Effects of heat treatment and antioxidant activity of aroma on garlic harvested in different cultivation areas

Journal of the Korean Society of Food Science and Nutrition

Volumn 36, Issue 12, 2007, Pages 1637-1642

  Jeong, Ji Young ^a   Woo, Koan Sik ^a   Hwang, In Guk ^a   Yoon, Hyang Sik ^b   Lee, Youn Ri ^a   Jeong, Heon Sang ^a  

^a Chungbuk National University   (South Korea)

^b Chungcheongbuk do Agricultural Research and Extension Services   (South Korea)

Author keywords

Antioxidant activity; Aroma characteristic; Garlic (Allium sativum); Heat treatment

Indexed keywords

ALLIUM SATIVUM;

EID: 58549094580     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2007.36.12.1637     Document Type: Article

References (23)

1. Siegel G, Walter A, Engel S, Walper A, Michel F. 1999. Pleiotropic effects of garlic. Wien Med Wochenschr 149: 217-224.
2. Block E. 1992. The organosulfur chemistry of the genus Allium-Implications for the organic chemistry of sulfur. Ang Chem Int Ed 31: 1135-1178.
3. Kuettner EB, Hilgenfeld R, Weiss MS. 2002. The active principle of garlic at atomic resolution. J Biol Chem 277: 46402-46407.
4. Artacho R, Serrano MF, Lopez MD. 1995. Determination of organic sulphur compounds in garlic extracts by gas chromatography and mass spectrometry. Food Chem 53: 91-93.
5. Jo KS, Kim HK, Ha JH, Park MH, Shin HS. 1990. Flavor compounds and storage stability of essential oil from garlic distillation. Korean J Food Sci Technol 22: 840-845.
6. Park CJ, Kim SD, Oh SK. 1993. Study on the flavor of garlic extract. Korean J Food Sci Technol 25: 593-595.
7. Koo BS, Ahn MS, Lee KY. 1994. Changes of volatile flavor components in garlic-seasoning oil. Korean J Food Sci Technol 26: 520-525.
8. Shin JH, Ju JC, Kwen OC, Yang SM, Lee SJ. 2004. Physicochemical and physiological activities of garlic from different area. Korean J Food Nitr 17: 237-245.
9. Shin DB, Seog HM, Kim JH, Lee YC. 1999. Flavor composition of garlic from different area. Korean J Food Sci Technol 31: 293-300.
10. Kwon OC, Woo KS, Kim TM, Kim DJ, Hong JT, Jeong HS. 2006. Physicochemical characteristics of garlic (Allium sativum L.) on the high temperature and pressure treatment. Korean J Food Sci Technol 38: 331-336.
11. Kim YD, Seo JS, Kim KJ, Kim KM, Hur CK, Cho IK. 2005. Component analysis by different heat treatments of garlic (Allium sativum L.). Korean J Food Preserv 12: 161-165.
12. Woo KS, Lee YR, Yoon HS, Lee JS, Jeong HS. 2007. Characteristics and antioxidative activity of volatile compounds in heated garlic (Allium sativum). Food Sci Biotechnol 16: 822-827.
13. Mau JL, Ko PT, Chyau CC. 2003. Aroma characterization and antioxidant activity of supercritical carbon dioxide extracts from Terminalia catappa leaves. Food Research International 36: 97-104.
14. Hwang IG, Woo KS, Kim TM, Kim DJ, Yang MH, Jeong HS. 2006. Change of physicochemical characteristics of Korean pear (Pyrus pyrifolia Nakai) juice with heat treatment conditions. Korean J Food Sci Technol 38: 342-347.
15. Nikerson GB, Likens ST. 1996. Gas chromatographic evidence for occurrence of hop oil components in Beer. J Chrom 21: 1-5.
16. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 26: 1199-1203.
17. Gu BS, Yang JY, Son HS, Kwon GB, Ji EJ. 2003. Diallyl disulfide enhances daunorubicin-induced apoptosis of HL-60 cells. Korean J Food Nutr 36: 828-833.
18. Jo KS, Kim HK, Ha JH, Park MH, Shin HS. 1990. Flavor compounds and storage stability of essential oil from garlic distillation. Korean J Food Sci Technol 22: 840-845.
19. Bae HJ, Chun HJ. 2003. Change in volatile sulfur compounds of garlic under short-term storage conditions. Korean J Soc Food Cookery Sci 19: 17-23.
20. Gebhardt R, Beck H. 1996. Differential inhibitory effects of garlic-derived organosulfur compounds on cholesterol biosynthesis in primary rat hepatocyte culture. Lipids 31: 1269-1276.
21. Lee SH, Woo YH, Kyung KH. 2006. Allyl alcohol found in heated garlic is a potent selective inhibitor of yeasts. J Microbiol Biotechnol 16: 1236-1239.
22. Haber D, Siess MH, Canivenc-Lavier MC, Le-Bon AM, Suschetet M. 1995. Differential effects of dietary diallyl sulfide and diallyl disulfide on rat intestinal hepatic drug-metabolizing enzymes. J Toxicol Environ Health 44: 423-434.
23. Fenelli SL, Castro GD, Toranzo EG, Castro JA. 1998. Mechanisms of the preventive properties of some garlic components in the carbon tetrachloride-promoted oxidative stress. Diallyl sulfide; diallyl disulfide; allyl mercaptan and allyl methyl sulfide. Res Commun Mol Pathol Pharmacol 102: 163-174.