Antioxidant Activity of Solvent Fraction from Black Garlic

신정혜,; 이현지,; 강민정,; 이수정,; 성낙주,

doi:10.3746/jkfn.2010.39.7.933

Cited by 26 publications

(7 citation statements)

References 15 publications

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“…The DPPH• radical scavenging activity of black garlic was measured as 0.18±0.02 in this study (Table 1), with the idea that different solvent extracts (such as methanol) may exhibit better activity if these concentrations are studied. ABTS radical scavenging activity was higher in hexane, chloroform and ethyl acetate fractions of black garlic and reducing power was also significantly lower in butanol and water fraction (its polarity is close to methanol) [31] as opposite that ABTS radical scavenging activity was high in methanolic extract of black garlic in this study (Table 1).…”

Section: Resultsmentioning

confidence: 44%

Antioxidant Activities, Phenolic Contents and Electronic Nose Analysis of Black Garlic

Eyüpoğlu

2019

International Journal of Secondary Metabolite

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Black garlic is a processed garlic product with a moisture-controlled high temperature heat treatment for a long time. In order to determine the secondary metabolites of black garlics treated in the study, firstly, in vitro antioxidant activities of black garlics purchased from Edovital company, Kastamonu, Turkey were determined, followed by qualitative and quantitative measurement of the phenolic compound content by HPLC and finally the electronic nose analysis of the content of nebulizer vapors in wood vinegar extract of black garlics were done successfully. Chlorogenic acid, vanillic acid, benzoic acid, gallic acid contents in detected 13 phenolic acids were quitely high. All quantitative results were expressed as mg gallic acid equivalent (GAE) per g dry matter of black garlic sample. ABTS and DPPH antioxidant activities were very low according to BHT standart and 2-Methylene-4-pentenal (18%) and Furfural (25%) were detected in high amount with electronic nose in nebulvapor contents of black garlic wood vinegar extract.

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Section: Resultsmentioning

confidence: 44%

Antioxidant Activities, Phenolic Contents and Electronic Nose Analysis of Black Garlic

Eyüpoğlu

2019

International Journal of Secondary Metabolite

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“…근래에 들어 마늘에 대한 기능성이 부각되면서 마늘을 이용한 다양한 가공 식품이 제조되고 있는데, 가공을 통하여 마늘의 섭취편이성을 도모하고 기능성이 강화된 대표적인 개발품이 흑마늘이다. 흑 마늘은 생마늘의 매운맛과 특유의 자극취를 감소시키고 마늘 자체 성분의 반응에 따른 감미와 산미가 조화를 이루어 마늘 의 섭취를 용이하게 하는 장점이 있으며 [26], 유리당의 함량이 증가되고 산도가 낮아져 새콤달콤한 독특한 맛을 갖게 된다 [5]. 흑마늘은 생마늘을 일정한 온도와 습도에서 장시간 숙성 시키는 과정 중 비효소적 갈변반응에 의해 흑색으로 변화되 Table 1.…”

Section: 서 론unclassified

The Effect of Black Garlic Extract on Lipid Metabolism in Restraint Stressed Rats

Kang¹,

Shin²

2012

Journal of Life Science

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In order to determine the effective concentration, 2, 7, and 14 brix black garlic extracts (BGE) were fed to restraint stressed rats and the lipid metabolism was analyzed. The dietary intake of the 14 brix BGE-fed group was 547.64±13.99 g/4 weeks and it was significantly higher than that of the control group. The weight of all organs from the all BGE-fed groups showed no significant differences. While BGE concentration increased, BGE-fed groups tend to have low content of blood glucose. It was the lowest in the 14 brix BGE-fed group (121.32±3.50 mg/dl). Total cholesterol content was 54.54±1.636 5.84±2.61 mg/dl. Total cholesterol content of the 14 brix BGE-fed group was the lowest and, in addition, lower than the normal group. Triglyceride content of serum showed the same tendency. HDL-cholesterol concentrations of the restraint stressed control (RSC) group were significantly higher than those of 7 and 14 brix BGE-fed groups. LDL and VLDL-cholesterol contents showed contrary results. GOT, GTP, and ALP activity of serum were lower when BGE concentration was higher. It is expected that BGE has a liver protective activity. In the liver, total lipids and triglyceride contents were significantly lower in BGE-fed groups than in the ISC group. However, total cholesterol content showed no significant difference between groups. TBARS content in liver of the 2 brix BGE-fed group was not significantly different than control, while 7 and 14 brix BGE-fed groups were lower than control. Glycogen content in the liver was only significantly lower in the 14 brix BGE-fed group than in the RSC group. Findings indicate that feed of BGE over 7 brix contributes to resolving the restraint-stressed rats by improving the lipid metabolism and liver protective activity.

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“…최근 농산물을 이용한 고부가가치 상품으로 개발된 흑마늘 은 카라멜화반응, Maillard 반응등의 비효소적 갈변과 효소적 갈변반응을 발생시켜 만들어 진 것으로 [4], 발효숙성과정에서 폴리페놀류 함량이 증가하고 생마늘에는 존재하지 않는 S-allylcysteine이라는 수용성의 유황아미노산이 생성되어 항산화 력이 증가한다고 보고하고 있다 [21]. 또한 흑삼은 수삼을 여러 차례 찌고 말리는 과정을 반복함으로써 갈변반응으로 ginsenoside Rg3함량이 수삼 또는 홍삼에 비해 급격히 증가된다고 보고되어 가공 중에 일어나는 갈변반응으로 다양한 생리활성 물질이 생성되는 것으로 추정 된다 [11].…”

Section: 서 론unclassified

Comparison of Volatile Flavor Compounds in Commercial Black Onion Extracts

Jeon¹,

Jeong²,

Baek³

et al. 2011

Journal of Life Science

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Volatile flavor compounds of 3 commercial products of black onion extract (produced in Changnyeong, Muan and Jeungpyeong) purchased in the online/offline markets were analyzed. A total of 51 compounds were detected in samples by solid phase microextraction (SPME)/GC/MSD, consisting mainly of carbonyl compounds (15), sulfur-containing compounds (8), aromatic compounds (6), furans (6), nitrogen-containing compounds (3), alcohols (2), acids (2) and miscellaneous compounds (10). Among carbonyls, 4 compounds including 2-methylbutanal, 3-methylbutanal, nonanal and benzaldehyde were detected in all samples, while two sulfur containing compounds, dimethyl disulfide and dimethyl trisulfide, were detected in high amounts and considered to be key flavors in black onion extracts. Particularly, thiophenes and 3 sulfur containing compounds (methylpropyl disulfide, methyl-(Z)-propenyl disulfide and methyl-(E)-propenyl disulfide) were detected only in two products. With acetic acid, furfural and pyrazines that formed through Maillard reaction during black onion aging were detected in high amounts in all samples. This also contributed to characteristic flavors such as roasted, sweet, and sour, in the flavor of black onion extracts.

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Antioxidant Activity of Solvent Fraction from Black Garlic

Cited by 26 publications

References 15 publications

Antioxidant Activities, Phenolic Contents and Electronic Nose Analysis of Black Garlic

Antioxidant Activities, Phenolic Contents and Electronic Nose Analysis of Black Garlic

The Effect of Black Garlic Extract on Lipid Metabolism in Restraint Stressed Rats

Comparison of Volatile Flavor Compounds in Commercial Black Onion Extracts

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