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http://dx.doi.org/10.3746/jkfn.2007.36.12.1637

Effects of Heat Treatment and Antioxidant Activity of Aroma on Garlic Harvested in Different Cultivation Areas  

Jeong, Ji-Young (Dept. of Food Science and Technology, Chungbuk National University)
Woo, Koan-Sik (Dept. of Food Science and Technology, Chungbuk National University)
Hwang, In-Guk (Dept. of Food Science and Technology, Chungbuk National University)
Yoon, Hyang-Sik (Chungcheongbuk-do Agricultural Research and Extension Service)
Lee, Youn-Ri (Dept. of Food Science and Technology, Chungbuk National University)
Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.36, no.12, 2007 , pp. 1637-1642 More about this Journal
Abstract
The objectives of this study were to compare the aroma characteristics and antioxidant activity of raw and heated garlic ($130^{\circ}C$, 2 hr) from different cultivation areas (Danyang, Seosan, Uiseong Namhae, Namdo, Daeseo and China). The volatile compounds were extracted by simultaneous steam distillation extraction and identified with gas chromatography/mass spectrometer. The major volatile compounds of raw garlic were sulfur compounds such as diallyl disulfide, methyl-2-propenyl trisulfide, di-2-propenyl trisulfide etc. After heating, the major volatile compounds were allyl mercaptan, methyl pyrazine, 2,2-dimethyl-1,3-dithiane, 2-propenyl propyl disulfide, allyl methyl sulfide, allyl alcohol, and allyl sulfide etc. The DPPH radical scavenging activity (EDA, %) of volatile compounds from raw garlic and heated garlic was increased in a dose-dependent manner. The antioxidant activities (EDA, %) of volatile compounds from raw garlic cultivated in Danyang, Namhae and China were 20.07, 34.62, and 9.71% respectively. After heating, these values were increased to 79.90, 93.59, and 77.26% respectively. Results showed that heat treatment significantly enhanced the antioxidant activities (EDA, %) of the garlic.
Keywords
garlic (Allium sativum); aroma characteristic; antioxidant activity; heat treatment;
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Times Cited By KSCI : 12  (Citation Analysis)
Times Cited By SCOPUS : 6
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