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KMID : 1024420120160040374
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Food Engineering Progress
2012 Volume.16 No. 4 p.374 ~ p.380
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Effect of Fermentation with Lactobacillus plantarum and Heat Processing on the Anti-oxidant Activity and Volatile Composition of Garlic
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Kim Eui-Su
Song Ji-Hye
Chung Ha-Yull
Jeong Heon-Sang
Jang Hae-Dong
Kim Gyo-Nam
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Abstract
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Garlic (Allium sativum L.) has been used as a spicy and folk medicine in many Asian countries. Although it is known to possess various beneficial functions in biological system, there are some limitations in food industries since its pungent flavor derived from sulfur containing-volatile components such as allyl methyl sulfide, allyl sulfide, and diallyl disulfide. Here, we prepared both fermented garlic (FG) with Lactobacillus plantarum and FG with heat processing at 100 for 2 h (FG-H). We analyzed the contents of allyl methyl sulfide, allyl sulfide, and diallyl disulfide in dried garlic (G), FG, and FG-H. We also demonstrated the scavenging activities of G, FG, and FG-H against peroxyl and hydroxyl radical as judged by ORAC (oxygen radical absorbance capacity). The scavenging activities of G, FG and FG-H against peroxyl and hydroxyl radicals were 2.96, 1.46, 2.28 and 0.18, 1.36, 3.43 TE (Trolox equivalents), respectively. We elucidated that the scavenging activities of FG and FG-H against hydroxyl radicals are mediated by their reduction capacities and metal chelating activities. Taken together, these results indicated that fermentation with Lactobacillus plantarum and heat processing could contribute to the alleviation of pungent flavor in garlic and its anti-oxidant activity. These results provide the scientific evidences for the development of functional foods using garlic which has anti-oxidant function.
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KEYWORD
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garlic, Lactobacillus plantarum, fermentation, anti-oxidant activity, nutri-cosmetics
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