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Physicochemical Properties and Antioxidant Activities of Garlic (Allium sativum L.) with Different Heat and Pressure Treatments

열처리 방법에 따른 마늘의 이화학적 특성과 항산화활성

  • Lee, Youn-Ri (Dept. of Food and Nutrition, Daejeon Health Sciences College) ;
  • Woo, Koan-Sik (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Hwang, In-Guk (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Hyun-Young (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Sang-Hoon (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • 이연리 (대전보건대학 식품영양과) ;
  • 우관식 (국립식량과학원 기능성작물부) ;
  • 황인국 (국립농업과학원 농식품자원부) ;
  • 김현영 (충북대학교 식품공학과) ;
  • 이상훈 (충북대학교 식품공학과) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 정헌상 (충북대학교 식품공학과)
  • Received : 2011.11.17
  • Accepted : 2011.12.01
  • Published : 2012.02.29

Abstract

The objectives of this study was to compare the physicochemical properties and antioxidant activities of raw, microwave-treated, steam-treated and high temperature and pressure-treated garlic. The hardness and strength of microwave-treated and steam-treated garlic decreased compared to raw garlic. The hardness and softness increased but strength decreased in dried garlic-treated at $60^{\circ}C$ for 48 hr. The reducing sugar content of raw garlic was 0.041 g/100 g, and reducing sugar content of high temperature and pressure-treated garlic increased temperature. Total polyphenol content of microwave-treated and steam-treated decreased compared to raw garlic, while that of high temperature and pressure-treated increased with increasing temperature. $IC_{50}$ value of the electron donating ability of raw garlic was 3.07 mg/mL, and the highest $IC_{50}$ value was 2.16 mg/mL for microwave-treated garlic at the 4 min. The ABTS radical scavenging activity of raw garlic was 40.94 mg AEAC/mL, and the highest AEAC value was 76.51 mg AEAC/mL with high temperature and pressure-treated garlic at $150^{\circ}C$ at the 2 hr.

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