Effects of the Aging Conditions on the Quality Characteristics of Garlic |
Jeong, Yun Sook
(Dept. of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration)
Hwang, Kyung-A (Dept. of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) Kim, Ga Ram (Dept. of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) Song, Jin (Dept. of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) Noh, Geon Min (Dept. of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) Hwang, In Guk (Dept. of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) |
1 | Amagase H, Petesch BL, Matsuura H, Kasuga S, ITakura Y. 2001. Intake of garlic and its bioactive components. J Nutr 131:955S-962S DOI |
2 | Amagase H. 2006. Clarifying the real bioactive constituents of garlic. J Nutr 136:716S-725S DOI |
3 | Antal MJ, Mok WAL, Richards GN. 1990. Mechanism of formation of 5-(hydroxyl)-2-furaldehyde from fructose and sucrose. Carbohydr Res 199:91-109 DOI |
4 | Bae SE, Cho SY, Won YD, Lee SH, Park HJ. 2012. A comparative study of the different analytical methods for analysis of S-allyl-cysteine in black garlic by HPLC. LWT-Food Sci Technol 46:532-535 DOI |
5 | Bae SE, Cho SY, Won YD, Lee SH, Park HJ. 2014. Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment. LWT-Food Sci Technol 55:397-402 DOI |
6 | Bae SK, Lim MR. 2002. Effects of sodium methabisulfite and adipic acid on browning of garlic juice concentrate during storage. Korean J Soc Food Cookery Sci 18:73-80 |
7 | Chae SK. 2007. Studies on the changes in the alliinase activitiy during the drying of garlic. Korean J Sanitation 22:57-66 |
8 | Cho KJ, Cha JY, Yim JH, Kim JH. 2011. Effects of aging temperature and time on the conversion of garlic (Allium sativum L.) components. J Korean Soc Food Sci Nutr 40:84-88 DOI |
9 | Choi Y, Lee SM, Chun J, Lee HB, Lee J. 2006. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem 99:381-387 DOI |
10 | Dewanto V, Wu X, Adom KK, Liu RH. 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50:3010-3014 DOI |
11 | Hwang CR, Joung EM, Lee SH, Hwang IG, Kim YB, Jeong JH, Lee J, Jeong HS. 2013a. Chemical components and enzyme activity of hydroponic-cultured ginseng roots and leaves under different heating temperatures. Korean Soc Food Sci Nutr 42:911-916 DOI |
12 | Hwang CR, Oh SH, Kim HY, Lee SH, Hwang IK, Shin YS, Lee JS, Jeong HS. 2011b. Chemical composition and antioxidant activity of Deoduk (Codonopsis lanceolata) and Doragi (Platycodon grandiflorum) according to heating temperature. J Korean Soc Food Sci Nutr 40:798-803 DOI |
13 | Hwang IG, Kim HY, Park BR, Han HM, Yoo SM. 2013c. Effect of heat treatment on the antioxidant properties of yacon (Smallanthus sonchifolius). Korean J Food & Nutr 26:857-864 DOI |
14 | Hwang IG, Kim KC, Choi SG, Lee JS, Jeong HS. 2010d. Change in fructan content and antioxidant activity of garlic treated acid and heat. J Agri & Life Sci 44:61-67 |
15 | Jang EK, Seo JH, Lee SP. 2008. Activity and antioxidative effects of aged black garlic (Allium sativum L.) extract. Korean J Food Sci Technol 40:443-448 |
16 | Jeong SM, Kim SY, Kim DR, Jo SC, Nam KC, Ahn DU, Lee SC. 2004. Effect of heat treatment on the antioxidant activity of extracts from citrus peels. J Agric Food Chem 52:3389-3393 DOI |
17 | Kim HY, Woo KS, Hwang IG, Lee YR, Jung HS. 2008. Effects of heat treatments on the antioxidant activities of fruits and vegetables. J Korean Sci Food Technol 40:166-170 |
18 | Jin SK, Kim IS, Jeong JY, Kang SN, Yang HS. 2010. Quality characteristics of low-salt and -fat meatball added black garlic (Allium sativum L.) during cold storage. Korean J Food Sci Ani Resour 30:1031-1037 DOI |
19 | Ju HK, Chung HW, Hong SS, Park JH, Lee J, Kwon SW. 2010. Effect of steam treatment on soluble phenolic content and antioxidant activity of the Chaga mushroom (Inonotus obliquus). Food Chem 119:619-625 DOI |
20 | Jung KA, Park CS. 2012. Physiological activities of fermented garlic broth during fermentation. Korean J Food Preserv 19:406-412 DOI |
21 | Kim MH, Kim BY. 1990. Development of optimum processing conditions in air dried garlics using response surface methodology. J Korean Soc Food Sci Nutri 19:234-238 |
22 | Kim MS, Kim MJ, Bang WS, Kim KS, Park SS. 2012. Determination of S-allyl-L-cystein, diallyl disulfide, and total amino acids of black garlic after spontaneous short-term fermentation. J Korean Soc Food Sci Nutr 41:661-665 DOI |
23 | Kim MY, Lee SH, Jang GY, Kim HY, Woo KS, Hwang IG, Lee J, Jeong HS. 2013. Effects of heat treatment on antioxidant activity of hydrolyzed mung beans. Korean J Food Sci Technol 45:34-39 DOI |
24 | Kwon OC, Woo KS, Kim TM, Kim DJ, Hong JT, Jeong HS. 2006. Physicochemical characteristics of garlic (Allium sativum L.) on the high temperature and pressure treatment. Korean J Food Sci Technol 38:331-336 |
25 | Lee JW, Lee SK, Do JH, Shim KH. 1998. Characteristics of the water soluble browning reaction of Korean red ginseng as affected by heating treatment. J Ginseng Res 22:193-199 |
26 | Shine JH, Choi DJ, Lee SJ, Cha JY, Kim JG, Sung NJ. 2008. Changes of physicochemical components and antioxidant activity of garlic during its processing. J Life Sci 18:1123-1131 DOI |
27 | Oh HL, Kim NY, Sohn CW, Ryu BR, Yoon JH, Kim MR. 2012. Analyses of pungency-related factors of field and rice paddy garlic. J Korean Soc Food Sci Nutr 41:655-660 DOI |
28 | Rice-Evans CA, Miller NJ, Paganga G. 1997. Antioxidant properties of phenolic compounds. Trends in Plant Sci 2:152-159 DOI |
29 | Shin JH, Choi DJ, Chung MJ, Kang MJ, Sung NJ. 2008. Changes of physicochemical components and antioxidant activity of aged garlic at different temperatures. J Korean Soc Food Sci Nutr 37:1174-1181 DOI |
30 | Singh LJ, Pruthi JS, Sreenivasamurthy V, Swaminathan M, Subrahmanyan V. 1959. Effect of type of packaging and storge temperature on allyl sulphide, total sulphur, antibacterial activity and vilatile reducing substances in garlic powder. J Food Sci 24:453-460 DOI |
31 | You BR, Kim HR, Kim MJ, Kim MR. 2011. Comparison of the quality characteristics and antioxidant activities of the commercial black garlic and lab-prepared fermented and aged black garlic. J Korean Soc Food Sci Nutr 40:366-371 DOI |