Antioxidant Activities of Domestic Garlic (Allium sativum L.) Stems from Different Areas

Abstract

Antioxidant compounds and activities were investigated for both northern (Uiseong) and southern ecotype (Namhae) domestic garlic stems. The contents of chlorophyll, carotenoid, vitamin C, phenolic compounds and allicin in garlic stems were measured. Antioxidant activities of methanol and ethanol extracts of garlic stems were compared determining lipid peroxidation on the linoleic acid system, electronic donating ability (EDA), superoxide dismutase (SOD)-like activity and nitrite scavenging ability (NSA). The amounts of chlorophyll, carotenoid, phenolic compounds and allicin in northern ecotype were significantly higher, but vitamin C content was lower than those of southern ecotype garlic stems. The allicin contents of garlic stems and garlic bulbs were 26.1±1.0～28.2±0.9 and 33.2±0.7～33.5±0.8 mg%, respectively. All antioxidant activities were higher in methanol extracts of garlic stems than in ethanol extracts and were higher with northern ecotype than those with southern ecotype extract. The SOD-like activity of garlic stem extract was higher than that of garlic bulbs while EDA, lipid peroxidation and NDA of garlic stem extracts were lower than those of garlic bulbs. Antioxidant activities of garlic stems were more than 50% of garlic bulbs.

Beneficial effects of Allium sativum L. stem extract on lipid metabolism and antioxidant status in obese mice fed a high‐fat diet

“…total flavonoids, phenolic acid, gallic acid and anthocyanins, have shown antiobesity effects in humans . Depending on the region of cultivation, the phenolic compound content of ethanolic extract of garlic stem in Korea was shown to range from 283 to 292 mg GAE kg −1 DW, similar to the 328–337 mg GAE kg −1 DW for ethanolic extract of garlic bulb . Our result for the phenolic compound content of ASSE was 19.6‐fold higher than the cited one.…”

“…This difference in phenolic compound content between samples of garlic stem can be explained by the method of preparation of the extract. In the study of Chung and Kim, raw garlic stem was pulverised by mixer, extracted with 5 volumes of absolute ethanol for 30 min at room temperature and then concentrated under vacuum at 30 °C. In contrast, in the present study, freeze‐dried raw garlic stem was extracted with 10 volumes of 700 g L −1 ethanol for 24 h and then concentrated under vacuum at 50 °C in order to enrich the level of bioactive compounds.…”

“…Although, to the best of our knowledge, the full chemical profile of garlic stem has not been published, it is known to contain bioactive components in abundance. It has been reported that garlic stem contains chlorophyll, carotenoids and vitamin C at levels higher than those found in the bulb and therefore shows antioxidant activities . However, little is known about the potential effects of garlic stem on body weight regulation or lipid lowering in in vivo animal models of obesity.…”

Effects of Dietary Supplementation of Fermented Garlic Powder and Fluid on Growth Performance, Immune Responses, Blood Components, and Disease Resistance against Edwardsiella tarda and Streptococcus iniae in Olive Flounder Paralichthys olivaceus

“…(Kim et al, 2006;Pham et al, 2006;Kim and Lee, 2008;Kim et al, 2009;Kim et al, 2010 (Cavallito et al, 1945;Yamata and Azuma, 1977). , al., 1982;Chun et al, 1997;Mun et al, 2004;Kim et al, 2005;Park et al, 2005;Chung et al, 2008;Shin et al, 2009). , , (Park et al, 2010).…”

Effects of Dietary Supplementation with Garlic Extract on Immune Responses and Diseases Resistance of Olive Flounder, Paralichthys olivaceus

“…. 또한, 마늘 의 효능으로는 면역증진효과 (Mun et al, 2004), 항 산화효과 (Shin et al, 2009;Chung and Kim, 2008), 항균효과 (Wi, 2003;Kim et al, 2004;Kim et al, 2005), 항암작용 (Shon et al, 2001;Mun et al, 2004;Kim et al, 2005; (Jung et al, 2002;Choi et al, 2005). (Katsuzi et al, 2000).…”