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The antioxidant activity of garlic and aged black garlic was measured as the activity in scavenging free radicals by the trolox equivalent antioxidant capacity TEAC assay. As a result of fermentation processes unstable organosulfur compounds present in raw garlic are transformed into stable water-soluble substances the most important of which is S-allylcysteine displaying very high antioxidant activity.
The antioxidant activity of the essential oil obtained by the SFE-CO2 method was significantly higher than by the distillation method but was lower than the acid ascorbic one.
Antioxidant activity of garlic. The antioxidant activity of raw garlic extract shows a color change from deep violet to yellow indicating antioxidant activity. Thus raw garlic can be a source of antioxidant based on the results of the DPPH scavenging analysis. Garlic is known to contain natural antioxidants that can remove reactive oxygen species ROS and reduce lipid peroxides and low-density lipoprotein LDL oxidation 1 2.
Because garlic contains allicin diallyl sulfides and other sulfur compounds it shows many physiological effects and activities in various metabolic pathways. Various preparations of garlic mainly aged garlic extract AGE have been shown to have promising antioxidant potential. However the presence of more than one compounds in garlic with apparently opposite biological effects has added to the complexity of the subject.
Raw garlic homogenate has been reported to exert antioxidant potential but higher doses have been shown to be toxic to the. The antioxidant activity of garlic and aged black garlic was measured as the activity in scavenging free radicals by the trolox equivalent antioxidant capacity TEAC assay. Three week-old dbdb mice were fed AIN-93G diet or diet containing 5 freeze-dried garlic or aged black garlic for 7.
The total phenolic contents and antioxidant activities of garlics from California Oregon Washington and New York were determined by Fourier transform infrared FT-IR spectroscopy 400-4000 cm -1. The total phenolic content was quantified Folin-Ciocalteu assay FC and three antioxidant activity assays 22-diphenyl-picrylhydrazyl DPPH assay Trolox equivalent antioxidant. The total phenolic contents and antioxidant activities of garlics from California Oregon Washington and New York were determined by Fourier transform infrared FT-IR spectroscopy 4004000 cm 1.
The total phenolic content was quantified FolinCiocalteu assay FC and three antioxidant activity assays 22-diphenyl-picrylhydrazyl DPPH assay Trolox equivalent antioxidant. For example selenylation modification of GPS significantly enhanced the immune activity phosphorylated GPS had stronger antioxidant ability and garlic polysaccharide-Fe III complex exhibited higher scavenging ability on superoxide anion radicals than that of the unmodified GPS respectively Chen. Cheng.
As a result of fermentation processes unstable organosulfur compounds present in raw garlic are transformed into stable water-soluble substances the most important of which is S-allylcysteine displaying very high antioxidant activity. For this reason black garlic exhibits many times higher antioxidant potential than raw garlic 44 46 47. Garlic Sprouting Is Associated with Increased Antioxidant Activity and Concomitant Changes in the Metabolite Profile Journal of Agricultural and Food Chemistry Sprouted garlic old garlic bulbs with bright green shoots emerging from the cloves is considered to be past its prime and usually ends up in the garbage can.
Its biological activity can be attributed to both its antioxidant activity and its reaction with thiol-containing proteins. Produced in garlic cells allicin is released upon disruption producing a potent characteristic scent when garlic is cut or cooked. The nonenzymatic antioxidant activity of diallyl sulfide DAS diallyl disulfide DADS S-ethyl cysteine SEC and N-acetyl cysteine NAC in the liposome system was examined.
The antioxidant protection from these organosulfur agents was concentration dependent p 005. SEC and NAC showed significantly lower lipophilicity and greater reducing power than DAS and DADS p. IC 50 of DPPH radical scavenging activity of giant black garlic and giant fresh garlic were 12380546 and 523600925 mgmL and antioxidant activity of giant black garlic was higher than giant fresh garlic whereas IC 50 of giant black garlic was lower than giant fresh garlic.
The result support the view that giant black garlic is effective to antioxidant activities and can become good health food. Food additives such as garlic are known to possess antimicrobial activities and provides protection against degenerative diseases 2 3. These bioactivities are attributed to the presence of antioxidants 1 3 4 5 that scavenge free radicals in our bodies 6.
Garlic is known for its antidiabetic anticancer antioxidant immune modulation activities 9 10 11. It has been shown to inhibit LPO and dose-dependent induction of endogenous antioxidants in rat kidney and liver 12. The antioxidant activity of the essential oil obtained by the SFE-CO2 method was significantly higher than by the distillation method but was lower than the acid ascorbic one.
Keywords Garlic essential oil SFE GC-MS antioxidant activity extraction.