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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

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
Download PDF
⟨ Previous Next ⟩

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.

고온고압처리와 마이크로파 처리, 증자처리 하여 제조된 마늘의 이화학적 및 항산화활성 변화를 조사하였다. 열처리 방법에 따른 마늘의 물성은 고온고압처리를 한 후 $60^{\circ}C$에서48시간 건조한 마늘은 hardness와 softness는 증가하는 경향을 보였고 strength는 감소하는 경향을 보였다. 생마늘과 비교해 볼 때 마이크로파 처리와 증자처리 마늘의 hardness와 strength는 감소하는 경향을 보였고 처리시간이 증가할 수록 감소하는 경향을 보였다. 생마늘의 환원당 함량은 0.041 g/100 g으로 나타났으며, 고온고압처리 마늘의 환원당 함량은 처리온도가 증가할수록 증가하는 경향을 보였다. 열처리 방법에 따른 마늘이 폴리페놀 함량은 고온고압처리 온도가 증가할수록 증가한 경향을 보였고 마이크로파 처리 및 증자 처리의 경우 생마늘에 비해 감소하는 경향을 보이는 것으로 나타났다. 열처리 방법에 따른 마늘의 DPPH radical 소거활성은 생마늘의 경우 3.07 mg/mL을 나타내었으며, 마이크로파 처리의 경우 4분 처리 시료가 2.16 mg/mL로 가장 높은 활성을 보였다. ABTS radical 소거활성은 생마늘의 경우 40.94 mg AEAC/mL로 나타났으며, $150^{\circ}C$, 2시간 처리 마늘이 76.51 mg AEAC/mL로 가장 높은 활성을 보였다.

