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KMID : 1134820070360121637
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 12 p.1637 ~ p.1642
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Effects of Heat Treatment and Antioxidant Activity of Aroma on Garlic Harvested in Different Cultivation Areas
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Jeong Ji-Young
Woo Koan-Sik
Hwang In-Guk
Yoon Hyang-Sik
Lee Youn-Ri
Jeong Heon-Sang
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Abstract
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The objectives of this study were to compare the aroma characteristics and antioxidant activity of raw and heated garlic (130℃, 2 hr) from different cultivation areas (Danyang, Seosan, Uiseong Namhae, Namdo, Daeseo and China). The volatile compounds were extracted by simultaneous steam distillation extraction and identified with gas chromatography/mass spectrometer. The major volatile compounds of raw garlic were sulfur compounds such as diallyl disulfide, methyl-2-propenyl trisulfide, di-2-propenyl trisulfide etc. After heating, the major volatile compounds were allyl mercaptan, methyl pyrazine, 2,2-dimethyl-1,3-dithiane, 2-propenyl propyl disulfide, allyl methyl sulfide, allyl alcohol, and allyl sulfide etc. The DPPH radical scavenging activity (EDA, %) of volatile compounds from raw garlic and heated garlic was increased in a dose-dependent manner. The antioxidant activities (EDA, %) of volatile compounds from raw garlic cultivated in Danyang, Namhae and China were 20.07, 34.62, and 9.71% respectively. After heating, these values were increased to 79.90, 93.59, and 77.26% respectively. Results showed that heat treatment significantly enhanced the antioxidant activities (EDA, %) of the garlic.
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KEYWORD
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garlic (Allium sativum), aroma characteristic, antioxidant activity, heat treatment
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