We investigated the biochemical composition and functional properties of garlic sprouted via hydroponic cultivation. Sprout length and sprouted garlic weight increased 6.9-fold (97.94±22.47 mm) and 1.4-fold (9.11±1.32 g), respectively, by day 20. Proximate compositions, including protein, fat, ash, and carbohydrates, were analyzed to determine nutrient changes. Notably, protein content increased from 17.73% to 20.21%. Minerals including phosphorus, potassium, magnesium, and iron varied significantly, supporting metabolic processes. Total free amino acids, particularly arginine and glutamine, increased from 5,301.21 mg% to 6,962.80 mg%, suggesting potential improvements in nutritional value and flavor. Protease activity reached its maximum at 21.26±2.47 mU/mL on day 20, promoting protein hydrolysis, and amylase activity steadily increased, reaching 299.82±0.85 mU/mL, providing energy through starch breakdown. Vitamin C content reached a maximum on day 8 (307.25 mg/kg, suggesting that vitamin C is produced during early sprouting. Phenolic compounds, which are critical for antioxidant activity, reached their highest concentration (42.15 mg/100 g) by day 12, correlating with increases in DPPH and ABTS radical-scavenging activities. These findings indicate the potential of sprouted garlic as a functional ingredient. Future research should optimize hydroponic cultivation conditions to improve bioactive compound content and antioxidant properties, contributing to the development of high-value functional foods.

Abstract
Introduction
Materials and Methods
    Materials
    Hydroponic cultivation and harvesting of sproutedgarlic
    Growth measurements of garlic during hydroponiccultivation
    Proximate composition analysis of garlic duringhydroponic cultivation
    Minerals analysis of garlic during hydroponiccultivation
    Free amino acid content analysis of garlicduring hydroponic cultivation
    Protease and amylase activities measurementof garlic during hydroponic cultivation
    Vitamin C content analysis of garlic duringhydroponic cultivation
    Total polyphenol content measurement of garlicduring hydroponic cultivation
    Radical scavenging activities measurement ofgarlic during hydroponic cultivation
    Statistical analysis
Results and Discussion
    Growth characteristics of garlic during hydroponiccultivation
    Changes in proximate composition of garlicduring hydroponic cultivation
    Mineral content of garlic during hydroponiccultivation
    Changes in free amino acid content of garlicduring hydroponic cultivation
    Enzyme activity of garlic during hydroponiccultivation
    Changes in vitamin C content of garlic duringhydroponic cultivation
    Phenolic compound content of garlic duringhydroponic cultivation
    Antioxidant activity of garlic during hydroponiccultivation
Conclusion
References

• Young-Sam Kim(Department of Culinary and Food Service Management, Sejong University, Seoul 05006, Korea)
• Moung-Sun Kim(Department of Culinary and Food Service Management, Sejong University, Seoul 05006, Korea)
• Seung-Joo Lee(Department of Culinary and Food Service Management, Sejong University, Seoul 05006, Korea)
• Tae-Eun Kwon(Department of Biochemical Engineering, Seoil University, Seoul 02192, Korea) Corresponding author