Functional Component Changes and Physiological Activity of Sprouted Garlic During Growth Period

Garlic sprouts offer diverse possibilities in the realm of functional and food processing materials.This study evaluated the quality characteristics of garlic sprouts by examining the components that change the germination process.The primary components of the leaves, bulbs, and roots were systematically compared at two-day intervals for 14 days.The alliin content in the stem part of garlic sprouts was approximately 56% higher than that of the garlic before sowing.The S-allyl cysteine content of the stems and roots increased approximately two-fold.Twenty-seven types of free amino acids were identified.In particular, the γ-aminobutyric acid content increased up to twice its original level.The total phenolic compounds experienced a significant increase, reaching approximately 81% and 75% in the stems and roots, respectively.A water extract from garlic sprouts effectively reduced nitric oxide and reactive oxygen species production compared to pre-sowing garlic at a concentration of 1,000 μg/mL.The increased active ingredients in garlic sprouts suggest potential utility in functional and food processing applications.