Garlic ( Allium sativum L.) and ready-to-eat garlic products: In vitro antioxidant activity

Garlic contains polyphenol and sulphur compounds, which are responsible for its antioxidant activity (AA). This study aimed at evaluating the AA of fresh garlic and its commercialised products and their shelf life. Fresh garlic (FG) and its products, i.e. chopped with salt (CGS), chopped without sal...

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Bibliographic Details
Published in:Food chemistry 2009-07, Vol.115 (1), p.371-374
Main Authors: Queiroz, Yara S., Ishimoto, Emília Y., Bastos, Deborah H.M., Sampaio, Geni R., Torres, Elizabeth A.F.S.
Format: Article
Language:English
Subjects:
Antioxidant activity
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Ready-to-eat garlic products
Shelf life
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Summary:Garlic contains polyphenol and sulphur compounds, which are responsible for its antioxidant activity (AA). This study aimed at evaluating the AA of fresh garlic and its commercialised products and their shelf life. Fresh garlic (FG) and its products, i.e. chopped with salt (CGS), chopped without salt (CG), fried (FRG) and mixed garlic (FG with dehydrated garlic; MG) antioxidant activity was evaluated by three different methods: DPPH (1,1-diphenyl-2-picrylhydrazyl) assay, β-carotene/linoleic acid assay and Rancimat ® method. Amongst all the analysed products, fried garlic presented the highest antioxidant activity. The free radical-scavenging activity decreased during the shelf life of all analysed products that correlated with the decrease in the total polyphenol content. Our findings suggest that some compounds other than phenol may have contributed towards this outcome.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2008.11.105