본문 바로가기
KERD
논문KCI 등재

품종별 마늘의 품질 특성 및 흑마늘 숙성 중 품질 변화

Physicochemical characteristics of domestic garlic by varieties and their quality changes during aging of black garlic

2

조회

0

다운로드

1

인용

0

참고문헌

키워드

주제분류식품과학

초록

In this study, the quality characteristics of the representative domestic garlic varieties in Korea (Namdo, Daeseo, Hongsan, and Uiseong garlic) were compared and their changes according to the aging process of black garlic were investigated. Each garlic sample was aged for 15 days according to the manufacturing process of black garlic. The total phenolic compound contents were 85.2-109.7 mg GAE/100 g in raw garlic samples, which increased with the aging period, and Hongsan garlic showed the highest content in both raw and aged black garlic. The content of alliin was 848.3-1,087.5 mg/100 g in raw garlic samples, and it decreased significantly on the 5th day (7.3-20.6 mg/100 g) in aged garlic. The contents of GSAC (γ-glutamyl-S-allyl-cysteine) and GS1PC (γ-glutamyl-S- 1-propenyl-l-cysteine) in raw garlic samples were 202.1-541.0 mg/100 g and 311.1-474.3 mg/100 g, respectively, but gradually decreased during the aging process. On the other hand, the SAC (S-allyl-cysteine) and S1PC (S-1-propenyl- l-cysteine) contents of raw garlic were very low in all four varieties, but they were highest on the 5th day of aging and tended to decrease thereafter. On the 5th day of aging, the SAC content of Namdo garlic (208.0 mg/100 g) was highest (p<0.05), and S1PC content was significantly higher in Uiseong garlic (66.2 mg/100 g) than the others.

Abstract

In this study, the quality characteristics of the representative domestic garlic varieties in Korea (Namdo, Daeseo, Hongsan, and Uiseong garlic) were compared and their changes according to the aging process of black garlic were investigated. Each garlic sample was aged for 15 days according to the manufacturing process of black garlic. The total phenolic compound contents were 85.2-109.7 mg GAE/100 g in raw garlic samples, which increased with the aging period, and Hongsan garlic showed the highest content in both raw and aged black garlic. The content of alliin was 848.3-1,087.5 mg/100 g in raw garlic samples, and it decreased significantly on the 5th day (7.3-20.6 mg/100 g) in aged garlic. The contents of GSAC (γ-glutamyl-S-allyl-cysteine) and GS1PC (γ-glutamyl-S- 1-propenyl-l-cysteine) in raw garlic samples were 202.1-541.0 mg/100 g and 311.1-474.3 mg/100 g, respectively, but gradually decreased during the aging process. On the other hand, the SAC (S-allyl-cysteine) and S1PC (S-1-propenyl- l-cysteine) contents of raw garlic were very low in all four varieties, but they were highest on the 5th day of aging and tended to decrease thereafter. On the 5th day of aging, the SAC content of Namdo garlic (208.0 mg/100 g) was highest (p<0.05), and S1PC content was significantly higher in Uiseong garlic (66.2 mg/100 g) than the others.

참고문헌 (48)

