Changes of Physicochemical Components and Antioxidant Activity of Garlic During its Processing

신정혜,; 최덕주,; 이수정,; 차지영,; 김정균,; 성낙주,

doi:10.5352/jls.2008.18.8.1123

Cited by 59 publications

(35 citation statements)

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“…Black garlic has been consumed in clove or extracts form, and also used extensively as an ingredient in processed food materials such as beverages, candy, and ice creams due to the sweet and sour taste of it (Shin et al, 2008). The estimated Korean market size was about $94 million dollars in 2011 and has increased very rapidly in recent years with the expected health-promoting effects of black garlic (imnews, 2011).…”

Section: Introductionmentioning

confidence: 98%

A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC

Bae

Cho

Won

et al. 2012

LWT - Food Science and Technology

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Section: Introductionmentioning

confidence: 98%

A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC

Bae

Cho

Won

et al. 2012

LWT - Food Science and Technology

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“…하지만 일상생활의 바쁜 업무와 스트레스, 피로 등으로 매일 규칙적인 운동을 실천하기 어려우므로 주 2~3회 정도의 에어로빅이나 조깅에 의한 간헐적인 유산소 운동과 기능성 보양식품에 의존하고자 하는 경향이 높다 [38]. 중강도 이하의 유산소 운동은 생체 내 항산화계의 향상에 도움을 주 며, 활성산소종에 의한 심혈관계 손상을 줄일 수 있는 장점이 있으나 [21], 갑작스런 격렬한 운동이나 강제적인 활동과 같은 자극적인 스트레스는 신체 및 정신적 건강을 위협하는 요인이 될 수도 있다.…”

Section: 서 론unclassified

Effect of Black Garlic and Herb Formulas on Lipid Profiles and Antioxidant Status in Rats by Interval Running Training

Lee¹,

Kim²,

Lee³

et al. 2013

Journal of Life Science

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To improve the functionality of black garlic drinks, black garlic extract (5%) and five herb extracts (1%) were mixed in 70:30 (v/v) ratios as BHF1, and BHF2 was prepared using a 3X concentration of BHF1. After the black garlic and herb formulas (BHFs) were administered over the course of five weeks in rats by interval running training, the lipid profiles and the antioxidant enzyme activities were tested. The total phenolic content of the BHFs were significantly higher in BHF2 than they were in BHF1, and their antioxidant activities were dependent upon the total phenolic content. No significant difference was found in the total serum protein levels among the rats in the Ex-con group by interval running training and the rats in the BHFs-fed groups. However, the albumin level was significantly higher in the Ex-BHF2 to Ex-con group. AST and ALT activities significantly decreased in the BHFs-fed groups compared to the Ex-con group. In terms of changes in the serum lipid profiles, no significant difference was found between the specimens that underwent interval running training and those that did not undergo interval running training. Triglyceride levels, total cholesterol, LDL-C, and HTR levels in the serum were significantly decreased in the Ex-BHF2 to Ex-con group. No significant difference was found in the total lipid levels in the livers of the BHFs-fed groups and the Ex-con group. The triglyceride levels and total cholesterol levels in the Ex-BHF2 group were significantly lower compared to another group. Hepatic catalase activity was significantly increased in the Ex-BHF2 group, but SOD and GSH-px activities were significantly increased as the concentration of the BHF . The antioxidant enzyme activities by supplementation of BHFs increased; thus, three intakes of BHF each day could improve antioxidant status against different types of oxidative stress.

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“…이러한 갈변반응을 이용해서 만들어진 흑양파 또한 고온에 서 일정기간 숙성시켜 갈변반응으로 진한 흑갈색으로 변한 것으로 양파의 자극적인 풍미와 매운 맛이 감소되는 반면, 단 맛과 신맛이 조화를 이룬 양파의 가공품 [20]으로 흑양파 추출 액, 잼, 젤리 등의 다양한 가공 제품으로 활성화되고 있다. 현 재 소비자 선호도가 높은 흑양파에 대한 연구는 흑양파의 제 조 및 물 추출물의 항산화 효과 [23], 생양파와 흑양파의 퀘세틴 배당체 분석 [5] …”

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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Changes of Physicochemical Components and Antioxidant Activity of Garlic During its Processing

Cited by 59 publications

References 0 publications

A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC

A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC

Effect of Black Garlic and Herb Formulas on Lipid Profiles and Antioxidant Status in Rats by Interval Running Training

Comparison of Volatile Flavor Compounds in Commercial Black Onion Extracts

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