Journal of agriculture & life science (농업생명과학연구)

Institute of Agriculture & Life Science, Gyeongsang National University (경상대학교 농업생명과학연구원)
권호 표지

Change in Fructan Content and Antioxidant Activity of Garlic Treated Acid and Heat

산과 열처리에 따른 마늘 Fructan과 항산화활성 변화

  • Hwang, In-Guk (Dept. of Food Sci. and Technol., Chungbuk National University) ;
  • Kim, Ki-Chan (Dept. of Food Sci. and Technol., Chungbuk National University) ;
  • Choi, Sung-Gil (Dept. of Food Sci. and Technol.(Insti. of Agric. and Life Sci.), Gyeongsang National University) ;
  • Lee, Jun-Soo (Dept. of Food Sci. and Technol., Chungbuk National University) ;
  • Jeong, Heon-Sang (Dept. of Food Sci. and Technol., Chungbuk National University)
  • 황인국 (충북대학교 식품공학과) ;
  • 김기찬 (충북대학교 식품공학과) ;
  • 최성길 (경상대학교 식품공학과(농업생명과학연구원)) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 정헌상 (충북대학교 식품공학과)
  • Received : 2010.02.08
  • Accepted : 2010.02.22
  • Published : 2010.02.28
⟨ Previous Next ⟩

Abstract

This study was to investigate the fructose, total fructan, polyphenol contents, and antioxidant activity of garlic treated acid and heat($100{\sim}140^{\circ}C$ for 2 hr). Optimum condition of acid hydrolysis of fructan was 0.3N $H_2SO_4$ and 5 min. As increasing heating temperature, fructose content was significantly increased from 17.1 to 189.9 mg/g whereas total fructan content was decreased from 248.1 to 2.0 mg/g. The fructan was mostly hydrolyzed by heating at $130^{\circ}C$ for 2 hr. The polyphenol contents was increased from 0.85 to 13.74 mg/g increasing heating temperature and also antioxidant activity was significantly increased. The polyphenol contents and antioxidant activity on acid hydrolysate after heating was slightly increased.

마늘의 주요 저장성분인 fructan을 산 가수분해시키고 열처리에 따른 폴리페놀함량과 항산화활성의 변화를 살펴보았다. 마늘 fructan의 최적 산가수분해 조건은 0.3N $H_2SO_4$으로 5분간 반응시켰을 때로 나타났다. 열처리에 의한 fructan 함량은 열처리 온도가 증가함에 따라 240.5 mg/g에서 2.0 mg/g으로 분해되어 감소하였으며, 총 폴리페놀 함량은 열처리 온도 증가에 따라 0.85 mg/g에서 13.74 mg/g으로 증가하였고, 항산화활성($IC_{50}$)은 열처리온도가 증가에 따라 52.9 mg/mL에서 1.5 mg/mL으로 증가하였다. 열처리 후 산가수분해시 총 폴리페놀 함량 및 항산화활성은 증가하였다. 마늘 fructan을 분해하여 식품소재로서의 활용과 동시에 항산화활성을 강화시키기 위한 열처리 조건으로는 $130^{\circ}C$, 2시간 처리가 적합한 것으로 판단되었다.

