Extraction Characteristics and Browning Inhibitory Effects of Fresh Garlic by Microwave-assisted Extraction
2000
Kang Deog-Sun | Jeong Seong-Weon Korea Food Research Institute, Songnam (Korea Republic)
Oleoresin was extracted from fresh garlic by microwave-assisted extraction(MAE) and its functionality and antibrowning effect were investigated at various extraction conditions. The yield and polyphenol contents of the garlic oleoresin were inversely related to extraction time. The highest yield was 12.9% and maximum polyphenol contents was 574.3 mg% when the oleoresin was extracted for 5 min with ethanol. Apparently, the electron donating abilities of garlic oleoresin increased with extraction time, but there were no significant differences among extraction time intervals. The highest nitrite scavenging effect was found at pH 1.2 and decreased as pH increased. Tyrosinase inhibitory effect was less than 30% for most garlic oleoresin but the 15 minute extraction with ethanol resulted in higher inhibitory effect. Angiotensin I-converting enzyme(ACE) inhibitory effect was highest (89.2%) when oleoresin extracted with ethanol for 20 min. The addition of cysteine, ascorbic acid and citric acid to oleoresin extracts retarded browning action of garlic oleoresin during 10 day storage. 0.1% cysteine retarded browning reaction and some synergistic effect was found in the combination of citric acid and ascorbic acid.
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