Ra Jong-Hwan
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Abstract
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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.
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KEYWORD
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antimicrobial activity, new variety, organic sulfur component, total phenol, total soluble solid
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