Effect of pretreatments (blanching, freezing, combine of blanching and freezing) on bioactive compounds and free radical scavenging activity of garlic

Duong Kim Thanh * and Nguyen Minh Thuy

* Corresponding author (dkthanh@ctu.edu.vn)

Article Sidebar

Full Text: PDF

Received: 20 Apr 2021
Accepted: 24 Oct 2016
Published: 24 Oct 2016
Title: Effect of pretreatments (blanching, freezing, combine of blanching and freezing) on bioactive compounds and free radical scavenging activity of garlic
DOI: 10.22144/ctu.jsi.2016.018
Views
422
Downloads
268
Crossref
Scopus
Google Scholar
Europe PMC
How to Cite
Thanh, D. K., & Thủy, N. M. (2016). Effect of pretreatments (blanching, freezing, combine of blanching and freezing) on bioactive compounds and free radical scavenging activity of garlic. CTU Journal of Science, (CĐ Nông nghiệp), 25-32. https://doi.org/10.22144/ctu.jsi.2016.018
Issue
No. Special issue on Agriculture (2016)
Section
Food Technology

Abstract

Garlic is important source of bioactive compounds with antimicrobial activity. The aim of this study was to compare the effect of the pretreatments on the bioactive compounds of garlic (i.e. total polyphenol content, total flavonoid content) and antioxidant activities by 1.1 -diphenyl-2-picrylhydrazyl radical scavenging (DPPH). Three pretreatment methods of garlic were used, namely (i) steam blanching at temperature of 100oC for 4, 6, 8, 10 min, (ii) freezing at temperature of -18oC for 12, 24, 36 and 48 hours, (iii) combine of steam blanching at temperature of 100oC (4÷10 min) and freezing at temperature of -18oC (12÷48 hours). The results showed the total phenolic content,  flavonoid and antioxidant activities of garlics that were blanched for 6 min or were frozen for 36 hours or were treated by combining of steam blanching for 8 min and freezing for 36 hours shown higher than those of other treatments. Among the pretreatment conditions, frozen garlic for 36 hours had the greatest impact on the total phenolic content, flavonoid and antioxidant activities of garlic (5.181 mgGAE/g; 1.438 mgQE/g và 64.148%, respectively) compared to other treated and control samples (4.041 mgGAE/g; 1.199 mgQE/g and 53.993%, respectively). These results indicated that freezing can promote the generation of functional materials.
Keywords: Bioactive compounds, blanching, DPPH radical scavenging, freezing, garlic

Tóm tắt

Tỏi chứa các hợp chất sinh học quan trọng với hoạt động kháng khuẩn. Nghiên cứu được thực hiện nhằm đánh giá ảnh hưởng của biện pháp (i) chần bằng hơi nước ở nhiệt độ 100oC trong thời gian 4, 6, 8, 10 phút, (ii) lạnh đông ở nhiệt độ -18oC trong thời gian 12, 24, 36 và 48 giờ và (iii) kết hợp chần (4÷10 phút) với lạnh đông (12÷48 giờ) (cùng với mẫu đối chứng – không thực hiện bất kỳ biện pháp tiền xử lý nào) đến hàm lượng các chất có hoạt tính sinh học (polyphenol tổng số, flavonoid tổng số) và hoạt tính chống oxy hóa thông qua khả năng trung hòa gốc tự do DPPH (1,1-diphenyl-2-picrylhydrazyl). Kết quả nghiên cứu cho thấy tỏi được chần bằng hơi nước ở 100oC trong 6 phút, lạnh đông   (-18oC) trong 36 giờ hoặc kết hợp chần 8 phút và lạnh đông trong 36 giờ cho hàm lượng các hợp chất sinh học (tổng polyphenol, flavonoid) và hoạt tính chống oxy hóa cao nhất khi so sánh với thời gian xử lý khác ở cả ba biện pháp thực hiện. Trong các điều kiện tiền xử lý được thực hiện, tỏi được lạnh đông trong 36 giờ có tổng hàm lượng polyphenol (5,181 mgGAE/g), flavonoid (1,438 mgQE/g) và hoạt tính loại trừ gốc tự do (64,148%) cao hơn hàm lượng polyphenol (4,041 mgGAE/g), flavonoid (1,199 mgQE/g) và hoạt tính loại trừ gốc tự do (53,993%) của mẫu đối chứng. Biện pháp tiền xử lý tỏi được thực hiện bằng phương pháp lạnh đông có khả năng thúc đẩy làm tăng các hợp chất sinh học trong tỏi.
Từ khóa: Các hợp chất sinh học, chần, khả năng loại gốc tự do DPPH, lạnh đông, tỏi

