Browse > Article
http://dx.doi.org/10.11002/kjfp.2011.18.4.575

Physicochemical Composition of Baked Garlic  

Lee, Jae-Joon (Department of Food and Nutrition, Chosun University)
Lee, Hyun-Joo (Department of Nutrition and Culinary Science, Hankyong National University)
Publication Information
Food Science and Preservation / v.18, no.4, 2011 , pp. 575-583 More about this Journal
Abstract
This study was conducted to investigate the major chemical components of dried baked garlic powder. The proximate compositions of baked garlic powder as a dry-matter basis were 5.30% moisture, 36.89% crude protein, 12.60% crude fat, 4.36% crude ash, 2.88% dietary tiber, and 37.97% carbohydrate, respectively. The major free sugars were identified as fructose and galactose. In the analysis of the total amino acids, 18 kinds of components were isolated from baked garlic powder. The essential amino acid contained in baked garlic powder accounted for 36.60% of total amino acids, while the non-essential amino acids accounted for 63.40%. The major unsaturated fatty acids of total lipids were linoleic acid. The ratio of polyunsaturated fatty acids to saturated fatty acids (P/S ratio) was 5.77. Oxalic acid was the major organic acids. The contents of vitamin A, C, and E were 0.064, 1.452, and 0.037 mg%, respectively. The mineral contents of baked garlic powder were greater, in order of K>Mg>Ca>Na>Zn>Fe. The total polyphenol, flavonoids and thiosulfates contents of baked-garlic ethanol extract were $2.85{\pm}0.05$ mg/100 g, $0.97{\pm}0.04$ mg/100 g and $0.61{\pm}0.02$ OD/g, respectively.
Keywords
baked garlic; proximate composition; essential fatty acid; total thiosulfates;
Citations & Related Records
Times Cited By KSCI : 17  (Citation Analysis)
연도 인용수 순위
1 Shin JH, Ju JC, Kwen OC, Yang SM, Lee SJ, Sung NJ (2004) Physicochemical and physiological activities of garlic from different area. Korean J Food & Nutr, 17, 237-245
2 Chung JY, Kim CS (2008) Antioxidant activities of domestic garlic (Allium sativum L.) stems from different of garlic from different area. Korean J Food & Nutr, 17, 237-245
3 Yun OJ (2008) Effects of the physiochemical and sensory characteristics by the drying method of garlics. MS Thesis, Yongin University, Korea, p 25
4 Chang KM, Lee MS (1999) A study on mineral contents of the underground vegetables produced in korea harvested in different times. Korean J Soc Food Sci, 15, 545-549
5 Nuttakaan L, Viboon R, Nantaya C, Janusz MG (2006) Quantitative evaluation of the antioxidant properties of garlic and shallot preparations. Nutrition, 22, 266-274   DOI   ScienceOn
6 Shin JH, Choi DJ, Chung MJ, Kang MJ, Sung NJ (2008) Changes of physicochemical components and antioxidant activity of aged garlic at different temperatures. J Korean Soc Food Sci Nutr, 37, 1171-1181
7 Lee JS, Seong YB, Jeong BY, Yoon SJ, Lee IS, Jeong YH (2009) Quality characteristics of sponge cake with black garlic powder added. J Korean Soc Food Sci Nutr, 38, 1222-1228   DOI
8 Lee JO, Lee SA, Kim KH, Choi JJ, Yook HS (2008) Quality characteristics of cookies added with hot-air dried yellow and red onion powder. J Korean Soc Food Sci Nutr, 37, 342-347   DOI
9 Hong GH, Lee SK, Moon W (1997) Alliin and fructan contents in garlics by cultivars and cultivation areas. J Kor Soc Hort Sci, 38, 483-488
10 Shin DB, Hawer WD Koo MS, Kim YS, Jeun HS (2001) Quality evaluation of garlic from different cultivation area. Korea Food Research Institute, Sungnam, Korea
11 Kim YD, Seo JS, Kim KJ, Kim KM, Hur CK, Cho IK (2005) Component analysis by different heat treatments of garlic (Allium saivum L.). Korean J Food Preserv, 12, 161-165
12 Yang KY, Shin HS (1982) Lipids and fatty acid composition of garlic (Allium sativum Linnaeus). Korean J Food Sci Technol, 14, 388-393
13 Hwang, JB, Ha JH, Park WS, Lee YC (2004) Changes of component on green discolored garlic. Korean J Food Sci Technol, 36, 1-8
14 Shin DB, Lee YC, Kim JH (2000) Changes in quality of garlic during frozen storage. Korean J Food Sci Technol, 32, 102-110
