흑마늘 첨가 김치 양념소의 항산화 활성

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 30권 / 1호
ㆍ저자명 : 이경행, 윤영태

영어 초록

To enhance the physiological activities and reduce the off-flavor of garlic in the Kimchi, we manufactured the Kimchi seasoning replaced with 25~75% black garlic instead of raw garlic and measured the contents of antioxidants and antioxidant activities. The polyphenol compound content was 270.91 μg/mL in the control and 278.18~305.75 μg/mL in the Kimchi seasoning with black garlic. The polyphenol compound content increased by increasing the amount of black garlic in the Kimchi seasoning. The polyphenol compound contents gradually decreased during storage period. The flavonoid compound content was 26.18 mg% in the control and 26.80~38.72 mg% in the Kimchi seasoning replaced with 25~75% black garlic. The flavonoid compound contents increased by increasing the amount of black garlic. The flavonoid contents were different from those of polyphenol compounds during storage periods. In the case of DPPH electron donating abilities, DPPH electron donating ability of the control was 84.82%, which showed a lower antioxidative activity than the Kimchi seasoning replaced with black garlic. The electron donating abilities of the Kimchi seasoning replaced with black garlic were increased as the amount of black garlic was increased. In the lipid peroxidation test, the control showed no lipid peroxidation during the storage period. The Kimchi seasoning replaced with black garlic also inhibited lipid peroxidation during storage as in the control. However, it showed lower activity than the control. Reducing power was higher in the Kimchi seasoning replaced with black garlic than in the control. The higher the ratio of black garlic, the higher the reducing power.

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