Article Details

References

Abu-Ghannam, N., and Jaiswal, A., 2015. Blanching as a treatment process: Effect on polyphenols and antioxidant capacity of cabbage.Books/Book Chapters.

Banerjee, S. K., Mukherjee, P. K., and Maulik, S. K., 2003. Garlic as an antioxidant: the good, the bad and the ugly. Phytotherapy Research, 17(2): 97-106.

Bozin, B., Mimica-Dukic, N., Samojlik, I., Goran, A., and Igic, R., 2008. Phenolics as antioxidants in garlic. Food Chemistry, 111: 925–929.

Cai, Y., Luo, Q., Sun, M., and Corke, H., 2004. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life sciences, 74(17): 2157-2184.

Chan, E.W.C., Lye P.Y., Eng S.Y., and Tan Y.P., 2013. Antioxidant properties of herbs with enhancement effects of drying treatments: A synopsis. Free radicals and antioxidants, No. 3, p. 2–6.

Delgado, A.E., and Sun, D.W, 2000. Heat and mass transfer for predicting freezing processes, a review. Journal of Food Engineering, 47: 157-174.

Dewanto, V., Wu, X., Adom, K. K., and Liu, R. H., 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of agricultural and food chemistry, 50(10): 3010-3014.

Eidi, A., Eidi, M., and Esmaeili, E., 2006. Antidiabetic effect of garlic in normal and streptozotocin-induced diabetic rats. Phytomedicine, 13(9): 624-629.

Heras-Ramírez, M. E., Quintero-Ramos, A., Camacho-Dávila, A. A., Barnard, J., Talamás-Abbud, R., Torres-Muñoz, J. V., and Salas-Muñoz, E., 2012. Effect of blanching and drying temperature on polyphenolic compound stability and antioxidant capacity of apple pomace. Food and Bioprocess Technology, 5(6): 2201-2210.

Jaiswal, A. K., Gupta, S., and Abu-Ghannam, N., 2012. Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment. Food Chemistry, 131(1): 63-72.

Jeong, S. M., Kim, S. Y., Kim, D. R., Jo, S. C., Nam, K. C., Ahn, D. U., and Lee, S. C., 2004. Effect of heat treatment on the antioxidant activity of extracts from citrus peels. Journal of agricultural and food chemistry, 52(11): 3389-3393.

Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J. P., Pihlaja, K., Kujala, T. S., and Heinonen, M., 1999. Antioxidant activity of plant extracts containing phenolic compounds. Journal of agricultural and food chemistry, 47(10), 3954-3962.

Kwon, O. C., Woo, K. S., Kim, T. M., Kim, D. J., Hong, J. T., and Jeong, H. S., 2006. Physicochemical characteristics of garlic (Allium sativum L.) on the high temperature and pressure treatment. Korean Journal of Food Science and Technology, 38(3): 331-336.

Leong, S. Y., and Oey, I. (2012). Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables. Food Chemistry,133(4), 1577-1587.

Lê Mỹ Hồng, Nguyễn Thị Thanh My, Nguyễn Thị Nga, Trần Thị Thu Hồng và Lê Văn Khá, 2009. Quá trình chế biến hạt sen đóng hộp. Tạp chí Khoa học Trường Đại học Cần Thơ, 10: 245-254.

Li, N., Lu, X., Pei, H., and Qiao, X., 2014. Effect of freezing pretreatment on the processing time and quality of black garlic. Journal of Food Process Engineering.

Liu, H., Qiu, N., Ding, H., and Yao, R., 2008. Polyphenols contents and antioxidant capacity of 68 Chinese herbals suitable for medical or food uses. Food Research International, 41(4): 363-370.

