Volatile organosulfur and nutrient compounds from garlic by cultivating areas and processing methods

Abstract

The objective of this study was to extract of organosulfur compounds of garlic according to cultivating areas and processing methods by solvent extraction and analysis by GC‐MS. The crude fat and crude carbohydrate contents in Danyang garlic were significantly lower compared to Seosan and Uisung garlic. However, the calcium content in Danyang garlic was the highest among groups. The crude protein and the crude carbohydrate contents of freeze‐dried garlic powder were significantly higher than those of garlic cloves and garlic vines. The crude fat and the crude fiber contents of garlic cloves were significantly lower than those of garlic vines. Solvent extract of homogenates of fresh garlic cloves by cultivating area was subjected to GC‐MS analysis, which showed major volatile sulfur compounds such as diallyl disulfide (DADS), diallyl sulfide (DAS), diallyl trisulfide (DATS), methyl allyl disulfide (MADS) and methyl allyl trisulfide (MATS). Major sulfur compounds from freeze‐dried garlic powder were identified to be allyl monosulfide (AMS), MADS, dimethyl trisulfide (DMTS) and DATS. The DADS and DMDS contents of Uisung garlic were significantly lower than the others. As for DAS content, Danyang garlic was significantly higher than the others. As for processing methods, the DADS, DAS and DMDS contents of garlic juice and garlic vines were higher compared to garlic sediment, freeze‐dried garlic and thermal‐dried garlic. Our results indicated that garlic vines and garlic juice as well as garlic cloves have considerable organosulfur compounds with bioactivities. Therefore, these data may be useful for recycling the garlic vines and controlling the quality and biological activities of garlic in various food industries.