Biochemical Composition, Antioxidant Activity and Antiproliferative Effects of Different Processed Garlic Products

Garlic (Allium sativum L.) is a type of agricultural product that is widely used as a food spice, herb and traditional medicine. White garlic (WG) can be processed into several kinds of products, such as green garlic (GG), Laba garlic (LAG) and black garlic (BG), which have multiple health effects. In this study, GC-MS (gas chromatography-mass spectrometry), DPPH (1,1 '-diphenyl-2-propionyl hydrazide) radical scavenging, hydroxyl radical scavenging and MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide) in vitro assays were used to compare the composition, antioxidant and antiproliferation effects of different processed garlic extracts. The relationship between the constituents and the bioactivities was analyzed using the principal components analysis (PCA) and heatmap analysis. BG showed the highest antioxidant activity (IC50 = 0.63 +/- 0.02 mg/mL) in DPPH radical assays and the highest antioxidant activity (IC50 = 0.80 +/- 0.01 mg/mL) by hydroxyl radical assay. Moreover, GC-MS results showed that 12 organosulfur compounds were detected in the extracts of four garlic products, and allyl methyl trisulfide showed a positive relation with the anticancer activity on SMMC-7721 cells (hepatocellular carcinoma cells). The results suggested that the processing of garlic had a significant influence on the constituents and antioxidant effects and that GG, LAG and BG might be better candidates for the related functional food products compared to WG.

Automated summary

In this study, different processed garlic extracts were compared for their composition, antioxidant and antiproliferation effects. Black garlic showed the highest antioxidant activity in DPPH and hydroxyl radical assays. GC-MS results revealed the presence of 12 organosulfur compounds in the extracts of the four garlic products, with allyl methyl trisulfide showing a positive relation with anticancer activity. The study suggests that the processing of garlic affects its constituents and antioxidant effects, and green garlic, Laba garlic, and black garlic are potential candidates for functional food products.