Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment

被引：124

作者：

Bae, Sang Eun ^{[1
]}

Cho, Seung Yong ^{[2
]}

Won, Yong Duk ^{[3
]}

Lee, Seon Ha ^{[4
]}

Park, Hyun Jin ^{[1
,5
]}

机构：

[1] Korea Univ, Sch Life Sci & Biotechnol, Seoul 136701, South Korea

[2] Korea Univ, Inst Life Sci & Biotechnol, Seoul, South Korea

[3] Uiseong Black Garl Farming Assoc, Gyeongsangbuk Do, South Korea

[4] Kyungwoon Univ, Coll Hlth & Welf, Gyeongsangbuk Do, South Korea

[5] Clemson Univ, Dept Packaging Sci, Clemson, SC 29634 USA

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2014年 / 55卷 / 01期

关键词：

Black garlic; Heat-treated garlic; S-Allyl cysteine; Antioxidant activity; GAMMA-GLUTAMYL-TRANSFERASE; ANTIOXIDATIVE ACTIVITY; EXTRACT; CONSUMPTION; ALLIUM; TRANSPEPTIDASE; CONSTITUENTS; CAPACITY; KINETICS; ONIONS;

D O I：

10.1016/j.lwt.2013.05.006

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to investigate the effects of temperature on the black garlic manufacturing process. The moisture content, pH, browning intensity, S-allyl cysteine (SAC) content and antioxidant activity, including DPPH radical scavenging activity and reducing power, were determined. The moisture content of garlic gradually decreased throughout the heating process. The rate of moisture removal was higher at high temperatures compared with low temperatures. The pH also decreased more significantly in garlic heated at high temperatures. The browning intensity increased with increasing temperature. The SAC contents of black garlic were significantly different according to heating temperature; the garlic samples heated at a low temperature had a higher SAC contents. Antioxidant activity, as determined by the DPPH radical scavenging activity and reducing power, increased when the garlic was exposed to higher temperatures. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：397 / 402

页数：6

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