Keywords

Acknowledgement

Supported by : 충북대학교

References

  1. Arun, D. S. K. Sandeep, and K. G. Prabhjot. 2006. Inulinase production using garlic( Allium sativum) powder as a potential substrate in Streptomyces sp. J. Food Engineer. 77: 486-491. https://doi.org/10.1016/j.jfoodeng.2005.06.072
  2. Choi, H. K. 2001. A study on the antibacterial activity of garlic against Escherichia coli O157. J. Korean Practical Arts Edu. 14: 159-167
  3. Choi, Y., S. M. Lee, J. Chun, H. B. Lee, and J. Lee. 2006. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of shiitake( Lentinus edodes) mushroom. Food Chem. 99: 381-387. https://doi.org/10.1016/j.foodchem.2005.08.004
  4. Dewanto, V., X. Wu, and R. H. Liu. 2002. Processed sweet corn has higher antioxidant activity. J. Agric. Food Chem. 50: 4959-4964. https://doi.org/10.1021/jf0255937
  5. Dewanto, V., X. Wu, K. K. Adom, and R. H. Liu. 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agric. Food Chem. 50: 3010-3014. https://doi.org/10.1021/jf0115589
  6. Haska, L., M. Nyman, and R. Andersson. 2008. Distribution and characterisation of fructan in wheat milling fractions. J. Cereal Sci. 48: 768- 774. https://doi.org/10.1016/j.jcs.2008.05.002
  7. Hwang, I. G., K. S. Woo, T. M. Kim, D. J. Kim, M. H. Yang, and H. S. Jeong. 2006. Change of physicochemical characteristics of Korean pear( Pyrus pyrifolia Nakai) juice with heat treatment condition. Korean J. Food Sci. Technol. 38: 342-347.
  8. Jang, K. H., and S. A. Kang. 2003. Research and market trends in levan. Food Sci. Industry. 36: 85-91.
  9. Jeong, S. M., S. Y. Kim, D. R. Kim, S. C. Jo, K. C. Nam, D. U. Ahn, and S. C. Lee. 2004. Effect of heat treatment on the antioxidant activity of extracts from citrus peels. J. Agric. Food Chem. 52: 3389-3393. https://doi.org/10.1021/jf049899k
  10. Kang, S. A., E. Y. Lee, S. J. Jung, S. M. Lim, J. C. Lee, and K. H. Jang. 2006. Characterization of formation of fructose during acid hydrolysis and enzyme treatment of fructose saccharides. Korean J. Biotechnol Bioeng. 21: 140-143.
  11. Kang, T. H., S. J. Jung, S. A. Kang, K. H. Jang, E. K. Jang, S. H. Kim, I. H. Kim, C. H. Kim, S. K. Ree, and U. H. Chun. 2002. Preparation of levan oligosaccharides by acid hydrolysis and its application in growth of lactic acidproducing bacteria. Korean J. Biotechnol Bioeng. 17: 137-141.
  12. Kim, H. Y., K. S. Woo, I. G. Hwang, Y. R. Lee, and H. S. Jeong. 2008. Effects of heat treatments on the antioxidant activities of fruits and vegetables. Korean J. Food Sci. Technol. 40: 166-170.
  13. Kim, K. J., J. R. Do, and H. K. Kim. 2005. Antimicrobial, antihypertensive and anticancer activities of garlic extracts. Korean J. Food Sci. Technol. 37: 228-232
  14. Kim, Y. P., G. W. Lee, and H. I. Oh. 2006. Optimization of extraction conditions for garlics oleoresin and changes in the quality characteristics of oleoresin during storage. Korean J. Food Nutr. 19: 219-226.
  15. Kwon, O. C., K. S. Woo, T. M. Kim, D. J. Kim, J. T. Hong, and H. S. Jeong. 2006. Physicochemical characteristics of garlic ( Allium sativum L.) on the high temperature and pressure treatment. Korean J. Food Sci. Technol. 38: 331-336.
  16. Lee, S. H., I. G. Hwang, Y. R. Lee, E. M. Joung, H. S. Jeong, and H. B. Lee. 2009. Physicochemical characteristics and antioxidant activity of heated radish( Raphanus sativus L.) extracts. J. Korean Soc. Food Sci. Nutr. 38: 490-495. https://doi.org/10.3746/jkfn.2009.38.4.490
  17. Lee, Y. R., I. G. Hwang, K. S. Woo, D. J. Kim, J. T. Hong, and H. S. Jeong. 2007. Antioxidative activities of the ethyl acetate fraction from heated onion( Allium cepa). Food Sci. Biotechnol. 16: 1041-1045.
  18. Lee, Y. K., H. M. Sin, K. S. Woo, I. G. Hwang, T. S. Kang, and H. S. Jeong. 2008. Relationship between functional quality of garlic and soil composition. Korean J. Food Sci. Technol. 40: 31-35.
  19. Manzocco, L., S. Calligaris, D. Mastrocola, M. C. Nicoli, and C. R. Lerici. 2001. Review of non- enzymatic browning and antioxidant capacity in processed foods. Trends in Food Sci. Technol. 11: 340-46.
  20. Muir, J. G., S. J. Shepherd, O. Rosella, R. Rose, J. S. Barrett, and P. R. Gibson. 2007. Fructan and fructose contents australin vegetables and fruit. J. Agric. Food Chem. 55: 6619-6627. https://doi.org/10.1021/jf070623x
  21. Park, C. K., B. S. Jeon, S. C. Kim, J. K. Chang, J. T. Lee, J. W. Yang, and K. H. Shim. 2003. Changes of chemical compositions in chicory roots by different roasting processes. Korean J. Med. Crop Sci. 11: 179-185.
  22. Peleg, H., M. Naim, R. L. Rouseff, and U. Zehavi. 1991. Distribution of bound and free polyphenolic acids in oranges( Citrus sinensis) and grapefruit( Citrus paradise). J. Sci. Food Agric. 57: 417-426 https://doi.org/10.1002/jsfa.2740570312
  23. Raghavan, B., K. O. Abraham, and M. L. Shankarana rayana. 1983. Chemistry of garlic products. J. Sci. Ind. Res. India. 42: 401-409.
  24. Shin, D. B., W. D. Hawer, and Y. C. Lee. 2007. Effects of enzyme treatment on yield and flavor compounds of garlic extracts. Korean J. Food Sci. Technol. 39: 276-282
  25. Shukla, Y., and N. Kalra. 2007. Cancer chemoprevention with garlic and its constituents. Cancer Letters. 247: 167-181 https://doi.org/10.1016/j.canlet.2006.05.009
  26. Shukla, Y., and P. Taneja. 2002. Antimutagenic effects of garlic extract on chromosomal aberrations. Cancer Letters. 176: 31-36 https://doi.org/10.1016/S0304-3835(01)00774-1
  27. Stoll, A. and E. Seebeck. 1951. Chemical investigation on alliin, the specific principle of garlic. Adv. Enzymol. 11: 377-400
  28. Woo, K.S., K. I. Jang, K. Y. Kim, H. B. Lee, and H. S. Jeong. 2006. Antioxidative activity of heat treated licorice( Glycyrrhiz uralensis Fisch) extracts. Korean J. Food Sci. Technol. 38: 355-360
  29. Yang, S.J., K. S. Woo, J. S. Yoo, T. S. Kang, Y. H. Noh, J. S. Lee, and H. S. Jeong. 2006. Change of Korean ginseng components with high temperature and pressure treatment. Korean J. Food Sci. Technol. 38: 521-525