Effect of Germination Treatment on the Water-soluble Sulfur Content of Black Garlic

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  • Fujikawa Mamoru
    Kagawa Prefectural Industrial Technology Center Fermentation & Food Research Branch United Graduate School of Agricultural Sciences, Ehime University
  • Tamura Hirotoshi
    United Graduate School of Agricultural Sciences, Ehime University Graduate School of Agriculture, Kagawa University

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  • 発芽にんにくを原料とした黒にんにくの水溶性含硫化合物含量
  • ハツガニンニク オ ゲンリョウ ト シタ クロニンニク ノ スイヨウセイ ガンリュウカゴウブツ ガンリョウ

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Abstract

<p>Black garlic was produced using germinated garlic to increase the functional ingredient, cycloalliin. Compared to fresh garlic with 430 mg cycloalliin/100 g, black garlic made using germinated garlic heated at 70 °Cfor 14 days had 2.6 times higher cycloalliin content (1100 mg/100 g) and black garlic made from fresh garlic had 1.6 times higher cycloalliin content (680 mg/100 g). The increase in cycloalliin content was due to an increase in isoalliin, a precursor of cycloalliin, due to germination. In this report, it was clarified that it is possible to increase cycloalliin with only a simple germination treatment.</p>

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