اخبار و اعلانات

 آمار

تعداد نشریات287
تعداد نشریات سازمان85
تعداد شماره‌ها3,159
تعداد مقالات35,108
تعداد مشاهده مقاله50,526,987
تعداد دریافت فایل اصل مقاله90,476,657
Loghmanifar, Somayyeh, Roozbeh Nasiraie, Leila, Nouri, Hamidreza, Jafarian, Sara. (1401). Comparison of Fresh and Aged Garlic Extracts in Terms of Antioxidative Power and Allicin Content. سامانه مدیریت نشریات علمی, 11(Special), 29-35. doi: 10.22092/jmpb.2020.342409.1193
Somayyeh Loghmanifar; Leila Roozbeh Nasiraie; Hamidreza Nouri; Sara Jafarian. "Comparison of Fresh and Aged Garlic Extracts in Terms of Antioxidative Power and Allicin Content". سامانه مدیریت نشریات علمی, 11, Special, 1401, 29-35. doi: 10.22092/jmpb.2020.342409.1193
Loghmanifar, Somayyeh, Roozbeh Nasiraie, Leila, Nouri, Hamidreza, Jafarian, Sara. (1401). 'Comparison of Fresh and Aged Garlic Extracts in Terms of Antioxidative Power and Allicin Content', سامانه مدیریت نشریات علمی, 11(Special), pp. 29-35. doi: 10.22092/jmpb.2020.342409.1193
Loghmanifar, Somayyeh, Roozbeh Nasiraie, Leila, Nouri, Hamidreza, Jafarian, Sara. Comparison of Fresh and Aged Garlic Extracts in Terms of Antioxidative Power and Allicin Content. سامانه مدیریت نشریات علمی, 1401; 11(Special): 29-35. doi: 10.22092/jmpb.2020.342409.1193

Comparison of Fresh and Aged Garlic Extracts in Terms of Antioxidative Power and Allicin Content

