Effect of Germination Treatment on the Water-soluble Sulfur Content of Black Garlic

Black garlic was produced using germinated garlic to increase the functional ingredient, cycloalliin. Compared to fresh garlic with 430 mg cycloalliin/100 g, black garlic made using germinated garlic heated at 70 t for 14 days had 2.6 times higher cycloalliin content (1100 mg/100 g) and black garlic made from fresh garlic had 1.6 times higher cycloalliin content (680 mg/100 g). The increase in cycloalliin content was due to an increase in isoalliin, a precursor of cycloalliin, due to germination. In this report, it was clarified that it is possible to increase cycloalliin with only a simple germination treatment.