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Effects of freezing temperature on the physiological activities of garlic extracts
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 4,  2015, pp.520-527
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.4.520
 Title & Authors
Effects of freezing temperature on the physiological activities of garlic extracts
Park, Jong Woo; Kim, Jinse; Park, Seok Ho; Choi, Dong Soo; Choi, Seung Ryul; Oh, Sungsik; Kim, Yong Hoon; Yoo, Seon Mi; Han, Gui Jeung;
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 Abstract
This study investigated the physiological activities of garlic extracts frozen at -20, -80, and . To determine the optimum freezing temperature for maintaining garlic's physiological activity, antioxidant and antibacterial activities were investigated. The antioxidant activities were determined by DPPH radical scavenging ability, SOD-like activity, nitrite-scavenging ability, and reducing power. Total phenolic compounds and flavonoids of garlic extract frozen at (control) were measured as and , respectively. Although the content of total phenolic compounds was not affected by the different freezing temperatures, the flavonoids contents of garlic extract frozen at were slightly decreased. The DPPH radical scavenging ability of garlic extracts (2 mg/mL) frozen at was 61%, whereas those frozen at and were 51%. SOD-like activity was slightly increased by freezing. However, the nitrite scavenging ability (18% at pH 3.0) and reducing power (OD700=1.6) were not affected by freezing temperatures. Antimicrobial activities did not show significant differences depending on freezing temperatures. Taken together, the physiological activities of the frozen garlic extracts were not significantly changed by the freezing temperatures; however, the antioxidant and antibacterial effects of the phenolic compounds and flavonoids were maintained at . These results suggest that frozen garlic could maintain a higher quality than the conventional freezing method () without loss of physiological activities during the storage.
 Keywords
garlic;physiological activity;freezing temperature;antioxidant;antibacterial;
 Language
Korean
 Cited by
1.
해동조건에 따른 냉동마늘의 품질 특성,박종우;김진세;박석호;최동수;최승렬;김용훈;이수장;김하윤;

동아시아식생활학회지, 2015. vol.25. 5, pp.893-901 crossref(new window)
1.
Effects of Various Thawing Conditions on Quality Characteristics of Frozen Garlic    , Journal of the East Asian Society of Dietary Life, 2015, 25, 5, 893  crossref(new windwow)
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