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Characteristics and Antioxidative Activity of Volatile Compounds in Heated Garlic (Allium sativum)

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 16 Number 5 (2007.10)바로가기
  • 페이지
    pp.822-827
  • 저자
    Woo, Koan-Sik, Yoon, Hyang-Sik, Lee, Youn-Ri, Lee, Jun-Soo, Kim, Dae-Joong, Hong, Jin-Tae, Jeong, Heon-Sang
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A79250

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원문정보

초록

영어
The aroma characteristics and antioxidative activity of volatile compounds in heat-treated garlic (Allium sativum L.) were evaluated. The garlic was heated to various temperatures (100, 110, 120, and 130℃) for different lengths of time (1, 2, and 3 hr). The volatile compounds of heated garlic were extracted by simultaneous steam distillation extraction (SDE). Aroma compound profiles were analyzed by gas chromatography/mass spectrometry (GC/MS) and antioxidative activity was measured by 2,2-diphenyl-2-picrylhydrazyl (DPPH) assay and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation decolorization assay. The major aroma compounds were sulfur compounds such as dimethyl disulfide, 2-propen-1-ol, methyl-2-propenyl disulfide, dimethyl trisulfide, diallyl disulfide, methyl-2-propenyl trisulfide, and di-2-propenyl trisulfide. DPPH radical scavenging activity (EDA, %) and the ascorbic acid equivalent antioxidant activity (AEAC) of volatile compounds in heated garlic increased significantly with the increase of temperature and time (p<0.001). The EDA (%) and AEAC of raw garlic were 26.8%/10 mg garlic and 39.05 mg ascorbic acid equivalent per g sample. After heat treatment, the highest values were 40.50%/10 mg garlic for EDA (%) and 46.43 mg ascorbic acid equivalent per g sample for ABTS.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

garlic (Allium sativum) heat treatment simultaneous steam distillation extraction (SDE) aroma characteristics antioxidative activity

저자

  • Woo, Koan-Sik [ Department of Food Science and Technology, Chungbuk National University ]
  • Yoon, Hyang-Sik [ Chungcheongbuk-do Agricultural Research and Extension Service ]
  • Lee, Youn-Ri [ Department of Food Science and Technology, Chungbuk National University ]
  • Lee, Jun-Soo [ Department of Food Science and Technology, Chungbuk National University ]
  • Kim, Dae-Joong [ Veternary Medicine, Chungbuk National University ]
  • Hong, Jin-Tae [ College of Pharmacy, Chungbuk National University ]
  • Jeong, Heon-Sang [ Department of Food Science and Technology, Chungbuk National University ]

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

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