Changes of Functional Properties of Garlic Extracts during Storage

마늘추출액의 저장 중 기능성성분 변화

  • Byun, Pyung-Hwa (Department of Food and Nutrition, Dongduk Women's University) ;
  • Kim, Woo-Jung (Department of Food Sciene and Technology, Sejong University) ;
  • Yoon, Suk-Kwon (Department of Food and Nutrition, Dongduk Women's University)
  • 변평화 (동덕여자대학교 식품영양학과) ;
  • 김우정 (세종대학교 식품공학과) ;
  • 윤석권 (동덕여자대학교 식품영양학과)
  • Published : 2001.06.30


An invistigation was carried out to study the effects of heat treatment of garlic and storage temperature of garlic extracts on functional properties of garlic extracts. The garlic was heated at 40, 60, 80, 100, $120^{\circ}C$ for 10 minutes and extracted with 50% ethanol. The extracts were stored at 4, 25 and $50^{\circ}C$ for 30 days, and then electron donating ability(EDA), nitrite-scavenging effects(NSE) and total thiosulfinates contents were determined. Among the functional properties, total thiosulfinates were rapidly reduced as the heating and storage temperature increased. The total thiosulfinates in the extracts were not detected for those heat-treated at 100 and $120^{\circ}C$. The EDAs were also decreased to almost half of their initial level by heat treatment of garlic at higher temperature than $80^{\circ}C$ while NSE was decreased a little. As the storage temperature increased, EDA and thiosulfinate contents decreased. Particularly the thiosulfinates were ditected none after 11 days of storage at $25^{\circ}C$ and $50^{\circ}C$. Therefore, mild heat treatment of garlic at lower temperature than $60^{\circ}C$ and storage at refrigerated condition are recommendable for preparation and storage of garlic extracts.


garlic extracts;functional properities;storage stability