Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Changes of Component on Green Discolored Garlic

녹변된 마늘의 성분 변화

  • Published : 2004.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

Effects of temperature, discoloration, and conditioning on garlic compositions before and after storage were examined. Proximate composition, soluble solids, pH, organic acids, and total sugars of all samples were not significantly different. Sugar contents were sucrose > fructose > glucose, and included such fructooligosaccharide as 1-kestose, 1-nystose, and 1-F-fructosyl nystose. Allicin contents in control, green discolored, and conditioned garlics were 647,9, 613.8, and 648.0 mg%, respectively. Thirty-two flavor compounds were identified by GC/MSD, including 11 sulfide compounds, 5 acids, and 3 aldehydes. Contents of sulfur compounds, including disulfide(di-propenyl), 2-thiophene methanethiol, thiophene, 3,4 dihydro-3-vinyl-1,2-dithiin, and 2-vinyl-4H-1,3-dithin, and water-soluble pectins in low temperature-stored garlic were higher than those in control, and decreased by conditioning or inducing green discoloration. These results show sulfur compounds and water-soluble pectins accumulated in low temperature stored-garlic, and are then converted into green pigments by alliinase in disintegrated garlic tissues.

Control, 저온저장한 마늘, 녹변 마늘 및 conditioning한 마늘의 저장 전후 및 녹변 유발 후의 성분을 비교 분석한 결과 다음과 같았다. 일반성분과 가용성고형분, pH, 유기산 산도 및 총당 등에는 큰 차이가 없는 것으로 나타났으며, 마늘에 함유된 유기산 함량 중 pyruvic arid는 137.1-160.6mg%으로서 총 함량은 687.9-733.7mg% 수준이었다. 마늘의 유리당의 분포는 sucrose, fructose, glucose 순으로 높았으며, 1-kestose, 1-nystose 및 1-F-fructosyl nystose와 같은 fructooligosaccharide도 다소 함유되어 있었다. Control, 녹변마늘 및 conditioning한 마늘에 대하여 allicin는 각각 647.9, 613.8mg 및 648.0mg%이 존재하는 것으로 분석되었다. 마늘에 존재하는 향기성분을 GC/MSD로 조사한 결과 분리된 peak 중 control은 32개, 저온저장한 마늘은 31개, 녹변마늘 은 32개 및 conditioning한 마늘은 32개의 성분을 동정할 수 있었으며, 이들 동정된 향기성분을 계통별로 분류한 결과 sulfide계통의 성분이 11으로 가장 많았으며 acid가 5종, aldehyde가 3종 그리고 기타 13종이었다. Control, 저온 저장한 마늘, 녹변마늘 및 conditioning한 마늘간에 sulfide의 면적을 조사한 결과 disulfide(di-propenyl), 2-thiophene methanethiol, thiophene, 3,4 dihydro-3-vinyl-1,2-dithiin, 2-vinyl-4H-1,3-dithiin 등의 함유황 화합물과 수용성펙틴 등이 centre에 비해 저온저장한 마늘에서 높게 검출되었으며, 저온저장 후 conditioning과정을 거치면 논았던 함유황 화합물과 수용성펙틴 등이 control 수준으로 감소함을 알 수 있었다. 그리고 저온저장한 마늘을 마쇄하여 녹변을 유발시킨 마늘시료에서는 저온저장한 마늘보다는 함유황 화합물과 수용성펙틴 등의 물질이 적지만 control이나 conditioning한 마늘보다는 이들 함량이 매우 높음을 관찰한 수 있었다. 이상의 결과를 종합해 볼 때 마늘의 녹변현상은 마늘을 저온저장할 때 di-propenyl disulfide 등의 함유황 화합물과 수용성 pectin질이 축적되었다가 마늘이 마쇄로 alliinase가 이들 물질과 반응하여 녹변색소가 생성되는 것으로 사료되었다.

