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

Effect of Cooking Methods on S-Allyl-L-Cysteine Content of Garlic

마늘의 조리방법에 따른 S-Allyl-L-Cysteine 함량 변화

  • Lee, Sang Hoon (Department of Agrofood Resources, National Academy of Agricultural Sciences, Rural Development Administration) ;
  • Jeong, Yun Sook (Department of Agrofood Resources, National Academy of Agricultural Sciences, Rural Development Administration) ;
  • Hwang, Kyung-A (Department of Agrofood Resources, National Academy of Agricultural Sciences, Rural Development Administration) ;
  • Song, Jin (Department of Agrofood Resources, National Academy of Agricultural Sciences, Rural Development Administration) ;
  • Noh, Geon Min (Department of Agrofood Resources, National Academy of Agricultural Sciences, Rural Development Administration) ;
  • Hwang, In Guk (Department of Agrofood Resources, National Academy of Agricultural Sciences, Rural Development Administration)
  • 이상훈 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 정윤숙 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 황경아 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 송진 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 노건민 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 황인국 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2016.04.12
  • Accepted : 2016.06.24
  • Published : 2016.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated changes in the S-allyl-L-cysteine (SAC) content of garlic using different cooking methods. Methods for determining SAC were validated by determining specificity, linearity, limit of detection (LOD), limit of quantification (LOQ), precision, and accuracy using an high-performance liquid chromatography-fluorescence detection system. Results showed high linearity in the calibration curve with a coefficient of correlation ($R^2$) of 0.9999. The LOD and LOQ values for SAC were 0.15 and $0.47{\mu}g/mL$, respectively. The relative standard deviations for intra- and inter-day precision of SAC were less than 5%. The recovery rate of SAC was in the range from 97.35% to 97.47%. The SAC content of raw garlic was 2.77 mg/g, and there was no significant difference in SAC content according to blanching and microwave treatment. However, SAC content upon boiling and autoclaving at $110^{\circ}C$ and $121^{\circ}C$ increased from 3.50~9.16 mg/g, 6.52~16.21 mg/g, and 14.15~50.24 mg/g with increasing cooking temperature and time, respectively.

본 연구에서는 마늘의 기능성분인 S-allyl-L-cysteine(SAC) 분석법을 검증하고 조리방법에 따른 마늘의 SAC 함량을 분석하였다. SAC 분석법의 유효성을 검증하기 위하여 특이성, 직선성, 검출한계, 정량한계, 정밀성 및 정확성을 평가하였다. SAC 표준물질과 마늘 추출물을 유도체화시킨 후 fluorescence detector로 분석한 결과 동일한 머무름 시간을 갖는 단일 피크를 확인하였다. 직선성은 상관계수 값이 0.9999였으며, 검출한계는 $0.15{\mu}g/mL$, 정량한계는 $0.47{\mu}g/mL$, 정밀성의 상대표준편차는 5% 이하, 정확성인 회수율은 95% 이상으로 우수하였다. 생마늘의 SAC 함량은 2.77 mg/g이었으며, 데치기와 전자레인지 처리는 조리 수준에 따라 SAC 함량에 차이를 보이지 않았다. 삶기와 고압멸균처리 시 조리시간이 증가함에 따라 SAC 함량은 증가하였고, 특히 $121^{\circ}C$에서 60분 고온고압처리 할 경우 50.24 mg/g으로 증가하였다.