15 Folin O, Denis W (1912) On phosphotungastic phosphomolybdic compounds as color regents. J Biol Chem, 12, 239-249
16 Chae SK, Kang GS,Ma, SJ, Bang KW Oh MW, Oh SH (2002) Standard food analysis. Jigu-Moonwha Sa, Seoul, Korea, p 381-382
17 Freeman GG, McBreen F (1973) A rapid spectrophotometric methods of determination of thiosulfinate in onion and its significance in flavor studies. Biochem Soc Trans, 1, 1150-1154   DOI
18 Jeong CH, Shim KH, Bae YI, Choi JS (2008) Quality characteristics of wet noodle added with freeze dried garlic powder. J Korean Soc Food Sci Nutr, 37, 1369-1374   DOI
19 Lee MK, Park JS, Na HS (2005) Proximate compositions of green garlic powder and microbiological properties of bread with green garlic. Korean J Food Preserv, 12, 95-100
20 Wungaarden DV (1967) Modified rapid preparation fatty acid esters from liquid for gas chromatographic analysis. Analytical Chem, 39, 848-850   DOI
21 Kim DH, Lim DW, Bai S, Chun SB (1997) Fermentation characteristics of whole soybean meju model system inoculated with 4 Bacillus strains. Korean J Food Sci Technol, 29, 1006-1015
22 Korea Food and Drug Association. (2005) Food standards codex. Korean Foods Industry Association. Seoul, Korea, p 367-368, p 383-385
23 AOAC (1984) Official Methods of Analysis. 14th ed. Association of Official Analytical Chemists, Washington, DC, USA, p 878
24 Choi DJ, Lee SJ, Kang MJ, Cho HS, Sung NJ, Shin JH (2008) Physicochemical characteristics of black garlic (Allium sativum L.). J Korean Soc Food Sci Nutr, 37, 465-471   DOI
25 Shin JH, Choi DJ, Lee SJ, Cha JY, Sung NJ (2008) Antioxidant activity of black garlic (Allium sativum L.). J Korean Soc Food Sci Nutr, 37, 965-971   DOI
26 Shin JH, Joo DJ, Lee SJ, Cha JY, Kim JG, Sung NJ (2008) Changes of physicochemical components and antioxidant activity of garlic during its processing. J Life Sci, 18, 1123-1131   DOI
27 Yang ST (2007) Antioxidative activity of extracts of aged black garlic on oxidation of human low density lipoprotein. J Life Sci, 17, 1330-1335   DOI
28 AOAC (1990) Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA, p 788
29 Gancedo M, Luh BS (1986) HPLC analysis of organic acid and sugars in tomato juice. J Food Sci, 51, 571-573   DOI
30 Waters Associates (1990) Analysis of amino acid in waters. PICO-TAG system. Young-in Scientific Co Ltd., Korea, p 41-46
31 Kim AJ, Kim MW (2007) Nutritions assessment of LOHAS drink with orangic products. Korean J Food Nutr, 20, 406-413
32 Ruffin J, Hunter SA (1983) An evaluation of the effect of garlic as and antihypertensive agent. Ctyobios, 37, 85-89
33 Kim MB, Oh YJ, Lim SB (2009) Physicochemical characteristics of garlic from Daejeong Jeju and major cultivation areas in Korea. J Kor Culinary Res, 15, 59-66
34 Shin DB, Seog HM, Kim JH, Lee YC (1999) Flavor composition of garlic from different area. Korean J Food Sci Technol, 31, 293-300
35 Lee SH (2006) Relationship between content of alliin in garlic and antiyeast activity of heated garlic extract. MS Thesis, Sejong University, Korea
36 Yoo GA (2006) Effect of garlic supplement and exercise on plasma lipid and antioxidant enzyme system in rats. Korean J Nutr, 39, 3-10
37 Lawson LD (1996) The composition and chemistry of garlic cloves and processed garlic. In garlic, the science and therapeutic application of Allium sativum L. and related spices. Koch HP, Lawson LD eds. Williams & Wilkins, Baltimore, MD, USA, p 37-107
38 Kim GH, Kim YH, Cho YB (2008) The effects of pickled garlic's attributes on consumer satisfaction and intention of repurchase. Korean J Culinary Res, 14, 58-68
39 Cho SH, Bae EY, Lee CN, You CE, Lee JD (2003) A case of irritant contact dermatitis due to garlic. Korean J Dermatology, 41, 385-387
40 Stoll A, Seebeck E (1951) Chemical investigation on alliin, the specific principle of garlic. Advan Enzymol, 11, 377-400
41 Park HH, Lee YN, Lee KH, Kim TH (2004) The world of garlic. Hyoil Publishing Co, Seoul, Korea, p 91-94
42 Kim SK, Cha BS, Kim WJ (1998) Preparation and storage conditions of oleoresin from root portion of peeled garlic. Korean J Food Sci Technol, 30, 1321-1326