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KMID : 1134820120410020278
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 2 p.278 ~ p.282
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Physicochemical Properties and Antioxidant Activities of Garlic (Allium sativum L.) with Different Heat and Pressure Treatments
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Lee Youn-Ri
Woo Koan-Sik
Hwang In-Guk
Kim Hyun-Young
Lee Sang-Hoon
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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The objectives of this study was to compare the physicochemical properties and antioxidant activities of raw, microwave-treated, steam-treated and high temperature and pressure-treated garlic. The hardness and strength of microwave-treated and steam-treated garlic decreased compared to raw garlic. The hardness and softness increased but strength decreased in dried garlic-treated at 60oC for 48 hr. The reducing sugar content of raw garlic was 0.041 g/100 g, and reducing sugar content of high temperature and pressure-treated garlic increased temperature. Total polyphenol content of microwave-treated and steam-treated decreased compared to raw garlic, while that of high temperature and pressure-treated increased with increasing temperature. IC50 value of the electron donating ability of raw garlic was 3.07 mg/mL, and the highest IC50 value was 2.16 mg/mL for microwave-treated garlic at the 4 min. The ABTS radical scavenging activity of raw garlic was 40.94 mg AEAC/mL, and the highest AEAC value was 76.51 mg AEAC/mL with high temperature and pressure-treated garlic at 150oC at the 2 hr.
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KEYWORD
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garlic, heat treatment, microwave, steaming, physicochemical properties, antioxidant activity
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