Physicochemical Properties and Antioxidant Activities of Garlic (Allium sativum L.) with Different Heat and Pressure Treatments
2012
Lee, Y.R., Daejeon Health Sciences College, Daejeon, Republic of Korea | Woo, K.S., National Institute of Crop Science, RDA, Milyang, Republic of Korea | Hwang, I.G., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Kim, H.Y., Chungbuk National University, Cheongju, Republic of Korea | Lee, S.H., Chungbuk National University, Cheongju, Republic of Korea | Lee, J.S., Chungbuk National University, Cheongju, Republic of Korea | Jeong, H.S., Chungbuk National University, Cheongju, Republic of Korea
The objectives of this study was to compare the physicochemical properties and antioxidant activities of raw, microwave-treated, steam-treated and high temperature and pressure-treated garlic. The hardness and strength of microwave-treated and steam-treated garlic decreased compared to raw garlic. The hardness and softness increased but strength decreased in dried garlic-treated at 60℃ for 48 hr. The reducing sugar content of raw garlic was 0.041 g/100 g, and reducing sugar content of high temperature and pressure-treated garlic increased temperature. Total polyphenol content of microwave-treated and steam-treated decreased compared to raw garlic, while that of high temperature and pressure-treated increased with increasing temperature. IC∧50 value of the electron donating ability of raw garlic was 3.07 mg/mL, and the highest IC∧50 value was 2.16 mg/mL for microwave-treated garlic at the 4 min. The ABTS radical scavenging activity of raw garlic was 40.94 mg AEAC/mL, and the highest AEAC value was 76.51 mg AEAC/mL with high temperature and pressure-treated garlic at 150℃ at the 2 hr.
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