Chemical Properties and Biological Activity of Garlic (Allium sativum L.) Shoots

This study was carried out to evaluate the chemical properties and functional characteristics, such as general composition and bioactivity compounds contents of fresh and blanched (at 95℃, for 5min) garlic shoot from Namhae. Also, evaluated antioxidant and antimicrobial activities of water and ethanol extract of fresh and blanched garlic shoot. The moisture content of fresh garlic steam was 85.14±0.35%, crude protein and crude lipid were 0.79±0.26% and 2.96±0.03% respectively. Vitamin C content was higher in fresh garlic shoot (7.07±0.84mg/100g) than blanched. Total phenol and total chlorophyll contents were respectively 16.93±1.17 mM/g and 6.70±0.46 mg/g in fresh garlic shoot. Allicin content of blanched garlic shoot was 128.63±1.59 mM/g. This content was 1.82 times higher than the fresh garlic shoot. Total pyruvate content was higher in fresh garlic shoot (24.63±1.59 mM/g), but thiosulfinate was higher in fresh garlic shoot. Total flavonoide was the highest in water extract of blanched garlic shoot (3.67±0.00mM/g). ABTS radical scavenging activity of water extract form blanched garlic shoot was 85.09±0.28%, which was higher than the other extracts. NO radical scavenging activity of ethanol extract from blanched garlic shoot was significantly higher than the extracts from fresh garlic shoot. Antibacterial activity to S. aureus, S. enterica, B. cereus and E. coli was only indicated in water extract of fresh garlic shoot.

Key words - Antioxidant activity, Chlorophyll, Garlic, Garlic shoot, Total phenol