대두유에 생마늘, 증숙마늘 및 흑마늘 분쇄물을 농도별로 가하여 $180^{circ}C$에서 가열하면서 유지의 산패 정도를 비교하였다. 유지의 색도는 가열시간이 경과할수록 높아졌으며, 가열 48시간 후 40 g/100 mL의 마늘 첨가시 생마늘은 1.36, 증숙마늘은 2.99, 흑마늘은 1.99의 색도를 보였다. 아니시딘가는 가열시간이 경과함에 따라 불규칙한 증감을 보이면서 상승하는 경향이었다. 산가는 가열 $12{sim}48$시간 동안 마늘 첨 가구에서 대조구보다 높았으며, 모든 실험구에서 가열 12시간 후에는 $0.82{sim}2.04;mg$/g이었는데, 48시간 후에는 $3.15{sim}4.30;mg$/g이었다. 과산화물가는 가열 48시간 후 40 g/100 mL의 흑마늘 첨가시 tocopherol 및 BHT첨가구보다 과산화물 생성이 낮았다. TBA가는 가열 48시간 후 40 g/100 mL의 마늘 첨가시 흑마늘 첨 가구에서 TBA가가 가장 낮았다.
Antioxidative activities of fresh, steamed and black garlics by different processing condition were investigated on the soybean oil. The crushed fresh, steamed and black garlics were added to 100 mL of soybean oil at a level of 0, 5, 10,20 and 40 g respectively, and then the oil mixture containing garlics (reaction samples) were heat-treated for 48 hrs at $180^{circ}C$. The chromaticity of reaction samples were increased during heating. After 48 hrs heating, in the sample added 40 g/ 100 mL chromaticity of each samples were 1.36, 2.99 and 1.99, in the crushed fresh, steamed and black garlics, respectively. Anisidin value showed irregularly increased during heating. Acid values of reaction samples were higher than control during heating, those levels were ranged from 0.82 to 2.04 mg/g after 12 hrs, were gradually increased to $3.15{sim}4.30;mg$/g after 48 hrs. Peroxide value of reaction sample containing black garlic(40 g/ 100 mL) was lower than the samples containing tocopherol or BHT, after 48 hrs heating. TBA value of reaction samples containing fresh, steamed and black garlic of 40 g/ 100 mL were the lowest in the sample added black garlic, after 48 hrs heating. These results suggested that oxidative stability of black garlic in soybean oil was more potential than the other garlics during heating.
