期刊
FOOD CHEMISTRY
卷 111, 期 4, 页码 925-929出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.04.071
关键词
garlic; extracts; antioxidant activity; scavenging effects; lipid peroxidation
The antioxidant activities of polar fractions of mature garlic bulbs and immature plants in four different model systems are presented. Antioxidant activity was evaluated as free radical-scavenging capacity (RSC), together with the effect on lipid peroxidation (LP). RSC was assessed by measuring the scavenging activity of garlic extracts on 2,2-diphenyl-1-picrylliydrazyl (DPPH.) and hydrogen peroxide. Effects on LP were evaluated by following the activities of examined garlic extracts in Fe2+/ascorbate and Fe2+/H2O2 systems of induction. Investigated extracts reduced the DPPH radical formation (IC50 ranging from 1.03 to 6.01 mg/ml) and neutralised H2O2 (IC50 ranging from 0.55 to 2.01 mg/ml) in a dose-dependent manner. Strong inhibition of LP in both systems of induction was observed for all tested garlic extracts. Various levels of phenolics (0.05-0.98 mg gallic acid equivalents/g of dry extract) and flavonoid aglycones (4.16-6.99 mu g quercetin equivalents/g of dry extract) in the investigated extracts of garlic could explain the obtained differences in these results only partially. (c) 2008 Elsevier Ltd. All rights reserved.
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