|
KMID : 0380620190510050452
|
|
Korean Journal of Food Science and Technology
2019 Volume.51 No. 5 p.452 ~ p.458
|
|
|
Physicochemical and antioxidant properties of garlic (A. sativum) prepared by different heat treatment conditions
|
|
Kim Il-Doo
Park Yong-Sung
Park Jae-Jeong
Dhungana Sanjeev Kumar
Shin Dong-Hyun
|
|
|
Abstract
|
|
|
|
The objective of this study was to investigate the physicochemical characteristics and antioxidant potential of garlic processed using different heat treatments conditions, which is an effective method for removing the unpleasant odor and taste of raw garlic. The pH and soluble solid content of raw garlic (pH 6.07, 7.7oBx) were almost equal or slightly higher than that of processed garlic samples (pH 5.06-6.09, 7.1-7.4oBx). The color of processed garlic was also significantly affected. The amounts of amino acids such as γ-amino-n-butyric acid and few essential amino acids also increased after the thermal treatment of garlic. The antioxidant potentials of red and black garlic were higher than that of raw garlic. The polyphenol content of processed garlic (38.51-81.51 μg gallic acid equivalent/g sample) was significantly higher than that of raw garlic (30.66 μg gallic acid equivalent/g sample). These results indicated that heat treatment for different durations under a controlled environment enhanced the nutritional and functional properties of garlic.
|
|
|
KEYWORD
|
|
|
Allium sativum, antioxidant pothential, heat treatment, polyphenol content
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|