88E-2 |
Minimal processing affects the nutritional value in garlic |
H. J. KIM1, S. J. Jeong, S. M. Moon, S. T. Jung, and K. S. Ham. (1) Dept. of Food Engineering and Food Indurstrial Technology Reserch Center, Mokpo National Univ., Chungkye, Muan, Chonnam, 534-729, South Korea Recently consumption of garlic continuously increases because of various physiological effects on human such as anticancer, cholesterol- lowering, antioxidation activities, etc.. In Korea, garlic is one of the important condiments and mostly consumed as peeled garlic, which could be considered a minimally processed vegetable. Wounding of minimal processing induces in plants various biochemical changes including increased synthesis of ethylene and phenolic compounds, etc.. One of the wounding responses in plants is increased synthesis of various secondary metabolites, many of which have various biological activities in human including anticancer, antioxidation, ACE (angiotensin I-converting enzyme) inhibition activities, etc.. Thus, it is quite possible that minimal processing of plants induces changes in nutraceutical activities of fresh-cut produces. The purpose of this study is to check whether nutraceutical activities change in the peeled garlic after peeling. To see wounding effect quantitatively and to mimic minimal processing, artificial wounding was made using tooth-pik on the surface of garlic. The wounded garlic was stored at room temperature for0, 24, 48, and 72 hr. Extracts with 80% ethanol from wounded garlics were prepared and crude enzyme solutions were made from the precipitates of 80% saturated ammonium sulfate solution of garlic homogenates. Total phenolic compounds and antioxidation activity increased about 50% and 15%, respectively by wounding. Nitrite-scavenging activity decreased slowly. Alliinase activity and allicin (the product of alliinase) increased rapidly for the first hour and then decreased. ACE inhibition activity that has blood-pressure-lowering activity showed slow decrease. Proteinase inhibitor activity appeared to increase, which agrees with the results reported by other groups using other plants. These results clearly indicate that wounding occurred during minimal processing could affect the nutritional value (especially nutraceutical value). As long as we know, few studies related to the changes of nutritional value during minimal processing have been done.
Session 88E, Fruit & Vegetable Products: Processing
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