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http://dx.doi.org/10.3746/jkfn.2010.39.12.1731

Physicochemical Characteristics and Antioxidant Activities of Fermented Garlic Husk  

Kim, Ra-Jeong (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University)
Kang, Min-Jung (Namhae Garlic Research Institute)
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)
Sung, Nak-Ju (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.39, no.12, 2010 , pp. 1731-1738 More about this Journal
Abstract
This study was carried out to evaluate the possibility for functional characteristics of garlic husk and its products fermented by Lactobacillus plantarum. Each water and 80% ethanol extracts made from garlic husk and its fermented products were tested for antioxidant activities. Total mineral content of fermented garlic husk was 2,056.23 mg/100 g and its content was 1.5 times higher than the unfermented sample. Total phenol contents were the highest in the ethanol extracts made from fermented garlic husk. Activities of electron donating, reducing power and NO radical scavenging in the ethanol extracts of fermented product were significantly higher than the unfermented sample. ABTS radical scavenging activity of fermented garlic husk was higher than the unfermented sample. Also, its activity was higher in the ethanol extracts than the water extracts. Nitrite scavenging activity of garlic husk was significantly different between fermented and not fermented sample. Because antioxidative effects of fermented garlic husk were elevated, these results recommended its utilization as a functional materials for animal feed.
Keywords
antioxidant; fermented garlic husk;
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