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KMID : 1011620080240050645
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 5 p.645 ~ p.651
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Antioxidant Activity of Shred garlic on Soybean Oil
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강민정:Kang Min-Jung
서종권:Seo Jong-Kwon/이수정:Lee Soo-Jung/차지영:Cha Ji-Young/성낙주:Sung Nak-Ju/신정혜:Shin Jung-Hye
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Abstract
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The antioxidant activity of shared fresh, steamed, and black garlic on soybean oil was assessed at levels of 0, 5, 10, 20, 40 g/100 g, respectively, and these samples were stored for 28 days at 60。C. The color of the oil was increased during storage. The anisidine value was increased dramatically at 14 days of storage, after which it continually increased. The acid values of the samples to which fresh and steamed garlic were added did not differ significantly, but were increased in proportion to the sample concentration after 14 days of storage in the samples to which black garlic was added. The peroxide value was lower in the samples to which shred garlic was added, as compared to the samples to which a -tocopherol and BHT were added. Garlic had an inhibitory effect on peroxides when the sample volume was larger. The TBA value was increased during storage and was inhibited with larger volumes of added shred garlic. After 28 days of storage, the TBA volumes of all samples were lower than those of the controls (335.63), with the exception of the sample to which 5 g/100 g of steamed garlic was added, particular, the shred garlics evidenced more profound antioxidant activity in the 40 g/100 g added samples than in the sample to which 0.02% BHT was added.
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KEYWORD
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garlic, black garlic, peroxide value, TBA
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