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KMID : 0665220150280050745
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Korean Journal of Food and Nutrition
2015 Volume.28 No. 5 p.745 ~ p.751
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Effects of the Aging Conditions on the Quality Characteristics of Garlic
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Jeong Yun-Sook
Hwang Kyung-A
Kim Ga-Ram
Song Jin
Noh Geon-Min
Hwang In-Guk
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Abstract
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This study was performed to investigate the quality characteristics such as pH, total acidity, browning index, 5-hydroxymethylfurfural (5-HMF), fructose, S-allyl-L-cysteine (SAC), total polyphenol, and DPPH radical scavenging activity of aged garlic at different aging temperatures and periods. Aging temperature and period had a significant (p<0.05) effect on the quality characteristics of garlic. The pH in aged garlic significantly (p<0.05) decreased with increasing aging temperatures and periods, while the total acidity, browning index, and 5-HMF levels increased. The 5-HMF levels in garlic aged at 60 and 70℃ increased from 0.08~3.30 and from 0.05~106.07 mg/100 g, respectively. The fructose content in garlic aged at 60℃ gradually increased from 0.77 to 14.57%, while that of garlic aged at 70℃ increased from 1.07 to 19.75% until day 30, after which it decreased. The SAC level in raw garlic was 47.09 mg/100 g. The SAC contents of aged garlic differed significantly according to aging temperature and period. The SAC levels in garlic aged at 60℃ and 70℃ were in the range of 15.28~100.5 and 12.41~85.55 mg/100 g, respectively. The total polyphenol contents of garlic aged at 60℃ and 70℃ were 6.01 and 6.67 fold higher, respectively, than those in raw garlic. The DPPH radical scavenging activity of aged garlic also showed a tendency to increase during aging.
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KEYWORD
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aged garlic, 5-hydroxymethylfurfural, S-allyl-L-cysteine, fructose, antioxidant
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