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

Analyses of Pungency-Related Factors of Field and Rice Paddy Garlic

마늘과 논마늘의 주요 매운맛 관련 인자의 분석

  • Oh, Hye-Lim (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Na-Yeon (Dept. of Food & Nutrition, Chungnam National University) ;
  • Sohn, Chan-Wok (Dept. of Food & Nutrition, Chungnam National University) ;
  • Ryu, Bo-Ram (Dept. of Food & Nutrition, Chungnam National University) ;
  • Yoon, Jun-Hwa (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee-Ree (Dept. of Food & Nutrition, Chungnam National University)
  • 오혜림 (충남대학교 식품영양학과) ;
  • 김나연 (충남대학교 식품영양학과) ;
  • 손찬욱 (충남대학교 식품영양학과) ;
  • 유보람 (충남대학교 식품영양학과) ;
  • 윤준화 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2012.02.09
  • Accepted : 2012.04.07
  • Published : 2012.05.31
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study is to evaluate pungency-related factors of field garlic (FG) and rice paddy garlic (RG) from Youncheon province. Allicin, alliin, and S-allyl-L-cysteine (SAC) contents were analyzed by HPLC. In addition, activities of alliinase, GTPase (${\gamma}$-glutamyltranspeptidase), and pyruvate content of garlic were measured. The moisture content of RG (65.86%) was higher than that of FG (63.34%). However, crude lipid, crude protein, crude ash, and carbohydrate contents of RG were lower than those of FG. The alliin contents of FG and RG were 8.97 and 8.22 mg/g, respectively. The allicin content of FG (2.83 mg/g) was higher than that of RG (2.22 mg/g). Further, SAC content of FG (1.74 mg/g) was higher than that of RG (0.104 mg/g). Alliinase activities of FG and RG were similar, whereas the GTPase activity of FG was higher than that of RG. These results show that the stronger pungency of FG is due to the higher amount of alliin and SAC as well as the higher activity of GTPase compared to RG.

밭마늘과 논마늘(영천산)의 매운맛 차이를 알아보고자, 마늘의 매운맛 생성에 관여하는 주요 인자들인 alliin과 allcin 그리고 SAC의 함량을 HPLC로 분석하고, 이들 함함성분의 생성에 관여하는 효소인 alliinase와 GTPase(${\gamma}$-glutamyl trans peptidase) 활성 및 pyruvate 생성량과 일반성분을 분석하였다. 수분함량은 논마늘이 밭마늘에 비하여 높았으며, 조회분, 조지방, 조단백, 탄수화물 함량 역시 밭마늘이 논마늘에 비하여 높았다. 마늘의 주요 매운맛 성분인 allicin 함량은 밭마늘이 $2.83{\pm}0.03$ mg/g, 논마늘이 $2.22{\pm}0.02$ mg/g을 나타내어 밭마늘이 논마늘에 비하여 유의적으로 높았다. Allicin의 전구체인 alliin의 함량은 밭마늘이 $8.97{\pm}0.09$ mg/g, 논마늘이 $8.22{\pm}0.08$ mg/g으로 나타났다. SAC 함량은 밭마늘이 $1.74{\pm}0.17$ mg/g으로, 논마늘의 $1.04{\pm}0.14$ mg/g에 비하여 유의적으로 높았다. 한편, 효소 alliinase 활성도는 밭마늘이 $285{\pm}43{\mu}mole/mg$ protein, 논마늘이 $239{\pm}34{\mu}mole/mg$ protein을 나타내어 유의적인 차이는 없었으나, GTPase 활성은 밭마늘이 86.3 ${\mu}mole/mg$ protein으로 논마늘의 78.4 ${\mu}mole/mg$ protein에 비하여 높게 나타내었다. 이상의 결과를 토대로 밭마늘이 매운 맛이 강한 것은 본 연구결과로부터 allicin 함량이 논마늘에 비하여 높은 데 기인된 것으로 파악되었다. 밭마늘은 논마늘에 비하여 alliinase 활성은 유사하였으나 alliin의 함량이 높아 allicin 생성량이 많았으며, SAC가 높고 GTPase의 활성이 높아 alliin의 함량이 높은 것으로 생각되었다. 따라서, 마늘을 기능성 식품소재로의 활용을 극대화하고자 한다면 밭마늘이 논마늘보다 더 적합한 것으로 생각된다.

