Evaluation of Alliin, Saccharide Contents and Antioxidant Activities of Black Garlic during Thermal Processing

Journal of Food Biochemistry

Volumn 39, Issue 1, 2015, Pages 39-47

  Zhang, Zesheng ^a   Lei, Mengmeng ^a   Liu, Rui ^a   Gao, Yunfeng ^a   Xu, Mengying ^a   Zhang, Min ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; BIOCATALYSTS; GLUCOSE; MOLECULAR WEIGHT DISTRIBUTION; POLYSACCHARIDES;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; HEALTH BENEFITS; HERBAL REMEDIES; HYDROXYL RADICALS; MONOSACCHARIDE COMPOSITION; PHYSICO-CHEMICAL CHANGES; QUALITY FACTORS;

HEAT TREATMENT;

ALLIUM NIGRUM; ALLIUM SATIVUM;

EID: 84923092261     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/jfbc.12102     Document Type: Article

References (38)

1. Amagase, H. 2006. Clarifying the real bioactive constituents of garlic. J. Nutr. 136, 716S-725S.
2. Amagase, H., Petesch, B.L., Matsuura, H., Kasuga, S. and Itakura, Y. 2001. Intake of garlic and its bioactive components. J. Nutr. 131, 955S-962S.
3. Bae, S.E., Cho, S.Y., Won, Y.D., Lee, S.H. and Park, H.J. 2012. A comparative study of the different analytical methods for analysis of S-allylcysteine in black garlic by HPLC. LWT - Food Sci. Technol. 464, 532-535.
4. Bae, S.E., Cho, S.Y., Won, Y.D., Lee, S.H. and Park, H.J. 2013. Changes in S-allyl cysteine content and physicochemical properties of black garlic during heat treatment. LWT - Food Sci. Technol. 55, 397-402.
5. Benjakul, S., Lertittikul, W. and Bauer, F. 2005. Antioxidant activity of Maillard reaction products from a porcine plasma protein-sugar model system. Food Chem. 93, 189-196.
6. Benzie, I. and Strain, J.J. 1996. The ferric reducing ability of plasma (FARP) as a measure of "antioxidant power": The FRAP assay. Anal. Biochem. 239, 70-76.
7. Chung, L.Y. 2006. The antioxidant properties of garlic compounds: Allylcysteine, alliin, allicin, and allyldisulfide. J. Med. Food 9, 205-213.
8. Claude, J. and Ubbink, J. 2006. Thermal degradation of carbohydrate polymers in amorphous states: A physical study including colorimetry. Food Chem. 96, 402-410.
9. Gao, L.W. and Wang, J.W. 2012. Antioxidant potential and DNA damage protecting activity of aqueous extract from Armillaria Mellea. J. Food Biochem. 36, 139-148.
10. Gonzalez, R.E., Burba, J.L. and Camargo, A.B. 2013. A physiological indicator to estimate allicin content in garlic during storage. J. Food Biochem. 37, 449-455.
11. Guerrero, R.P., Hernandez, E.G. and Villanova, B.G. 2009. Determination of reducing sugar and asparagines in potatoes. J. Liq. Chromatog. R. T. 32, 2556-2568.
12. Hanover, L.M. and White, J.S. 1993. Manufacturing, composition, and applications of fructose. Am. J. Clin. Nutr. 58, 724-732.
13. Hua, X.F. and Huang, X.S. 2006. Factors of affecting the allium's Maillard reaction. Food Sci. Tech 7, 156-158.
14. Hwang, I.G., Kim, H.Y., Woo, K.S., Lee, J. and Jeong, H.S. 2011. Biological activities of Maillard reaction products (MRPs) in a sugar-amino acid model system. Food Chem. 126, 221-227.
15. Ibarz, A., Pagan, J. and Garza, S. 1999. Kinetic models for color changes in pear puree during heating at relatively high temperatures. J. Food Eng. 39, 415-422.
16. Kim, J.S., Kang, O.J. and Gweon, O.C. 2013a. Comparison of phenolic acids and flavonoids in black garlic at different thermal processing step. J. Funct. Foods. 5, 80-86.
17. Kim, J.S., Kang, O.J. and Gweon, O.C. 2013b. Changes in the content of fat- and water-soluble vitamins in black garlic at the different thermal processing steps. Food Sci. Biotechnol. 22, 283-287.
18. Kim, M.H., Kim, M.J., Lee, J.H., Han, J.I., Kim, J.H., Sok, D.E. and Kim, M.R. 2011. Hepatoprotective effect of aged black garlic on chronic alcohol-induced liver injury in rats. J. Med. Food 14, 732-738.
