Proceedings of the Korean Society of Organic Agriculture Conference (한국유기농업학회:학술대회논문집)

Korean Association of Organic Agriculture (한국유기농업학회)
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Comparison between the antioxidant properties of environment-friendly agro-produce and processed food

  • Kim, Soo-Mi (Department of Food Science & Nutrition, Kyungpook National University) ;
  • Kim, Joo-Hee (Department of Food Science & Nutrition, Kyungpook National University) ;
  • Son, Myoung-Jin (Department of Food Science & Nutrition, Kyungpook National University) ;
  • Kim, Se-Young (Department of Food Science & Nutrition, Kyungpook National University) ;
  • Rico, Catherine (Department of Food Science & Nutrition, Kyungpook National University) ;
  • Kang, Mi-Young (Department of Food Science & Nutrition, Kyungpook National University)
  • Published : 2009.12.11
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Abstract

This study was conducted to investigate the effects of environment-friendly materials on garlic cultivation, and the methods for processing garlic at proper ripening stage to increase its antioxidant properties and market value. The functional properties of garlic and processed black garlic were analyzed in vitro and ex vivo. The ethanol extracts of garlic and black garlic were used in the antioxidant, linoleic acid autooxidation, lipid oxidation and RAW264.7 indicator cell using NO induced activity analyses. Also, toxicity tests by RBL-2H3 and RAW264.7 indicator cell using MTT assay were compared. Obesity inhibition test of garlic and black garlic were also studied.

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