• Title/Summary/Keyword: heated garlic juice

Search Result 10, Processing Time 0.03 seconds

Effect of Heating Temperature on Antimicrobial Activities of Garlic Juice (가열온도가 마늘즙의 항균활성에 미치는 영향)

  • Ko, Myung-Soo;Yang, Jong-Beom
    • Food Science and Preservation
    • /
    • v.15 no.4
    • /
    • pp.568-575
    • /
    • 2008
  • The antimicrobial activities of raw garlic and garlic juice heated for 30 min at $65^{\circ}C,\;80^{\circ}C,\;and\;95^{\circ}C$ were investigated. Activities against food poisoning bacteria were measured. Raw garlic and garlic juice heated at $65^{\circ}C$ showed strong antimicrobial activities, but the antimicrobial activity of garlic juice heated at $80^{\circ}C$ was much less, and no antimicrobial activity was seen in garlic juice heated at $95^{\circ}C$. Raw garlic and garlic juice heated at $65^{\circ}C$ completely inhibited the growth of Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, Salmonella typhymurium, and Salmonella enteritidis at levels below 0.2%(w/v) of garlic solids. The inhibitory effects of garlic juice heated at $80^{\circ}C$ were much lower, against all bacteria tested.

Optimization of the Processing Conditions for Heated Garlic Juice by Response Surface Methodology

  • Lee, Youn-Ri;Lee, Yun-Kyoung;Hwang, In-Guk;Lee, Yoon-Jeong;Woo, Koan-Sik;Han, Chung-Su;Kim, Eui-Su;Jeong, Heon-Sang
    • Preventive Nutrition and Food Science
    • /
    • v.13 no.4
    • /
    • pp.334-339
    • /
    • 2008
  • This study was designed to determine the optimum conditions of heating temperature, heating time and dilution rates for producing heated garlic juice by using central composite design of response surface methodology. Garlic 3Department of Biosystems Engineering, Chungbuk National University, Cheongju 361-763, Korea was heated using a high temperature and pressure treatment apparatus. Total soluble solid contents ranged from 4.4 at $130^{\circ}C$ 3 hr and 6 fold dilution to 5.89 at $115^{\circ}C$ for 2 hr and 8 fold dilution. The highest total acidity was 0.55% at $120^{\circ}C$ for 3 hr and 2 fold dilution. The pH ranged from 4.01 at $130^{\circ}C$, 3 hr and 6 fold dilution to 5.85 at $120^{\circ}C$, 1 hr and 6 fold dilution. From the results of statistical analysis on the sensory evaluation the predicted optimum processing conditions for best color, taste, flavor and overall acceptance were $119.41^{\circ}C$, 3.11 hr, 5.85 fold dilution, $118.23^{\circ}C$, 3.57 hr, 3.15 fold dilution, $120.54^{\circ}C$, 3.47 hr, 5.01 fold dilution and $119.54^{\circ}C$, 3.18 hr, 5.66 fold dilution, respectively. The application of response surface methodology for preparing heated garlic juice processing showed a good correlation with high significance.

Evaluation of Heat Processing Temperature and Time on Functional Properties of Garlic Juice

  • Lee, Youn-Ri;Lee, Yun-Kyoung;Hwang, In-Guk;Woo, Koan-Sik;Han, Chung-Su;Jeong, Heon-Sang
    • Preventive Nutrition and Food Science
    • /
    • v.13 no.4
    • /
    • pp.327-333
    • /
    • 2008
  • To develop a functional juice using garlic (Allium sativum L.), heated garlic juice was investigated using a central composite design set with variables of treatment temperature (110, 115, 120, 125, and $130^{\circ}C$) and time (1, 2, 3, 4, and 5 hr) using high temperature and pressure treatment apparatuses. Total soluble solid, total acidity, reducing sugar, total pholyphenol contents, electron donating activity (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) in heated garlic juice were increased with increasing heating temperature and time. The highest total soluble solid content was $17.81\;^{\circ}brix$ at $123.10^{\circ}C$ for 1.10 hr. The highest total acidity was 1.43% at $127.35^{\circ}C$ for 4.35 hr. The highest reducing sugar content was 86.67 mg/mL at $119.90^{\circ}C$ for 4.35 hr. The highest total polyphenol content was 8.42 mg/mL at $127.75^{\circ}C$ for 4.26 hr. The highest EDA and AEAC were 60.09%, and 7.40 mg AA eq/mL at $127.85^{\circ}C$ for 4.23 hr, and $128.10^{\circ}C$ for 4.18 hr, respectively.

