생명과학회지 (Journal of Life Science)

  • 제20권5호
  • /
  • Pages.775-781
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  • 2010
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  • 1225-9918(pISSN)
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  • 2287-3406(eISSN)
한국생명과학회 (Korean Society of Life Science)
권호 표지
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숙성 홍마늘의 생리활성

Antioxidants Activity of Aged Red Garlic

  • 이수정 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 신정혜 ((재)남해마늘연구소) ;
  • 강민정 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 정우재 ((재)남해마늘연구소) ;
  • 류지현 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 김라정 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 성낙주 (경상대학교 식품영양학과.농업생명과학연구원)
  • Lee, Soo-Jung (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Shin, Jung-Hye (Namhae Garlic Research Institute) ;
  • Kang, Min-Jung (Namhae Garlic Research Institute) ;
  • Jung, Woo-Jae (Namhae Garlic Research Institute) ;
  • Ryu, Ji-Hyun (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Kim, Ra-Jeong (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Sung, Nak-Ju (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University)
  • 투고 : 2010.04.20
  • 심사 : 2010.05.19
  • 발행 : 2010.05.31
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초록

흑마늘의 진한 흑색을 완화시킴과 동시에 생마늘보다는 생리활성이 높은 마늘 가공품의 개발을 위한 연구의 일환으로 적갈색 마늘(홍마늘)을 제조하여 열수추출물의 생리활성을 생마늘 및 흑마늘과 비교하였다. 홍마늘의 색도는 생마늘과 흑마늘의 중간 색도를 보였으며, 갈색도는 흑마늘보다는 생마늘과 비슷한 수준이었다. 홍마늘의 총 페놀, 플라보노이드, total pyruvate 및 thiosulfate 함량도 생마늘과 흑마늘의 중간수준이었다. DPPH, ABTs 및 NO 라디칼 소거능과 환원력의 측정 결과 홍마늘은 생마늘보다 유의적으로 높았으나, 흑마늘보다는 낮은 활성을 보였다. $\alpha$- Glucosidase 저해 활성은 홍마늘과 흑마늘이 비슷한 활성으로 보였다. 항산화 활성을 중심으로 한 생리활성의 측정에서 홍마늘은 생마늘에 비해 더 높았으나 흑마늘에 비해서는 더 낮아 열처리를 통한 갈변물질의 생성정도가 숙성마늘의 생리활성 발현의 주요 인자임을 확인할 수 있었다.

The antioxidant activities of hot water extracts from fresh, red and black garlic processed in low temperatures were compared. The chromaticity value of browning garlic was between that of fresh and black garlic. Red garlic was similar in browning intensity to fresh garlic. Also, total phenol, flavonoids, total pyruvate and thiosulfate contents were similar between fresh and black garlic. DPPH, ABTs, NO radical scavenging activity and reducing power of red garlic were significantly higher than fresh garlic, but lower than those of black garlic. $\alpha$-Glucosidase inhibitory activity in red garlic was similar to that in black garlic. Antioxidant activities of red garlic were higher than fresh garlic but lower than black garlic, and it was confirmed that antioxidant activity by production of browning material through the thermal process was the main parameter of the biological activity in the aged red garlic.

키워드

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