Keywords

References

  1. Chae SK. 2007. Studies on the changes in the alliinase activity during the drying of garlic. Korean J Sanitation 22: 57-66.
  2. Oh TY, Kyung KH. 2011. Isolation and purification of garlic specific organic compounds. Korean J Food Sci Technol 43: 553-557. https://doi.org/10.9721/KJFST.2011.43.5.553
  3. Whitaker JR. 1976. Development of flavor, odor, and pungency in onion and garlic. Adv Food Res 22: 73-133. https://doi.org/10.1016/S0065-2628(08)60337-7
  4. Colin-Gonzalez AL, Santana RA, Silva-Islas CA, Chanez-Cardenas ME, Santamaria A, Maldonado PD. 2012. The antioxidant mechanisms underlying the aged garlic extract- and S-allylcysteine-induced protection. Oxid Med Cell Longevity 2012: 1-16.
  5. Saravanan G, Ponmurugan P. 2010. Beneficial effect of Sallylcysteine (SAC) on blood glucose and pancreatic antioxidant system in streptozotocin diabetic rats. Plant Foods Hum Nutr 65: 374-378. https://doi.org/10.1007/s11130-010-0192-2
  6. Saravanan G, Ponmurugan P. 2012. Antidiabetic effect of S-allylcysteine: Effect on thyroid hormone and circulatory antioxidant system in experimental diabetic rats. J Diabetes Complications 26: 280-285. https://doi.org/10.1016/j.jdiacomp.2012.03.024
  7. Shouk R, Abdou A, Shetty K, Sarkar D, Eid AH. 2014. Mechanisms underlying the antihypertensive effects of garlic bioactives. Nutr Res 34: 106-115. https://doi.org/10.1016/j.nutres.2013.12.005
  8. Ried K, Frank OR, Stocks NP. 2010. Aged garlic extract lowers blood pressure in patients with treated but uncontrolled hypertension: A randomised controlled trial. Maturitas 67: 144-150. https://doi.org/10.1016/j.maturitas.2010.06.001
  9. Saravanan G, Ponmurugan P. 2012. Ameliorative potential of S-allylcysteine: Effect on lipid profile and changes in tissue fatty acid composition in experimental diabetes. Exp Toxicol Pathol 64: 639-644. https://doi.org/10.1016/j.etp.2010.12.007
  10. Sohn CW, Kim H, You BR, Kim MJ, Kim HJ, Lee JY, Sok DE, Kim JH, Lee KJ, Kim MR. 2012. High temperature- and high pressure-processed garlic improves lipid profiles in rats fed high cholesterol diets. J Med Food 15: 435-440. https://doi.org/10.1089/jmf.2011.1922
  11. Ray B, Chauhan NB, Lahiri DK. 2011. The "aged garlic extract" (AGE) and one of its active ingredients S-allyl-L-cysteine (SAC) as potential preventive and therapeutic agents for Alzheimer's disease (AD). Curr Med Chem 18: 3306-3313. https://doi.org/10.2174/092986711796504664
  12. Ashafaq M, Khan MM, Shadab Raza S, Ahmad A, Khuwaja G, Javed H, Khan A, Islam F, Siddiqui MS, Safhi MM, Islam F. 2012. S-Allyl cysteine mitigates oxidative damage and improves neurologic deficit in a rat model of focal cerebral ischemia. Nutr Res 32: 133-143. https://doi.org/10.1016/j.nutres.2011.12.014
  13. Rojas P, Serrano-Garcia N, Medina-Campos ON, Pedraza-Chaverri J, Maldonado PD, Ruiz-Sanchez E. 2011. S-Allylcysteine, a garlic compound, protects against oxidative stress in 1-methyl-4-phenylpyridinium-induced parkinsonism in mice. J Nutr Biochem 22: 937-944. https://doi.org/10.1016/j.jnutbio.2010.08.005
  14. Hong GH, Jang HS, Kim YB. 1999. Effect of processing treatments on change in quantity of the functional components in garlic, Allium sativum L. Korean J Hort Sci Technol 40: 23-25.
  15. Bae HJ, Chun HJ. 2002. Changes in volatile sulfur compounds of garlic under various cooking conditions. Korean J Soc Food Cook Sci 18: 365-371.
  16. Bae HJ, Chun HJ. 2003. Changes in volatile sulfur compounds of garlic under short-term storage conditions. Korean J Soc Food Cook Sci 19: 17-23.
  17. Chung JY, Kim CS. 2009. Antioxidant activities of domestic garlic (Allium sativum L.) stems and garlic bulbs according to cooking methods. J Korean Soc Food Sci Nutr 38: 188-194. https://doi.org/10.3746/jkfn.2009.38.2.188
  18. Jeong YS, Hwang KA, Kim GR, Song J, Noh GM, Hwang IG. 2015. Effects of the aging conditions on the quality characteristics of garlic. Korean J Food Nutr 28: 745-751. https://doi.org/10.9799/ksfan.2015.28.5.745
  19. Bae SE, Cho SY, Won YD, Lee SH, Park HJ. 2012. A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC. LWT-Food Sci Techonol 46: 532-535. https://doi.org/10.1016/j.lwt.2011.11.013
  20. KFDA. 2004. Analytical method guideline about validation of drugs and etc. Korea Food and Drug Administration, Seoul, Korea. p 1-18.
  21. Lee S, Yoo M, Kim S, Shin D. 2014. Identification and quantification of S-allyl-L-cysteine in heated garlic juice by HPLC with ultraviolet and mass spectrometry detection. LWT-Food Sci Technol 57: 516-521. https://doi.org/10.1016/j.lwt.2014.02.002
  22. Yoo M, Lee S, Lee S, Seog H, Shin D. 2010. Validation of high performance liquid chromatography methods for determination of bioactive sulfur compounds in garlic bulbs. Food Sci Technol 19: 1619-1626.
  23. Chihara T, Shimpo K, Kaneko T, Tomatsu A, Beppu H, Higashiguchi T, Sonoda S. 2013. The effect of preparatory conditions of high temperature- and pressure-treated garlic on 5-hydroxymethyl-2-furfural and S-allylcysteine formation. J Anal Bio-Sci 36: 186-192.
  24. Bae SE, Cho SY, Won YD, Lee SH, Park HJ. 2014. Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment. LWT-Food Sci Technol 55: 397-402. https://doi.org/10.1016/j.lwt.2013.05.006
  25. Hanum T, Sinha NK, Cash JN. 1995. Characteristics of $\gamma$-glutamyl transpeptidase and alliinase of onion and their effects on the enhancement of pyruvate formation in onion macerates. J Food Biochem 19: 51-65. https://doi.org/10.1111/j.1745-4514.1995.tb00520.x
  26. dos Anjos F, Machado A, Ferro C, Otto F, Bogin E. 1998. $\gamma$-Glutamyltransferase as a marker for the pasteurization of raw milk. J Food Prot 61: 1057-1059. https://doi.org/10.4315/0362-028X-61.8.1057

Cited by

  1. Relative Importance of Selection Attributes in Garlic-Based Health Functional Food Using Conjoint Analysis vol.29, pp.4, 2016, https://doi.org/10.17495/easdl.2019.8.29.4.336