  1. Ahn SJ, "Comparison of physicochemical characteristics of garlic produced from South Korea and China", J Food Sci, 84, pp.1806~1811 (2019)
  2. 안율균, "단일 및 온도조절이 마늘 화아분화에 미치는 영향", 원예과학기술지, 28(2), pp.180~185 (2010), 한국원예학회
  3. Bae SE, "A comparative study of the different analytical methods for analysis of S-allyl-cysteine in black garlic by HPLC", LWT-Food Sci Technol, 46, pp.532~535 (2012)
  4. Block E, "Allium chemistry : HPLC analysis of thiosulfinates from onion, garlic, wild garlic(Ramsons), leek, scallion, shallot, elephant(greek-heated)garlic, chive, and Chinese chive. Uniquely high allyl to methyl ratios in some garlic samples", J Agric Food Chem, 40, pp.2418~2430 (1992)
  5. 최덕주, "흑마늘의 이화학적 특성", 한국식품영양과학회지, 37(4), pp.465~471 (2008), 한국식품영양과학회
  6. Etoh T, "Peroxidase isozymes in the leaves of various clones of garlic, Allium sativum L", Mem Fac Agri Kagoshima Univ, 17, pp.71~77 (1981)
  7. Folin O, "A colorimetric method for the determination of phenols(and phenol derivatives)in urine", J Biol Chem, 22, pp.305~308 (1915)
  8. Fujii T, "Changes of S-allylmercaptocysteine and γ-glutamyl-Sallylmercaptocysteine contents and their putative production mechanisms in garlic extract during the aging process", J Agric Food Chem, 66, pp.10506~10512 (2018)
  9. Han JW, "Effect of genotype and environment on agricultural characteristics and alliin in garlic", MS, pp.2019
  10. Harn C, "Studies on the karyotypes of Allium sativum", J Korean Soc Hort Sci, 2, pp.58~67 (1996)
  11. Hwang JM, "Genetic divergence and classification of garlic cultivars by multivariate analysis", J Korean Soc Hort Sci, 33, pp.257~264 (1993)
  12. 현선희, "제주 대정 및 전국 주요 산지별 마늘 추출물의 생리활성", 한국식품영양과학회지, 37(12), pp.1542~1547 (2008), 한국식품영양과학회
  13. Ichikawa M, "Determination of seven organosulfur compounds in garlic by high-performance liquid chromatography", J Agric Food Chem, 54, pp.1535~1540 (2006)
  14. 정윤숙, "숙성조건이 마늘의 품질특성에 미치는 영향", 한국식품영양학회지, 28(5), pp.745~751 (2015), 한국식품영양학회
  15. 강옥주, "Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps", Preventive Nutrition and Food Science, 21(4), pp.348~354 (2016), 한국식품영양과학회[DOI]
  16. Karina LRR, "Physicochemical changes and sensorial properties during black garlic elaboration : A review", Trends Food Sci Technol, 88, pp.459~467 (2019)
  17. 김주성, "마늘 신품종 홍산과 한산의 식물화학적 구성 및 생리활성 비교", 한국식품과학회지, 51(2), pp.147~151 (2019), 한국식품과학회[DOI]
  18. 김주성, "제주 동부와 서부지역 남도마늘의 생화학적 성분 및 항균활성 비교", 원예과학기술지, 33(5), pp.763~771 (2015), 한국원예학회
  19. Lancaster JE, "γ-Glutamyl peptides in the biosynthesis of S-alk(en)yl-L-cysteine sulphoxides (flavour precursors) in Allium", Phytochemistry, 28, pp.455~460 (1989)
  20. Lawson LD, "The Composition and Chemistry of Garlic Cloves and Processed Garlic", pp.37~107 (1996), William & Wilkins
  21. Lawson LD, "Garlic : A review of its medicinal effects and indicated active compounds", Blood, 179, pp.62~ (1998)
  22. Lawson LD, "γ-Glutamyl-S-alkylcysteines in garlic and other Allium spp. : Precursors of age-dependent trans-1-propenyl thiosulfinates", J Nat Prod, 54, pp.436~444 (1991)
  23. 이현숙, "흑마늘의 숙성기간에 따른 항산화 및 지질개선 효과", 박사, 식품생명공학, pp.2010
  24. 이재선, "마늘 유전자원의 작물학적 특성과 다변량 분석에 의한 품종군 분류", 한국자원식물학회지, 34(1), pp.79~88 (2021), 한국자원식물학회
  25. 이윤경, "마늘의 기능성 품질과 토양 성분 간의 관계", 한국식품과학회지, 40(1), pp.31~35 (2008), 한국식품과학회
