期刊
FOOD CHEMISTRY
卷 187, 期 -, 页码 37-43出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.03.109
关键词
Aged garlic extract; Antioxidants; Tetrahydro-beta-carboline derivatives; Phenols
资金
- Tianjin Science and Technology Commission [14JCZDJC34800]
An aqueous aged garlic extract (AGE) was prepared by soaking sliced garlic in water for 20 days at room temperature (23-25 degrees C). In order to locate the antioxidant ingredients of the aqueous AGE, an activity-guided fractionation approach using ABTS assay, DPPH assay and FRAP assay were conducted to guide the fractionation by means of extraction, column chromatography and semi-preparative HPLC. Some phenols and organosulfur compounds were identified as antioxidants in AGE by GC-MS. Furthermore, UV, IR, ESI-MS, NMR and specific rotation experiments led to the identification of L-phenylalanine, L-tryptophan, (3S)-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid, (15,3S)-1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid, and (1R,35)-1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid as the major antioxidants in the AGE. The EC50 values of these purified tetrahydro-beta-carboline derivatives were 0.625-1.334 mu mol/mL and 1.063-2.072 mu mol/mL in ABTS assay and DPPH assay, respectively. It is the first time for us to identify (3S)-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid as an in vitro antioxidant in AGE. (C) 2015 Published by Elsevier Ltd.
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