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KMID : 1134820110400010084
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 1 p.84 ~ p.88
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Effects of Aging Temperature and Time on the Conversion of Garlic ( Allium sativum L.) Components
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Cho Kang-Jin
Cha Ji-Young
Yim Joo-Hyuk
Kim Jae-Hyun
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Abstract
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Some thermally processed foods have higher biological activities due to their various chemical changes during heat treatment. Especially, 5-hydroxymethylfurfural (HMF) is derived from dehydration of sugars and has beenidentified in processed garlic. The biological function of HMF have revealed as antisickling agent and thyrosinase inhibitor. This study was carried out to examine the formation of HMF and free sugars from the aged garlics when it is treated at 60 and 75℃ and different incubation periods from 7 to 35 days. HMF and free sugars from the hot-water extracts of aged garlics were analyzed with GC/MS, LC/MS, and HPLC. The amount of HMF was higher than at 75℃ and increasing incubation period. Among free sugars, the only fructose except glucose and sucrose was formed and converted to HMF at high temperature and long incubation period. However, fructose formed in low temperature during making of aged garlic was rarely converted to HMF. This result indicates that formation of HMF can be dependent on the temperature and incubation period for making aged garlic.
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KEYWORD
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aged garlic, 5-hydroxymethylfurfural, bioconversion, fructose
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