Comparison of Fresh and Aged Garlic Extracts in Terms of Antioxidative Power and Allicin Content
سال انتشار: 1401
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 121
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شناسه ملی سند علمی:
JR_JJMPB-11-3_005
تاریخ نمایه سازی: 6 آذر 1402
چکیده مقاله:
The different nutrients in garlic provide numerous health benefits. As the most active and important bioactive compound found in garlic, allicin offers antimicrobial, anticancer, antioxidant, cholesterol-lowering and cardiovascular-preventive effects. In this study, fresh and aged (dried) garlic extracts were compared in terms of the active ingredient allicin, constituents, and antioxidative properties. Ultrasonic apparatus was used for extraction because of its higher speed and shorter extraction time, improved quality of the extract with respect to antioxidative properties, and the possibility of extracting heat-sensitive compounds. The results showed that the highest allicin content (۰.۲۷%) was observed in the fresh garlic extract. Also the largest amounts of phenolic compounds (۰.۳۱۱ mg gallic acid equivalent) were observed in the fresh garlic extract. The highest inhibition rate (۵۰% at ۱۵۰۰ ppm) was that of the fresh garlic extract. The results showed that the allicin content and antioxidative properties of fresh and dried garlic extracts were significantly different.
کلیدواژه ها:
The different nutrients in garlic provide numerous health benefits. As the most active and important bioactive compound found in garlic ، allicin offers antimicrobial ، Anticancer ، Antioxidant ، cholesterol-lowering and cardiovascular-preventive effects. In this study ، fresh and aged (dried) garlic extracts were compared in terms of the active ingredient allicin ، constituents ، and antioxidative properties. Ultrasonic apparatus was used for extraction because of its higher speed and shorter extraction time ، improved quality of the extract with respect to antioxidative properties ، and the possibility of extracting heat-sensitive compounds. The results showed that the highest allicin content (۰.۲۷%) was observed in the fresh garlic extract. Also the largest amounts of phenolic compounds (۰.۳۱۱ mg gallic acid equivalent) were ob ، fresh garlic extract can be a good alternative to use in functional food
نویسندگان
Somayyeh Loghmanifar
Department of Food Science and Technology, Islamic Azad University, Nour Branch, Nour, Iran
Leila Roozbeh Nasiraie
Department of Food Science and Technology, Islamic Azad University, Nour Branch, Nour, Iran
Hamidreza Nouri
Department of Immunology, Babol University of Medical Sciences, Babol, Iran
Sara Jafarian
Department of Food Science and Technology, Islamic Azad University, Nour Branch, Nour, Iran
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