Effects of Sodium Metabisulfite and Adipic Acid on Browning of Garlic Juice Concentrate during Storage (Sodium metabisulfite와 adipic acid가 마늘 농축액의 저장 중 갈변현상에 미치는 영향)

  • 배수경;김미라
    • Korean journal of food and cookery science
    • /
    • v.18 no.1
    • /
    • pp.73-80
    • /
    • 2002
  • The effect of sodium metabisulfite and adipic acid on the color changes of garlic juice was evaluated. The garlic(Uisung variety) juice was extracted and 1% sodium metabisulfite and 1% adipic arid were added to the garlic juice before or after concentration. Garlic juice was concentrated by heating at 90$\^{C}$, by heating using a rotary vacuum evaporator at 45$\^{C}$, or by freeze-drying at -50$\^{C}$ until the volume was reduced to 70% of the original volume. The garlic juice concentrate was kept at 4$\^{C}$ and 25$\^{C}$ for 60 days and evaluated for the color change and the relation between the additives and browning. Browning of the garlic juice concentrate containing adipic acid and sodium metabisulfite was effectively inhibited compared with the control. Inhibition effect of sodium metabisulfite on the browning of the concentrate was stronger than that of adipic acid. The addition of sodium metabisulfite afrer concentration of garlic juice was the most effective on browning inhibition in the 9$\^{C}$-heated concentrate, but the addition of sodium metabisulfite before concentration was the most effective in the 45$\^{C}$-heated concentrate and the -50$\^{C}$-freeze-dried concentrate. In the color change of the garlic juice concentrate during the storage, a and b values of the concentrate with sodium metabisulfite were lower than those of the control, which means that sodium metabisulfite inhibited the browning of the garlic juice concentrate.

Quality Characteristics and Inhibitory Activity against Staphylococcus aureus KCCM 40510 of Yogurts Manufactured with Garlic Juice (마늘즙 첨가 요구르트의 품질특성 및 항생제 저항성 황색포도상구균 KCCM 40510 억제활성)

  • Lee, Seung-Gyu;Lee, Yeon-Jung;Kim, Min-Kyung;Han, Gi-Sung;Jeong, Seok-Geun;Jang, Ae-Ra;Chae, Hyun-Seok;Kim, Dong-Hun;Ham, Jun-Sang
    • Food Science of Animal Resources
    • /
    • v.29 no.4
    • /
    • pp.500-505
    • /
    • 2009
  • This study was carried out to fortify the antimicrobial activity of yogurt by adding garlic juice to it. A raw garlic bulb was grated and heated with Glycyrrhiza uralensis to improve its antimicrobial activity and palatability. Yogurt was made with 0, 4, 8, and 12% garlic juice, and was evaluated in terms of its lactic starter growth, physico-chemical characteristics, growth inhibitory activity against Staphylococcus aureus KCCM 40510, and sensory characteristics. The garlic juice significantly increased the growth of the yogurt starter (p<0.05), which was highest with the addition of 4% garlic juice. Significant (p<0.05) inhibition of S. aureus KCCM 40510 occurred with the addition of 12% garlic juice. The preference was lowered with the addition of garlic juice, but the addition of 4% garlic juice showed no significant difference (p>0.05). To increase the antimicrobial activity of yogurt with the addition of garlic juice, further studies on the increase in the palatability of garlic juice are necessary.

Quality Characteristics and Antioxidative Activity of Garlic Pickles Prepared with Persimmon Vinegar and Maesil (Japanese Apricot) Juice (감식초와 매실액을 첨가한 마늘 피클의 품질 특성 및 항산화성)

  • Song, Mi-Ran;Kim, Mee-Jeong;Kwon, Oh-Yoon;Kim, Hye-Ran;Kim, Mee-Ree
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.19 no.6
    • /
    • pp.981-986
    • /
    • 2009
  • The quality characteristics and antioxidative activity of garlic pickles prepared with persimmon vinegar with or without Maesil (Japanese apricot) juice were investigated. Heat treated garlic cloves ($110^{\circ}C$, 5 min and then rapidly cooling) were salted with NaCl and $CaCl_2$, and then soaked in pickling solution, and stored at $20^{\circ}C$. The pH of the garlic pickles initially ranged from 2.36~3.24, after which the pH slightly increased to 3.22~4.13 during storage, while the acidity was decreased to 1~1.97. Throughout the entire storage periods, the acidity of the garlic pickle containing persimmon vinegar and Maesil was the highest (1.97%). The hardness of the control sample (non heated garlic) decreased during storage, whereas the hardness of all the heat treated groups did not change after 21 days of storage. Moreover, the chewiness of the persimmon vinegar+Maesil group was the highest among the groups. The Hunter color L value of garlic pickles decreased during storage, while the b value (yellowness) increased for all groups except the two persimmon groups. The $IC_{50}$ of the DPPH radical scavanging activity of garlic pickles at 5 day of storage was 85.98~97.81 mg/mL. However, the antioxidative activity of garlic pickles gradually increased with longer storage times. The persimmon vinegar+Maesil group showed the highest antioxidative activity. Results from the sensory evaluation showed that scores of flavor, taste and over-all preference were higher for the persimmon vinegar+Maesil group than the other groups (p<0.05).

