Naznin, Most Tahera
- Osaka Prefecture University
Sammanfattning
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.
Nyckelord
Garlic; E-ajoene; Z-ajoene; Antioxidant; Hydroxyl radical; DPPH; -tocopherol
Publicerad i
International Journal of Food Properties
2010, volym: 13, nummer: 4, artikelnummer: PII 920237550
SLU författare
UKÄ forskningsämne
Trädgårdsvetenskap/hortikultur
Livsmedelsvetenskap
Publikationens identifierare
- DOI: https://doi.org/10.1080/10942910902895218
Permanent länk till denna sida (URI)
https://res.slu.se/id/publ/91926