Composition analysis and antioxidant properties of black garlic extract

Abstract

Black garlic produced from fresh garlic under controlled high temperature and humidity has strong antioxidant properties. To determine these compounds, five fractions (from F1 to F5) were separated and purified by elution with chloroform:methanol at different ratios (8:1, 6:1, 4:1, 2:1, and 0:1; v/v). The antioxidant activity of each fraction was analyzed. The results showed that F3 and F4 had higher phenolic contents and stronger 2,2-diphenyl-2-picrylhydrazyl radical scavenging activity than the others. Seven purified individual components were further separated using semipreparation high-performance liquid chromatography from these two intensely antioxidant fractions (F3 and F4), their structures were elucidated by high-performance liquid chromatography coupled to diode array detection, electrospray ionization, mass spectrometry, H nuclear magnetic resonance, andC nuclear magnetic resonance spectrometry. Three compounds including adenosine, uridine, and 2-acetylpyrrole were first identified in black garlic, except for 5-hydroxymethylfurfural, (1S, 3S)-1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid, and (1R, 3S)-1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid. The cellular antioxidant activities of uridine, adenosine, carboline alkaloids, 5-hydroxymethylfurfural, and ethyl acetate extracts were consistent with the results of in vitro experimental antioxidant properties. The results provide useful information for understanding the health benefits of black garlic products.

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

“…The analysis using LC–MS technique and internal standards (Tos‐Arg‐OMe·HCl and Z‐Tyr‐Glu) revealed a 26‐fold and 30‐fold increase, respectively, in the contents of (1R,3S)‐MTCC and (1S,3S)‐MTCC after such a fermentation process, which partly contributed to the rise in the scavenging activity of BG against hydrogen peroxide (Sato, Kohno, & Niwano, ). Lu et al () obtained similar results after they isolated and characterized (in cell‐based assays) the potent antioxidants, (1S, 3S)‐MTCC and (1R, 3S)‐MTCC, in BG.…”

Characterization of garlic endophytes isolated from the black garlic processing

“…Black garlic, a novel garlic deep‐processed product, is obtained by maintaining fresh garlic at high temperature and controlled humidity for a period of time without any additional additives (Bae, Cho, Won, Lee, & Park, ; Toledano‐Medina, Pérez‐Aparicio, Moreno‐Rojas, & Merinas‐Amo, ). After processing, the functional components of black garlic increased significantly, such as reducing sugar, polyphenols, organic acids, and β‐carboline alkaloids, giving a more powerful efficacy than garlic (Lu, Li, Qiao, Qiu, & Liu, ). There are many reports about the bioactivity of black garlic on health, such as antioxidation (Lee et al., ), antiaging (Lee & Kim, ), hypoglycemic activity (Seo, Gweon, Lee, Kang, & Kim, ), antitumor (Dong et al., ), immunity enhancement (Wang et al., ), etc.…”

“…Black garlic, a novel garlic deep-processed product, is obtained by maintaining fresh garlic at high temperature and controlled humidity for a period of time without any additional additives (Bae, Cho, Won, Lee, & Park, 2014;Toledano-Medina, Pérez-Aparicio, Moreno-Rojas, & Merinas-Amo, 2016). After processing, the functional components of black garlic increased significantly, such as reducing sugar, polyphenols, organic acids, and β-carboline alkaloids, giving a more powerful efficacy than garlic (Lu, Li, Qiao, Qiu, & Liu, 2016).…”

Effects and mechanism of free amino acids on browning in the processing of black garlic

“…It has been confirmed that black garlic has a variety of physiological functions, such as anti-inflammatory, cardioprotective, and antioxidant effects. [6][7][8][9] Jeong et al found that the 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging activity and the 2.2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of black garlic water extract were 2.0 times and 3.5 times those of fresh garlic water extract, respectively. 8 During the processing of black garlic, obvious sensory changes occur.…”