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논문 기본 정보

자료유형
학술저널
저자정보
Jun Ho Kim (Andong National University) Jin Woo Kim (Korea University) Su Hyun Yu (Korea University) Jonghwa Lee (Andong National University) Hyung Taek Cho (Korea University) Wan Heo (Korea University) Sung Jin Park (Korea University) Jin Hyup Lee (Korea University) Young Jun Kim (Korea University)
저널정보
한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.24 No.3
발행연도
2019.9
수록면
357 - 362 (6page)
DOI
10.3746/pnf.2019.24.3.357

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In comparison with raw garlic, aged black garlic has been shown to display multiple pharmacological activities. We recently reported that pretreatment of pectinase cocktail with high hydrostatic pressure (HHP) before the process of aging garlic juice improves its antidiabetic activity and increases S-allylcysteine (SAC) content. Thus, this study was designed to investigate the influence of pectinase cocktail with HHP on the quality of aged black garlic juice formation and to identify the optimal manufacturing conditions. In the pretreatment step, garlic juice is heated at 55℃ for 24 h. The contents of SAC and total polyphenols were increased with treatment of pectinase cocktail; this increase was greater under HHP processing. In contrast, the total flavonoid content was decreased in all pretreatment conditions. Garlic juice pretreated with pectinase cocktail and HHP had a significantly higher content of SAC in the early phase of aging than raw garlic juice, and the SAC was increased over time in both treatment groups. The total polyphenol content of garlic juice was significantly higher in the pretreatment group during the aging period, and the antioxidant activity of garlic juice showed a positive correlation with polyphenol content. Interestingly, HHP increased the enzymatic activity of the pectinase cocktail.
#aged black garlic #pectinase cocktail #high hydrostatic pressure #S-allylcysteine

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ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES

참고문헌 (26)

참고문헌 신청
Bae SE / 2014 / Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment / LWT-Food Sci Technol 55:397~402 google schola Choi IS / 2014 / Physicochemical and antioxidant properties of black garlic / Molecules 19:16811~16823 google schola Colín-González AL / 2012 / The antioxidant mechanisms underlying the aged garlic extract-and S-allylcysteineinduced protection / Oxid Med Cell Longev 2012:907162 google schola Dvořáková M / 2016 / The antioxidative properties of S-allyl cysteine not only influence somatic cells but also improve early embryo cleavage in pigs / PeerJ 4:e2280 google schola Garriga M / 2004 / Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life / Innov Food Sci Emerg Technol 5:451~457 google schola

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