Mensor, L. L., Menezes, F. S., Leitão, G. G., Reis, A. S., Santos, T. C. D., Coube, C. S., and Leitão, S. G., 2001. Screening of Brazilian plant extracts for antioxidant activity by the use of DPPH free radical method. Phytotherapy research, 15(2): 127-130.

Morihara, N., Hayama, M., and Fujii, H., 2011. Aged garlic extract scavenges superoxide radicals. Plant Foods for Human Nutrition, 66(1): 17-21.

Nayak, B., Berrios, J. D. J., Powers, J. R., Tang, J., and Ji, Y., 2011. Colored potatoes (Solanum Tuberosum) dried for antioxidant-rich value-added foods. Journal of Food Processing and Preservation. 35: 571-580.

Nguyễn Minh Thủy, 2010. Kỹ thuật sau thu hoạch rau quả. Nhà xuất bản Nông Nghiệp. 160 pp.

Olivera, D. F., Vina, S. Z., Marani, C. M., Ferreyra, R. M., Mugridge, A., Chaves, A. R., and Mascheroni, R. H., 2008. Effect of blanching on the quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage.Journal of Food Engineering, 84(1): 148-155.

Prasad K., Laxdal V. A., Yu M., and Raney B. L., 1996. Evaluation of hydroxyl radicalscavenging property of garlic. Mol Cell Biochem 154(1): 55-63.

Priecina, L., and Karlina, D., 2013. Total polyphenol, flavonoid content and antiradical activity of celery, dill, parsley. Onion and garlic dried in convective and microwave-vacuum dryers. International Conference on Nutrition and Food Sciences IPCBEE.

Queiroz, Y. S., Ishimoto, E. Y., Bastos, D. H., Sampaio, G. R., and Torres, E. A., 2009. Garlic and ready-to-eat garlic products: In vitro antioxidant activity. Food chemistry, 115(1): 371-374.

Roy, M. K., Juneja, L. R., Isobe, S., and Tsushida, T., 2009. Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems. Food Chemistry, 114(1): 263-269.

Sasaki, J. I., Lu, C., Machiya, E., Tanahashi, M., and Hamada, K., 2007. Processed black garlic (Allium sativum) extracts enhance anti-tumor potency against mouse tumors. Energy (kcal/100 g): 227, 138.

Singleton, V.L., Orthofer, R., and Lamuela-Raventos, R.M., 1999. Analysis of total phenol and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymology, 299: 152-78.

Suwan, P., 2015. Effects of blanching on color, texture and sodium chloride content during storage time of frozen vegetable soybean modeling for commercial scale.

Tang, H.C.L., and McFeeters, R.F., 1983. Relationships among cell wall constituents, calcium and texture during cucumber fermentation and storage. Journal of Food Science, 48(1): 66-74.

Tocmo, R., Lin, Y., and Huang, D., 2014. Effect of processing conditions on the organosulfides of shallot (Allium cepa L. Aggregatum Group). Journal of Agricultural and Food Chemistry, 62(23): 5296-5304.

Tomsone, L., and Kruma, Z., 2014. Influence of freezing and drying on the phenol content and antioxidant activity of horseradish and lovage. In 9th Baltic Conference on Food Science and Technology “Food for Consumer Well-Being”, FOODBALT Conference Proceedings, Jelgava, LLU. 192-197.

Willett, C. W., 1994. Diet and health: what should we eat? Science, 264,532-537.

Wolfe, K. L., and Liu, R. H., 2003. Apple peels as a value-added food ingredient.Journal of Agricultural and Food Chemistry, 51(6): 1676-1683.

Yiannakopoulou, E. C., 2012. Does pharmacodynamic interaction of nonenzymatic antioxidants modify response to antioxidant therapy in the process of atherosclerosis. Cardiovasc Pharm, 17(4): 366-372.

Yilmaz, Y., and Toledo, R., 2005. Antioxidant activity of water-soluble Maillard reaction products. Food Chemistry, 93(2): 273-278.

Zhu, H., Wang, Y., Liu, Y., Xia, Y., and Tang, T., 2010. Analysis of flavonoids in Portulaca oleracea L. by UV–vis spectrophotometry with comparative study on different extraction technologies. Food Analytical Methods, 3(2): 90-97.