Cooked garlic and antioxidant activity: Correlation with organosulfur compound composition

Locatelli, Daniela Ana; Nazareno, Mónica A.; Fusari, Cecilia M.; Camargo, Alejandra Beatríz

doi:10.1016/j.foodchem.2016.10.001

Cited by 75 publications

(53 citation statements)

References 29 publications

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“…Allicin presented a great antiradical action mechanism, which was demonstrated by DPPH assay. In addition, it has also shown iron reducing capacity (Locatelli, Nazareno, Fusari, & Camargo, 2017).…”

Section: Resultsmentioning

confidence: 99%

The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling

Guizellini

Torres

Freitas

et al. 2020

Journal of Food Science

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This study determined the total phenolic content and antioxidant capacity of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.), as well as evaluated their anticholesterol oxidation potential in fish burgers. The total phenolic contents were 1.1 ± 0.1 mg GAE/g FW to garlic and 1.3 ± 0.4 mg GAE/g FW for leek. Leek extract showed antioxidant activity index (1.3 ± 0.01) in DPPH and β‐carotene/linoleic acid assay (66.5 ± 1.6%); however, in ORAC assay, no statistic differences were observed (P > 0.05). Besides that, bioactive compounds of garlic and leek extracts were identified by ultra‐high performance liquid chromatography‐electrospray by ionization‐mass spectrometry (UHPLC‐ESI‐MS). Fish burgers were prepared using different concentrations of leek and garlic and stored at −18 °C for 90 days. Thus, at days 0, 30, 60, and 90, the samples were grilled and analyzed as to their cholesterol and cholesterol oxidation products contents. Storage and grilling led to an increase in cholesterol oxidation products; however, addition of garlic and leek minimized cholesterol oxidation products formation. After 90 days, samples containing 3% leek + 0.5% garlic ware the most effective in inhibiting the cholesterol oxides formation during storage and showed the lowest increase in cholesterol oxidation products content (21.16%). Thus, the findings of this research indicate the potential application of garlic and leek as natural inhibitors of cholesterol oxidation in food. Practical Application Garlic and leek have a set of bioactive compounds with a wide antioxidant capacity when used in meat foods such as fish burgers. Garlic and leek used as natural antioxidants perform well in the shelf life of fish burgers and can be substitutes for synthetic antioxidants in this type of product. The presence of both vegetables reduced the formation of prejudicial products to human health generated during the shelf life of the food.

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Section: Resultsmentioning

confidence: 99%

The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling

Guizellini

Torres

Freitas

et al. 2020

Journal of Food Science

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show abstract

“…There are several reports on the analysis of volatile components in cooked garlic samples (32,33). Locatelli et al described the profiles of organosulfur compounds, including allicin, E or Z-ajoene, dithiins, diallyl sulfide, diallyl disulfide and diallyl trisulfide, in the solvent extraction of pre-cooked (chopped, sliced and whole cloves) and cooked (simmering, rolling boiled and stir-fried) garlic with dichloromethane using HPLC analysis (34).…”

Section: Nature Of Volatile Compounds In Garlic Cloves During Heatingmentioning

confidence: 99%

Volatile compounds of fresh and processed garlic (Review)

2019

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Garlic is used as a spice in cooking due to its unique aroma. The unique aroma of garlic has attracted considerable attention from scientists. The cloves contain large amounts of sulfur-based substances, which as a consequence of their reactive properties, are converted easily to a variety of volatile compounds during processing. The volatile profiles of processed garlic are influenced by processing conditions, such as temperature, pH and solvent. Numerous studies on these changes in volatile compounds that occur during processing have been reported, with a number of types of sulfur-containing volatile compounds being identified in fresh and processed garlic. This review summarizes the volatile components of fresh and processed garlic, particularly those produced by heating and aging. The pungent odor of fresh garlic is contributed mainly to thiosulfinates and their degradation products. During the heating process of garlic, thiosulfinates are mainly decomposed, and nitrogen-containing volatile compounds, such as pyridines and pyrazines are generated. Aldehydes are dominant compounds in black garlic, while esters and phenols are key aroma compounds in aged garlic extract. The slight variations in chemical reactions during the aging process may lead to differences in the aroma of the two types of garlic. Contents 1. Introduction 2. Volatile components of raw garlic cloves 3. Nature of volatile compounds in garlic cloves during heating 4. Comparison of volatile components between black garlic and aged garlic extract 5. Conclusion

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“…It has been shown that Allium containing vegetables, especially garlic, possess very high antioxidant activities (Halliwell et al, 1992;Kinalski and Noreña, 2014;Locatelli et al, 2017;Zhang et al, 2015), with various bioactivities such as antifungal (Fratianni et al, 2016;Li et al, 2014;Yoshida et al, 1987), antiviral (Weber et al, 1992), antibacterial (Brown et al, 2013;Yoshida et al, 1999), hypoglycemic (Liu et al, 2007;Ryan et al, 2001), hyperglycemic (Hou et al, 2010;Moradi et al, 2013), hypolipidemic (Bordia et al, 1998) and anti-atherosclerotic activities (Ashraf et al, 2005;Karagodin et al, 2016). Furthermore, recent studies have associated garlic consumption with preventive effects on human cancer (Chiavarini et al, 2016;de Giorgio and Stebbing, 2016;Kaschula et al, 2016;Myneni et al, 2016;Saud et al, 2016;Smith et al, 2016).…”

Section: Bioactivity Perspectives and Applications Of Allium Sulfur mentioning

confidence: 99%

Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies

Poojary

Putnik

Kovačević

et al. 2017

Journal of Food Composition and Analysis

119

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Cooked garlic and antioxidant activity: Correlation with organosulfur compound composition

Cited by 75 publications

References 29 publications

The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling

The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling

Volatile compounds of fresh and processed garlic (Review)

Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies

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