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KMID : 1134820110400030366
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 3 p.366 ~ p.371
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Comparison of the Quality Characteristics and Antioxidant Activities of the Commercial Black Garlic and Lab-Prepared Fermented and Aged Black Garlic
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You Bo-Ram
Kim Hye-Ran
Kim Min-Ji
Kim Mee-Ree
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Abstract
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This study was carried out to investigate the quality characteristics and antioxidant activities of the commercial black garlic (NHBG: Namhae black garlic, USBG: Uiseng black garlic, CNBG: Changnyung black garlic) and FABG (fermented and aged black garlic). The sugar contents of NHBG, USBG, CNBG, and FABG were 42.7, 42.7, 56.7 and 54.7oBrix, respectively, whereas the reducing sugar contents were 15.0, 16.0, 23.5 and 25.9%. The pH decreased with the processing of the fermented aged black garlic, whereas the acidity increased. In addition, the thiol content was the highest in fermented and aged black garlic (p＜0.05). The antioxidant activities by DPPH and hydroxyl radical scavenging activity of fermented and aged black garlic were much higher than those of the other samples. Total phenol contents of NHBG, USBG, CNBG and FABG were 0.64 ㎎/mL, 0.60 ㎎/mL, 0.68 ㎎/mL and 0.72 ㎎/mL, respectively. ABTS radical scavenging activity of fermented and aged black garlic were much higher then those of the other samples. FRAP values of NHBG, USBG, CNBG, and FABG were 1.7 ㎎/mL, 1.4 ㎎/mL, 1.7 ㎎/mL and 1.9 ㎎/mL, respectively. Based on these results, it is suggested that the fermented and aged black garlic was appropriate for good qualities in terms of both physicochemical and antioxidative activities.
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KEYWORD
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black garlic, fermented and aged black garlic, total thiol, antioxidant activity
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