Keywords

References

  1. Sterling C. Gorgeous glorious garlic. Reader's Dig. 115: 61-64 (1978)
  2. Park MH. Cryoprotectivity and subzero temperature storage as affected by physicochemical characteristics of garlic bulbs. PhD thesis, Chung-Ang University, Ansung, Korea (1986)
  3. Mathur PB. Extension of storage life of garlic bulbs by gammair-radiation. J. Appl. Rad. Isotopes 14: 625-631 (1963) https://doi.org/10.1016/0020-708X(63)90051-6
  4. Kwon JH, Byun MW, Cho HO. Quality evaluation of ground garlic and onions treated with chemical fumigants and ionizing radiation. Korean J. Food Sci. Technol. 19(2): 107-112 (1987)
  5. Kwon JH, Yoon HS, Byun MW, Cho HO. Chemical changes in garlic bulbs resulting from ionizing energy treatment at sprout-inhibition dose. J. Korean Agric. Chem. Soc. 31(2): 147-150 (1988)
  6. Cho HO, Kwon JH, Byun MW, Yoon HS. Batch scale storage of garlic by irradiation combined with natural low temperature. Korean J. Food Sci. Technol. 16(1): 66-70 (1984)
  7. Kwon JH, Yoon HS, Sohn TH, Byun MW, Cho HO. Effect of gamma irradiation on the physiological characteristics of garlic bulbs during storage. Korean J. Food Sci. Technol. 16(4): 408-412 (1984)
  8. Yang KH. What is the Radiation Food? KFDA, Seoul, Korea (2001)
  9. Chung HD. Effect of maleic hydrazide on alliinase activity of garlic, Allium sativum L., J. Korean Soc. Hort. Sci. 14: 37-40 (1973)
  10. Chung HD, Kim JS, Lee JP. Effect of application time of maleic hydrazide on growth and chemical constituents of garlic plants. J. Korean Soc. Hort. Sci. 15(1): 14-19 (1974)
  11. Chung HD, Lee WS, Lee JP. Maleic hydrazide-growth regulatiors interactions in growth of sprouts and roots of garlic. J. Korean Soc. Hort. Sci. 14(1): 31-35 (1973)
  12. Lee YC, Shin DB, Hwang JB, Kim KT, Kim MN, Kim DH, Kim JH, Kim D, Hawer WD, Ha JH, Koo MS, Kim YS, Lee BJ, Han CW. Development of New Processing Methods for Garlic and Identification of Flavor Compounds, Chung-Ang University, Ansung, Korea(1998)
  13. Shin DB, Lee YC, Kim JH. Changes in Quality of garlic during frozen storage. Korean J. Food Sci. Technol. 32: 102-110 (2000)
  14. Imai S, Akita K, Tomorake M, Sauad H. Blue pigment formation from onion and garlic. In: 1996 IFT Annual Meeting, New 0rleans, LA, USA(1996)
  15. Hwang JB. Control of green discoloration in low temperature stored garlic. PhD thesis, Chung-Ang University, Ansung, Korea (2002)
  16. Cavallito CJ, Bailey JH. Alliin the antibacterial principle of Allium sativum. Isolation physical properties and antibacterial action. J. Am. Chem. Soc. 66: 1950-1951 (1944) https://doi.org/10.1021/ja01239a048
  17. Stoll A, Seebeck E. Chemical investigation on alliin, the specific principle of garlic. Adv. Enzymol. 11: 377-399 (1951)
  18. Stoll A, Seebeck E. Uber din enzymatischen abbau des alliins und die eigenschaften der alliinase. Helv. Chim, Acta. 32: 197-205 (1949) https://doi.org/10.1002/hlca.19490320129
  19. Brodnitz MH, Pascale JV. Flavor components of garlic extract. J. Agric. Food Chem. 19: 273-280 (1971) https://doi.org/10.1021/jf60174a007
  20. Saghir AR, Mann LK, Bemhard RA, Jacobsen JV. Determination of aliphatic mono and disulfides in allium by gas chromatogarphy and their disthbution in the common food species. Proc. Am. Soc. Hort. Sci. 84: 386-398 (1964)
  21. Kim DM, Kim KH. On the development of flesh greening of the stored garlic. Korean J. Food Sci. Technol. 22: 50-55 (1990)
  22. AOAC. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA (1990)
  23. Kaneko K, Sato C, Watanabe T, Maeda Y. Changes of cation contents and solubilities of pectic substances during brining of various vegetables. Nippon Shokuhin Kogyo Gakkaishi 31: 379-383 (1984) https://doi.org/10.3136/nskkk1962.31.6_379
  24. Manabe M, Naohara J. Properties of pectin in satsuma mandarin fruits (Citrus Unshiu Marc.). Nippon Shokuhin Kogyo Gakkaishi 33: 602-608 (1986) https://doi.org/10.3136/nskkk1962.33.8_602
  25. McComb EA, McCready RM. Colomrimetric determination of pectic substances. Anal. Chem. 24: 1630-1638 (1952) https://doi.org/10.1021/ac60070a036
