Active compounds with antioxidant potential in boiled local Papua-Indonesian garlic

Balqis,; Widodo, Widodo; Lukiati, Betty; Amin, Mohamad

doi:10.1063/1.5061848

Cited by 5 publications

(3 citation statements)

References 7 publications

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“…In addition, our study results showed that the extract contains some flavonoids, namely hesperidin, myricetin, naringenin, kaempferol, and apigenin as well as some phenolic acids. Widodo, Lukiati, and Amin (2019) reported that alpha-tocopherol, ascorbic acid, myrcetin, rutin, isoquercitrin, quercitrin, kaempferol, beta-carotene, chlorogenic acid, and apigenin were determined in boiled local Papua-Indonesian garlic by LC-MS/MS.…”

Section: Lc-ms/ms Resultsmentioning

confidence: 99%

Comprehensive analysis of an uninvestigated wild edible medicinal garlic species from Turkey: Allium macrochaetum Boiss. & Hausskn.

et al. 2019

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The study was aimed to investigate the phenolic compounds of Allium macrochaetum by LC‐MS/MS, as well as the antioxidant, antialzheimer, and antimicrobial activities of the extracts, and determination of the essential oil and fatty acid compositions by GC‐MS. The results indicate that malic acid and t‐caffeic acid are the major compounds in the bulbs. The main components of fatty acids were found to be linolenic (40.72%), oleic (19.79%), and palmitic (18.45%) acids. The allyl disulfide (66.97%) was found as major compound in the essential oil. The ethanol extract of the bulbs exhibited stronger ABTS cation (IC50: 55.90 ± 1.08 µg/ml) and DPPH free (IC50: 204.43 ± 2.17 µg/ml) radical scavenging activities than the other extracts. The extract also showed moderate cupric reducing activity with 1.52 absorbance at 100 µg/ml concentration. Only the ethanol extract of the bulbs showed weak inhibition (23.34 ± 0.11%) against butrylcholinesterase enzyme at 200 µg/ml. Practical applications Allium macrochaetum is a wild and edible garlic species which grown in Turkey, Iran, Iraqi, and Syria. A. macrochaetum has been used by local people in Turkish folk medicine as an antibiotic, and for the treatment of alopecia. The health benefits and nutritional values of A. macrochaetum were clarified in the first time. Phenolic compounds of A. macrochaetum were detected by LC‐MS/MS. The essential oil and fatty acid compositions of A. macrochaetum were identified by GC‐MS. Antioxidant, antialzheimer, and antimicrobial activities potential of A. macrochaetum were determined.

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Section: Lc-ms/ms Resultsmentioning

confidence: 99%

Comprehensive analysis of an uninvestigated wild edible medicinal garlic species from Turkey: Allium macrochaetum Boiss. & Hausskn.

et al. 2019

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“…Jest to prawdopodobnie efekt obróbki hydrotermicznej, która nie jest obojętna dla struktury pochodnej tiazolowej formującej cząsteczkę witaminy B1 [24]. Jakkolwiek nie można również wyklu-czyć scenariusza, w którym allicyna produkowana w procesie fermentacji przez enzym allinazę tworzy kompleksy z pewną pulą witaminy B1, formując cząsteczkę allitiaminy, jak to jest sugerowane w niektórych źródłach literaturowych [3,4]. Ten produkt kondensacji w badaniach na komórkach wykazuje pozytywne właściwości w aspekcie regulacji poziomu cukru we krwi [4].…”

Section: Zawartość Wybranych Witamin Z Grupy Bunclassified

Analiza Wybranych Parametrów Bioaktywnych Czarnego Czosnku Uzyskanego W Krótkim Trybie Fermentacji

