Antioxidation, Antimicrobial and Antithrombosis Activities of Aged Black Garlic (Allium sativum L.)

Jung, In-Chang; Sohn, Ho-Yong

doi:10.4014/kjmb.1407.07002

Cited by 24 publications

(12 citation statements)

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“…Antioxidant activity is the most prominent characteristic of BG. In vitro studies revealed that BG had high DPPH radical, ABTS radical, hydroxyl radical, nitrite radical, and superoxide anion radical scavenging activities; ferric reducing antioxidant power; and trolox equivalent antioxidant capacity (Jeong et al, 2016;Jung & Sohn, 2014;Kim, Nam, et al, 2012;Lee et al, 2009;Zhang et al, 2015). BG was also found to inhibit strongly lipid peroxidation (linoleic acid peroxidation) and free radical production (Fe 2+ -chelating ability), and exhibit reducing power (potassium ferricyanide reduction) and SODlike activity (Bae et al, 2014;Kim, Nam, et al, 2012;Sato, Kohno, Hamano, et al, 2006).…”

Section: Antioxidant Activitymentioning

confidence: 99%

Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans

Qiu

Zheng

Zhang

et al. 2020

Comp Rev Food Sci Food Safe

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Black garlic (BG) is essentially a processed food and obtained through the transformation of fresh garlic (FG) (Allium sativum L.) via a range of chemical reactions (including the Maillard reaction) and microbial fermentation. This review provides the up‐to‐date knowledge of the dynamic and complicated changes in major components during the conversion of FG to BG, including moisture, lipids, carbohydrates (such as sugars), proteins, organic acids, organic sulfur compounds, alkaloids, polyphenols, melanoidins, 5‐hydroxymethylfurfural, vitamins, minerals, enzymes, and garlic endophytes. The obtained evidence confirms that BG has several advantages over FG in certain product attributes and biological properties (especially antioxidant activity), and the factors affecting the quality of BG include the type and characteristics of FG and processing technologies and methods (especially pretreatments, and processing temperature and humidity). The interactions among garlic components, and between garlic nutrients and microbes, as well as the interplay between pretreatment and main manufacturing process, all determine the sensory and nutritional qualities of BG. Before BG is marketed as a novel snack or functional food, more research is required to fill the knowledge gaps related to quantitative monitoring of the changes in metabolites (especially those taste‐active and/or biological‐active substances) during BG manufacturing to maximize BG's antioxidant, anticancer, antiobesity, anti‐inflammatory, immunostimulatory, anti‐allergic, hepatoprotective, cardioprotective and oxidative stress‐/hangover syndrome‐reducing functions, and beneficial effects on memory/nervous systems. Assessments of the quality, efficacy, and safety of BG should be performed considering the impacts of BG production conditions, postproduction handling, and intake methods.

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Section: Antioxidant Activitymentioning

confidence: 99%

Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans

Qiu

Zheng

Zhang

et al. 2020

Comp Rev Food Sci Food Safe

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“…Ferrous (Fe 2+ )-chelating ability, ferricyanide reducing power, free radical and nitrite scavenging activity, and superoxide dismutase (SOD) activity of ABG were analyzed and compared to those of FRG [ 9 , 11 , 36 , 39 , 40 , 41 ]. Comparative studies on biological activities between FRG and ABG show that ABG has strong DPPH, ABTS, hydroxy radical scavenging activities, reducing power, and SOD activity compared to FRG [ 9 , 14 , 16 , 36 , 38 , 39 ]. However, nitrite radical scavenging activity of FRG and ABG is controversial between two published studies [ 16 , 38 ].…”

Section: Properties Of Abgmentioning

confidence: 99%

“…Comparative studies on biological activities between FRG and ABG show that ABG has strong DPPH, ABTS, hydroxy radical scavenging activities, reducing power, and SOD activity compared to FRG [ 9 , 14 , 16 , 36 , 38 , 39 ]. However, nitrite radical scavenging activity of FRG and ABG is controversial between two published studies [ 16 , 38 ]. One of two controversial studies used water extract of garlic for comparison of nitrite radical scavenging activity of FRG and ABG [ 38 ], and the other study used ethanol extract [ 16 ].…”

