Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Physicochemical Characteristics and Antioxidant Activities of Freezing Pretreated Black Garlic

동결 전처리한 숙성 흑마늘의 이화학적 특성 및 항산화 활성

  • Choi, Hye Jung (Department of Biology and Chemistry, Changwon National University) ;
  • Lim, Bo Ram (Department of Biology and Chemistry, Changwon National University) ;
  • Ha, Sang-Chul (Department of Confectionery Decoration, Daegu Mirae College) ;
  • Kwon, Gi-Seok (Department of Medicinal Plant Resources, Andong National University) ;
  • Kim, Dong Wan (Department of BioHealth Sciences, Changwon National University) ;
  • Joo, Woo Hong (Department of Biology and Chemistry, Changwon National University)
  • 최혜정 (창원대학교 생물학화학융합학부) ;
  • 임보람 (창원대학교 생물학화학융합학부) ;
  • 하상철 (대구미래대학교 제과데코레이션과) ;
  • 권기석 (안동대학교 생약자원학과) ;
  • 김동완 (창원대학교 생명보건학부) ;
  • 주우홍 (창원대학교 생물학화학융합학부)
  • Received : 2016.12.14
  • Accepted : 2016.12.22
  • Published : 2017.04.30
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Abstract

Freezing pretreatment can destroy the cell membrane of garlic and may improve some food-quality of garlic. Therefore we investigated the effect of freezing pretreatment at $-20^{\circ}C$ and $-70^{\circ}C$ on quality of aged black garlic, compared with traditional processing methods. Our results showed that freezing pretreatment at $-70^{\circ}C$ had the greatest impact on qualities and antioxidant activities of black garlic. Browning degree and pH of black garlic after both the freezing pretreatment and aging process were 3.14 and 3.55, respectively. Furthermore, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and reducing power of aged black garlic can be enhanced by pre-freezing processing. Reducing sugar and 5-hydroxymethyl-2-furaldehyde (5-HMF) contents of freezing pretreated and aged black garlic were increased by 1.69 and 1.14 fold, respectively, compared with the control samples. The results indicated that freezing pretreatment had improved the overall qualities (such as browning degree, pH, reducing sugar) and functional materials of black garlic.

마늘의 동결 전처리는 세포막을 파괴할 수 있으며, 식품 품질을 향상시킬 수 있다. 따라서 전통적인 흑마늘 가공방법과 $-20^{\circ}C$와 $-70^{\circ}C$에서 동결 전처리후 숙성 흑마늘의 효과를 비교하였다. 실험 결과, $-70^{\circ}C$에서의 동결 전처리가 흑마늘의 품질과 항산화 활성에 가장 큰 영향을 미치는 것을 확인하였다. 동결 전처리와 숙성과정을 거친 흑마늘의 갈변화 정도와 pH는 각각 3.14와 3.55로 나타났고, DPPH free radical 소거 활성 및 환원력은 동결 전처리 과정을 통해 향상시킬 수 있었다. 또한 동결 전처리 후 흑마늘의 환원당 및 5-hydroxymethyl-2-furaldehyde (5-HMF) 함량은 대조군 흑마늘에 비해 각각 1.69 및 1.14배 증가하였다. 그 결과 동결 전처리는 전반적인 품질(갈변정도, pH, 환원당)과 흑마늘의 기능성을 향상시킴을 확인할 수 있었다.

Keywords

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