Change in Fructan Content and Antioxidant Activity of Garlic Treated Acid and Heat
![]() |
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) |
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. DOI ScienceOn |
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. DOI ScienceOn |
4 | Dewanto, V., X. Wu, and R. H. Liu. 2002. Processed sweet corn has higher antioxidant activity. J. Agric. Food Chem. 50: 4959-4964. DOI ScienceOn |
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. DOI ScienceOn |
6 | Haska, L., M. Nyman, and R. Andersson. 2008. Distribution and characterisation of fructan in wheat milling fractions. J. Cereal Sci. 48: 768- 774. DOI ScienceOn |
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. 과학기술학회마을 |
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. DOI ScienceOn |
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. 과학기술학회마을 |
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. 과학기술학회마을 |
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. 과학기술학회마을 |
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 과학기술학회마을 |
14 | 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. 과학기술학회마을 |
15 | 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. 과학기술학회마을 |
16 | 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. 과학기술학회마을 |
17 | 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. 과학기술학회마을 DOI |
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. 과학기술학회마을 |
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. DOI ScienceOn |
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. 과학기술학회마을 |
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 DOI |
23 | Shukla, Y., and P. Taneja. 2002. Antimutagenic effects of garlic extract on chromosomal aberrations. Cancer Letters. 176: 31-36 DOI ScienceOn |
24 | Raghavan, B., K. O. Abraham, and M. L. Shankarana rayana. 1983. Chemistry of garlic products. J. Sci. Ind. Res. India. 42: 401-409. |
25 | 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 과학기술학회마을 |
26 | Shukla, Y., and N. Kalra. 2007. Cancer chemoprevention with garlic and its constituents. Cancer Letters. 247: 167-181 DOI ScienceOn |
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 과학기술학회마을 |
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 과학기술학회마을 |
![]() |