  26. Cristina MG, Luh BS. HPLC analysis of organic acid and sugars in tomato juice. J. Food Sci. 51: 571-575 (1986) https://doi.org/10.1111/j.1365-2621.1986.tb13881.x
  27. Ha JH, Hawer WD, Park YG, Nam YJ. Analysis of nonvolatile organic acid using capillary gas chromatography. Anal. Sci. Technol. 2: 131-136 (1988)
  28. AOAC. Official Methods of Analysis. 13th ed. Association of Official Analytical Chemists, Washington, DC, USA (1980)
  29. Mochizuki EA. Simuolatneius determination of alliin and allicin in allium plants and their products by liquid chromatography. J. AOAC Int. 80: 242-290 (1997)
  30. National Rural Living Science Institute. Food Composition Table. 6th rev., pp. 106-120. RDA, Suwon, Korea (2001)
  31. Shin DB. Effect of extraction and dehydration methods on flavor compounds of garlic powder. PhD thesis, Chung-Ang University, Ansung, Korea (1995)
  32. Block E. The chemistry of garlic and onions. Sci. Am. 36: 94-99 (1985)
  33. Spare CG, Virtanen AI. On the lachrymatory factor in onion (allium cepa) vapors and its precursor. Acta Chem. Scand. 17: 641-650 (1963) https://doi.org/10.3891/acta.chem.scand.17-0641
  34. Whitaker JR. Development of flavor, odor and pungency in onion and garlic, Adv. Food Res. 22: 73-133 (1976) https://doi.org/10.1016/S0065-2628(08)60337-7
  35. Park MH, Kim HK, Shin DB, Kim DM. Development of New Products from Garlic and Onion. Korea Food Research Institute, Sungnam, Korea (1993)
  36. Shin DB, Lee YC, Kim JH. Changes in quality of garlic during frozen storage. Korean J. Pood Sci. Technol. 32: 102-110 (2000)
  37. Shin DB, Hawer WD, Koo MS, Kim YS, Jeun HS. Quality Evaluation of Garlic from Different Cultivation Area. Korea Food Research Institute, Sungnam, Korea (2001)
  38. Slaughter LH, Livingston DP. Separation of fructan isomers by high performance anion exchange chromatography. Carbohydr. Res. 253: 287-293 (1994) https://doi.org/10.1016/0008-6215(94)80074-X
  39. Darbyshire B, Robert JH. The association of fructans with percentage dry weight in oinon curtivars suitable for dehydrating. J. Sci. Food Agric. 30: 1035-1042 (1979) https://doi.org/10.1002/jsfa.2740301103
  40. Praznik W, Spies T, Hofinger A. Fructooligosaccharides from the stems Triticum aestivum. Carbohydr. Res. 235: 231-238 (1992) https://doi.org/10.1016/0008-6215(92)80091-E
  41. Shiomi N, Onodera S. Separation of fructooligosacchandes isomers by anion-exchange chromatography. Agric. Biol. Chem. 55: 1427-1433 (1991)
  42. Choi SJ. Postharvest Physiology of Horticultural Crops. Sung-goonsa, Seoul, Korea (1996)
  43. Park MH, Kim JP, Kwon DJ. Physico-chemical characteristics of components and their effects on freezing point depression of garlic bulbs. Korean J. Food Sci. Technol. 20: 205-212 (1988)
  44. Lawson LD, Steven GW, Bronwyn GH. HPLC Analysis of allicin and other thiosulfinates in garlic clove homogeantes. Planta Med. 57: 263-270 (1991) https://doi.org/10.1055/s-2006-960087
  45. Muller B. Garlic (Allium sativum): Quantitative analysis of the tracer substance alliin and allicin. Planta Med. 56: 589-590 (1990)
  46. Park SK. What flavor compound study is and what's the way of it?(1). Food Sci. Ind. 24(4): 88-100 (1991)
  47. Park SK. What flavor compound study is and what's the way of it?(2). Food Sci. Ind. 25(1): 48-58 (1992)
  48. Yu TH, Wu CM, Liou YC. Volatile compound from garlic. J. Agric. Food Chem. 37: 725-731 (1989) https://doi.org/10.1021/jf00087a032
  49. Hawer WD. Studies on variation of volatile flavour compound in maturing of cabbage kimchi. pp. 175-190. In: Korean Food Sci. Technol. Symposium. The Korean Society of Food Science and Technology, Seoul, Korea (1994)
  50. Singh LJ, Pruthi JS, Sreenivasamurthy V, Swaminathan M, Sub-rahmanyan V. Effect of type of packaging and storge temperature on allyl sulphide, total sulphur, antibacterial activity and volatile reducing substances in garlic powder. J. Food Sci. 24: 453-460 (1959) https://doi.org/10.1111/j.1365-2621.1959.tb17298.x