  • PDF

Isolation and Identification of an Antioxidant Substance from Heated Garlic (Allium sativum L.)

  • Hwang, In-Guk;Woo, Koan-Sik;Kim, Dae-Joong;Hong, Jin-Tae;Hwang, Bang-Yeon;Lee, Youn-Ri;Jeong, Heon-Sang
    • Food Science and Biotechnology
    • /
    • v.16 no.6
    • /
    • pp.963-966
    • /
    • 2007
  • The objectives of this study were to identity antioxidant substance in heated garlic juice (HGJ). We evaluated the antioxidant activities of heated garlic juice exposed to 120, 130, and $140^{\circ}C$ for 2 hr. The HGJ was partitioned using the solvents of hexane, chloroform, ethyl acetate, butanol, and water. The ethyl acetate fraction of HGJ treated at $130^{\circ}C$ for 2 hr showed strong antioxidant activity; this extract was isolated and purified using silica gel column chromatography and semi-preparative high-performance liquid chromatography. The structure of the purified compound was determined using spectroscopic methods, i.e., ultraviolet, mass spectrometry, infrared, $^1H$ NMR, $^{13}C$ NMR, DEPT, HMBC, and HMQC. The isolated compound was identified as thiacremonone (2,4-dihydroxy-2,5-dimethyl-thiophene-3-one). Thiacremonone showed strong 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, with a 50% inhibition concentration ($IC_{50}$) of $22.25{\pm}0.44\;{\mu}g/mL$, which is much higher than that of the antioxidants ascorbic acid ($30.06{\pm}0.42\;{\mu}g/mL$), ${\alpha}$-tocopherol ($71.30{\pm}0.97\;{\mu}g/mL$), and butylated hydroxyanisole ($50.54{\pm}0.94\;{\mu}g/mL$).

Standardizations of Traditional Special Kimchi in Kyungsang Province (경상도 별미김치의 표준화 연구)

  • 한지숙
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.5 no.2
    • /
    • pp.27-38
    • /
    • 1995
  • This study was conducted to standardize ingredient ratio and preparation method of mafor traditional special kimchies in kyungsang province, korea. There were about 35 varieties of special kimchi in Kyungsang province. Six varieties of them such as burdock kimchi, wild leek kimchi, green thread onion kimchi, perilla leaf kimchi, Godulbaegi(Korean wild lettuce) kimchi, and red pepper leaf kimchi were selected, because they tasted good and the physiological functions of their main ingredients were excellent. The ingredient ratios of the selected special kimchi were standardized through surveying hereditary preparation of some families in kyungsang province and using the literatures including cooking books. The standardized ingredient ratio of the burdock kimchi was 15.1 pickled anchovy juice, 6.8 red pepper powder, 5.7 garlic, 2.2 ginger, 18.0 rice flour paste, 13.5 green thread onion, and 1.2 sesame seed in proportion to 100 of burdock. The standardized preparation step of the selected special kimchies was similar except some preprocessing methods of main ingredients. The diagonally cut-up burdock ws usually parboiled or soaked in salted water, then it was mixed with the other ingredients. Wild leek and green thread onion were usually pickled with salt or pickled anchovy juice. Sometimes the green thread onion pickled was dried in the sun. General preprocessing of perilla leaf, Korean wild lettuce, and red pepper leaf was soaking them in salted water for about 5-10 days. Sometimes red pepper leaf was heated with steam and dried in the sun, then it was mixed with the other ingredients.

