Changes of Functional Properties of Garlic Extracts during Storage

An invistigation was carried out to study the effects of heat treatment of garlic and storage temperature of garlic extracts on functional properties of garlic extracts. The garlic was heated at 40, 60, 80, 100, for 10 minutes and extracted with 50% ethanol. The extracts were stored at 4, 25 and for 30 days, and then electron donating ability(EDA), nitrite-scavenging effects(NSE) and total thiosulfinates contents were determined. Among the functional properties, total thiosulfinates were rapidly reduced as the heating and storage temperature increased. The total thiosulfinates in the extracts were not detected for those heat-treated at 100 and . The EDAs were also decreased to almost half of their initial level by heat treatment of garlic at higher temperature than while NSE was decreased a little. As the storage temperature increased, EDA and thiosulfinate contents decreased. Particularly the thiosulfinates were ditected none after 11 days of storage at and . Therefore, mild heat treatment of garlic at lower temperature than and storage at refrigerated condition are recommendable for preparation and storage of garlic extracts.