Keywords

References

  1. Kim MR, Ahn SY. 1983. Garlic flavor. J Korean Soc Food Sci Nutr 12: 176-187.
  2. Koch HP, Lawson LD. 1996. Garlic: the science and therapeutic application of Allium sativum L. and related species. Williams & Wilkins, Baltimore, MD, USA. p 37-209.
  3. Amagase H, Petesch BL, Matsuura H, Kasuga S, Itakura Y. 2001. Intake of garlic and its bioactive components. J Nutr 131: 955S-962S. https://doi.org/10.1093/jn/131.3.955S
  4. Cavallito CJ, Bailey JH. 1944. Allicin, the antibacterial principle of Allium sativum. I. Isolation, physical properties and antibacterial action. J Am Chem Soc 66: 1950-1951. https://doi.org/10.1021/ja01239a048
  5. Stoll A, Seebeck E. 1951. Chemical investigations on alliin the specific principle of garlic. Adv Enzymol 11: 377-379.
  6. Jones MG, Hughes J, Tregova A, Milne J, Tomsett AB, Collin HA. 2004. Biosynthesis of the flavour precursors of onion and garlic. J Exp Bot 55: 1903-1918. https://doi.org/10.1093/jxb/erh138
  7. Amagase H. 2006. Clarifying the real bioactive constituents of garlic. J Nutr 136: 716S-725S. https://doi.org/10.1093/jn/136.3.716S
  8. Kim MR, Mo EK. 1995. Volatile sulfur compounds in pickled garlic. Korean J Food Sci Technol 11: 133-139.
  9. Kim MR, Yoon JH, Sok DE. 1994. Correlation between pungency and allicin contents in pickled garlic during aging. J Korea Soc Food Sci Nutr 23: 805-810.
  10. Kim MR, Song MJ, Jhee OK, Ahn SY. 1994. Purification and characterization of alliinase from garlic of Korean origin. Korean J Food Sci Technol 10: 376-380.
  11. Shin JH, Lee SJ, Jung WJ, Kang MJ, Sung NJ. 2011. Physicochemical characteristics of garlic (Allium sativum L.) on collected from the different regions. J Agric Life Sci 45: 103-114.
  12. Nam SS, Chio IH, Chio HS, Kim CW, Bae SK, Bang JK. 2005. Characteristics of new variety 'Saengol' of southern type garlic. Korean J Hort Sci Technol 12: 409-412.
  13. Kim CB, Kim CY, Park M, Lee DH, Choi J. 2000. Effect of chemical properties of cultivation soils on the plant growth and quality of garlic. Korean J Soil Sci Fert 33: 333-339.
  14. Hwang KS, Lee SJ, Kwack YH, Kim KS. 1997. Soil chemical properties of major vegetable producing open fields. Korean J Soil Sci Fert 30: 146-151.
  15. Lee YK, Sin HM, Woo KS, Hwang IG, Kang TS, Jeong HS. 2008. The relationship between functional quality of garlic and soil composition. Korean J Food Sci Technol 40: 31-35.
  16. AOAC. 1995. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Arlington, VA, USA.
  17. Arnault I, Christidès JP, Mandon N, Haffner T, Kahane R, Auger J. 2003. High-performance ion-pair chromatography method for simultaneous analysis of alliin, deoxyalliin, allicin and dipeptide precursors in garlic products using multiple mass spectrometry and UV detection. J Chromatogr 991: 69-75. https://doi.org/10.1016/S0021-9673(03)00214-0
  18. Kim MR. 1981. Changes in pungency during garlic pickle. MS Thesis. Seoul National University, Seoul, Korea.
  19. Lancaster JE, Shaw ML. 1991. Metabolism of $\gamma$-glutamyl peptides during development, storage and sprouting of onion bulbs. Phytochemistry 30: 2857- 2859. https://doi.org/10.1016/S0031-9422(00)98212-8
  20. Yang CH, Yoo CH, Shin BW, Kim JD, Kang SW. 2006. Effect of band spotty fertilization on yields and nutrient utilization of garlic (Allium sativum L.) in plastic film mulching cultivation. Korean J Soil Sci Fert 39: 380-385.
  21. Jeong JH. 1998. Quality changes of fresh garlic paste during storage. J Korean Soc Food Sci Nutr 11: 279-282.
  22. Park HH, Lee YN, Lee KH, Kim TH. 2004. World of garlic. Hyoil books, Seoul, Korea. p 91-94.
  23. Chung DH, Jeong SW. 2005. Garlic science. Worldscience, Seoul, Korea. p 63.
  24. Ohsumi C, HAyashi T. 2004. The oligosaccharide unit of the xyloglucans in the cell walls of bulbs of onion, garlic and their hybrid. Plant Cell Physiol 35: 963-967.
  25. Wi SU. 2003. Isolation of alliin in garlic and its quantitative determination by high performance liquid chromatography and studies of the antimicrobial effects of alliin and ethanol extracts from Korean garlic (Allium sativum L.). J Korean Soc Food Sci Nutr 16: 296-302.
  26. Ziegler SJ, Sticher O. 1989. HPLC of S-alk(en)yl-L-cysteine derivatives in garlic including quantitative determination of (+)-S-allyl-L-cysteine sulfoxide (Alliin). Planta Med 55: 372-378. https://doi.org/10.1055/s-2006-962031
  27. Shin DS. 2001. Effect of food components and processing condition on antimicrobial of garlic-alliinase reaction compounds. MS Thesis. Chung-Ang University, Seoul, Korea.
  28. Tomofumi M, Asako H, Mitsuyo S, Mami Y, Kazuki S. 1998. Alliinase [S-alk(en)yl-L-cystein suloxide lyase] from Allium tuberosum (Chinese chive). Eur J Biochem 257: 21-30. https://doi.org/10.1046/j.1432-1327.1998.2570021.x
  29. Choi YH, Shim YS, Kim CT, Lee C, Shin DB. 2007. Characteristics of thiosulfinates and volatile sulfur compounds from blanched garlic reacted with alliinase. Korean J Food Sci Technol 39: 600-607.

Cited by

  1. Changes in Quality of Welsh Onion (Allium fistulosum L.) during the Freezing Storage Period under Different Freezing Conditions vol.32, pp.6, 2016, https://doi.org/10.9724/kfcs.2016.32.6.665
  2. Effects of the Aging Conditions on the Quality Characteristics of Garlic vol.28, pp.5, 2015, https://doi.org/10.9799/ksfan.2015.28.5.745
  3. Evaluation of Quality Characteristics of Korean and Chinese Frozen Chopped Garlic vol.44, pp.1, 2015, https://doi.org/10.3746/jkfn.2015.44.1.111
  4. 저온숙성마늘 농축액을 첨가한 양갱의 품질특성과 항산화 효과 vol.30, pp.1, 2012, https://doi.org/10.9799/ksfan.2017.30.1.001