[국내논문]고흥 재래종 마늘과 도입종 마늘의 성분함량 및 항산화 활성 비교 연구 Compare to the Component Contents and Anti-oxidation Activities between Goheung Native Garlic Variety and Introductions
This experiment was carried out to examine the component contents and anti-oxidation activities of Goheung native garlic variety and introduced variety from Spain and Twain. There were no significant differences in the crude ash contents between Goheung native variety and two introduced variety. The...
This experiment was carried out to examine the component contents and anti-oxidation activities of Goheung native garlic variety and introduced variety from Spain and Twain. There were no significant differences in the crude ash contents between Goheung native variety and two introduced variety. The crude fat contents were in the order of Spain variety (1.09%), Goheung native variety (0.61%), and Twain variety (0.19%). The crude protein contents were in the order of Spain (2.25%), Twain variety (2.10%), and Goheung native variety (1.75%). The crude fiber content of Goheung native garlic, Spain and Twain variety were 2.02%, 1.79% and 1.35%, respectively. In the 10% concentrations of clove dry matters, DPPH radical erasabilities were measured as follows that Goheung native (50.2%), Spain variety (34.6%), and Twain variety (32.1%). In the 2.5% concentrations of clove dry matters, anti-oxidation activities of tunics were in the order of Goheung native variety (66.2%), Twain variety (46.4%), and Spain variety (38.4%). In the 5% concentrations of dry matters, anti-oxidation activities of tunics in Goheung native, Twain and Spain variety increased 4.6, 5.7, and 3.7 times compared with these of cloves. Generally, anti-oxidation activities of Goheung native garlic showed significant superiorities than that of introductions from Twain and Spain variety.
This experiment was carried out to examine the component contents and anti-oxidation activities of Goheung native garlic variety and introduced variety from Spain and Twain. There were no significant differences in the crude ash contents between Goheung native variety and two introduced variety. The crude fat contents were in the order of Spain variety (1.09%), Goheung native variety (0.61%), and Twain variety (0.19%). The crude protein contents were in the order of Spain (2.25%), Twain variety (2.10%), and Goheung native variety (1.75%). The crude fiber content of Goheung native garlic, Spain and Twain variety were 2.02%, 1.79% and 1.35%, respectively. In the 10% concentrations of clove dry matters, DPPH radical erasabilities were measured as follows that Goheung native (50.2%), Spain variety (34.6%), and Twain variety (32.1%). In the 2.5% concentrations of clove dry matters, anti-oxidation activities of tunics were in the order of Goheung native variety (66.2%), Twain variety (46.4%), and Spain variety (38.4%). In the 5% concentrations of dry matters, anti-oxidation activities of tunics in Goheung native, Twain and Spain variety increased 4.6, 5.7, and 3.7 times compared with these of cloves. Generally, anti-oxidation activities of Goheung native garlic showed significant superiorities than that of introductions from Twain and Spain variety.
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