  • PDF

Change of Paralytic Shellfish Poison Toxicity by the Treatment Method of Sea Mussel, Mytilus edulis (처리조건에 따른 진주담치 중 마비성 패류독의 변화)

  • 김지회;김성준;장동석;이명숙;허성호
    • Microbiology and Biotechnology Letters
    • /
    • v.18 no.1
    • /
    • pp.18-25
    • /
    • 1990
  • Paralytic Shellfish Poison (PSP) is mainly produced by marine dinoflagellates such as Protogonyaulax sp. and Pyrodinium sp.. The PSP was known to be accumulated in digestive gland of shellfish as result of feeding toxic dinoflagellates. PSP illness when occurs when one eats PSP intoxicated shellfish. Therefore PSP is becoming as serious problem in food hygiene and shellfish cultivation industry. The purpose of this study was to develop detoxification method for utilization of PSP intoxicated sea mussel and prevent from PSP illness. The PSP was extracted with 0.1 N HCl solution from the submitted sea mussel, then the toxicity was measured by mouse assay according to Official Methods of Analysis of the Association of Official Analytical Chemists. No detoxification effect was observed by adding extracted juice of garlic and ginger. When the sea mussel homogenate was heated at various temperatures, the PSP toxicity was not changed significantly at below $70^{\circ}C$ for 60 minutes but it was decreased as the heating temperature was increased. For example, when the sea mussel homogenate was heated at 100, $121^{\circ}C$ for 10 minutes, the toxicity was decreased about 67 and 90%, respectively. When the sea mussel containing 645 $\mu$g PSP per 100g of edible meat was processed according to general shellfish canning procedure, the toxicity was decreased as the level of PSP undetected by mouse assay.

  • PDF

Study on the Herb Remedies of ENT, Eyes, Teeth and Skin Problems (이비인후, 안, 치아 및 피부증상의 민간요법에 관한 고찰)

