Antioxidant Activity of Garlic with Different Processing on Soybean Oil |
Lee, Soo-Jung
(Dept. of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University)
Shin, Jung-Hye (Namhae Garlic Research Institute) Kang, Min-Jung (Namhae Garlic Research Institute) Seo, Jong-Kwon (Devision of Food Science, International University of Korea) Sung, Nak-Ju (Dept. of Food Science and Nutrition, Gyeongsang National University, Namhae Garlic Research Institute) |
1 | Choi, U., Shin, D.H., Chang, Y.S. and Shin, J.L.: Antioxidant activity of ethanol extract from Rhus javanica Linne on edible oil. Korean J. Food Sci. Technol., 24,320-325 (1992) |
2 | Kim, M.H., Kim, M.C., Park, J.S., Kim, J.W and Lee, J.O.: The antioxidative effects of the water-soluble extracts of plants used as tea materials. Korean J. Food Sci. Technol., 33, 12-18 (2001) |
3 | Choi, E.O. and Lee, J.Y.: Thermooxidative stability of soybean oil, beef tallow and palm oil during frying of steamed noodles. Korean J. Food Sci. Technol., 30, 288-292 (1998) |
4 | Yoon, S.H. and Kim, J.W.: Antioxidative effects of various antioxidants on the soybean oil. J. Korean Soc. Food Nutr., 17, 19-23 (1988) |
5 | Chang, Y.S., Yi, Y.S., Cho, K.R. and Won, L.C.: Quality evaluation of termal oxidized fats and oils by spectrophotometer. Korean J. Food Sci. Technol., 26, 655-658 (1994) |
6 | Nowar, W.W.: Lipids. In Food chemistry, Fennema, O.R.(ed.) Dekker Inc. New York, p. 137 (1985) |
7 | Chang, S.S., Peterson, R.l and Ho, C.T.: Chemical reactions involved in the deep-fat frying of foods. J. Am. Oil Chem. Soc., 55, 718-727 (1978) DOI PUBMED |
8 | Han, D.S., Lee, O.S. and Shin, H.K.: Effect of naturally occurring antioxidants on the oxidative stability of fish oil. Korean J. Food Sci. Technol., 23, 433-436 (1991) |
9 | Lee, Y.J. and Han, J.P.: Antioxidative activities and nitrite scavenging abilities of extracts from Ulmus devidiana. J. Korean Soc. Food Nutr., 29, 893-899 (2000) |
10 | Alexander, J.C.: Biological effects due to changes in fat during heating. J. Am. Oil Chem. Soc., 55, 711-717 (1978) DOI PUBMED |
11 | Kim, U.S., Choi, E.M. and Koo, S.J.: Effects of the addition of vegetables on oxidized frying oil. Korean J. Soc. Food Cookery Sci., 18, 557-561 (2002) |
12 | Shin, A.J. and Kim, D.H.: Studies on thermal oxidation of soybean oil. I.-Changes in some chemical and physical properties of a soybean oil during thermal oxidation. Korean J. Food Sci. Technol., 14, 257-264 (1982) |
13 | Ji, C.I., Byun, H.S., Kang, J.H., Lee, T.G., Kim, S.B. and Park, Y.H.: The antioxidative activities of spices extracts on edible soybean oil. J. Korean Soc. Food Nutr., 21, 551-556 (1922) |
14 | Jung, M.Y., Yoon, S.H., Kim, S.Y. and Lee, J.H.: Effects of oil unsaponifiable and plant extracts on the thermal oxidation of oils at 180. Korean J. Food Sci. Technol., 29, 860-868 (1997) |
15 | Shin, D.B., Seog, H.M., Kim, J.H. and Lee, Y.C.: Flavor composition of garlic from different area. Korean J. Food Sci. Technol., 31, 293-300 (1999) |
16 | Park, Y., Boo, H.O., Park, Y.L., Cho, D.H. and Lee, H.H.: Antioxidant activity of Momordica charantia L. extracts. Korean J. Medicinal Crop. Sci., 15, 56-61 (2007) |
17 | Bae, H.J. and Chun, H.J.: Changes in volatile sulfur compounds of garlic under various cooking conditions. Korean J. Soc. Food Cookery Sci., 18, 365-371 (2002) 과학기술학회마을 |
18 | Choi, D.J., Lee, S.J, Kang, M.J., Cho, H.S., Sung, N.J. and Shin, J.H.: Physicochemical characteristics of black garlic(Allium sativum 1.). J. Korean Soc. Food Sci. Nutr., 37, 465-471 (2008) DOI ScienceOn |
19 | Cho, H.S. and Park, B.H.: Effects of onion and garlic juice on the lipid oxidation and quality characteristics during the storage of conger eel(Astroconger myriaster). Korean J. Soc. Food Sci., 16, 135-142 (2000) |
20 | Wu, P.F. and Nawar, WW: A technique for monitoring the quality of used frying oil. J. Am. Oil Chem. Soc., 63, 1363-1371 (1986) DOI |
21 | Cort, W.M.: Antioxidant activity of tocopherols, ascorbic acid and their mode of action. J. Am. Oil Chem. Soc., 51, 321-325 (1974) DOI PUBMED |
22 | Boelens, M., de Valois, P.J, Wobben, H.J. and van der Gen.: Volatile flavor compounds from onions. J. Agric. Food Chem., 19, 984-991 (1971) DOI |