Quality characteristics of garlic peel according to processing methods

Garlic peel has been found to have various beneficial effects including antioxidant activities, antithrombosis activities and cancer inhibition. This study was to analyze the quality characteristics and antioxidant activities of garlic peel processed using different methods (control, roasting, steaming, roasting after steaming and blanching) to determine the most appropriate processing method for garlic peel to be used as a functional food ingredient. The lightness color values was highest in the control group, redness was highest in the roasting after steaming group, and yellowness was highest in the roasting group. The total pyruvate content of the roasting after steaming group garlic peel was 37.05 mg/100 g, which was higher than those of the other groups. The total polyphenol and total flavonoid contents of garlic peel ranged 47.60 to 172.53 mg/100 g and 3.43 to 17.63 mg/100 g, respectively. The highest total polyphenol content and total flavonoid content were observed for the roasting after steaming group. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity was also the highest in the roasting after steaming group (81.28%). These results indicate that the method used to process garlic peel affects its quality, and that roasting after steaming is the most appropriate processing method, as it achieves the highest antioxidant activity.

[1]  N. Sung,et al.  Changes of Physicochemical Components and Antioxidant Activity of Aged Garlic at Different Temperatures , 2008 .

[2]  S. Maulik,et al.  Effect of garlic on cardiovascular disorders: a review , 2002, Nutrition journal.

[3]  Shin Sung Hee,et al.  Effect of Dried Powders or Ethanol Extracts of Garlic Flesh and Peel on Lipid Metabolism and Antithrombogenic Capacity in 16-Month-Old Rats , 2004 .

[4]  J. Surh,et al.  Effects of Cooking Methods with Different Heat Intensities on Antioxidant Activity and Physicochemical Properties of Garlic , 2016 .

[5]  M. S. Blois,et al.  Antioxidant Determinations by the Use of a Stable Free Radical , 1958, Nature.

[6]  M. Vattuone,et al.  Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. , 2000, Journal of ethnopharmacology.

[7]  S. H. Shin,et al.  Effect of Dried Powders or Ethanol Extracts of Garlic Flesh and Peel on Antioxidative Capacity in 16-month-old Rats , 2004 .

[8]  K. Youn,et al.  Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment , 2014 .

[9]  L. G. Ensminger.  The Association of Official Analytical Chemists , 1976 .

[10]  Soo-Jung Lee,et al.  발효 마늘껍질의 이화학적 특성 및 항산화 활성 , 2010 .

[11]  W. Park,et al.  Changes of Component on Green Discolored Garlic , 2004 .

[12]  Cornelius S. Ough,et al.  Methods for analysis of musts and wines , 1980 .

[13]  H. Kim,et al.  Effect of ethanol leaching conditions on the properties of liqueur prepared from Citrus junos fruit peels , 2019, Korean Journal of Food Preservation.

[14]  P. Heinrich,et al.  Garlic: The Science and Therapeutic Application of Allium Sativum L. and Related Species , 1996 .

[15]  M. Wilchek,et al.  A spectrophotometric assay for allicin, alliin, and alliinase (alliin lyase) with a chromogenic thiol: reaction of 4-mercaptopyridine with thiosulfinates. , 2002, Analytical biochemistry.

[16]  D. Son.  Antiproliferation effects of ethanol extract of garlic peels on human cancer cell lines , 2017 .

[17]  R. Puupponen-Pimiä,et al.  Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity , 2003 .

[18]  K. Yoon,et al.  Production and Characteristics of Cello- and Xylo-oligosaccharides by Enzymatic Hydrolysis of Buckwheat Hulls , 2016 .

[19]  M. Chung,et al.  Optimum Conditions for Extracting Flavanones from Grapefruit Peels and Encapsulation of Extracts , 2014 .

[20]  Jung In Kim,et al.  Changes in Physicochemical Characteristics and Antioxidant Activity of Adzuki Bean and Adzuki Bean Tea Depending on the Variety and Roasting Time , 2013 .

[21]  S. Schwimmer,et al.  Enzymatic development of pyruvic acid in onion as a measure of pungency , 1961 .

[22]  J. Ruffin,et al.  An evaluation of the side effects of garlic as an antihypertensive agent. , 1983, Cytobios.

[23]  S. Ananthan,et al.  Antibacterial effect of theaflavin, polyphenon 60 (Camellia sinensis) and Euphorbia hirta on Shigella spp.--a cell culture study. , 1995, Journal of ethnopharmacology.

[24]  Yong Son,et al.  Antioxidant activities of solvent extracts from different Glehnia Radix parts and their inhibitory effect against nitric oxide production in Raw 264.7 cell , 2017 .