한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제38권2호
  • /
  • Pages.188-194
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  • 2009
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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조리법에 따른 국내산 마늘종과 마늘의 항산화 효능

Antioxidant Activities of Domestic Garlic (Allium sativum L.) Stems and Garlic Bulbs according to Cooking Methods

  • 정지영 (창원전문대학 식품영양과) ;
  • 김창순 (창원대학교 식품영양학과)
  • 발행 : 2009.02.28
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초록

마늘종의 조리법으로 빈번이 사용되고 있는 데치기, 볶음처리, 간장 절임 마늘종장아찌, 고추장 절임 마늘종장아찌를 선택하여 마늘종을 조리한 후에 항산화관련 물질의 함량과 항산화 효능을 생마늘종과 비교 측정하여 마늘종을 활용한 응용식품 개발에 기초자료를 제공하고자 하였다. 생마늘종은 생마늘에 비해 알리신이나 페놀화합물 함량이 낮게 함유되었으나 클로로필, $\beta$-카로틴, 비타민 C는 현저히 높은 것으로 나타났다. 조리 후 마늘종에 함유된 클로로필과 $\beta$-카로틴 함량은 증가하였으나 비타민 C, 페놀화합물, 알리신 함량은 감소하였다. 측정된 항산화 효능은 생마늘이 EDA와 NSA가 생마늘종에 비해 현저히 높았으나 SOD는 유의적으로 낮았다. 조리 후 마늘종의 항산화 효능은 감소하여 생마늘종, 볶음 처리, 데치기, 간장 절임 마늘종장아찌, 고추장절임 마늘종장아찌 순으로 낮아졌다. 조리 후에도 마늘종의 EDA와 NSA는 마늘보다 낮게 나타났으나, 생것에 비해 그 차이가 적어져 EDA는 마늘의 약 70%, NSA는 약 65% 정도였으며, SOD 유사활성은 마늘과 유사하였다. 조리 전, 후에 나타난 항산화 효능은 한지형이 난지형보다 높았다. 따라서 항산화 효능 면에서 마늘종을 생으로 먹는 것이 가장 좋고, 기호에 따라 단시간 볶거나 데친 후에도 상당한 항산화 효능을 가지는 것으로 나타나 이를 더욱 다양하게 이용할 수 있는 방안들도 추후 연구되어져야 할 것이다.

Antioxidant compounds and activities of raw and cooked (blanching, pan-frying, soy sauce pickle, Kochugang pickle) domestic garlic stems were investigated. The contents of chlorophyll, carotenoid, vitamin C, phenolic compounds and allicin in raw and cooked garlic stems were measured. Various cooking process increased significantly chlorophyll and $\beta$-carotene contents of garlic stem, but decreased vitamin C, phenolic compounds and allicin contents (p<0.05). Antioxidant activities of methanol extracts from raw and cooked garlic stem such as electronic donating ability (EDA), superoxide dismutase (SOD)-like activity and nitrite scavenging ability (NSA) were compared. The antioxidant activities were found to have lowered in the order of raw> pan-frying> blanching> garlic stem soy sauce pickle> garlic stem Kochujang pickle. Antioxidant activities of cooked garlic stems were more than 65% of cooked garlic bulbs.

키워드

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  3. Beneficial effects ofAllium sativumL. stem extract on lipid metabolism and antioxidant status in obese mice fed a high-fat diet vol.93, pp.11, 2013, https://doi.org/10.1002/jsfa.6094
  4. Comparison of Antioxidant Activities in Soybean Sprout according to Preparation and Cooking Process vol.43, pp.3, 2014, https://doi.org/10.3746/jkfn.2014.43.3.397
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  7. Physicochemical characteristics of garlic (Allium sativum L.) shoots from different areas in Namhae vol.21, pp.3, 2014, https://doi.org/10.11002/kjfp.2014.21.3.321
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  9. Thermal kinetics of enzyme inactivation, color changes, and allicin degradation of garlic under blanching treatments pp.01458876, 2019, https://doi.org/10.1111/jfpe.12991
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