title: Comparative Evaluation of Sulfur Compounds Contents and Antiobesity Properties ofAllium hookeriPrepared by Different Drying Methods.
abstract: Despite the nutritional and medicinal values ofAllium hookeri, its unique flavor (onion or garlic taste and smell) coming from sulfur containing compounds limits its usage as functional food. For comparative study,A. hookeriroots were prepared under two different drying conditions, namely, low-temperature drying that minimizes the volatilization of sulfur components and hot-air drying that minimizes the garlic odor and spicy taste ofA. hookeri. In GC/MS olfactory system, the odorous chemicals and organosulfur compounds such as diallyl trisulfide, dimethyl trisulfide, and dipropyl trisulfide were significantly decreased in hot-air drying compared to low-temperature drying. The spiciness and saltiness taste were noticeably reduced, while sourness, sweetness, and umami taste were significantly increased in hot-air driedA. hookeriaccording to electronic tongue. Although the content of volatile sulfur components was present at lower level, the administration of hot-air driedA. hookeriextract (100 mg/kgp.o.) apparently prevented the body weight gain and improved insulin resistance in C57BL/6J obese mice receiving high fat diet. Results suggested that the hot-air driedA. hookeripossessing better taste and odor might be available as functional crop and bioactive diet supplement for the prevention and/or treatment of obesity.
authors.affiliation: College of Pharmacy, Pusan National University, Busan 46241, Republic of Korea.
authors.forename: Min Hye
authors.initials: MH
authors.lastname: Yang
authors.affiliation: Gyeongnam Department of Environment & Toxicology, Korea Institute of Toxicology, 17 Jegok-gil, Munsan-eup, Jinju 52834, Republic of Korea.
authors.forename: Na-Hyun
authors.initials: NH
authors.lastname: Kim
authors.affiliation: Gyeongnam Department of Environment & Toxicology, Korea Institute of Toxicology, 17 Jegok-gil, Munsan-eup, Jinju 52834, Republic of Korea.
authors.forename: Jeong-Doo
authors.initials: JD
authors.lastname: Heo
authors.affiliation: Department of Oceanography, Kunsan National University, Jeonbuk 54150, Republic of Korea.
authors.forename: Jung-Rae
authors.initials: JR
authors.lastname: Rho
authors.affiliation: Max Bright Samchae, Jinju Industry Foundation, Munsan-eup, Jinju 52839, Republic of Korea.
authors.forename: Kwang Ju
authors.initials: KJ
authors.lastname: Ock
authors.affiliation: Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea.
authors.forename: Eui-Cheol
authors.identifier: 0000-0003-4243-4643
authors.initials: EC
authors.lastname: Shin
authors.affiliation: Department of Agronomy and Medicinal Plant Resources, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea.
authors.forename: Eun Ju
authors.identifier: 0000-0002-7948-820X
authors.initials: EJ
authors.lastname: Jeong