Keywords

References

  1. Nagourney RA. 1998. Garlic: medicinal food or nutritious medicine. J Med Food 1: 13-28. https://doi.org/10.1089/jmf.1998.1.13
  2. Block E. 1992. The organosulfur chemistry of the genus Allium-implications for the organic chemistry of sulfur. Angew Chem Int Edit 31: 1135-1178. https://doi.org/10.1002/anie.199211351
  3. Rivlin RS. 2001. Historical perspective on the use of garlic. J Nutr 131: 951-954. https://doi.org/10.1093/jn/131.3.951S
  4. Lee EJ, Kim KS, Jung HY, Kim DH, Jang HD. 2005. Antioxidant activities of garlic (Allium sativum L.) with growing districts. Food Sci Biotechnol 14: 123-130.
  5. Kim YJ, Chang YH, Jeong JH. 2005. Changes of cholesterol and selenium levels, and fatty acid composition in broiler meat fed with garlic powder. Food Sci Biotechnol 14: 207-211.
  6. Dewanto V, Wu X, Adom KK, Liu RH. 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50: 3010-3014. https://doi.org/10.1021/jf0115589
  7. Kim WY, Kim JM, Han SB, Lee SK, Kim ND, Park MK. 2000. Steaming of ginseng at high temperature enhances biological activity. J Nat Prod 63: 1702-1704. https://doi.org/10.1021/np990152b
  8. Woo KS, Jang KI, Kim KY, Lee HB, Jeong HS. 2006. Antioxidative activity of heat treated licorice (Glycyrrhiza uralensis Fisch) extracts. Korean J Food Sci Technol 38: 355-360.
  9. Kwon OC, Woo KS, Kim TM, Kim DJ, Hong JT, Jeong HS. 2006. Physicochemical characteristics of garlic (Allium sativum L.) on the high temperature and pressure treatment. Korean J Food Sci Technol 38: 331-336.
  10. Hwang IG, Woo KS, Kim TM, Kim DJ, Yang MH, Jeong HS. 2006. Change of physicochemical characteristics of Korean pear (Pyrus pyrifolia Nakai) juice with heat treatment conditions. Korean J Food Sci Technol 38: 342-347.
  11. Choi Y, Lee SM, Chun J, Lee HB, Lee J. 2006. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of shiitake (Lentinus edodes) mushroom. Food Chem 99: 381-387. https://doi.org/10.1016/j.foodchem.2005.08.004
  12. Dewanto V, Wu X, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50: 4959-4964. https://doi.org/10.1021/jf0255937
  13. Jeong SM, Kim SY, Kim DR, Jo SC, Nam KC, Ahn DU, Lee SC. 2004. Effect of heat treatment on the antioxidant activity of extracts from citrus peels. J Agric Food Chem 52: 3389-3393. https://doi.org/10.1021/jf049899k
  14. Ali M. 1995. Mechanism by which garlic (Allium sativum) inhibits cyclooxygenase activity. Effect of raw versus boiled garlic extract on the synthesis of prostanoids. Prostag Leukotr Ess 53: 397-400. https://doi.org/10.1016/0952-3278(95)90102-7
  15. Bordia T, Mohammed N, Thomson M, Ali M. 1996. An evaluation of garlic and onion as antithrombotic agents. Prostag Leukotr Ess 54: 183-186. https://doi.org/10.1016/S0952-3278(96)90014-9
  16. Song K, Milner JA. 1999. Heating garlic inhibits its ability to suppress 7, 12-dimethylbenz(a) anthracene-induced DNA adduct formation in rat mammary tissue. J Nutr 129: 657-661. https://doi.org/10.1093/jn/129.3.657
  17. Prasad K, Laxdal VA, Yu M, Raney BL. 1996. Evaluation of hydroxyl radical-scavenging property of garlic. Mol Cell Biochem 154: 55-63.
  18. Jeon MR, Kim MH, Kim MY. 2009. The effects of heat treatments and herb addition on flavor of garlic. J Korean Soc Food Sci Nutr 38: 105-110. https://doi.org/10.3746/jkfn.2009.38.1.105
  19. Miller GL. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31: 426-428. https://doi.org/10.1021/ac60147a030
  20. Yu L, Perret J, Harris M, Wilson J, Haley S. 2003. Antioxidant properties of bran extracts from "Akron" wheat grown at different locations. J Agric Food Chem 51: 1566-1570. https://doi.org/10.1021/jf020950z
  21. Yen GC, Chen HY. 1995. Antioxidant activity of various tea extracts in relation to their antimutagenicity. J Agric Food Chem 43: 27-32. https://doi.org/10.1021/jf00049a007
  22. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol Med 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  23. Choi JH, Kim KY, Lee JC. 1998. Effects of pre-pressing condition on quality of pear juice. Korean J Food Sci Technol 30: 827-831.
  24. Amin A, Yazdnparast R. 2007. Antioxidant and free radical scavenging potential of Achillea santolina extracts. Food Chem 104: 21-29. https://doi.org/10.1016/j.foodchem.2006.10.066
  25. Shetty K, Curtis OF, Levin RE, Witkowsky R, Ang W. 1995. Prevention of vitrification associated with in vitro shoot culture of oregano (Origanum vulgare) by Pseudomonas spp. J Plant Physiol 147: 447-451. https://doi.org/10.1016/S0176-1617(11)82181-4
  26. Dewanto V, Xianzhong W, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50: 4959-4964. https://doi.org/10.1021/jf0255937
  27. Stewart AJ, Bozonnet S, Mullen W, Jenkins GI, Michael EJ, Crozier A. 2000. Occurrence of flavonols in tomatoes and tomato-based products. J Agric Food Chem 48: 2663-2669. https://doi.org/10.1021/jf000070p
  28. Ismail A, Marjan ZM. 2004. Total antioxidant activity and phenolic content in selected vegetables. Food Chem 87: 581-586. https://doi.org/10.1016/j.foodchem.2004.01.010
  29. Barroga CF, Laurena AC, Mondoza EMT. 1985. Polyphenols in mung bean (Vigna radiata (L.) Wilczek) determination and removal. J Agric Food Chem 33: 1006-1009. https://doi.org/10.1021/jf00065a056
  30. Cheigh HS, Park KS, Moon GS, Park KY. 1990. Antioxidative characteristics of fermented soybean paste and its extracts on the lipid oxidation. J Korean Soc Food Nutr 19: 163-167.
  31. De Souza LC, De Araujo SM, De Oliveira Imbroisi D. 2004. Determination of the free radical scavenging activity of dihydropyran-2,4-diones. Bioorg Med Chem Lett 14: 5859-5861. https://doi.org/10.1016/j.bmcl.2004.09.030
  32. Miller NJ, Bolwell GP, Bramley PM, Pridham JB. 1995. The relative antioxidants activities of plant-derived polyphenolic flavonoids. Free Radical Res 22: 375-383. https://doi.org/10.3109/10715769509145649
  33. Hwang IG, Woo KS, Kim DJ, Hong JT, Hwang BY, Lee YR, Jeong HS. 2007. Isolation and identification of an antioxidant substance from heated garlic (Allium sativum L). Food Sci Biotechnol 16: 963-966.
  34. Halvorsen BL, Carlsen MH, Phillips KM, Bohn SK, Holte K, Jacobs DR. 2006. Content of redox-active compounds (i.e., antioxidants) in foods consumed in the United States. Am J Clin Nutr 84: 95-135. https://doi.org/10.1093/ajcn/84.1.95
  35. Miller NJ, Rice-Evans CA. 1997. Factors influencing the antioxidant activity determined by the ABTS radical cation assay. Free Radic Res 26: 195-199. https://doi.org/10.3109/10715769709097799
  36. Hwang HR. 2010. A study on antioxidant activities and analysis of bioactive compound of the extract fraction from leaves of loquat (Eriobotrya japonica Lindl.) by cultivar. MS Thesis. Chungnam National University, Daejeon, Korea

