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KMID : 1007520220310020253
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Food Science and Biotechnology
2022 Volume.31 No. 2 p.253 ~ p.260
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Assessment of standardization of domestic commercial black garlic extract for S-allyl-L-cysteine and S-1-propenyl-L-cysteine
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Woo Hyuk-Je
Cha Gun-Su
Kang Min-Jung
Kyung Kyu-Hang
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Abstract
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Aged garlic extract (AGE) contains a significant amount of bioactive compounds, including S-allyl-L-cysteine (SAC), which is associated with various health benefits. Among different AGE products, black garlic extract (BGE) is widely consumed and a common product in the Korean market. BGE products do however contain different levels of SAC and S1PC. Here, the SAC contents in commercial BGE products were found to be in the range of 0.31?27.22 mg/100 mL, while the SAC contents of commercial black garlic (BG) cloves were in the range of 22.28?63.71 mg/100 g. Recently, S-1-propenyl-L-cysteine (S1PC) has emerged as a new bioactive compound of interest in AGE products. Analysis of BG and BGE indicated that their S1PC contents were 2.24?16.58 mg/100 g and ND-3.68 mg/100 mL, respectively. Based on the significance of these compounds, standardization of the SAC and S1PC content in commercial BGE products is required.
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KEYWORD
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Aged garlic extract (AGE), S-allyl-L-cysteine (SAC), S-1-propenyl-L-cysteine (S1PC), Black garlic extract (BGE), Standardization
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