Antioxidant Activities of Domestic Garlic (Allium sativum L.) Stems and Garlic Bulbs according to Cooking Methods

정지영,; 김창순,

doi:10.3746/jkfn.2009.38.2.188

Cited by 15 publications

(4 citation statements)

References 23 publications

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“…Although garlic bulb is the most commonly used part of the plant in Korea, Koreans also consume some side dishes with garlic stem. At present, garlic stems are generally cut off and discarded to encourage the growth of garlic bulbs or because of high labour costs in Korea . However, garlic stem also contains allicin, known as the major bioactive component of garlic, though at a level lower than that found in the bulb .…”

Section: Introductionmentioning

confidence: 99%

Beneficial effects of Allium sativum L. stem extract on lipid metabolism and antioxidant status in obese mice fed a high‐fat diet

Kim

et al. 2013

J Sci Food Agric

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Section: Introductionmentioning

confidence: 99%

Beneficial effects of Allium sativum L. stem extract on lipid metabolism and antioxidant status in obese mice fed a high‐fat diet

Kim

et al. 2013

J Sci Food Agric

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“…Relative to other blanching methods, such as microwave blanching, infrared blanching, and high humidity hot air impingement blanching, hot water blanching is simpler to establish and easier to operate in term of equipment required. The studies on the blanching of garlic before cooking, freezing, fermentation and drying have been reported (Beato, Sánchez, de Castro, & Montaño, 2012;Chung & Kim, 2009;Fante & Noreña, 2013;James, Seignemartin, Stephen, & James, 2009). However, to the best of our knowledge, little information is available in the literature about the effect of blanching treatments on garlic greening.…”

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confidence: 99%

Thermal kinetics of enzyme inactivation, color changes, and allicin degradation of garlic under blanching treatments

Huang

Zhou

et al. 2019

J Food Process Engineering

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Blanching is a feasible and effective method widely applied to prevent greening in garlic puree. However, this processing may cause the physical and chemical changes in garlic puree. Therefore, an investigation was carried out to systematically explore the effects of hot water blanching on enzyme inactivation (alliinase and γ‐glutamyl transpeptidase, GGT), discoloration, allicin degradation, and antioxidant capacity of garlic puree. The results showed that the inactivation of alliinase and GGT was strongly dependent on blanching temperature and time. Garlic puree turned into white when blanched at 80°C for 5 min or at 90°C for 4 min, with a* value of −3.24 ± 0.11, −2.80 ± 0.43, respectively. The inactivation kinetics of alliinase and GGT followed a first‐order reaction, as well as the kinetic of green discoloration. However, allicin content was dropped by 71, 80, and 85% after blanching for 5 min at 70, 80, and 90°C, respectively. A decline in the antioxidant capacity of garlic treated by blanching was also observed. The current findings indicated that blanching could contribute to inhabit garlic greening but had negative effects on the nutritional ingredients of garlic puree. Practical applications Garlic is prone to greening when processed into garlic puree, garlic juice and other products. The occurrence of greening seriously hindered the further processing of garlic. Blanching is an effective and feasible method to prevent greening in garlic puree. In this study, the effects of blanching on enzyme inactivation, color changes, allicin degradation and antioxidant capacity of garlic puree were studied. This study provides a theoretical basis for the deep processing of garlic.

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“…The obtained results are comparable to those of who have also found that compared to fresh shoots, boiled bamboo shoots had 10% and 23% lower TP and AC values respectively. Chung and Kim (2009) have examined the antioxidant activities of garlic (Allium sativum L.) stems and garlic bulbs according to processing methods and have also found the lowest total phenolic content and antioxidant activity in pickles. The same was true for pickled Agaricus bisporous compared to the fresh product (Ganguli et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

Total Antioxidant Capacity and Total Phenolics Content of <i>Phyllostachys</i> Taxa Shoots

Neményi

Stefanovitsné-Bányai

Pék

et al. 2015

Not Bot Hort Agrobot Cluj

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Total phenolic content (TP) and total antioxidant capacity (AC) were analysed in shoots of Phyllostachys aureosulcata (PA), P aureosulcata f. aureocaulis (PAA), P. aureosulcata f. spectabilis (PAS), P. bissetii (PB), P. flexuosa (PF), P. humilis (PH), P. iridescens (PI), P. nigra var. nigra (PNN), P. nigra var. henonis (PNH), P. mannii (PM), P. sulphurea var. sulphurea (PSS), P. violascens (PVI), P. viridiglaucescens (PVG), P. vivax f. aureocaulis (PVA), collected on four harvest dates. Both TP and AC were determined following three processing methods, fresh, boiled and pickled in shoots of PF. Comparative study of TP and AC in the above Phyllostachys species shoots has not been reported before. The highest TP (1,227.6 μg GA/ml) and AC (154.0 μg AA/ml) values were measured in fresh shoots and the lowest in pickled ones. The highest values of TP were measured in the case of PA (1,321.95 μg GA/ml). The other taxa followed in decreasing order:

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Antioxidant Activities of Domestic Garlic (Allium sativum L.) Stems and Garlic Bulbs according to Cooking Methods

Cited by 15 publications

References 23 publications

Beneficial effects of Allium sativum L. stem extract on lipid metabolism and antioxidant status in obese mice fed a high‐fat diet

Beneficial effects of Allium sativum L. stem extract on lipid metabolism and antioxidant status in obese mice fed a high‐fat diet

Thermal kinetics of enzyme inactivation, color changes, and allicin degradation of garlic under blanching treatments

Total Antioxidant Capacity and Total Phenolics Content of <i>Phyllostachys</i> Taxa Shoots

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