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http://dx.doi.org/10.5352/JLS.2017.27.4.471

Physicochemical Characteristics and Antioxidant Activities of Freezing Pretreated Black Garlic  

Choi, Hye Jung (Department of Biology and Chemistry, Changwon National University)
Lim, Bo Ram (Department of Biology and Chemistry, Changwon National University)
Ha, Sang-Chul (Department of Confectionery Decoration, Daegu Mirae College)
Kwon, Gi-Seok (Department of Medicinal Plant Resources, Andong National University)
Kim, Dong Wan (Department of BioHealth Sciences, Changwon National University)
Joo, Woo Hong (Department of Biology and Chemistry, Changwon National University)
Publication Information
Journal of Life Science / v.27, no.4, 2017 , pp. 471-475 More about this Journal
Abstract
Freezing pretreatment can destroy the cell membrane of garlic and may improve some food-quality of garlic. Therefore we investigated the effect of freezing pretreatment at $-20^{\circ}C$ and $-70^{\circ}C$ on quality of aged black garlic, compared with traditional processing methods. Our results showed that freezing pretreatment at $-70^{\circ}C$ had the greatest impact on qualities and antioxidant activities of black garlic. Browning degree and pH of black garlic after both the freezing pretreatment and aging process were 3.14 and 3.55, respectively. Furthermore, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and reducing power of aged black garlic can be enhanced by pre-freezing processing. Reducing sugar and 5-hydroxymethyl-2-furaldehyde (5-HMF) contents of freezing pretreated and aged black garlic were increased by 1.69 and 1.14 fold, respectively, compared with the control samples. The results indicated that freezing pretreatment had improved the overall qualities (such as browning degree, pH, reducing sugar) and functional materials of black garlic.
Keywords
Antioxidant activity; black garlic; pre-freezing processing;
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