Table 6. Alliin and total thiosulfinate contents in garlic sprouts according to parts and growth period

Components	General garlic bulb	20th day				25th day
		SA1)	SL	SB	SR	SA	SL	SB	SR
Alliin (mg/g)	2.66±0.04	4.12±0.122)c3)	12.45±0.28a	3.54±0.20d	-	3.93±0.09c	11.11±0.16b*	3.51±0.03d	-
Total thiosulfinate (mmol/g)	89.24±0.96	82.36±1.96a	73.32±1.91b	82.11±3.26a	78.29±5.97a	71.28±1.45b**	71.16±1.17b	65.30±1.01c*	80.58±1.159a

SA, garlic sprouted all; SL, garlic sprouted leaf; SB, garlic sprouted bulb; SR, garlic sprouted root.
All values are mean±SD (n=3).
Means with different superscript letters in the same row are significantly different at p<0.05 by Duncan’s multiple range test (a>b>c>d). Significant difference before and after fermentation of same part by t-test. ^*p<0.05, ^**p<0.01.