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초록보기
This study investigated the physiological activities of garlic extracts frozen at -20, -80, and -196℃. To determine the optimum freezing temperature for maintaining garlic’s physiological activity, antioxidant and antibacterial activities were investigated. The antioxidant activities were determined by DPPH radical scavenging ability, SOD-like activity, nitrite-scavenging ability, and reducing power. Total phenolic compounds and flavonoids of garlic extract frozen at 4℃ (control) were measured as 6.91±0.69 μg GAE/g and 0.315±0.017 μg QE/g, respectively. Although the content of total phenolic compounds was not affected by the different freezing temperatures, the flavonoids contents of garlic extract frozen at -20℃ were slightly decreased. The DPPH radical scavenging ability of garlic extracts (2 mg/mL) frozen at -80℃ was 61%, whereas those frozen at -20℃ and -196℃ were 51%. SOD-like activity was slightly increased by freezing. However, the nitrite scavenging ability (18% at pH 3.0) and reducing power (OD700=1.6) were not affected by freezing temperatures. Antimicrobial activities did not show significant differences depending on freezing temperatures. Taken together, the physiological activities of the frozen garlic extracts were not significantly changed by the freezing temperatures; however, the antioxidant and antibacterial effects of the phenolic compounds and flavonoids were maintained at -80℃. These results suggest that -80℃ frozen garlic could maintain a higher quality than the conventional freezing method (-20℃) without loss of physiological activities during the storage.
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참고문헌 (30건) : 자료제공( 네이버학술정보 )
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