Preparation and Storage Conditions of Oleoresin from Root Portion of Peeled Garlic

박피마늘 뿌리부분을 이용한 Oleoresin의 제조 및 저장조건

  • Kim, Sang-Kyun (Department of Food and Science and Technology, Sejong University) ;
  • Cha, Bo-Sook (Department of food and Nutrition, Su Won women's Junior College) ;
  • Kim, Woo-Jung (Department of Food and Science and Technology, Sejong University)
  • 김상균 (세종대학교 식품공학과) ;
  • 차보숙 (수원여자전문대학 식품영양학과) ;
  • 김우정 (세종대학교 식품공학과)
  • Published : 1998.12.01

Abstract

Extraction and storage conditions of oleoresin were studied from root portion of peeled garlic, an waste of garlic industry. Extraction with ethanol and methanol showed an high solid yields of $27{\sim}37%$ at the temperature range of $30{\sim}50^{\circ}C$. Two hours of extraction were found to be economic because of no significant increase in furthur extraction. Storage of the oleoresin under anaerobic condition such as vaccum or nitrogen resulted in a less changes in pH, total acidity, color and thiosulfinate content, than those changes under aerobic condition. Most of the thiosulfinate was decreased for all conditions after 14 days of storage at $25^{\circ}C$. Glucose and sucrose were increased and most of organic acids were decreased during storage under nitrogen condition. Addition of ascorbic acid and cysteine into oleoresin retained the garlic flavor, effectively.

Keywords

garlic oleoresin;characteristics;extraction;storage