Cited by

  1. Physicochemical Properties and Biological Activities of Black Garlic (Allium sativum L.) Shoot vol.49, pp.1, 2015, https://doi.org/10.14397/jals.2015.49.1.189
  2. Characteristics and Sensory Optimization of Taro (Colocasia esculenta) under Different Aging Conditions for Food Application of Black Taro vol.48, pp.2, 2016, https://doi.org/10.9721/KJFST.2016.48.2.133
  3. Optimization of the Addition of Garlic in Cheonggukjang using Response Surface Methodology vol.29, pp.6, 2013, https://doi.org/10.9724/kfcs.2013.29.6.661
  4. Antioxidant activity of the Sumaeyaksuk tea extracts prepared with different drying and extract conditions vol.20, pp.4, 2013, https://doi.org/10.11002/kjfp.2013.20.4.546
  5. Anti-inflammatory Effect and Antioxidative Activities of Ingredients used in Bibimbab vol.23, pp.2, 2013, https://doi.org/10.5352/JLS.2013.23.2.213
  6. Establishment of Extraction Conditions for the Optimization of the Black Garlic Antioxidant Activity Using the Response Surface Methodology vol.19, pp.4, 2012, https://doi.org/10.11002/kjfp.2012.19.4.577
  7. Effects of freezing temperature on the physiological activities of garlic extracts vol.22, pp.4, 2015, https://doi.org/10.11002/kjfp.2015.22.4.520
  8. Easy production techniques for clear pear juice and its antioxidant activities of 'Chuwhangbae' pear vol.20, pp.5, 2013, https://doi.org/10.11002/kjfp.2013.20.5.720
  9. In Vitro Antioxidant and Anticancer Potential of n-Hexane Extract from Ginseng Marc vol.57, pp.3, 2014, https://doi.org/10.3839/jabc.2014.039
  10. Phenolic Acid Composition and Antioxidative Activity of Red Ginseng Prepared by High Temperature and High Pressure Process vol.25, pp.4, 2012, https://doi.org/10.9799/ksfan.2012.25.4.827
  11. Roasting Conditions for Optimization of Citri Unshii Pericarpium Antioxidant Activity Using Response Surface Methodology vol.45, pp.2, 2016, https://doi.org/10.3746/jkfn.2016.45.2.261
  12. Anti-oxidative and anti-proliferative activities of acetone extract of the cortex ofUlmus pumilaL. vol.59, pp.2, 2016, https://doi.org/10.3839/jabc.2016.024
  13. The Impact of Cooking on the Antioxidative and Antigenotoxic Effects of Rice vol.42, pp.9, 2013, https://doi.org/10.3746/jkfn.2013.42.9.1370
  14. Comparison of Physicochemical Properties and Antioxidant Activity between Raw and Heat-Treated Vegetables vol.25, pp.1, 2014, https://doi.org/10.7856/kjcls.2014.25.1.5
  15. 데치기 및 초고압 처리를 이용한 항균처리 마늘 및 생강의 살균 효과 연구 vol.50, pp.2, 2018, https://doi.org/10.9721/kjfst.2018.50.2.172
  16. Improving the quality of vegetable foodstuffs by microwave inactivation vol.29, pp.1, 2012, https://doi.org/10.1007/s10068-019-00652-2
  17. Effects of steaming and drying processing on Korean rice wine (Makgeolli) with deodeok (Codonopsis lanceolate) vol.53, pp.1, 2012, https://doi.org/10.9721/kjfst.2021.53.1.85