Changes in volatile flavor compounds in steam-dried Allium hookeri root

Abstract

This study was carried out to identify volatile flavor compounds in root (AHR) and steam-dried AHR. The volatile compounds were extracted using a simultaneous steam distillation and extraction (SDE) method and identified by gas chromatography/mass spectrometry (GC/MS) analysis. Forty volatile compounds, present at a concentration of 76.10 mg/kg, were identified in AHR, with sulfur-containing compounds (96.8%) as the major volatile compounds. On the other hand, in two and four times steam-dried AHR, 34 volatile compounds present at 5.96 mg/kg and 28 compounds present at 4.23mg/kg were identified, respectively. This two and four times steam-dried AHR respectively contained sulfur-containing compounds (64.1 and 37.4%) and aldehydes (19.3 and 45.4%) as the dominant compounds. The sulfur-containing compounds decreased, whereas the aldehydes increased relative to levels in AHR with increased steam-drying time. This is the first report on volatile flavor compounds in AHR and steam-dried AHR.

The antioxidant activity of steamed ginger and its protective effects on obesity induced by high-fat diet in C57BL/6J mice

“…Root vegetables such as ginseng, garlic, and ginger may undergo a heating process when being used as a spice, prepared vegetable, or traditional medicine. Heating processes, including steaming, affect the chemical composition of root vegetables or herbs and change their functional activities [ 13 14 15 16 17 18 19 20 21 22 ]. However, little has been reported about the protective effects of steamed ginger on oxidative stress and diet-induced obesity (DIO).…”

Antioxidant and Immune Stimulating Effects of Allium hookeri Extracts in the RAW 264.7 Cells and Immune-Depressed C57BL/6 Mice

“…It has rhizome-producing fibrous roots and green and thick linear leaves with distinct midribs [ 9 ]. AH leaves and roots have been used in spices for foods, such as kimchi, salads, and yogurt as a vegetable with unique flavor and as medicinal herb [ 10 , 11 ]. Allium sp.…”

“…It has been reported that AH leaves and roots have various functional characteristics such as anti-oxidant, anti-diabetic, anti-inflammatory, anti-microbial, and anti-obesity effects [ 12 ]. Organosulfur compounds are considered major chemical markers in AH, showing anti-inflammatory and anti-obesity in previous studies [ 9 , 10 , 11 ]. However, there is only limited information available on the anti-oxidant and immune stimulatory effects of AH leaves [ 13 , 14 ] compared with those of AH roots.…”

Anti-Inflammatory Food in Asthma Prepared from Combination of Raphanus sativus L., Allium hookeri, Acanthopanax sessiliflorum, and Dendropanax morbiferus Extracts via Bioassay-Guided Selection

“…Allium hookeri (AH), a plant of the family Allium, which includes garlic, chives and onion, has various physiological effects including antidiabetic, antiobesitic and antiadipogenetic effects [22][23][24].…”