DULIŃSKI,

BYCZYŃSKI,

KWIECIEŃ

et al. 2024

zntj

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Background. Garlic (Allium sativum L.) is characterized by many health-promoting properties due to the presence of sulfur compounds, including allillin, S-allyllocysteine and the high content of polyphenolic compounds. In order to eliminate specific organoleptic characteristics – unfavorable from some consumers’ point of view, garlic can be subjected to a special, low-temperature heat treatment, referred to as aging. This process results in the hydrolysis of poly- and oligosaccharides (fructans) with the participation of intracellular enzymes (fermentation) and the formation of Maillard reaction products (condensation of sugars with amines). As a result, the color, consistency, taste and smell of the final product change and the so-called black garlic is obtained. The aim of the study was to compare the antioxidant properties and the level of total polyphenols, saccharide profile, the content of selected B vitamins and released amino acids of two varieties of raw and black garlic. The experiments were carried out with the use of a commercial short-term fermentation unit from TIROSS. The process was carried out at 70 °C for 192 hours. The amo unt of released amino acids was determined by the ninhydrin method, the content of polyphenols was found using the Folin-Ciocâlteu reagent,antioxidant properties were specified using DPPH free radical and the content of vitamin B and saccharide profile by HPLC. Results and conclusions. The results obtained indicate not only an increase in antioxidant activity, the sum of polyphenols and riboflavin, but also a decrease in the level of free amino acids and thiamine in the garlic obtained after the aging process. The project is in line with a global trend related to the nutrition model oriented towards a vegan diet and the search for new, health-promoting ingredients or recipes based on raw materials with already pre-confirmed attributes as ingredients of functional food.

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“…Umbi bawang putih (garlic bulb) mengandung beragam komponen bahan kimia seperti air, karbohidrat, komponen organosulfur dan asam amino bebas, serat dan berbagai vitamin (vitamin B dan C) mineral (mangan,selenium, kalsium) (Balqis et al, 2018). Bawang putih (Allium sativum L.) memiliki kandungan senyawa bioaktif yang tinggi dan beragam, baik jenis dan konsentrasinya.…”

Section: Pendahuluanunclassified

Peluang Pengembangan Teknologi Pengeringan Bawang Putih dan Enkapsulasi Bawang Putih Lokal

Agriawati

Nurmalia²

2022

PSPFS

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Bawang putih (Allium sativum) memiliki kandungan bioaktif yang tinggi dan beragam. Organosulfur merupakan komponen bioaktif utama pada bawang putih yang menjadi penentu rasa, aroma serta memberikan efek farmakologis, sehingga bawang putih memiliki manfaat fungsional. Bawang putih telah dimanfaatkan sejak lama sebagai bumbu masak. Teknologi pengolahan bawang putih telah banyak dikembangkan untuk menghasilkan sediaan bawang putih dalam beragam jenis olahan, salah satunya adalah bubuk bawang putih. Namun demikian, teknologi pengolahan yang tidak tepat dapat menghilangkan kandungan komponen bioaktif. Berbagai metode pengeringan (beku, vakum dan microwave) diterapkan untuk mendapatkan produk bawang putih, yang dapat mempertahankan kandungan bioaktif yang ada. Bawang putih lokal Indonesia memiliki kandungan organosulfur khususnya senyawa allisin yang tinggi sehingga menghasilkan aroma yang kuat. Ulasan ini bertujuan untuk memberikan informasi peluang pengembangan produk bawang putih dengan menggunakan teknologi pengeringan dan enkapsulasi. Informasi ulasan diharapkan dapat memberikan manfaat untuk perancangan rekayasa proses pengeringan maupun enkapsulasi bawang putih lokal yang disesuaikan dengan karakteristik fisik dan kimia ekstrak bawang putih lokal.

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Active compounds with antioxidant potential in boiled local Papua-Indonesian garlic

Cited by 5 publications

References 7 publications

Comprehensive analysis of an uninvestigated wild edible medicinal garlic species from Turkey: Allium macrochaetum Boiss. & Hausskn.

Comprehensive analysis of an uninvestigated wild edible medicinal garlic species from Turkey: Allium macrochaetum Boiss. & Hausskn.

Analiza Wybranych Parametrów Bioaktywnych Czarnego Czosnku Uzyskanego W Krótkim Trybie Fermentacji

Peluang Pengembangan Teknologi Pengeringan Bawang Putih dan Enkapsulasi Bawang Putih Lokal

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