  • Cho, Kyoul-Ja;Kang, Hyun-Sook
    • Journal of East-West Nursing Research
    • /
    • v.1 no.1
    • /
    • pp.50-71
    • /
    • 1997
  • The intention of this study is to apprehend the con. tents and methods of herb remedies that are commonly conducted when there are health-problem cases of ENT, eyes, teeth and skin. Methods of this study are divided into two stages : 1) For a period of six months from December 1994 to June 1995, some 40 persons who are believed to be well versed with herb remedies have been randomly chosen, and we made a survey on herb remedies by symptoms: and 2) we have endeavored to make their grounds evident through the studies on literatures with the focus on the basic data collected. Their results are as follows: 1) When one feels a pain in ears, such herb remedies are employed as pouring the vapor into ears, which is made by steaming Alaska pollack, or as applying or wiping with the juices of radish or the ginkgo, or' alum. Applying the radish juice is effective for sterilization and fever removal: and applying the ginkgo juice is effective for cleanliness. But, plastering alum, sesame oil or castor oil, or pouring the vapor of Alaska pollack into ears are perhaps effective but do not have any pharmacologic grounds. 2) When one bleeds at the nose, such kinds of herb remedies are applied as stimulating nose or head with cold water, pressing nose or ridge of nose, or filling up nares with mashed mugworts. In addition, they have utilized garlic or leeks. Such methods as stimulating with cold water or just pressing nose and ridge of nose is based on reasonable grounds, i.e. vasoconstriction and vascular compression ; and applying mashed garlic on the sole of foot is good for the circulation of Qui ; and the use of mugworts and leeks is based upon the pharmacological function of hemostasis. 3) When one feels a sore throat such kinds of herb remedies are employed as gargling or rinsing throat with brine, drinking hot gruel or water, or drinking the juice of mugwort, radish, ginger or Chinese quince. Gargling with brine or drinking the juice of mugwort, radish or ginger is based upon the pharmacological function of pain alleviation, fever removal, and detoxication. 4) When a boil is formed in mouth, such herb remedies are applied as spreading honey, brine or alum water, and taking gall nut, Chinese matrimony vine, lotus root, etc, for drugs. Spreading honey, brine or water that is made by infusing gallnut, Chinese matrimony vine, lotus root is based upon such functions as hematosis, astriction, antibacterial, and antiphlogistic, Alum, eggplant and licorice are said to be effective, but their pharmacological effects have no grounds. 5) When one has conjunctivitis such herb remedies are commonly applied as irrigation with brine and dropping breast milk in eyes. Moreover, such other drugs are used as plantain. shepherd's purse, and purslane, etc. The use of brine, breast milk, plantain, shepherd's purse and purslane is based upon such functions as sterilization, antiphlogistic, disinfection and pain relieving. Eriocaulon sieboldianum, bean stem, bean pod and narcissus leaves are said to be effective, but their pharmacological action have no basis. When one has a stye, such herb remedies are applied as extracting eyelashes, stimulating by a massage of middle finger, third finger or big toe, as well as sear ing with a heated bamboo comb that is fine-toothed. Other than these, plantain and nightshade's nuts are used as drugs for it. Extracting eyelashes corresponds with exclusing suppurative node and draining the stye of pus ; and the use of plantain is based upon disinfection: and nightshade's nuts are said to be effective, however, their pharmacological action has no grounds. 6) For a treatment of toothache, such herb remedies are commonly employed as rinsing mouth with brine and holding cold water or gasoline in the mouth ; and as the drugs that are believed to be effective have been Welsh onion, ginger and castor-oil, plant, etc. The use of Welsh onion is based upon pain killing, antiinflammatory actions, and the use of ginger is based upon detoxication and disinfection ; and seeds of castor-oil plants are said to be effective, but they have no pharmacological basis. 7) When one has hives, such herb remedies are commonly applied as rubbing burned straw in affected parts, exposing to its smoke, rubbing with salt, sweeping down with a broom, and spreading and drinking boiled water of trifoliate orange. The use of cassia tora seeds, walnut, aloe and radish is said to be effective. The use of cassia tor a seeds has the functions of intestinal order, anti-paralysis, etc. The use of walnut has resulted in an increase of blood by invigorating spirits ; and the use of aloe is based upon disinfection, antibiotic, anti-salt, antihistamine and detoxication action. But, the effects of radish juice and straw's smoke have no pharmacological grounds. 8) When one gets a boil, such herb remedies are commonly used as applying a plaster, paste of flour mixed with yolk, soy sauce or honey, as well as spreading pounded elm tree. Other remedies that have been said to be effective are ; heating with mugwort, brine, wild rocambole, aloe, onion, squid's bone, etc. The use of mugwort is based upon pain killing, astringent antiinflammatory and tranquility. Wild rocambole is based upon the generation and maintenance functions of cell-joining textures ; elm tree upon antiphlogistic ; aloe upon fever removal and antiphlogistic ; onion on pain killing, fever removal, antiphlogistic and tranquility ; squid's bone on astriction: and brine or vinegar on sterilization. Pine resin and gardenia seed are said to be effective, but they have no pharmacological basis. 9) When one cuts his skin, such herb remedies are commonly employed as spreading mugwort's juice or squid's bone powder, or pressing the wounds. In addition, kalopanax, onion and fine soil are employed. The use of mugwort, kalopanax and squid's bone is based upon such functions as hemostasis, sedation, pain killing, antibacterial ; and fine soil is said to be effective, but it has no pharmacological basis. 10) When one suffers from whitlow, such herb remedies are commonly utilized as heating with boiled soy sauce, spreading soybean paste, or dipping into eggs, etc. Other drugs that have been employed are onion root, brine, eggplant, potato, loach, etc. The use of onion is based upon pain killing and antiphlogistic functions ; and that of brine upon antiphlogistic function. The use of soy sauce or soybean paste, fomentation, eggplant, potato and loach is said to be effective, but it has no pharmacblogic ground. 11) For the treatment of frostbite, such herb remedies are commonly used as dipping the affected part into frozen soybean sack, using boiled water of eggplant stem, garlic caulis, onion, hot pepper, caulis. Onion is based upon antiphlogistic and tranquility actions garlic upon disintection, metabolic exacerbation, tonic and aphrodisiac actions and the use of eggplant and hot pepper is based upon help blood circulation, dissolution and excretion of waste matters in vein. 12) For the treatment of burn, such herb remedies or drugs are commonly used as cleansing with Korean gin, spreading eggs, cleansing with cold water and soap water ; and as brine, cactus, moss, soybean paste, oil, etc. The cleansing with Korean gin, cold water, soap water, brine, vinegar is based upon cleaning and sterilizing functions ; and the use of cucumber is based upon nu. trition provision, and strengthening of resisting power by adjustment of metabolism. The use of potato, cactus, moss, oil and eggs is said to be effective, but their phamacological functions are not clarified. In view of the above results, we can realize that the drugs that have been employed in herb remedies are quite diverse. However, in regard to majority of herb remedies that have been employed by symptoms, the pharmacological functions of their drugs have not been clarified, and they are merely known as effective. Furthermore, they have not been recorded in the literature as yet ; and we confirm that there have been many herb remedies that were executed without the proper knowlege of their effects. It is now our view that the results of this survey may be utilized for consulting data in regard to the use of herb remedies.

  • PDF