Physical stability, antioxidative properties, and photoprotective effects of a functionalized formulation containing black garlic extract

► The black garlic formulation retained physical stability and had high anti-radical efficiencies. ► The black garlic formulation had significant decreases TBARS levels in mice. ► GSH depletion was observed in the black garlic formulation treated mice. When garlic is fermented, certain aspects of it...

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Bibliographic Details
Published in:Journal of photochemistry and photobiology. B, Biology Biology, 2012-12, Vol.117, p.104-110
Main Authors: Kim, Seon Hee, Jung, Eun Young, Kang, Duk Ho, Chang, Un Jae, Hong, Yang-Hee, Suh, Hyung Joo
Format: Article
Language:English
Subjects:
2,2-diphenyl-1-picrylhydrazyl
Administration, Topical
Animals
Antioxidant
antioxidant activity
Black garlic
Chemistry, Pharmaceutical
color
cuisine
Drug Stability
Fermentation
Food Handling
Formulation
free radical scavengers
Free Radical Scavengers - administration & dosage
Free Radical Scavengers - chemistry
Free Radical Scavengers - pharmacology
garlic
Garlic - chemistry
glutathione
ingredients
lipid peroxidation
Male
Mice
Oxidative Stress - drug effects
Oxidative Stress - radiation effects
photobiology
photochemistry
Plant Extracts - administration & dosage
Plant Extracts - chemistry
Plant Extracts - pharmacology
Stability
thiobarbituric acid-reactive substances
ultraviolet radiation
Ultraviolet Rays - adverse effects
UVB photodamage
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Summary:► The black garlic formulation retained physical stability and had high anti-radical efficiencies. ► The black garlic formulation had significant decreases TBARS levels in mice. ► GSH depletion was observed in the black garlic formulation treated mice. When garlic is fermented, certain aspects of its bioactivity are changed. Black garlic is a type of fermented garlic used as a food ingredient in Asian cuisine. Black garlic’s popularity has spread around the world as it has become a sought-after ingredient used in high-end cuisine. The formulations containing 10% black garlic extract or 10% normal garlic extract showed stable pH, color, precipitation, and organoleptic features, although these characteristics changed slightly. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities of the black garlic formulation were significantly (p
ISSN:1011-1344
1873-2682
DOI:10.1016/j.jphotobiol.2012.08.013