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Evidence-Based Complementary and Alternative Medicine
Volume 2017, Article ID 2436927, 10 pages
Research Article

Comparative Evaluation of Sulfur Compounds Contents and Antiobesity Properties of Allium hookeri Prepared by Different Drying Methods

1College of Pharmacy, Pusan National University, Busan 46241, Republic of Korea
2Gyeongnam Department of Environment & Toxicology, Korea Institute of Toxicology, 17 Jegok-gil, Munsan-eup, Jinju 52834, Republic of Korea
3Department of Oceanography, Kunsan National University, Jeonbuk 54150, Republic of Korea
4Max Bright Samchae, Jinju Industry Foundation, Munsan-eup, Jinju 52839, Republic of Korea
5Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea
6Department of Agronomy and Medicinal Plant Resources, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea

Correspondence should be addressed to Eui-Cheol Shin; and Eun Ju Jeong;

Received 14 December 2016; Revised 19 January 2017; Accepted 5 February 2017; Published 16 March 2017

Academic Editor: Raffaele Capasso

Copyright © 2017 Min Hye Yang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Despite the nutritional and medicinal values of Allium 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. hookeri roots 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 of A. 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 dried A. hookeri according to electronic tongue. Although the content of volatile sulfur components was present at lower level, the administration of hot-air dried A. hookeri extract (100 mg/kg p.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 dried A. hookeri possessing better taste and odor might be available as functional crop and bioactive diet supplement for the prevention and/or treatment of obesity.