Effect of Germination Treatment on the Water-soluble Sulfur Content of Black Garlic
-
- 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
Bibliographic Information
- Other Title
-
- 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
Search this article
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>
Journal
-
- Nippon Shokuhin Kagaku Kogaku Kaishi
-
Nippon Shokuhin Kagaku Kogaku Kaishi 68 (10), 407-412, 2021-10-15
Japanese Society for Food Science and Technology
- Tweet
Details 詳細情報について
-
- CRID
- 1390008445627602176
-
- NII Article ID
- 130008111219
-
- NII Book ID
- AN10467499
-
- ISSN
- 18816681
- 1341027X
-
- NDL BIB ID
- 031734525
-
- Text Lang
- ja
-
- Data Source
-
- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
-
- Abstract License Flag
- Disallowed