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KMID : 1134820160450081221
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 8 p.1221 ~ p.1226
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Effect of Cooking Methods on S-Allyl-L-Cysteine Content of Garlic
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Lee Sang-Hoon
Jeong Yun-Sook
Hwang Kyung-A
Song Jin
Noh Geon-Min
Hwang In-Guk
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Abstract
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This study investigated changes in the S-allyl-L-cysteine (SAC) content of garlic using different cooking methods. Methods for determining SAC were validated by determining specificity, linearity, limit of detection (LOD), limit of quantification (LOQ), precision, and accuracy using an high-performance liquid chromatography-fluorescence detection system. Results showed high linearity in the calibration curve with a coefficient of correlation (R2) of 0.9999. The LOD and LOQ values for SAC were 0.15 and 0.47 μg/mL, respectively. The relative standard deviations for intra- and inter-day precision of SAC were less than 5%. The recovery rate of SAC was in the range from 97.35% to 97.47%. The SAC content of raw garlic was 2.77 mg/g, and there was no significant difference in SAC content according to blanching and microwave treatment. However, SAC content upon boiling and autoclaving at 110°C and 121°C increased from 3.50∼9.16 mg/g, 6.52∼16.21 mg/g, and 14.15∼50.24 mg/g with increasing cooking temperature and time, respectively.
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KEYWORD
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garlic, S-allyl-L-cysteine, cooking methods, method validation
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