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Biological Activity of Fresh Juice of Wild-Garlic, Allium victorialis L.  

Kwon, Jung-Eun (Department of Food and Nutrition, Andong National University)
Baek, Un-Hak (Haesanchon)
Jung, In-Chang (Department of Food and Nutrition, Andong National University)
Sohn, Ho-Yong (Department of Food and Nutrition, Andong National University)
Publication Information
Food Science and Preservation / v.17, no.4, 2010 , pp. 541-546 More about this Journal
Abstract
Wild-garlic (Allium victorialis L.) is a perennial plant found in worldwide and has been considered as a favorite vegetable due to its particular smell and taste. However, the study of biological activity of wild-garlic and the development of processed food are in rudimentary. In this study, we evaluated several biological activities, including antioxidant, antimicrobial, and inhibitory activities against human thrombin, $\alpha$-amylase and $\alpha$-glucosidase, of Ulrung wild-garlic. Analysis of the composition showed that Ulrung wild-garlic is nutritive although it is perishable. The color of fresh juice was stably maintained during 10 days-storage at $4^{\circ}C$, but rapidly discolored by heat treatment at $70^{\circ}C$ for 1 h. During heat treatment, the contents of total sugar and total polyphenol were decreased to 75% and 50%, respectively, and acidity was increased from 0.069% to 0.111%. In a while, the brix, reducing sugar, and total flavonoids showed minor changes. The fresh juice showed strong DPPH scavenging activity, reducing power and antibacterial and antifungal activity, but the heat-treated juice lost the antioxidant and antimicrobial activities. The inhibitory activities against human thrombin and $\alpha$-amylase and $\alpha$-glucosidase was negligible in both fresh juice and heat-treated juice. These results suggested that the antioxidant and antimicrobial components in wild-garlic are heat-liable and volatile. Based on our results, we propose non-heat treatment products for processed wild-garlic, for example, fresh juice-added beverage or fermented liquors using wild-garlic.
Keywords
Allium victorialis L.; wild-garlic; antimicrobial; antioxidant; antithrombin; $\alpha$-amylase; $\alpha$-glucosidase;
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Times Cited By KSCI : 15  (Citation Analysis)
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