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KMID : 1007520070160050822
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Food Science and Biotechnology
2007 Volume.16 No. 5 p.822 ~ p.827
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Characteristics and Antioxidative Activity of Volatile Compounds in Heated Garlic (Allium sativum)
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Woo Koan-Sik
Yoon Hyang-Sik
Lee Youn-Ri
Lee Jun-Soo
Kim Dae-Joong
Hong Jin-Tae
Jeong Heon-Sang
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Abstract
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The aroma characteristics and antioxidative activity of volatile compounds in heat-treated garlic (Allium sativum L.) were evaluated. The garlic was heated to various temperatures (100, 110, 120, and 130℃) for different lengths of time (1, 2, and 3 hr). The volatile compounds of heated garlic were extracted by simultaneous steam distillation extraction (SDE). Aroma compound profiles were analyzed by gas chromatography/mass spectrometry (GC/MS) and antioxidative activity was measured by 2,2-diphenyl-2-picrylhydrazyl (DPPH) assay and 2,2`-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation decolorization assay. The major aroma compounds were sulfur compounds such as dimethyl disulfide, 2-propen-1-ol, methyl-2-propenyl disulfide, dimethyl trisulfide, diallyl disulfide, methyl-2-propenyl trisulfide, and di-2-propenyl trisulfide. DPPH radical scavenging activity (EDA, %) and the ascorbic acid equivalent antioxidant activity (AEAC) of volatile compounds in heated garlic increased significantly with the increase of temperature and time (p<0.001). The EDA (%) and AEAC of raw garlic were 26.8%/10 mg garlic and 39.05 mg ascorbic acid equivalent per g sample. After heat treatment, the highest values were 40.50%/10 mg garlic for EDA (%) and 46.43 mg ascorbic acid equivalent per g sample for ABTS.
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KEYWORD
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garlic (Allium sativum), heat treatment, simultaneous steam distillation extraction, SDE, aroma characteristics, antioxidative activity
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