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Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(1): 219-225
Antioxidant and antimicrobial activities of fresh garlic and aged garlic by-products extracted with different solvents
Hyun-Joo Jang1, Hyun-Jin Lee1, Dong-Kyu Yoon1, Da-Som Ji1, Ji-Han Kim1, Chi-Ho Lee1
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea
ABSTRACT
This study aims to investigate antioxidative and antibacterial properties of fresh garlic (non-aged, NG) and aged garlic (AG) by-products extracted with distilled water, ethanol, or chloroform. To determine their antioxidative and antibacterial capacities, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging assay, and H2O2 radical scavenging activity, Fe2+ chelating activity, total ferric reducing antioxidant power (FRAP), and disc diffusion tests were performed. Total phenol and flavonoid contents from distilled water extract of AG were significantly higher than those of NG. DPPH, ABTS, FRAP, and H2O2 scavenging activities of distilled water extract of AG were higher than those of NG. However, Fe2+ chelating activities of ethanol and chloroform extracts were higher than those of distilled water extracts for both NG and AG. Antibacterial effects of AG were higher than those of NG. In conclusion, aged garlic showed more potent antioxidant and antibacterial effects than fresh garlic.
KEYWORD
Garlic, Aged garlic, Antioxidant, Antibacterial, Extract
Food Science and Biotechnology 2018 ; 27(1): 219-225
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