Preventive Nutrition and Food Science

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

DOI QR Code

Optimization of Mixing Ratio to Improve Antioxidant Activity of Aged Garlic with Pine Needle Using Response Surface Methodology

  • Park, Jae-Hee (Department of Food, Nutrition and Biotechnology, Kyungnam University) ;
  • Shin, Eunji (Department of Food, Nutrition and Biotechnology, Kyungnam University) ;
  • Park, Eunju (Department of Food, Nutrition and Biotechnology, Kyungnam University)
  • Received : 2017.05.18
  • Accepted : 2017.06.21
  • Published : 2017.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

Aged garlic has been reported to possess beneficial pharmacological activities, including anti-stress and anti-fatigue properties, and to exert protective effects on the cardiovascular system and liver. Pine needles are widely used in folk medicine and as food additives owing to their pharmacological properties such as anti-aging and anti-inflammatory effects. It has long been known that combining certain phytochemicals with other phenols or organic acids can produce synergistic effects. Therefore, the purpose of this study was to develop an optimal formula of aged garlic with added pine needle powder for improved antioxidant activity using the statistical technique of response surface methodology. The antioxidant activities of aged garlic mixed with pine needle powder were confirmed by measuring oxygen radical absorbance capacity and total polyphenol content. An optimized antioxidant formula was identified that contained 5.08 g aged garlic and 1.97 g pine needle powder. The antioxidant activities of the mixture prepared using this optimal formula were significantly higher than the predicted values according to an additive model. Hence, this study confirms that the addition of pine needle powder to aged garlic can improve its antioxidant activity. This study demonstrated an optimal mixing ratio to produce an aged garlic product with improved functionality through the addition of pine needle powder that could be successfully employed by the food industry to prepare functional foods.

Keywords

References

  1. Capasso A. 2013. Antioxidant action and therapeutic efficacy of Allium sativum L.. Molecules 18: 690-700. https://doi.org/10.3390/molecules18010690
  2. Nencini C, Menchiari A, Franchi GG, Micheli L. 2011. In vitro antioxidant activity of aged extracts of some Italian Allium species. Plant Foods Hum Nutr 66: 11-16. https://doi.org/10.1007/s11130-010-0204-2
  3. Amagase H. 1998. Intake of garlic and its components. Abstract No 4 presented at Nutritional and Health Benefits of Garlic as a Supplement Conference, Newport Beach, CA, USA.
  4. Morihara N, Sumioka I, Ide N, Moriguchi T, Uda N, Kyo E. 2006. Aged garlic extract maintains cardiovascular homeostasis in mice and rats. J Nutr 136: 777S-781S. https://doi.org/10.1093/jn/136.3.777S
  5. Kim KY, Chung HJ. 2000. Flavor compounds of pine sprout tea and pine needle tea. J Agric Food Chem 48: 1269-1272. https://doi.org/10.1021/jf9900229
  6. Jeong JB, Seo EW, Jeong HJ. 2009. Effect of extracts from pine needle against oxidative DNA damage and apoptosis induced by hydroxyl radical via antioxidant activity. Food Chem Toxicol 47: 2135-2141. https://doi.org/10.1016/j.fct.2009.05.034
  7. Pereira C, Calhelha RC, Barros L, Queiroz MJRP, Ferreira ICFR. 2014. Synergisms in antioxidant and anti-hepatocellular carcinoma activities of artichoke, milk thistle and borututu syrups. Ind Crops Prod 52: 709-713. https://doi.org/10.1016/j.indcrop.2013.11.050
  8. Wagner H, Ulrich-Merzenich G. 2009. Synergy research: approaching a new generation of phytopharmaceuticals. Phytomedicine 16: 97-110. https://doi.org/10.1016/j.phymed.2008.12.018
  9. Myers RH, Montgomery DC, Anderson-Cook CM. 1995. Response surface methodology: process and product optimization using designed experiments. John Wiley & Sons, Inc., Hoboken, NJ, USA. p 1-6.
  10. Firatligil-Durmus E, Evranuz O. 2010. Response surface methodology for protein extraction optimization of red pepper seed (Capsicum frutescens). LWT-Food Sci Technol 43: 226-231. https://doi.org/10.1016/j.lwt.2009.08.017
  11. Ozdemir M, Devres O. 2000. Analysis of color development during roasting of hazelnuts using response surface methodology. J Food Eng 45: 17-24. https://doi.org/10.1016/S0260-8774(00)00036-4
  12. Park JH, Kim RY, Park E. 2011. Antioxidant and ${\alpha}$-glucosidase inhibitory activities of different solvent extracts of skullcap (Scutellaria baicalensis). Food Sci Biotechnol 20: 1107-1112. https://doi.org/10.1007/s10068-011-0150-2
  13. Kim GN, Shin JG, Jang HD. 2009. Antioxidant and antidiabetic activity of Dangyuja (Citrus grandis Osbeck) extract treated with Aspergillus saitoi. Food Chem 117: 35-41. https://doi.org/10.1016/j.foodchem.2009.03.072
  14. Prior RL, Wu X, Schaich K. 2005. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agric Food Chem 53: 4290-4302. https://doi.org/10.1021/jf0502698
  15. Wang Y, Zhu J, Meng X, Liu S, Mu J, Ning C. 2016. Comparison of polyphenol, anthocyanin and antioxidant capacity in four varieties of Lonicera caerulea berry extracts. Food Chem 197: 522-529. https://doi.org/10.1016/j.foodchem.2015.11.006
  16. Hwang SJ, Yoon WB, Lee OH, Cha SJ, Kim JD. 2014. Radicalscavenging-linked antioxidant activities of extracts from black chokeberry and blueberry cultivated in Korea. Food Chem 146: 71-77. https://doi.org/10.1016/j.foodchem.2013.09.035
  17. Zheng W, Wang SY. 2001. Antioxidant activity and phenolic compounds in selected herbs. J Agric Food Chem 49: 5165-5170. https://doi.org/10.1021/jf010697n
  18. Quispe-Fuentes I, Vega-Galvez A, Campos-Requena VH. 2017. Antioxidant compound extraction from maqui (Aristotelia chilensis [Mol] Stuntz) berries: optimization by response surface methodology. Antioxidants 6: 10. https://doi.org/10.3390/antiox6010010
  19. Patel TM, Bhatt NM. 2016. RSM and MLR model for equivalent stress prediction of Eicher 11.10 chassis frame: a comparative study. In Proceedings of First International Conference on Information and Communication Technology for Intelligent Systems. Satapathy SC, Das S, eds. Springer, Dordrecht, Netherlands. Vol 2, p 390.