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KMID : 1134820080370040465
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 4 p.465 ~ p.471
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Physicochemical Characteristics of Black Garlic (Allium sativum L.)
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Choi Duck-Joo
Lee Soo-Jung
Kang Min-Jung
Cho Hee-Sook
Sung Nak-Ju
Shin Jung-Hye
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Abstract
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Physicochemical characteristics of black garlic were analyzed. Colorimetry measurement showed that the
black garlic, compared with fresh and steamed garlics, was the highest in a value and the lowest in L and
b values. Crude lipid, crude protein, and total sugars were the highest in black garlic, which was followed
by steamed and fresh garlic. On the other hand, moisture content was the lowest in the black garlic and the
highest in the fresh garlic. The pH of garlics was ca. 6.8, 6.5, and 4.4 in fresh, steamed, and black garlic,
respectively, which indicated that garlics tended to be acidified with the thermal processing. Total pyruvate
and total thiosulfinates were the lowest in steamed garlic (77 μmol/g and 0.07 OD/g for each) and the highest
in black garlic (278 μmol/g and 0.77 OD/g). Arabinose and galactose were detected only in black garlic and
their contents were 1.6 and 13 mg/100 g, respectively. Free sugars such as glucose, sucrose and fructose were
the highest in the order of fresh, steamed, and black garlic. Potassium was a predominant mineral in all garlics,
constituting 76% of total minerals. Glutamic acid, arginine, and aspartic acid were the major composition amino
acids in all garlics, regardless of processing conditions. 15 kinds of free amino acids were detected in fresh
and steamed garlic, while five more free amino acids, O-phosphoethanolamine, and urea were additionally
detected in black garlic.
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KEYWORD
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steamed garlic, black garlic, total pyruvate, thiosulfinates
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