Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant Activities of Garlic (Allum sativum L.) with Growing Districts

  • Lee, Eun-Jung (Department of Food and Nutrition, Hannam University) ;
  • Kim, Kwan-Soo (Department of Food and Nutrition, Hannam University) ;
  • Jung, Hye-Young (R & D Center for Future Technologies, Altwell Inc.) ;
  • Kim, Deuk-Ha (R & D Center for Future Technologies, Altwell Inc.) ;
  • Jang, Hae-Dong (Department of Food and Nutrition, Hannam University)
  • Published : 2005.02.28
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Abstract

Hydrogen-donating capacity, scavenging activity of reactive oxygen including superoxide anion radical and hydrogen peroxide, metal-chelating activity, and reducing power of garlic extracts were investigated. All tested garlic extracts exhibited in vitro antioxidant activities, with Uiseong extract showing highest hydrogen-donating and hydrogen peroxide-scavenging activities, and reducing power, followed by Seosan and Samchek extracts, in proportion to total thiosulfinate contents. Higher scavenging activity of superoxide anion radical was observed in Uiseong than Seosan and Samchek extracts. Metal-chelating activity increased in order of Uiseong < Seosan < Samchek, showing inverse relations to total thiosulfinate content. Garlic extracts of Uiseong and Seosan showed weak prooxidant activities and that of Samchek showed strong antioxidant activity against $Cu^{+2}$-induced human LDL oxidation. Protective effects on peroxyl and hydroxyl radical-induced DNA strand damages were observed in all tested garlic cloves. These results indicate growing conditions of garlic cloves affect total thiosulfinate content and antioxidant activities.

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References

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