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

Hyuk-Je Woo; Gun Su Cha; Min Jung Kang; Kyu Hang Kyung

doi:10.1007/s10068-021-01028-1

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

Food Sci Biotechnol. 2022 Jan 23;31(2):253-260. doi: 10.1007/s10068-021-01028-1. eCollection 2022 Feb.

Authors

Hyuk-Je Woo¹, Gun Su Cha¹, Min Jung Kang¹, Kyu Hang Kyung¹

Affiliation

¹ Namhae Garlic Research Institute, Namhae, 52430 Republic of Korea.

Abstract

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.

Keywords: Aged garlic extract (AGE); Black garlic extract (BGE); S-1-propenyl-l-cysteine (S1PC); S-allyl-l-cysteine (SAC); Standardization.