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투석막으로 분리한 가공마늘 갈변물질의 생리활성.pdf (449.6Kb) (56)

Biological Activity of Browning Compounds from Processed Garlics Separated by Dialysis Membrane

 

This study was conducted to compare biological activity of browning compounds from fresh, red and black garlic. Water soluble browning compounds were separated from fresh, red and black garlic by dialysis membrane. Antioxidation and other biological activities of freeze dried inner and outer parts from garlics were compared. pH of fresh and red garlic dialysis solutions were higher in inner part of membrane, but black garlic dialysis solution showed reverse tendency. Browning intensities of all tested samples were higher in outer part of dialysis solutions. In inner part dialysis solutions, contents of total phenol compounds were the lowest in red garlic while their contents were the highest in black garlic and thereafter, were the highest in inner part of dialysis solution made from red garlic. Flavonoids content was the highest in inner part of red garlic dialysis solution. Total pyruvate content was higher in outer part of fresh and red garlic dialysis solution which showed the opposite results in black garlic. Total thiosulfate content was the highest in black garlic, red garlic and fresh garlic in order. Antioxidant activities have some similarities among garlic products. DPPH radical scavenging activity was higher in inner part of fresh and black garlic and outer part of red garlic. Tyrosinase inhibition activity was higher in browning compounds of red garlic than fresh and black garlic. α-glucosidase inhibition activity of tested samples were higher in inner part of dialysis solution than outer part, and showed higher activity in red garlic than fresh garlic at low sample concentrations.

 

Key words: red garlic, black garlic, browning compounds, dialysis, antioxidant activity

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