Food Science and Biotechnology

  • 제16권5호
  • /
  • Pages.822-827
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  • 2007
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Characteristics and Antioxidative Activity of Volatile Compounds in Heated Garlic (Allium sativum)

  • Woo, Koan-Sik (Department of Food Science and Technology, Chungbuk National University) ;
  • Yoon, Hyang-Sik (Chungcheongbuk-do Agricultural Research and Extension Service) ;
  • Lee, Youn-Ri (Department of Food Science and Technology, Chungbuk National University) ;
  • Lee, Jun-Soo (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Dae-Joong (Veternary Medicine, Chungbuk National University) ;
  • Hong, Jin-Tae (College of Pharmacy, Chungbuk National University) ;
  • Jeong, Heon-Sang (Department of Food Science and Technology, Chungbuk National University)
  • 발행 : 2007.10.31
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초록

The aroma characteristics and antioxidative activity of volatile compounds in heat-treated garlic (Allium sativum L.) were evaluated. The garlic was heated to various temperatures (100, 110, 120, and $130^{\circ}C$) for different lengths of time (1, 2, and 3 hr). The volatile compounds of heated garlic were extracted by simultaneous steam distillation extraction (SDE). Aroma compound profiles were analyzed by gas chromatography/mass spectrometry (GC/MS) and antioxidative activity was measured by 2,2-diphenyl-2-picrylhydrazyl (DPPH) assay and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation decolorization assay. The major aroma compounds were sulfur compounds such as dimethyl disulfide, 2-propen-1-ol, methyl-2-propenyl disulfide, dimethyl trisulfide, diallyl disulfide, methyl-2-propenyl trisulfide, and di-2-propenyl trisulfide. DPPH radical scavenging activity (EDA, %) and the ascorbic acid equivalent antioxidant activity (AEAC) of volatile compounds in heated garlic increased significantly with the increase of temperature and time (p<0.001). The EDA (%) and AEAC of raw garlic were 26.8%/10 mg garlic and 39.05 mg ascorbic acid equivalent per g sample. After heat treatment, the highest values were 40.50%/10 mg garlic for EDA (%) and 46.43 mg ascorbic acid equivalent per g sample for ABTS.

키워드

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