논문 상세보기
pp.189-199
마늘종의 활용성 증대를 위하여 흑마늘종을 제조하고 이화학적 특성, 항산화 활성 및 α-glucosidase 저해 활성을 조사하였다. 마늘종을 정선하고 밀폐 용기에 담아 55 ± 2℃에서 7일간 1차 숙성시키고, 다시 65±2℃에서 14일간 2차 숙성시켜 흑마늘종을 제조하였다. 흑마늘종은 마늘종과 비교하여 산도 및 환원당은 각각 0.41 mL 및 24.98 g/100 g에서 0.91 mL 및 44.86 g/100 g으로 약 2.2배와 2배 정도 증가하였으며, 무기질 중 나트륨과 인은 약간 증가하였으나 칼륨은 감소하였고 칼슘과 철은 거의 변화가 없었다. 한편 원료 마늘종과 비교하여 총 phenolics 함량은 약 1.5배(128.6 mg/100 g) 증가하였고 갈변도는 약 2배(OD420 nm= 2.071) 증가하였으며, 이에 상응하여 DPPH 라디칼 소거활성, ABTS 라디칼 소거활성 및 환원력의 항산화 활성도 증가하였다. 특히 α-glucosidase 저해 활성은 흑마늘종 추출물은 79.2%로 양성 대조구로 사용한 acarbose의 71.81%보다 높았으며, 마늘종 추출물의 31.12%보다는 약 2.3배 활성이 높았다. 이와 같은 결과로부터 마늘종으로부터 기능성이 증진된 흑마늘종 제조가 가능하였다.
In the interests of availability of garlic (Allum sativum L.) shoot, black garlic shoot was prepared as trimmed garlic shoot in an air tight container aged primarily at 55 ± 2℃ for 7 days and then aged secondary at 65 ± 2℃ for 14 days, and its physicochemical characteristics, antioxidant activity, and α-glucosidase inhibition activity were studied. Sugar content of black garlic shoot compared with raw material (garlic shoot) was approximately 2 folds increased from 24.98 g/100 g to 44.86 g/100 g and acidity also approximately 2.2 folds increased from 0.41 mL to 0.91 mL, respectively. The minerals, such as sodium and phosphorus was slightly increased, while potassium was slightly decreased, and calcium and iron were not changed in black garlic shoot compared with those of the raw material. Total phenolics content of black garlic shoot, compared with raw material, was approximately 1.5 folds increased (128.6 mg/100g) and its browning was approximately 2 folds increased (OD420 = 2.07). By a corresponding to the high total phenolic contents of black garlic shoot, DPPH radical scavenging activity, ABTS radical scavenging activity, and reducing power were relatively increased. In particular, α-Glucosidase inhibition activity of black garlic shoot (79.2%) was 2.5 folds higher than that of the raw material (31.1%) and much higher than that of its positive control acarbose (71.8%). From these results processing of black garlic shoot which has increased functionality was possible.
