18B-6 |
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J. KIM1, Y. Chang1, G.-J. Han1, S.-A. Kang2, and H.-K. Chun1. (1) RDA, Rural Resources Development Institute, #88-2, Seodun-dong, Suwon, Kyungki-do, 441-853, South Korea, (2) Kon-Kuk university, South Korea Garlic is receiving attention because of their numerous biological effects, and that has been an important part of their traditional diet of Asia. This study was performed to find out the effects of processing and drying methods on the antioxidant activity of garlic powders. Fresh garlic was boiled, baked, steamed and non-treated before hot-air drying and freeze drying. Polyphenol content of processing group was higher in hot-air drying than in freeze drying group, and significantly highest in non-treated group of freeze dried group. The value of polyphenol in the baked group of processing was significantly higher than those of boiling and steaming group. Electron donating abilities was higher in non-treated group of each drying method. Relative EDA of baked group was 32.8%, and those of boiling and steaming group was 12.4% and 20.1%, respectively. Nitrite scavenging effects was a little affected by processing methods. Superoxide dismutase like abilities was higher in non-treated hot-air drying group than that of freeze drying group. In contrast, superoxide dismutase like abilities in baked garlic of freeze drying group was higher than that of hot-air drying group. The process of powdering of garlic is needed to keep up (or prevent the loss) of functional properties and desirable long-term storage of garlic.
Session 18B, Food Chemistry: Antioxidant and bioactive agents
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |