Antioxidant Activities of Domestic Garlic (Allium sativum L.) Stems and Garlic Bulbs according to Cooking Methods
2009
Chung, J.Y., Changwon College, Changwon, Republic of Korea | Kim, C.S., Changwon National University, Changwon, Republic of Korea
Antioxidant compounds and activities of raw and cooked (blanching, pan-frying, soy sauce pickle, Kochugang pickle) domestic garlic stems were investigated. The contents of chlorophyll, carotenoid, vitamin C, phenolic compounds and allicin in raw and cooked garlic stems were measured. Various cooking process increased significantly chlorophyll and β-carotene contents of garlic stem, but decreased vitamin C, phenolic compounds and allicin contents (p less than 0.05). Antioxidant activities of methanol extracts from raw and cooked garlic stem such as electronic donating ability (EDA), superoxide dismutase (SOD)-like activity and nitrite scavenging ability (NSA) were compared. The antioxidant activities were found to have lowered in the order of raw greater than pan-frying greater than blanching greater than garlic stem soy sauce pickle greater than garlic stem Kochujang pickle. Antioxidant activities of cooked garlic stems were more than 65% of cooked garlic bulbs.
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