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KMID : 0380620210530060701
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 6 p.701 ~ p.705
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Phytochemical composition and physiological activity of the new garlic (Allium sativum) cv. 'Jangsaemi'
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Kim Ju-Sung
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Abstract
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Although the breed protection rights of Jangsaemi garlic were registered in 2012, the cultivation area was not large and no related papers were found, so this study was conducted. Potassium was the highest inorganic content of Jangsaemi garlic, followed by nitrogen, sulfur, and phosphorus. Allin and allicin were also present at 9.73±0.97 and 1.65±0.15 mg/g, respectively. The solid content was 7.90±0.00°Bx, and the reducing sugar was 33.42±1.79 mg GE/g. The total phenol and flavonoid contents were 80.35±2.67 mg GAE/100 g and 33.80±2.17 mg QE/100 g, respectively. The antibacterial activity of Jangsaemi garlic was higher in gram-positive bacteria than in gram-negative bacteria, especially Staphylococcus epidermidis and Micrococcus luteus. The results of these studies are expected to provide useful information for farmers growing Jangsaemi garlic in the future.
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KEYWORD
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antibacterial activity, garlic, inorganic content, jangsaemi, solid content
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