Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical Characteristics and Antioxidant Activities of Fermented Garlic Husk

발효 마늘껍질의 이화학적 특성 및 항산화 활성

  • Kim, Ra-Jeong (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kang, Min-Jung (Namhae Garlic Research Institute) ;
  • Lee, Soo-Jung (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Shin, Jung-Hye (Namhae Garlic Research Institute) ;
  • Sung, Nak-Ju (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University)
  • 김라정 (경상대학교 식품영양학과 농업생명과학연구원) ;
  • 강민정 ((재)남해마늘연구소) ;
  • 이수정 (경상대학교 식품영양학과 농업생명과학연구원) ;
  • 신정혜 ((재)남해마늘연구소) ;
  • 성낙주 (경상대학교 식품영양학과 농업생명과학연구원)
  • Received : 2010.09.01
  • Accepted : 2010.10.20
  • Published : 2010.12.31
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Abstract

This study was carried out to evaluate the possibility for functional characteristics of garlic husk and its products fermented by Lactobacillus plantarum. Each water and 80% ethanol extracts made from garlic husk and its fermented products were tested for antioxidant activities. Total mineral content of fermented garlic husk was 2,056.23 mg/100 g and its content was 1.5 times higher than the unfermented sample. Total phenol contents were the highest in the ethanol extracts made from fermented garlic husk. Activities of electron donating, reducing power and NO radical scavenging in the ethanol extracts of fermented product were significantly higher than the unfermented sample. ABTS radical scavenging activity of fermented garlic husk was higher than the unfermented sample. Also, its activity was higher in the ethanol extracts than the water extracts. Nitrite scavenging activity of garlic husk was significantly different between fermented and not fermented sample. Because antioxidative effects of fermented garlic husk were elevated, these results recommended its utilization as a functional materials for animal feed.

식품 부산물의 활용 가능성을 평가하기 위하여 남해군에서 깐마늘 가공 후 생산되는 마늘껍질을 Lactobacillus plantarum을 이용하여 발효시키고, 발효 전후의 마늘껍질을 물과 80% 에탄올로 각각 추출하여 항산화능 및 아질산염소거능을 측정하였다. 발효 후 마늘껍질의 무기물 총량은 2,056.23 mg/100 g이었으며, 발효 전보다 약 1.5배 정도 증가되었다. 총 페놀 함량은 발효 후 마늘껍질의 에탄올 추출물에서 가장 높았다. 발효 전후 마늘껍질의 물과 에탄올 추출물 중 전자공여능, 환원력 및 NO 라디칼 소거능은 발효 후의 에탄올 추출물에서 유의적으로 활성이 높았다. ABTS 라디칼 소거능은 발효 전보다 발효 후, 에탄올 추출물보다는 물 추출물에서 더 높았다. 아질산염 소거능은 발효여부에 따른 유의차가 적었다. 따라서 발효과정을 거친 마늘껍질은 항산화능이 증가되어 가축의 사료로써 이용가능성을 증대시킬 수 있을 것으로 예상된다.

Keywords

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