Kim Ji-Sang
Department of Food and Nutrition, Kyungnam University, Gyeongnam 51767, Korea.
Prev Nutr Food Sci. 2020 Sep 30;25(3):301-309. doi: 10.3746/pnf.2020.25.3.301.
To gain insight into the antioxidant activity of various soluble melanoidins isolated from black garlic after different thermal processing steps, the antioxidant activity was evaluated. Black garlic was produced in a ripening chamber using a programmed stepwise heating schedule as follows: Step 1, 90°C and 100% (RH) for 34 h; Step 2, 60°C and 60% RH for 6 h; Step 3, 75°C and 70% RH for 48 h; Step 4, 70°C and 60% RH for 60 h; Step 5, 65°C and 50% RH for 192 h. The melanoidins isolated from black garlic after the different thermal processing steps were divided into different melanoidin fractions, i.e., melanoidins, pure melanoidin, bound melanoidin compounds (BMC). The antioxidant activity of the melanoidins bound to low molecular weight compounds (BMC fraction) was generally higher than those of the pure melanoidins. Notably, the antioxidant activity of various soluble melanoidins differed according to the thermal processing steps. The results may be useful in predicting the behavior of various soluble melanoidins during thermal processing of garlic.
为深入了解在不同热处理步骤后从黑蒜中分离出的各种可溶性类黑素的抗氧化活性，对其抗氧化活性进行了评估。黑蒜在催熟室中采用如下程序逐步加热时间表生产：步骤1，90°C和100%（相对湿度）持续34小时；步骤2，60°C和60%相对湿度持续6小时；步骤3，75°C和70%相对湿度持续48小时；步骤4，70°C和60%相对湿度持续60小时；步骤5，65°C和50%相对湿度持续192小时。在不同热处理步骤后从黑蒜中分离出的类黑素被分为不同的类黑素组分，即类黑素、纯类黑素、结合类黑素化合物（BMC）。与低分子量化合物结合的类黑素（BMC组分）的抗氧化活性通常高于纯类黑素。值得注意的是，各种可溶性类黑素的抗氧化活性因热处理步骤而异。这些结果可能有助于预测大蒜热处理过程中各种可溶性类黑素的行为。
