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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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초록· 키워드
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The objective of this study was to investigate the physicochemical characteristics and antioxidant potential of garlic processed using different heat treatments conditions, which is an effective method for removing the unpleasant odor and taste of raw garlic. The pH and soluble solid content of raw garlic (pH 6.07, 7.7°Bx) were almost equal or slightly higher than that of processed garlic samples (pH 5.06-6.09, 7.1-7.4°Bx). The color of processed garlic was also significantly affected. The amounts of amino acids such as γ-amino-n-butyric acid and few essential amino acids also increased after the thermal treatment of garlic. The antioxidant potentials of red and black garlic were higher than that of raw garlic. The polyphenol content of processed garlic (38.51-81.51 μg gallic acid equivalent/g sample) was significantly higher than that of raw garlic (30.66 μg gallic acid equivalent/g sample). These results indicated that heat treatment for different durations under a controlled environment enhanced the nutritional and functional properties of garlic.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (35)
참고문헌 신청
Bae SE, Cho SY, Won YD, Lee SH, Park HJ. A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC. LWT-Food Sci. Technol. 46: 532-535 (2012)
Bae SE, Cho SY, Won YD, Lee SH, Park HJ. Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment. LWT-Food Sci. Technol. 55: 397-402 (2014)
Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200 (1958)
Bozin B, Mimica-Dukic N, Samojlik I, Goran A, Igic R. Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae). Food Chem. 111: 925-929 (2008)
Butt MS, Sultan MT, Butt MS, Iqbal J. Garlic: nature’s protection against physiological threats. Crit. Rev. Food Sci. Nutri. 49: 538- 551 (2009)
Bae SE, Cho SY, Won YD, Lee SH, Park HJ. Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment. LWT-Food Sci. Technol. 55: 397-402 (2014)
Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200 (1958)
Bozin B, Mimica-Dukic N, Samojlik I, Goran A, Igic R. Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae). Food Chem. 111: 925-929 (2008)
Butt MS, Sultan MT, Butt MS, Iqbal J. Garlic: nature’s protection against physiological threats. Crit. Rev. Food Sci. Nutri. 49: 538- 551 (2009)
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UCI(KEPA) : I410-ECN-0101-2019-594-001233527