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http://dx.doi.org/10.3746/jkfn.2011.40.1.084

Effects of Aging Temperature and Time on the Conversion of Garlic (Allium sativum L.) Components  

Cho, Kang-Jin (Functional Food & Nutrition Division, National Academy of Agricultural Science, Rural Development Administration)
Cha, Ji-Young (Experiment and Evaluation Bureau, Korea Foods Industry Association)
Yim, Joo-Hyuk (Functional Food & Nutrition Division, National Academy of Agricultural Science, Rural Development Administration)
Kim, Jae-Hyun (Functional Food & Nutrition Division, National Academy of Agricultural Science, Rural Development Administration)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.40, no.1, 2011 , pp. 84-88 More about this Journal
Abstract
Some thermally processed foods have higher biological activities due to their various chemical changes during heat treatment. Especially, 5-hydroxymethylfurfural (HMF) is derived from dehydration of sugars and has been identified in processed garlic. The biological function of HMF have revealed as antisickling agent and thyrosinase inhibitor. This study was carried out to examine the formation of HMF and free sugars from the aged garlics when it is treated at 60 and $75^{\circ}C$ and different incubation periods from 7 to 35 days. HMF and free sugars from the hot-water extracts of aged garlics were analyzed with GC/MS, LC/MS, and HPLC. The amount of HMF was higher than at $75^{\circ}C$ and increasing incubation period. Among free sugars, the only fructose except glucose and sucrose was formed and converted to HMF at high temperature and long incubation period. However, fructose formed in low temperature during making of aged garlic was rarely converted to HMF. This result indicates that formation of HMF can be dependent on the temperature and incubation period for making aged garlic.
Keywords
aged garlic; 5-hydroxymethylfurfural; bioconversion; fructose;
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Times Cited By KSCI : 9  (Citation Analysis)
Times Cited By SCOPUS : 1
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