19. Kodera, Y., Suzuki, A., Imada, O., Kasuga, S., Sumioka, I., Kanezawa, A., Taru, N., Fujikawa, M., Nagae, S., Masamoto, K. etal. 2002. Physical, chemical, and biological properties of S-allylcysteine, an amino acid derived from garlic. J. Agr. Food Chem. 50, 622-632.
20. Laroque, D., Inisan, C., Berger, C., Vouland, E., Dufosse, L. and Guerard, F. 2008. Kinetic study on the Maillard reaction consideration of sugar reactivity. Food Chem. 111, 1032-1042.
21. Lee, Y.M., Gweon, O.C., Seo, Y.J., Im, J., Kanf, M.J., Kim, M.J. and Kim, J.I. 2009. Antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes mellitus. Nutr. Res. Pract. 3, 156-161.
22. Lertittikul, W., Benjakul, S. and Tanaka, M. 2007. Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein-glucose model system as influenced by pH. Food Chem. 100, 669-677.
23. Martinez, M.C., Corzo, N. and Villamiel, M. 2007. Biological properties of onions and garlic. Trends Food Sci. Tech. 18, 609-625.
24. Morales, F.J. and Perez, J.S. 2001. Free radical scavenging capacity of Maillard reaction products as related to color and fluorescence. Food Chem. 72, 119-125.
25. Moreno, F.J., Martine, M.C., Castillo, M.D. and Villamiel, M. 2006. Changes in antioxidant activity of dehydrated onion and garlic during storage. Food Res. Int. 39, 891-897.
26. Sato, E., Kohno, M., Hamano, H. and Niwano, Y. 2006. Increased anti-oxidative potency of garlic by spontaneous short-term fermentation. Plant Food Hum. Nutr. 61, 157-160.
27. Seo, Y.J., Gweon, O.C., Im, J., Lee, Y.M., Kang, M.J. and Kim, J.I. 2009. Effect of garlic and aged black garlic on hyperglycemia and dyslipidemia in animal model of type 2 diabetes mellitus. Food Sci. Nutr. 14, 1-7.
28. Sharker, S.M., Chakma, S. and Rahman, A.A. 2011. Phytochemical and antinociceptive study of leaves of Tabernaemontana divaricata (L). J. Med. Plants Res. 5, 245-247.
29. Suleria, H.A.R., Butt, M.S., Anjum, F.M., Saeed, F., Batool, R. and Ahmad, A.N. 2012. Aqueous garlic extract and its phytochemical profile; special reference to antioxidant status. Int. J. Food Sci. Nutr. 63, 431-439.
30. Velisek, J., Kubec, R. and Davidek, J. 1997. Chemical composition and classification of culinary and pharmaceutical garlic-based products. Z Lebensm UNTERS Forsch A. 204, 161-164.
31. Vhangani, L.N. and Wyk, J.V. 2013. Antioxidant activity of Maillard reaction products (MRPs) derived from fructose-lysine and ribose-lysine model systems. Food Chem. 137, 92-98.
32. Wang, D.N., Feng, Y.H., Liu, J., Yan, J.Z., Wang, M.R., Sasaki, J.I. and Lu, C.L. 2010. Black garlic (Allium sativum) extracts enhance the immune system. J. Med. Aromat. Plant Sci. Biotechnol. 4, 37-40.
33. Wang, X., Yang, K., Wang, Y.Y., Yang, G.Q. and Wang, Y.S. 2011. Inhibitory effects of extractive from aged black garlic on the growth of H22-implanted solid tumor in mice. J. Chinese Med. 26, 2405-2407.
34. Xiang, H.D., Xu, S.Y. and Wang, Z. 2008. Antioxidant activities of Maillard reaction products of protein and reducing sugar. Food Sci. 29, 52-57.
35. Zhang, M. and Lei, M.M. 2011. A method of black garlic processing. CN Patent. 10154928.1.
36. Zhang, M., Chen, Q.J., Liu, Y.Z. and Qin, P.J. 2009. Determining of alliin and allicin in garlic with HPLC. Food Ferment. Ind. 35, 156-158.
37. Zhang, M., Lei, N., Zhu, T.Z. and Zhang, Z.S. 2013. Thermal processing effects on the chemical constituent and antioxidant activity of s-alk(en)ylcysteines-oxides (alliin) extract. LWT - Food Sci. Technol. 51, 309-313.
38. Zhuang, Y.L. and Sun, L.P. 2011. Antioxidant activity of Maillard reaction products from lysine-glucose model system as related to optical property and copper (II) binding ability. Afr. J. Biotechnol. 10, 6784-6793.