Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Changes in Nutritional Components of the Northern and Southern Types Garlic by Different Heat Treatments

열처리방법에 따른 한지형 및 난지형 마늘의 영양성분 변화

  • Lee, Ju-Hye (Functional Food & Nutrition Division, National Institute of Agricultural Science, Rural Development Administration) ;
  • Lee, Jiyoon (National Instrumentation Center for Environmental Management, College of Agriculture and Life Science, Seoul University) ;
  • Whang, Jinbong (Department of Food Analysis, Korea Food Research Institute) ;
  • Nam, Jin-Sik (Food Analysis Research Center, Suwon Women's University) ;
  • Lee, Junsoo (Development of Food Sciences and Biotechnology, Chungbuk National University) ;
  • Kim, So-Min (Functional Food & Nutrition Division, National Institute of Agricultural Science, Rural Development Administration) ;
  • Han, Hye-Kyung (Functional Food & Nutrition Division, National Institute of Agricultural Science, Rural Development Administration) ;
  • Choi, Youngmin (Functional Food & Nutrition Division, National Institute of Agricultural Science, Rural Development Administration) ;
  • Kim, Se-Na (Functional Food & Nutrition Division, National Institute of Agricultural Science, Rural Development Administration) ;
  • Kim, Haeng Ran (Functional Food & Nutrition Division, National Institute of Agricultural Science, Rural Development Administration)
  • 이주혜 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 이지윤 (서울대학교 농업생명과학대학 농생명과학공동기기원) ;
  • 황진봉 (한국식품연구원 식품분석센터) ;
  • 남진식 (수원여자대학교 식품분석연구센터) ;
  • 이준수 (충북대학교 식품생명공학과) ;
  • 김소민 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 한혜경 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 최용민 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 김세나 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 김행란 (농촌진흥청 국립농업과학원 기능성식품과)
  • Received : 2016.04.28
  • Accepted : 2016.06.08
  • Published : 2016.06.30
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Abstract

Purpose: To provide the public with nutritional information on consumption types of garlic, we evaluated the influence of heat treatment method on the nutritional contents of different species of garlic. Methods: We determined the content of general components, minerals, vitamins, and fatty acids in each species of garlic produced in Seosan and Goheung by heating with blanching or microwave roasting. Results: The results of the two-way analysis of variance test indicated that the species in particular, as well as method of heat treatment and interaction, had an influence on nutritional content. The moisture and crude fat content was higher in Southern type garlic than in Northern type garlic, while crude proteins, crude ash, and dietary fibers were more abundant in Northern type garlic than in Southern type garlic. With regard to the total mineral content, K, P, Mg, and Ca were the main components in Northern type garlic and Southern type garlic. Moreover, unsaturated fatty acids showed high levels in both Northern type garlic and Southern type garlic, with more abundant linoleic acid. Overall, Northern type garlic showed a higher content of minerals and fatty acids, while more vitamin B was present in Southern type garlic. In addition, the results indicated that the content of general components (dietary fiber excluded) was increased in both Northern type garlic and Southern type garlic upon heat treatment. Blanching resulted in increased mineral and fatty acid content in Southern type garlic and decreased content in Northern type garlic, indicative of species differences; conversely, microwave roasting contributed to an increase in the content in both Northern type garlic and Southern type garlic. Conclusion: The nutritional content of garlic is more dependent on species than the cooking method, and grilling is associated with less nutrient loss than blanching.

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