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KMID : 1134820220510070737
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 7 p.737 ~ p.742
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High Temperature and Pressure Treated Garlic: Antioxidant and Antiaging Effect on Skin
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Jo Yeon-Jae
Shin Tae-Whan
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study evaluated the antioxidant and skin anti-aging effects of heated garlic. The garlic was heated at 130℃ for 2 hours. The antioxidant ABTS and DPPH radical scavenging activities of raw garlic were 8.02 and 8.95 mg AAE/extract g, respectively, which increased to 91.43 and 40.59 AAE/extract g, respectively, after heating. The total polyphenol content increased from 8.11 mg/extract g for raw garlic to 241.55 mg/extract g in the ethyl acetate fraction of heated garlic. Tyrosinase and collagenase inhibitory activities of the heated garlic were 19.42% and 26.22% at 5 mg/mL, respectively, which increased to 82.96% and 62.43% at 5 mg/mL in the ethyl acetate fraction, respectively. Taken together, our results indicate that heating garlic can be used to develop functional foods and cosmetic materials with improved physiological activity. These results also suggest that heated garlic has the potential to be used in anti-wrinkle and whitening cosmetic materials.
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KEYWORD
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garlic, heat treatment, antioxidant activity, skin anti-aging effect
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