| Literature DB >> 27855892 |
D A Locatelli1, M A Nazareno2, C M Fusari1, A B Camargo3.
Abstract
The antioxidant properties and the main beneficial organosulphur compounds of home-cooked garlic samples were studied in order to establish relationships between them. Antioxidant activity was tested by free radical scavenging against 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and 2,2'-azino-bis-(3-ethylbenzo-thiazoline-6-sulfonic acid) diammonium salt (ABTS+), Fe(III) reducing ability (FRAP) and linoleic acid co-oxidation initiated by soybean lipoxygenase in a micelle system. DPPH, ABTS and FRAP assays showed the highest activity for raw garlic samples, while β-carotene bleaching assay yielded the highest activity for stir-fried garlic. Pure organosulphur compounds tested by DPPH, FRAP and β-carotene bleaching assays showed that allicin had an antiradical action mechanism, as well as iron reducing capacity; while antioxidant activity was the main mechanism for ajoenes and 2-VD. To our knowledge, this study is the first demonstration that home-cooked garlic retains its antioxidant activity, and, at the same time, elucidates the mechanisms involved in this activity.Entities:
Keywords: Allium sativum; Antiradical activity, cooking treatments; Bioactive compounds; OSCs
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Year: 2016 PMID： 27855892 DOI： 10.1016/j.foodchem.2016.10.001
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514