Changes in antioxidant capacity, levels of soluble sugar, total polyphenol, organosulfur compound and constituents in garlic clove during storage

Fei, Meng Li; Li, Tong; Li, Wei; Yang, Long De

doi:10.1016/j.indcrop.2015.02.021

Cited by 77 publications

(38 citation statements)

References 25 publications

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“…Three constituents were identified as N-Acetyl L-Cysteine (NAC), cysteinyl alanine, phenol 2-2 benzoaxolyl, and two constituents unknown. Previous studies revealed that S-allycysteine (SAC), N-Acetyl L-Cysteine (NAC) and S-mercaptocysteine (SAMC) presence in garlic water-soluble constituents [2,7,8,17,20].…”

Section: Discussionmentioning

confidence: 99%

“…Previous studies elucidated that garlic has stable organosulfur compounds, flavonoid, and polyphenols which possessed powerful antioxidant properties [14,17,18]. Phenolic compounds are more effective antioxidants than non phenolic compound such as allyl sulfide.…”

Section: Discussionmentioning

confidence: 99%

“…According on previous reports that DADS, DAS, and DATS which are garlic oil constituents from garlic extraction have the capability of suppress low density lipoproteins oxidation in vitro [17,18]). Moreover, SAC, SAMC, and NAC as garlic water-soluble constituents possess anti-oxidative [2,11,17]. Reference [18] reported that garlic contains polyphenols compounds which directly correlate with antioxidant activity in vitro.…”

Section: Antioxidant Capacity Of Garlic By Dpph Assaymentioning

confidence: 99%

“…Garlic has abundant organosulfur compounds, flavonoids, proteins, and polyphenols act as high antioxidant activity [7,17] Concentration µg · mL -1 Figure 8: Antioxidant activity of garlic constituents using DPPH assay. Data showed five different concentrations (1 000 µg · mL −1 to 5 000 µg · mL −1 ) of garlic water-soluble and garlic oil.…”

Section: Antioxidant Capacity Of Garlic By Dpph Assaymentioning

confidence: 99%

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Comparison of the Main Bioactive Compounds and Antioxidant Activity from Garlic Water-soluble and Garlic Oil

Dewi

Kusnadi²,

Shih³

2017

KLS

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Garlic is a natural source which has abundant organosulfur constituents. Garlic is divided into water-soluble organosulfur constituents mainly SAC (S-allylcystein), NAC (N-acetylcysteine) and oil soluble organosulfur constituents such as DATS (diallyl trisulfide), DADS (diallyl disulfide), DAS (diallyl sulfide). The aim of this research was to compare the bioactive constituents and antioxidant activity between garlic water-soluble and garlic oil. Garlic water-soluble constituents were identified by Liquid Chromatography-Mass Spectrometry (LC-MS) and five constituents were found, namely N-acetylcysteine (NAC), cysteinyl-alanine, phenol-2-2-benzoxazolyl and two unknown constituents. The GC-MS chromatogram also showed three main constituents present in garlic oil as diallyldisulphide (DADS), diallyltrisulphide (DATS) and D-limonene. Interestingly, garlic water-soluble extract had higher antioxidant activity 70 % ± 0.02 % in comparison with garlic oil 58 % ± 0.07 %. This study conducts a novel preparation of garlic water-soluble for enhancing antioxidant properties on garlic novel preparation.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Antioxidant Capacity Of Garlic By Dpph Assaymentioning

confidence: 99%

Section: Antioxidant Capacity Of Garlic By Dpph Assaymentioning

confidence: 99%

See 2 more Smart Citations

Comparison of the Main Bioactive Compounds and Antioxidant Activity from Garlic Water-soluble and Garlic Oil

Dewi

Kusnadi²,

Shih³

2017

KLS

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“…Storage time is a crucial functional parameter for the bioactive properties of garlic bulbs. The maximum antioxidant ability of garlic cloves was found after 8 weeks of storage at temperature 20 ± 2°C, while the maximum contents of polyphenols and organosulfur compounds were found between 6 and 8 weeks of storage, with considerable reduction subsequently (Fei, Tong, Wei, & De Yang, ). Verissimo et al, found that there was a reduction in the content of allicin during the storage time, whereas an increase in the total phenol content and antioxidant activity.…”

Section: Effect Of Storage Parameters On Quality Of Garlicmentioning

confidence: 99%

Storage of garlic bulbs (Allium sativum L.): A review

Madhu

Mudgal

Champawat

2019

J Food Process Engineering

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Storage of garlic for extended availability during lean season of bulbs of satisfactory quality is a multidimensional issue, which comprises various pre‐ and post‐harvest parameters. The main aims of storage bulb crops are to sustain the “quality capital” present at harvest and to fulfill consumer demand for extended accessibility of adequate quality of bulbs. Hence, increasing garlic yield and improving bulb quality are the specified characteristics for garlic farmers, sellers, and consumers. Proper pre‐ and post‐harvest management is essential to maintain the quality characteristics like the content of dry matter, pungency, total soluble solids, sugars, skin color, and integrity. Timely irrigation and appropriate fertilization are important preharvest parameters whereas proper curing and storage parameters viz., temperature, relative humidity, ventilation, packaging material, and processing treatments are postharvest factors. In this article, a review has been made to describe the conventional and improved structures for storage and the influence of storage practices on quality parameters of garlic bulbs, so as to reduce the postharvest losses through proper storage methods and further valorize garlic bulbs. Practical Applications The storage losses of the garlic are very high due to the lack of proper storage structures. The physiological weight losses and losses due to diseases are the main storage losses in garlic. The postharvest losses during storage are up to 40% under ambient conditions causing the increase of the market price at a microlevel and decrease availability at the macrolevel. Thus, the promotion and encouragement for eco‐friendly effective storage technologies to overcome these storage losses is aimed to accomplish the need of the ever‐growing population.

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Essential oil constituents and variations in antioxidant compounds of dried summer savory (Saturejahortensis cv. Saturn) affected by storage conditions and ammonium sulfate

Mohtashami

Babalar

Tabrizi

et al. 2021

Food Science & Nutrition

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Changes in antioxidant capacity, levels of soluble sugar, total polyphenol, organosulfur compound and constituents in garlic clove during storage

Cited by 77 publications

References 25 publications

Comparison of the Main Bioactive Compounds and Antioxidant Activity from Garlic Water-soluble and Garlic Oil

Comparison of the Main Bioactive Compounds and Antioxidant Activity from Garlic Water-soluble and Garlic Oil

Storage of garlic bulbs (Allium sativum L.): A review

Essential oil constituents and variations in antioxidant compounds of dried summer savory (Saturejahortensis cv. Saturn) affected by storage conditions and ammonium sulfate

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