Browse > Article

Component Analysis by Different Heat Treatments of Garlic (Allium saivum L.)  

Kim Yong-Doo (Department of Food Science and Technology, Sunchon National University)
Seo Jae-Sin (Department of Food Science and Technology, Sunchon National University)
Kim Kyung-Je (Department of Food Science and Technology, Sunchon National University)
Kim Ki-Man (Department of Food Science and Technology, Sunchon National University)
Hur Chang-Ki (Department of Food Science and Technology, Sunchon National University)
Cho In-Kyung (Department of Food Science and Technology, Nambu University)
Publication Information
Food Science and Preservation / v.12, no.2, 2005 , pp. 161-165 More about this Journal
Abstract
The content of general components such as moisture, crude ash, protein and crude fat were not different among the samples, but the content of crude protein in the fresh garlic was higher (in fresh garlic) than that of heat-treated garlic. Eighteen amino acids were analysed from the fresh garlic. The content of arginine was the highest in the fresh garlic. The amount of free amino acids was less than that of total amino acids, but their compositions were similar. Among minerals, the content of K was much higher than those of Mg, Ca and Na. The volatile compounds from the garlic extracts were identified by GC/MS. The composition of diallyl disulfides was very high among the volatile compounds, which were decreased in heat-treated ones.
Keywords
garlic; amino acid; mineral; minerals; volatile compounds; extracts;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Kun, S.C., Kim, J.Y. and Kim, Y.G. (2003) Comparison of antibacterial activities of garlic juice and heat-treated garlic juice. Korean J. Food Sci. TechnoI., 35, 540-543
2 Choi, H.K. (2001) A study on the antibacterial activity of garlic against Escherichia coli O157. J. Korean practical Arts Edu. 14, 159-167
3 Nishimura, H., Hanny, W. and Mizutani, J. (1998) Volatile favor components and antithrombotic agents; Vinyldithiins from Allium victorialis L. J. Agric. Food Chem., 36, 563-568   DOI
4 Kamanna, V.S. and Chandrasekara, N. (1983) Biochmical and physiological effects of and garlic (Allium sativum Linn.). J. Sci. Ind. Res., 42, 353-35
5 Ruffm, J. and Hunter, S.A (1983) An evaluation of the effect of garlic as an antihypertensive agent . Ctyobios, 37, 85-89
6 Bolens, M., de Valois, P.J., Wobben, H.J. and Van derGen, A (1971) Volatile flavor compounds from onions. J Agr. Food Chem., 19, 984-989   DOI
7 Bea, H.J. and Chun, H.J. Changes in volatile sulfur compounds of garlic under various cooking condition Korean J. Soc. Food Cookery Sci. 18, 365-371
8 Kim, S.J and Park, K.H. (1996) Antimicrobial substances in leek(Allium tuberosum). Korean J. Food Sci. Technol., 28, 604-608
9 Ohara, I. and S. Ariyoshi (1979) Comparison of protein precipitants for the determination of free amino acid in plasma. Agric. BioI. Chem., 43, 1473   DOI
10 Kim, M.R., Mo. E.K and Lee, K.J. (1993) Inhibition of lipoxygenase activity by the extract of various processed galic. Korean J. Soc. Food Cookery Sci., 9, 215-221
11 Carson, J.F. (1987) Chemistry and biological propertes od onion and garlic. Food review international, 13, 17-23
12 Kim, M.G., Kim, S.Y., Shin, W.S. and Lee, J.S. (2003) Antimicrobial activity of garlic juice against Escherichia coli O157:H7. Korean J. Food Sci. Technol., 35, 752-755
13 Kim, S.H., Park, K.Y., Suh, M.J. and Chung. H.Y. (1994) Effect of garlic(Allium sativum) on the glutathione S-transferase activity and the level of glutathione in the mouse liver. Korean J. Food Sci. Nutr., 23, 436-443
14 Chung, L.M. and Paik, S.B. (1990) Identification of antifungal activity substances on seed born disease from garlic and taxus extracts. Anal. Sci. Technol., 22, 716-719
15 Byun P.H., Kim, W.J. and Yoon, S.K (2001) Effects of extraction conditions on the functional properties of garlic extracts. Korean J. Food Sci. Technol., 33, 507-513
16 Stoll, A and Seebeck, E. (1949) Uber den enzymatischen abbau des alliins und die eigenschaften der alliinase. Helv. Chem. Acta., 32, 197-203   DOI   PUBMED
17 Lawson, L.D. Wood, S.G. and Hunges, B.D. (1991) HPLC analysis of allicin and other thiosulfmates in garlic clove homogenates. Planta Med. 57, 263-270   DOI   ScienceOn
18 Fujiwara, M., Yoshimura, M. and Tsuno, S. (1995) 'Allihiamine' A newly found dirivatives vitamin B. III. On the allicin homologues in the plants of the allium species. J. Biochem.. 42, 591
19 A.O.A.C (1990) Official Methods of Analusis. 15th. ed., Association of Official Analutical Chemists. Washington, DC
20 Cavallito, C.J., Back, J.S. and Suter, C.M. (1994) Alliin the antibacterial princple of Aillum sativum, II: determination of the chemical stuctre. J. Am. Chem. Soc., 66, 7-12   DOI
21 Perkin-Elmer Corporation (1986) Analytical methods for atomic absorption spectrometry, Main Ave. Norwalk, CT, U.S.A
22 Al-Deaimy, K.S. and Barakat, M.M. (1970) Antimicrobial and preservative acitiviy of galic on fresh ground camel meat. I. effect of fresh ground garlic segments. J. Sci. Food Agric., 21, 110-112   DOI   PUBMED