마늘첨가 오일드레싱 및 마요네즈의 산화안정성
Effect of Garlic Addition on Oxidative Stability of Oil Dressing and Mayonnaise
0
조회
0
다운로드
17
인용
0
참고문헌
키워드
초록
남해 마늘의 화학성분 및 항산화활성을 조사하였다. 일반성분 중 수분 71.96±1.18% 조단백질 6.53±0.03%, 조지방 0.49±0.01%, 가용성 무질소물 19.01±1.67%, 조섬유 0.67±0.02% 및 조회분 1.34±0.03%였다. 색도 중 L값 56.84±0.34, a값 -3.49±0.08 및 b값 12.70±0.11였으며, 비타민 C 함량은 8.55±0.38 mg%로 각각 나타났다. 주요 무기성분은 K, P 및 Na로 그 함량은 각각 461.29±26.17, 193.33±17.05 및 76.95±3.27 mg%였으며, 유리당은 sucrose 272.71± 15.29 mg%, glucose 7.84±0.46 mg% 및 fructose 4.75±0.27 mg%였다. 아미노산은 총 17종이 분리동정되었으며, 그 중 proline이 1,043.13±65.08 mg%로 가장 높게 나타났고, 주요 지방산은 linoleic acid, palmitic acid 및 oleic acid였다. 오일드레싱 및 마요네즈를 이용한 지질과산화 및 유리지방산 생성 억제 활성 실험에서 10% 마늘 첨가 오일드레싱 및 마요네즈에서 과산화지질 및 유리지방산의 생성을 억제하였다.
Abstract
The chemical components and antioxidative activities of Namhae garlic were investigated. Proximate compositions were as follows; moisture 71.96±1.18%, crude protein 6.53±0.03%, crude lipid 0.49±0.01%, carbohydrate 19.01±1.67%, crude fiber 0.67±0.02%, and crude ash 1.34±0.03%, respectively. The values of Hunter and ascorbic acid content were L 56.84±0.34, a -3.49±0.08, b 12.70±0.11 values and 8.55 mg%, respectively. The major minerals in the Namhae garlic were in order of K, P, and Na with the values of 461.29±26.17, 193.33±17.05, and 76.95±3.27 mg%, respectively. The major free sugars of Namhae garlic were sucrose(272.71±15.29 mg%), glucose(7.84±0.46 mg%), and fructose (4.75±0.27 mg%), while 17 different amino acids with the highest concentration proline (1,043.13±65.08 mg%) were found in Namhae garlic. There three major fatty acids found in Namhae garlic, which were palmitic acid, oleic acid, and linoleic acid. The addition of 10% chopped garlic in the oil dressing and mayonnaise emulsion resulted in decreasing the formation of peroxides and free fatty acids.
참고문헌 (27)
- 김창민, "완역 중약대사전", pp.947~956 (1997), 도서출판 정담
- 15th ed, "Offical methods of analysis Association of Official Analytical Chemists" (1990)
- "Sampling and analysis of commercial fat and oils", pp.~53 (1978)
- "Sampling and analysis of commercial fat and oils", pp.~63 (1978)
- Byun, P. H, "Effects of garlic addition on lipid oxidation of ground pork during storage", 17, pp.117~122 (2001)
- Chang, K. M, "A study on mineral contents of the underground vegetables produced in Korea harvested in different times", 15, pp.545~549 (1999)
- Chi, "Effects of garlic on lipid metabolism in rats fed cholesterol or lard", pp.241~248 (1982)
- Choi, "High performance liquid chromatographic determination of free sugars in ginseng and its products", pp.107~113 (1981)
- Eric, "The chemistry of garlic and onions", pp.245~249 (1985)
- Lees, "A simple method for the isolation and purification of total lipides from animal tissues", pp.497~50 (1957)
- Hwang, J. B, "Changes of component on green discolored garlic", 36, pp.1~8 (2004)
- Jeong, C. H, "Physicochemical properties of Hovenia dulcis Thunb. leaf tea.", 7, pp.117~123 (2000)
- Jeong, C. H, "Chemical components of yellow and red onion", 35, pp.708~712 (2006)
- Kim, S. M, "Antioxidative activity of sulfur-containing flavor compounds in garlic", 61, pp.1482~1485 (1997)
- Kim, Y. P, "Potimization of extraction conditions for garlic oleoresin and changes in the quality characteristics of oleoresin during storage", 19, pp.219~226 (2006)
- Kumari, K, "Antidiabetic effect of S-methylcystein sulfoxide on alloxan diabetes", 61, pp.72~74 (1995)
- Kwon, S. K, "Organosulfur compounds from Allium sativum and physiological activities", 11, pp.8~32 (2003)
- Lawson, "HPLC analysis of allicin and other thiosulfinates in garlic clove homogenates", pp.263~270 (1991)
- Lee, J. W, "Comparison of the chemical components between fresh and odorless garlic", 40, pp.400~403 (1997)
- Lim, S. W, "Physiological activity of and ethanol extract from korean garlic(Allium sativum L.)", 29, pp.348~354 (1997)
- Park, M. H, "Physicochemical characteristics of components and their effects on freezing point depression of garlic bulbs", 20, pp.205~212 (1998)
- Ryu, H. J, "Changes in quality characteristics of chopped garlic with various storage method", 42, pp.167~180 (2004)
- Murthy, "Studies on the antimicrobial and stimulatory factors of garlic", pp.44~47 (1981)
- Shin, J. H, "Physicochemical and physiological activities of garlic from different area", 17, pp.237~245 (2004)
- Small, "Comparison of some properties ofthiosulfonates and thiosulfinates", pp.3565~3517 (1949)
- Yamasaki, "Effect of allicin a phytoalxin produced by garlic DNA-binding and metabolism of aflatoxin B1", pp.89~94 (1991)
- Yang, "Lipids and fatty acid composition of garlic", pp.388~393 (1982)