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KMID : 1134820090380020188
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 2 p.188 ~ p.194
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Antioxidant Activities of Domestic Garlic (Allium sativum L.) Stems and Garlic Bulbs according to Cooking Methods
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Chung Ji-Young
Kim Chang-Soon
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Abstract
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Antioxidant compounds and activities of raw and cooked (blanching, pan-frying, soy sauce pickle, Kochugang pickle) domestic garlic stems were investigated. The contents of chlorophyll, carotenoid, vitamin C, phenolic compounds and allicin in raw and cooked garlic stems were measured. Various cooking process increased significantly chlorophyll and -carotene contents of garlic stem, but decreased vitamin C, phenolic compounds and allicin contents (p<0.05). Antioxidant activities of methanol extracts from raw and cooked garlic stem such as electronic donating ability (EDA), superoxide dismutase (SOD)-like activity and nitrite scavenging ability (NSA) were compared. The antioxidant activities were found to have lowered in the order of raw> pan-frying> blanching> garlic stem soy sauce pickle> garlic stem Kochujang pickle. Antioxidant activities of cooked garlic stems were more than 65% of cooked garlic bulbs.
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KEYWORD
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garlic stem, cooking methods, antioxidant compounds, antioxidant activities
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