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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.25 No.3
- 발행연도
- 2020.9
- 수록면
- 301 - 309 (9page)
- DOI
- 10.3746/pnf.2020.25.3.301
이용수
이 논문의 연구 히스토리 (6)
2013
FT-IR, XRD, and TGA-DTA Characterization of Melanoidins Formed from Black Garlic at Different Thermal Processing Steps
Ji-Sang Kim
동아시아식생활학회 학술발표대회논문집
2013.04
학술대회자료
A Study on the Formation of Maillard Reaction Products from Black Garlic at Different Thermal Processing Steps
Ji-Sang Kim
동아시아식생활학회 학술발표대회논문집
2013.04
학술대회자료
Changes of Proximate Compositions in Black Garlic at Different Thermal Processing Steps
Ji-Sang Kim
동아시아식생활학회 학술발표대회논문집
2013.04
학술대회자료
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초록· 키워드
오류제보하기
To gain insight into the antioxidant activity of various soluble melanoidins isolated from black garlic after different thermal processing steps, the antioxidant activity was evaluated. Black garlic was produced in a ripening chamber using a programmed stepwise heating schedule as follows: Step 1, 90℃ and 100% (RH) for 34 h; Step 2, 60℃ and 60% RH for 6 h; Step 3, 75℃ and 70% RH for 48 h; Step 4, 70℃ and 60% RH for 60 h; Step 5, 65℃ and 50% RH for 192 h. The melanoidins isolated from black garlic after the different thermal processing steps were divided into different melanoidin fractions, i.e., melanoidins, pure melanoidin, bound melanoidin compounds (BMC). The antioxidant activity of the melanoidins bound to low molecular weight compounds (BMC fraction) was generally higher than those of the pure melanoidins. Notably, the antioxidant activity of various soluble melanoidins differed according to the thermal processing steps. The results may be useful in predicting the behavior of various soluble melanoidins during thermal processing of garlic.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (43)
참고문헌 신청
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Al-Saikhan MS / 1995 / Antioxidant activity and total phenolics in different genotypes of potato (Solanum tuberosum L.) / J Food Sci. 60:341~343
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
Banerjee SK / 2003 / Garlic as an antioxidant : the good, the bad and the ugly / Phytother Res 17:97~106
Bellesia A / 2014 / Cocoa brew inhibits in vitro α-glucosidase activity : the role of polyphenols and high molecular weight compounds / Food Res Int 63:439~445
Al-Saikhan MS / 1995 / Antioxidant activity and total phenolics in different genotypes of potato (Solanum tuberosum L.) / J Food Sci. 60:341~343
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
Banerjee SK / 2003 / Garlic as an antioxidant : the good, the bad and the ugly / Phytother Res 17:97~106
Bellesia A / 2014 / Cocoa brew inhibits in vitro α-glucosidase activity : the role of polyphenols and high molecular weight compounds / Food Res Int 63:439~445
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