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KMID : 1007520020110050500
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Food Science and Biotechnology
2002 Volume.11 No. 5 p.500 ~ p.506
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Physiological Activity and Antioxidative Effect of Garlic(Allium sativum L.) Extract
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Kim, Hyun Ku
Kwak, Hee Jin/Kim, Kong Hwan
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Abstract
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Antioxidative effects of the methyl alcoholextracted garlic on soybean oil, corn oil, lard, and shortening were compared with those of commercial antioxidants, α-tocopherol and BHT. The electron-donating ability of the garlic extract was about 70% at 30㎎/mL or above. Nitritescavenging effect of the garlic extract at all concentrations decreased with increasing pH, particularly at pH 1.2. Approximately 90% elimination was observed above 10㎎/mL. The inhibitory effect of angiotensin I-converting enzyme was 80% or higher at 50㎎/mL. The garlic extract was highly effective in retarding the oxidation of soybean oil, corn oil, lard, and shortening based on peroxide, acid and TBA values when stored at 60℃ at different concentrations. Considerably high antioxidative effect of the garlic extract was observed in lard.
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