Abstract

Antioxidative activities of E- and Z-ajoene prepared from Japanese garlic were studied using various radical scavenging effects. Among the various antioxidative activities tested, ajoene was found to show the highest hydroxyl radicals scavenging activity (E-ajoene = 50% and Z-ajoene = 63%). These ajoene were 5.2-13 times less efficient at reducing DPPH radical and 1.1-1.4 times less efficient at hydroxyl radical as compared with authentic -tocopherol. Essentially E- and Z-ajoene were capable of scavenging superoxide anion (E- ajoene = 0.11%, Z-ajoene = 3.74%), but 80 minutes later antioxidant activity could not be detected. The effectiveness of Z-ajoene is significantly higher than E-ajoene.

Keywords

Garlic; E-ajoene; Z-ajoene; Antioxidant; Hydroxyl radical; DPPH; -tocopherol

Published in

International Journal of Food Properties
2010, Volume: 13, number: 4, article number: PII 920237550

UKÄ Subject classification

Horticulture
Food Science


Publication Identifiers

DOI: https://doi.org/10.1080/10942910902895218

Permanent link to this page (URI)

https://res.slu.se/id/publ/91926