Journal of Medicinal plants and By-products
دوره 11، Special، تیر 2022، صفحه 29-35    اصل مقاله (421.96 K)
نوع مقاله: Research Paper
شناسه دیجیتال (DOI): 10.22092/jmpb.2020.342409.1193
نویسندگان
Somayyeh Loghmanifar1؛ Leila Roozbeh Nasiraie* 1؛ Hamidreza Nouri2؛ Sara Jafarian1
1Department of Food Science and Technology, Islamic Azad University, Nour Branch, Nour, Iran
2Department of Immunology, Babol University of Medical Sciences, Babol, Iran
چکیده
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 (0.27%) was observed in the fresh garlic extract. Also the largest amounts of phenolic compounds (0.311 mg gallic acid equivalent) were observed in the fresh garlic extract. The highest inhibition rate (50% at 1500 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.
کلیدواژه‌ها
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 (0.27%) was observed in the fresh garlic extract. Also the largest amounts of phenolic compounds (0.311 mg gallic acid equivalent) were ob؛ fresh garlic extract can be a good alternative to use in functional food
سایر فایل های مرتبط با مقاله
مراجع
  1. Richa Rajput R, Sarika Wairkar S, Gaud R. Nutraceuticals for better management of osteoporosis: An overview. J Func Foods. 2018;47:480-490.
  2. Telessy Istvan G, Nutraceuticals. The Role of Functional Food Security in Global Health. 2019;409-421.
  3. Fernandes R, Botrel D, Silva E, Borges S, Oliveira C, Yoshida M, Feitosa J, Andrade u, Paula R. Cashew gum and inulin: New alternative for ginger essential oil microencapsulation. Carbohydrate Polymers. 2016;153:133-142.
  4. McClements DJ. Requirements for food ingredient and nutraceutical delivery systems. In Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals, ed. N Garti, DJ McClements,. Cambridge, UK: Woodhead. 2012;3-18.
  5. Loghmanifar S, Roozbeh nasiraei L, Nouri HR, Jafarian S. Evaluation of nutritional value of garlic and its application in health, 4th International Congress on engineering, Techol Applied Sci. New Zealand-Auckland. 2019.
  6. Mozaffari Nejad A, Shabani Sh, Bayat M, Hosseini S.E. Antibacterial Effect of Garlic Aqueous Extract on Staphylococcus aureus in Hamburger. Jundishapur J Microbiol. 2014;7:131-134.
  7. Wang Y, Jia J, Shao J, Shu X, Ren X, Wu B, Yan Z. Preservative effects of allicin microcapsules on daily foods. LWT -Food Sci Techol. 2018;98:225-230.
  8. Khoshtinat Kh, Barzegar M, Sahari M.A, Hamidi Z. Encapsulation of Iranian Garlic Oil with β-cyclodextrin: Optimization and its Characterization, J Agric Sci Techol. 2017;19:97-111.
  9. Piletti R, Zanetti M, Jung G, Muneron de Mello J, Dalcanton F, Soares C, Gracher Riella H, Fiori M. Microencapsulation of garlic oil by βcyclodextrin as a thermal protection method for antibacterial action. Materials Sci Engin C. 2019;94:139-149
  10. Khanum F, Anilakumar KR, Viswanathan KR. Anticarcinogenic properties of garlic: a review. Crit Rev Food Sci Nutr. 2004;44:479-488.
  11. Gorinstein SH, Leontowicz Ha, Leontowicz M, et al. Raw and boiled garlic enhances plasma antioxidant activity and improves plasma lipid metabolism in cholesterol-fed rats. Life Sci. 2006;78:655-663.
  12. Indu M.N, Hatha A.A.M, Abirosh C, Harsha U, Vivekanandan G. Antimicrobial activity of some of the South-Indian spices against serotypes of Escherichia coli, Salmonella, Listeria monocytogenes and Aeromonas hydrophila Braz. J Microbiol. 2006;37:153-158.
  13. Fratianni F, Ombra M.N, Cozzolino A, Riccardi R, Spigno P, Tremonte P, Coppola RF. Phenolic constituents, antioxidant, antimicrobial and antiproliferative activities of different endemic Italian varieties of garlic (Allium sativum L.). J Funct Foods. 2016;21:240-248.
  14. Ankri S, Mirelman D. Antimicrobial properties of allicin from garlic. Microbes Infec. 1999;2:125-129.
  15. Loghmanifar S, Roozbeh Nasiraei L, Nouri HR, Jafarian S. Effects of Different Extraction Methods on Antioxidant Properties and Allicin Content of Garlic. J Food Sci Hygiene. 2020;1:16-25.
  16. Petropoulos S, Fernandes A, Barros L, Ana Ciric Sokovic M, Ferreira I. Antimicrobial and antioxidant properties of various Greek garlic genotypes. Food Chem. 2017;245:7-12.
  17. Fenfang L, Qiao L, Shuanggen W, Zhijian T. Salting-out extraction of allicin from garlic (Allium sativum L.) based on ethanol/ammonium sulfate in laboratory and pilot scale. Food Chem. 2017;217:91-97.
  18. Pinelo M, Del Fabbro P, Marzocco L, Nunez MJ, Vicoli MC. Optimization of continuous phenol extraction from Vitis vinifera byproducts. Food Chem. 2005;92:109-117.
  19. Benzie I.F, Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem. 1996;23:70-76.
  20. Amamcharla J, Metzger L. Modification of the ferric reducing antioxidant power (FRAP) assay to determine the susceptibility of raw milk to oxidation. Inter Dairy J. 2014;34:177-179.
  21. Bhatt A, Patel V, Antioxidant activity of garlic using conventional extraction and in vitro gastrointestinal digestion. Free Radicals Antioxidants. 2013;3:30-34.
  22. British Pharmacopoeia, Garlic Powder, Stationery Office. London. 2015;IV-195.
  23. Adams RP. Identification of Essential Oil Components by Gas Chromatography/Mass Spectrometry. Allured Publishing Corporation Carol Stream. IL. 2001.
  24. Jung CH, Seog HM, Choi IW, Park MW, Cho HY. Antioxidant properties of various solvent extracts from wild ginseng leaves. LWT. 2006;39:266-274.
  25. Maleki M, Ariaii P, Fallah H. Effects of Celery Extracts on the Oxidative Stability of Canola Oil Under Thermal Condition: Antioxidant Effect of Celery Extract on Canola Oil". J Food Processing Preservation. 2015.
  26. Milner JA. Mechanisms by which garlic and allyl sulfur compounds suppress carcinogen bioactivation. Garlic and carcinogenesis. Adv ExpMed Biol. 2001;492:69-81.
  27. Balasubramani P, Viswanathan R, Vairamani M. Response surface optimisation of process variables for microencapsulation of garlic (Allium sativum L.) oleoresin by spray drying. Bio Engin. 2013;114:205-213.
  28. Freeman F, Kodera Y. Garlic chemistry: Stability of S-(2-propenyl) 2-propene-1-sulfinothiate (allicin) in blood, solvents, simulated physiological fluids. J Agric Food Chem. 1995;43:2332-2338.
  29. Sumiyoshi H, Kanezawa A, Masamoto K, et al. Chronic toxicity test of garlic extract in rats. J Toxicol Sci. 1984;9:61-76.
  30. Yoshida S, Hirao Y, Nakagawa S. Mutagenicity and cytotoxicity tests of garlic. J Toxicol Sci; 1984;9:77-86.
  31. Borek C, Antioxidant health effects of aged Garlic extract. J Nutr. 2001;131:10-15.
  32. Djeridane M, Yousfi B, Nadjemi D, et al. Antioxidant activity of some Algerian medicinal plants extracts containing phenolic compounds. Food Chem. 2006;97:654-660.
  33. Zou C, Du YM, Li Y, Yang JH, Feng T, Zhang L, Kennedy JF. Preparation of lacquer polysaccharide sulfates and their antioxidant activity in vitro. Carbohyd. Polym. 2008;73:322-331.
  34. Tan L, Zhang D, Yu B, Zhao S.P, Wang J.W, Yao L, Cao WG. Antioxidant activity and optimization of extraction of polysaccharide from the roots of Dipsacus asperoides. Int J Biol Macromol. 2015;81:332-339.
  35. Douiri L.F, Boughdad A, Assobhei O, and Moumni M, Chemical Composition and Biological Activity of Allium sativum Essential Oils against Callosobruchus maculates. J. Environ. Sci. Toxicol. Food Technol. (IOSR-JESTFT). 2013;3:30-36.
  36. Anonymous c, http://www.garlicworld.co.uk/flavour/Analyt ical %20 Review /page2 .html. 2016.
آمار
تعداد مشاهده مقاله: 2,066
تعداد دریافت فایل اصل مقاله: 1,349


counter
سامانه مدیریت نشریات علمی. طراحی و پیاده سازی از سیناوب