Assessment of standardization of domestic commercial black garlic extract for S-allyl-l-cysteine and S-1-propenyl-l-cysteine

• Published in: Food science and biotechnology Vol. 31; no. 2; pp. 253 - 260
• Main Authors: Woo, Hyuk-Je, Cha, Gun Su, Kang, Min Jung, Kyung, Kyu Hang
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.02.2022; Springer Nature B.V; 한국식품과학회
• Subjects: Age; Allium sativum; Bioactive compounds; Biological activity; Chemistry; Chemistry and Materials Science; Cysteine; Food Science; Garlic; Nutrition; Research Article; Standardization; 식품과학; Black garlic extract (BGE); cysteine (SAC); Standardization; Aged garlic extract (AGE); 1-propenyl; allyl; cysteine (S1PC); S-1-propenyl-l-cysteine (S1PC); S-allyl-l-cysteine (SAC)
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-021-01028-1

Aged garlic extract (AGE) contains a significant amount of bioactive compounds, including S -allyl- l -cysteine (SAC), which is associated with various health benefits. Among different AGE products, black garlic extract (BGE) is widely consumed and a common product in the Korean market. BGE products do however contain different levels of SAC and S1PC. Here, the SAC contents in commercial BGE products were found to be in the range of 0.31–27.22 mg/100 mL, while the SAC contents of commercial black garlic (BG) cloves were in the range of 22.28–63.71 mg/100 g. Recently, S -1-propenyl- l -cysteine (S1PC) has emerged as a new bioactive compound of interest in AGE products. Analysis of BG and BGE indicated that their S1PC contents were 2.24–16.58 mg/100 g and ND-3.68 mg/100 mL, respectively. Based on the significance of these compounds, standardization of the SAC and S1PC content in commercial BGE products is required.