|
KMID : 1134820080370091174
|
|
Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 9 p.1174 ~ p.1181
|
|
|
Changes of Physicochemical Components and Antioxidant Activity of Aged Garlic at Different Temperatures
|
|
Shin Jung-Hye
Choi Duck-Joo
Chung Mi-Ja
Kang Min-Jung
Sung Nak-Ju
|
|
|
Abstract
|
|
|
|
Garlics were aged at 60, 70, 80, and 90℃ for 1, 3 and 6 days. Samples were analyzed for physico-chemical components and antioxidant activities, such as DPPH scavenging activity and reducing power of hot water and ethanol extracts. The Hunter L, a and b values were significantly lower in sample aged at higher temperature and for longer time. In initiation of aging, the share force was the lowest in sample aged at 90℃ (85.70±1.44 ㎏/㎠) and it increased for 6 days to 411.30±13.90 ㎏/㎠ in aging. The pH of garlic was acidified at increasing aged temperature and periods. In sample aged for 6 days at 60℃ and 90℃, pH was 6.12 and 3.90, respectively. Contents of total phenolics and flavonoids also increased in sample aged at higher temperature and for longer time. Their contents increased about 3.5 and 9.1 times higher in sample aged for 6 days at 90℃ than sample aged for 6 days at 60℃, respectively. Total pyruvate contents were fluctuated by aging temperature and periods. DPPH scavenging activity was increased in sample aged at higher temperature and longer time. The highest activity of DPPH scavenging showed 87.48±0.20% in sample aged for 6 days at 90℃. Similar results were observed in reducing power activity. It was estimated that such increases in anti-oxidant activities in aged garlics may come from actions of phenolics, flavonoids and browning compounds in them.
|
|
|
KEYWORD
|
|
|
garlic, browning compounds, antioxidant activity
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|