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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2007.10
- 수록면
- 822 - 827 (6page)
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The aroma characteristics and antioxidative activity of volatile compounds in heat-treated garlic (Allium sativum L.) were evaluated. The garlic was heated to various temperatures (100, 110, 120, and 130℃) for different lengths of time (1,
2, and 3 hr). The volatile compounds of heated garlic were extracted by simultaneous steam distillation extraction (SDE). Aroma compound profiles were analyzed by gas chromatography/mass spectrometry (GC/MS) and antioxidative activity was measured by 2,2-diphenyl-2-picrylhydrazyl (DPPH) assay and 2,2"-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation decolorization assay. The major aroma compounds were sulfur compounds such as dimethyl disulfide, 2-propen-1-ol, methyl-2-propenyl disulfide, dimethyl trisulfide, diallyl disulfide, methyl-2-propenyl trisulfide, and di-2-propenyl trisulfide. DPPH radical scavenging activity (EDA, %) and the ascorbic acid equivalent antioxidant activity (AEAC) of volatile compounds in heated garlic increased significantly with the increase of temperature and time (p<0.001). The EDA (%) and AEAC of raw garlic were 26.8%/10 mg garlic and 39.05 mg ascorbic acid equivalent per g sample. After heat treatment, the highest values were 40.50%/10 mg garlic for EDA (%) and 46.43 mg ascorbic acid equivalent per g sample for ABTS.
2, and 3 hr). The volatile compounds of heated garlic were extracted by simultaneous steam distillation extraction (SDE). Aroma compound profiles were analyzed by gas chromatography/mass spectrometry (GC/MS) and antioxidative activity was measured by 2,2-diphenyl-2-picrylhydrazyl (DPPH) assay and 2,2"-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation decolorization assay. The major aroma compounds were sulfur compounds such as dimethyl disulfide, 2-propen-1-ol, methyl-2-propenyl disulfide, dimethyl trisulfide, diallyl disulfide, methyl-2-propenyl trisulfide, and di-2-propenyl trisulfide. DPPH radical scavenging activity (EDA, %) and the ascorbic acid equivalent antioxidant activity (AEAC) of volatile compounds in heated garlic increased significantly with the increase of temperature and time (p<0.001). The EDA (%) and AEAC of raw garlic were 26.8%/10 mg garlic and 39.05 mg ascorbic acid equivalent per g sample. After heat treatment, the highest values were 40.50%/10 mg garlic for EDA (%) and 46.43 mg ascorbic acid equivalent per g sample for ABTS.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (28)
참고문헌 신청
1. [학술지(정기간행물)] - / 1998 / Garlic: Medicinal food or nutritious medicine 1 : 13 ~ 28
2. [학술지(정기간행물)] - / 1992 / Block E. The organosulfur chemistry of the genus Allium -Implications for the organic chemistry of sulfur. Angew. Chem. Int.Edit. 31 : 1135 ~ 1178
3. [학술지(정기간행물)] - / 2001 / Historical perspective on the use of garlic 131 : 951 ~ 954
4. [학술지(정기간행물)] - / 2005 / Antioxidant activities of garlic (Allum sativum L.) with growing districts 14 : 123 ~ 130
5. [학술지(정기간행물)] - / 2005 / Changes of cholesterol and selenium levels, and fatty acid composition in broiler meat fed with garlicpowder 14 : 207 ~ 211
2. [학술지(정기간행물)] - / 1992 / Block E. The organosulfur chemistry of the genus Allium -Implications for the organic chemistry of sulfur. Angew. Chem. Int.Edit. 31 : 1135 ~ 1178
3. [학술지(정기간행물)] - / 2001 / Historical perspective on the use of garlic 131 : 951 ~ 954
4. [학술지(정기간행물)] - / 2005 / Antioxidant activities of garlic (Allum sativum L.) with growing districts 14 : 123 ~ 130
5. [학술지(정기간행물)] - / 2005 / Changes of cholesterol and selenium levels, and fatty acid composition in broiler meat fed with garlicpowder 14 : 207 ~ 211
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UCI(KEPA) : I410-ECN-0101-2013-573-001011302