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Changes in the Physicochemical Properties, Antioxidant Activity and Metabolite Analysis of Black Elephant Garlic (Allium ampeloprasum L.) during Aging Periodopen access

Authors
Nam, Se-HyunHan, Young-SilSim, Ki-HyeonYang, Seung-OkKim, Myung-Hyun
Issue Date
Jan-2023
Publisher
MDPI
Keywords
elephant garlic; black garlic; antioxidant; metabolite; aging period
Citation
FOODS, v.12, no.1
Journal Title
FOODS
Volume
12
Number
1
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/152153
DOI
10.3390/foods12010043
ISSN
2304-8158
2304-8158
Abstract
This study investigated the effects of the aging period on the black elephant garlic (Allium ampeloprasum L.) manufacturing process. Black elephant garlic is a processed elephant garlic product prepared by high-temperature and high-humidity treatment for 40 days. The proximate composition (moisture, crude lipid, crude protein, carbohydrate, and ash), minerals, color values, reducing sugars, pH, total polyphenol contents, total flavonoid contents and antioxidant activities of elephant garlic and black elephant garlic were evaluated. The browning intensity of elephant garlic increased with the aging period, but the browning reaction terminated after aging for 30 days, exhibiting the same browning level. Reducing sugars increased over the aging period until 20 days, and then decreased with the aging period, in contrast to the pH, which decreased from 6.47 to 3.68 over the aging period. Antioxidant components, including the total polyphenol and total flavonoid contents of black elephant garlic, increased significantly until day 30 of aging. From the metabolite profiles determined through GC/MS analysis, it was confirmed that primary metabolites related to antioxidant components, such as lactic acid and 5-hydroxymethyl-2-furoic acid, were generated during the aging process of elephant garlic.
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전통예술학과 > 전통식생활문화전공 > 1. Journal Articles
생활과학대학 > 식품영양학과 > 1. Journal Articles

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전통예술학과 (전통식생활문화전공)
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