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Antioxidant and Inhibition of Nitrosodimethylamine Formation in Marketing Black Garlics  

Cha, Ji-Young (Experiment and Evaluation Bureau, Korea Advanced Food Res. Insti.)
Lee, Soo-Jung (Dept. of Food Sci. and Nutri., Gyeongsang Nat'l Univ.(Insti, of Agric. & Life Sci.))
Shin, Jung-Hye (Namhae Garlic Res. Insti.)
Sung, Nak-Ju (Dept. of Food Sci. and Nutri., Gyeongsang Nat'l Univ.(Insti, of Agric. & Life Sci.))
Publication Information
Journal of agriculture & life science / v.46, no.2, 2012 , pp. 151-162 More about this Journal
Abstract
Four kinds of marketing black garlics (A, B, C and D products) from Namhae were analysed the antioxidant, nitrite scavenging activities and inhibition of nitrosodimethylamine (NDMA) formation. Total pyruvate and thiosulfate contents were higher in the black garlics than fresh garlic, and their contents were the highest in B product. Total phenol and flavonoids contents in the water and 80% ethanol extracts from black garlics were higher in water than ethanol extract, and all black garlics were higher than fresh garlic. And these contents of A product were somewhat higher compared to the others. Antioxidant activities, such as DPPH, ABTs, hydroxyl and nitric oxide radical scavenging showed stronger in water than ethanol extracts. And their activities in all products of black garlic were higher than the extracts of fresh garlic, and their activities of A and B products were similar to each other. In pH 2.5, nitrite scavenging activity and inhibition of NDMA formation were stronger in the black garlics than fresh garlic, and A product was the highest. Moreover, inhibition of NDMA formation from black garlic showed similar trends compared to the antioxidant activities. Therefore, we expect that the black garlic will contribute to the inhibition of carcinogenesis in vivo.
Keywords
Black garlic; Antioxidant; Nitrosodimethylamine;
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