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RESEARCH OF S-ALLYL-(L)-CYSTEINE CONTENT CHANGES IN AGED GARLIC

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010  1009387.(doi:10.13031/2013.29867)
Authors:   Soo Hyun Park, Su Hyun Kim, Hak Sung Kim, Yun Kyoung Jung, Yong-Ro Kim, Hoyoung Lee, Sang Ha Noh
Keywords:   SAC, S-allyl-(L)-cysteine, aged garlic, garlic, garlic extract

SAC (S-Allyl-(L)-cysteine) is one of the bioactive compounds in garlic that has been reporting conducive to good health. However SAC is found only in trace in raw garlic bulb and there is no clear research results of the accumulation method of SAC. We discovered a new method for accumulating SAC during aging period of frozen/thawed garlic. A marked increase of SAC content of frozen and thawed garlic surveyed. It was 2.6391 0.0022 mg/dry g which is 1.64 times than fresh garlics (1.7363 0.218mg/dry g). Moreover maximum accumulation (8.0212 mg/dry g) was achieved for 15 days aging at 40C.

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