  26. Liu Z, "S-Allylcysteine induces cell cycle arrest and apoptosis in androgenindependent human prostate cancer cells", Mol Med Rep, 5, pp.439~443 (2012)
  27. Matsutomo T, "Metabolomic study on the antihypertensive effect of S-1-propenylcysteine in spontaneously hypertensive rats using liquid chromatography coupled with quadrupole-orbitrap mass spectrometry", J Chromatogr B, 1046, pp.147~155 (2017)
  28. Nakagawa S, "Prevention of liver damage by aged garlic extract and its components in mice", Phytotherapy Res, 3, pp.50~53 (1989)
  29. Nishiyama N, "Ameliorative effect of S-allylcysteine, a major thioallyl constituent in aged garlic extract, on learning deficits in senescence accelerated mice", J Nutr, 131, pp.1093S~1095S (2001)
  30. Numagami Y, "S-Allylcysteine inhibits free radical production, lipid peroxidation and neuronal damage in rat brain ischemia", J Nutr, 131, pp.1100~1105 (2001)
  31. Park MH, "Physico-chemical characteristics of components and their effects on freezing point depression of garlic bulbs", Korean J Food Sci Technol, 20, pp.205~212 (1988)
  32. Park YK, "Enzymatic maceration of vegetables with cell separating enzymes", Korean J Postharvest Sci Technol, 7, pp.184~188 (2000)
  33. Pooler MR, "Characterization and classification of isozyme and morphological variation in a diverse collection of garlic clones", Euphytica, 68, pp.121~130 (1993)
  34. "Garlic"[URL]
  35. 서정화, "혈관 생리 활성에 미치는 alliin의 효능", 생명과학회지, 19(7), pp.976~982 (2009), 한국생명과학회
  36. Shaykewich CF, "An appraisal of cereal crop phenology modelling", Can J Plant Sci, 75, pp.329~341 (1995)
  37. Quality Evaluation of Garlic from Different Cultivation Area, "Shin DB", Korea Food Research Institute, ~ (2001)
  38. Shin DB, "Flavor composition of garlic from different area", Korean J Food Sci Technol, 31, pp.293~300 (1999)
  39. Suzuki JI, "Regulation of immune response by S-1-propenylcysteine through autophagy-mediated protein degradation", Exp Ther Med, 19, pp.1570~1573 (2020)
  40. 탁현민, "흑마늘 발효물의 항염증 활성", 한국식품영양과학회지, 43(10), pp.1527~1534 (2014), 한국식품영양과학회
  41. Toledano Medina M, "Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves", Food Chem, 199, pp.135~139 (2016)
  42. Ushijima M, "S-1-Propenylcysteine, a sulfur compound in aged garlic extract, alleviates cold-induced reduction in peripheral blood flow in rat via activation of the AMPK", eNOS, Exp Ther Med, pp.2020, 20[DOI]
  43. Wang X, "Aged black garlic extract induces inhibition of gastric cancer cell growth in vitro and in vivo", Mole Med Rep, 5, pp.66~72 (2012)
  44. Welch C, "Antiprolificative effect of the garlic compound S-allylcysteine on human neuroblastoma cell in vitro", Cancer Lett, 63, pp.211~219 (1992)
  45. 위승환, "온도에 따른 난지형 마늘 ‘남도’의 생육과 수확기 구생체중 모델 개발", 생물환경조절학회지, 26(1), pp.13~18 (2017), (사) 한국생물환경조절학회
  46. 우혁제, "Assessment of standardization of domestic commercial black garlic extract for S-allyl-l-cysteine and S-1-propenyl-l-cysteine", Food Science and Biotechnology, 31(2), pp.253~260 (2022), 한국식품과학회[DOI]
  47. Xiong F, "Study on the ageing method and antioxidant activity of black garlic residues", Czech J Food Sci, 36, pp.88~97 (2018)
  48. Zhang X, "Effects of temperature on the quality of black garlic", J Sci Food Agri, 96, pp.2366~2372 (2016)

관련 논문AI추천

이 간행물의 다른 논문 (16건)