Section: Properties Of Abgmentioning

confidence: 99%

“…However, nitrite radical scavenging activity of FRG and ABG is controversial between two published studies [ 16 , 38 ]. One of two controversial studies used water extract of garlic for comparison of nitrite radical scavenging activity of FRG and ABG [ 38 ], and the other study used ethanol extract [ 16 ]. Water extract of ABG shows high nitrite radical scavenging activity compared to FRG, but ethanol extract of ABG shows the opposite.…”

Section: Properties Of Abgmentioning

confidence: 99%

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Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A Review

2017

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Garlic (Allium sativum) has been used as a medicinal food since ancient times. However, some people are reluctant to ingest raw garlic due to its unpleasant odor and taste. Therefore, many types of garlic preparations have been developed to reduce these attributes without losing biological functions. Aged black garlic (ABG) is a garlic preparation with a sweet and sour taste and no strong odor. It has recently been introduced to Asian markets as a functional food. Extensive in vitro and in vivo studies have demonstrated that ABG has a variety of biological functions such as antioxidant, anti-inflammatory, anti-cancer, anti-obesity, anti-diabetic, anti-allergic, cardioprotective, and hepatoprotective effects. Recent studies have compared the biological activity and function of ABG to those of raw garlic. ABG shows lower anti-inflammatory, anti-coagulation, immunomodulatory, and anti-allergic effects compared to raw garlic. This paper reviews the physicochemical properties, biological activity, health benefits, adverse effects, and general limitations of ABG.

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“…한국식품저장유통학회지 제25권 제5호 (2018) 536 유사한 물성을 나타낸다 (10). 특히 코끼리 마늘을 흑마늘로 가공 시 총당 및 환원당, 총폴리페놀과 총플라보노이드가 증가할 뿐만 아니라 특정 용매로 추출 시 높은 항혈전 활성 을 나타낸다고 알려져 있다 (11).…”

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Absorption characteristics of black elephant garlic powder containing maltodextrin

Park¹,

Park²,

Lee³

et al. 2018

Korean Journal of Food Preservation

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In this study, we investigated the characteristics of black elephant garlic powder with maltodextrin. The quality parameters were analyzed such as water absorption, color value, solubility, average particle size and aqueous stability. The mixture ratios (black elephant garlic extract:maltodextrin) were 4:6, 5:5, 6:4, and 7:3. After homogenizing, the mixtures were lyophilized to produce garlic powders. The powders showed high solubility (90.87-96.93%). The lightness (L) decreased with increasing extract amount, whereas the redness (a) and yellowness (b) values increased. The average particle size decreased with increasing maltodextrin content except the 7:3 mixture ratio. The aqueous stability of the powders after 8 h ranged between 0.54 and 0.64. The absorption characteristics were measured under different relative humidities (11-84%) and temperatures (25 and 35℃) to calculate the mono-layer moisture content, the Guggenheim-Anderson-Boer (GAB) and Brunauer-Emmett-Teller (BET) equations were applied. Overall, the mixture of 4:6 presented a low equilibrium moisture content and low mono-layer moisture content regardless of the temperature. Caurie, Halsey, Kuhn, Oswin and Mizrahi models were applied to evaluate the suitability of the isotherm curve. Among them, the Halsey and Kuhn models both showed good fit because they presented high R 2 values (0.934-0.992 and 0.955-0.990, respectively) and low deviations (4.829-9.436% and 5.043-9.989%, respectively).

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Antioxidation, Antimicrobial and Antithrombosis Activities of Aged Black Garlic (Allium sativum L.)

Cited by 24 publications

References 0 publications

Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans

Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans

Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A Review

Absorption characteristics of black elephant garlic powder containing maltodextrin

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