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KMID : 1134820120410050655
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 5 p.655 ~ p.660
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Analyses of Pungency-Related Factors of Field and Rice Paddy Garlic
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Oh Hye-Lim
Kim Na-Yeon
Son Chan-Wok
You Bo-Ram
Yoon Jun-Hwa
Kim Mee-Ree
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Abstract
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The purpose of this study is to evaluate pungency-related factors of field garlic (FG) and rice paddy garlic (RG) from Youncheon province. Allicin, alliin, and S-allyl-L-cysteine (SAC) contents were analyzed by HPLC. In addition, activities of alliinase, GTPase (γ-glutamyltranspeptidase), and pyruvate content of garlic were measured. The moisture content of RG (65.86%) was higher than that of FG (63.34%). However, crude lipid, crude protein, crude ash, and carbohydrate contents of RG were lower than those of FG. The alliin contents of FG and RG were 8.97 and 8.22 mg/g, respectively. The allicin content of FG (2.83 mg/g) was higher than that of RG (2.22 mg/g). Further, SAC content of FG (1.74 mg/g) was higher than that of RG (0.104 mg/g). Alliinase activities of FG and RG were similar, whereas the GTPase activity of FG was higher than that of RG. These results show that the stronger pungency of FG is due to the higher amount of alliin and SAC as well as the higher activity of GTPase compared to RG.
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KEYWORD
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garlic, alliin, allicin, S-allylcysteine, HPLC
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