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Effect of Aged Garlic Extract on the Antioxidant Activities and Quality Characteristics of Yanggaeng

저온숙성마늘 농축액을 첨가한 양갱의 품질특성과 항산화 효과

  • Jeong, Yun Sook (Dept. of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Lee, Sang Hoon (Dept. of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Seong, Eun Jin (Dept. of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Cho, Soo-muk (Dept. of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Song, Jin (Dept. of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Hwang, Kyung-A (Dept. of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Noh, Geon Min (Dept. of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Hwang, In Guk (Dept. of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration)
  • 정윤숙 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 이상훈 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 성은진 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 조수묵 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 송진 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 황경아 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 노건민 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 황인국 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2016.10.05
  • Accepted : 2016.11.22
  • Published : 2017.02.28

Abstract

This study was performed to investigate the quality characteristics of Yanggaeng, including color, pH, total polyphenol contents, and antioxidant activities, with the addition of aged garlic extract (0, 3, 6, 9 or 12%), aged at low temperatures. Among the color characteristics, the lightness value decreased, and the redness and yellowness values increased, proportional to the amount of garlic extract concentrate added to Yanggaeng. The pH of Yanggaeng significantly (p<0.05) decreased according to the amount of aged garlic extract added. Total phenol contents of control (0% aged garlic extract added Yanggaeng) was the lowest, followed by 3, 6, 9, 12% aged garlic extract added to Yanggaeng (88.15, 118.39, 156.91, 208.79 mg/g, respectively). Antioxidant activities, such as DPPH and ABTS radical scavenging activity, significantly increased with increase in the aged garlic extract concentration. In the sensory evaluation for Yanggaeng, 6% aged garlic extract added to Yanggaeng had the highest score in taste, flavor, and overall acceptance. Based on these results, it is suggest that the addition of 6% aged garlic extract to Yanggaeng can be developed as a product for the elderly.

Acknowledgement

Grant : 저온숙성 마늘의 성분분석 및 소재화 기술개발

Supported by : 농촌진흥청

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