Browse > Article
http://dx.doi.org/10.5352/JLS.2012.22.7.950

Antioxidant and Antiobesity Activity of Solvent Fractions from Red Garlic  

Hwang, Cho-Rong (Namhae Garlic Research Institute)
Shin, Jung-Hae (Namhae Garlic Research Institute)
Kang, Min-Jung (Namhae Garlic Research Institute)
Lee, Soo-Jung (Department of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University)
Sung, Nak-Ju (Department of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University)
Publication Information
Journal of Life Science / v.22, no.7, 2012 , pp. 950-957 More about this Journal
Abstract
Development of garlic processing products by thermal treatment and researched biological activity of a new product, red garlic. Red garlic MeOH extract was graduated by solvents, such as hexane, chloroform, ethyl acetate, butanol, and water, in order. Each solvent fraction was dried by a rotary evaporator and then resolved in water for analysis of its antioxidant and antiobesity activity. Browning compounds of red garlic fractions were the highest in the chloroform fraction. Total phenolic compounds and flavonoid content were highest in the hexane fraction. The chloroform fraction showed significantly higher activity in DPPH, ABTS radical scavenging activity, and antioxidant activity by FRAP. We propose that the antioxidant activity of the solvent fractions from red garlic was revealed interaction of browning compounds, total phenolic compounds, and flavonoids. Due to the higher activity of the shown fraction, the hexane and the chloroform fractions were have high contents of these compounds. Below $500{\mu}g/ml$, pancreatic lipase inhibition activity was significantly increased by sample concentration. And chloroform fraction, have the highest inhibition activity was shown over the 40%. In 3T3-L1 cells, the lipid accumulation inhibition activity was lower in the hexane and in the chloroform fraction than in the other fractions.
Keywords
Red garlic; solvent fraction; antioxidant activity; anti-obesity activity;
Citations & Related Records
Times Cited By KSCI : 20  (Citation Analysis)
연도 인용수 순위
1 Ballinger, A. and Peikin, S. R. 2002. Orlistat: its current status as an anti-obesity drug. Eur. J. Pharmacol. 440, 109-117.   DOI   ScienceOn
2 Benzie, I. F. and Strain, J. J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal. Biochem. J. 239, 70-76.   DOI   ScienceOn
3 Bitou N., Nimomiya, M. Tsjita, T. and Okuda, H. 1999. Screening of lipase inhibitors from marine algae. Lipids 34, 441-445.   DOI
4 Borek, C. 2001. Antioxidant health effects of aged garlic extract. J. Nutr. 1010s-1015s.
5 Choi, D. J., Lee, S. J. Kang, M. J. Cho, H. S. Sung, N. J. and Shin, J. H. 2008. Physicochemical characteristics of black garlic (Allium sativum L.). J. Korean Soc. Food Sci. Nutr. 37, 465-471.   DOI
6 Hwang, T. Y., Sohn, K. H., Lim, J. H. and Moon, K. D. 2010. Antibrowning effect of Licorice(Glycyrrhiza glabra) extracts on chopped garlic. Korean J. Food Preserv. 17, 160-164.
7 Jeong, Y. Y., Park, H. J., Cho, Y. W., Kim, E. J., Kim, G. T., Mun, Y. J., Lee, J. D., Shin, J. H., Kang, D. W. and Han, J. H. 2012. Aged red garlic extract reduces cigarette smoke extract-induced cell death in human bronchial smooth muscle cells by increasing intracellular glutathione levels. Phytother. Res. 26, 18-25.   DOI
8 Kang, M. J., Lee, S. J., Shin, J. H., Kang, S. K., Kim, J. G. and Sung, N. J. 2008. Effect of garlic with different processing on lipid metabolism in 1% cholesterol fed rats. J. Korean Soc. Food Sci. Nutr. 37, 162-1699.   DOI
9 Kang, M. J., Yoon, H. S., Jeong, S. H., Sung, N. J. and Shin, J. H. 2011. Physicochemical characteristics of red garlic during processing. Korean J. Food Preserv. 18, 896-906.
10 Kim, D. J., Jung, J. H., Kim, S. G., Lee, H. K., Lee, S. K., Hong, H. D., Lee, B. Y. and Lee, O. H. 2011. Antioxidants and anti-obesity activities of hot water and ethanolic extracts from Cheonnyuncho (Opuntia humifusa). Korean J. Food Preserv. 18, 366-373.   DOI
11 Kim, S. B., Lee, D. H., Yeum, D. Y., Park, J. W., Do, J. R. and Park, Y. H. 1998. Nitrite scavenging effect of Maillard reaction products derived from glucose-amino acids. Korean J. Food Sci. Technol. 20, 453-458.
12 Kim, S. B., Park, Y. H., Hayase, F. and Kato, H. 1986. Desmutagenic effects of Maillard reaction products against mutagenic heterocyclic amines. Bull. Korean Fish Soc. 19, 127-135.
13 Kim, S. H. and Baek, Y. H. 2011. Effects of aerobic exercise and black garlic intake on blood lipids, lipid peroxidation and BAP in rats. J. Life Sci. 21, 1025-1031.   DOI
14 Lee, B. B., Park, S. R., Han, C. S., Han, D. Y., Park, E. J., Park, H. R. and Lee, S. C. 2008. Antioxidant activity and inhibition activity against $\alpha$-amylase and $\alpha$-gluosidase of Viola mandshurica extracts. Korean Soc. Food Sci. Nutr. 37, 405-409.   DOI
15 Lee J. K., Song, J. H. and Lee, J. S. 2010. Purification of anti-obesity lipase inhibitor from the fruiting body of Phellinus linteus. Kor. J. Mycol. 38, 57-61.   DOI
16 Lee, J. W. and Do, J. H. 2006. Current studies on browning reaction products and acidic polysaccharide in Korean red ginseng. J. Ginseng Res. 30, 41-48.   DOI
17 Lee, J. W., Park, C. K. and Do, J. H. 2005. Antioxidative activity of the water soluble browning reaction products from Korean red ginseng. J. Ginseng Res. 29, 44-48.   DOI
18 Lee, S. H., Hwang, I. G., Lee, Y. R., Joung, E. M., Jeong, H. S. and Lee, H. B. 2009. Physicochemical characteristics and antioxidant activity of heated radish(Raphanus sativus L.) extracts. J. Korean Soc. Food Sci. Nutr. 38, 490-495.   DOI
19 Lee, S. J., Shin, J. H., Kang, M. J., Jung, W. J., Ryu, J. H., Kim, R. J. and Sung, N. J. 2010. Antioxidants activity of aged red garlic. J. Life Sci. 20, 775-781.   DOI
20 Park, J. A., Park, C., Han, M. H., Kim, B. W., Chung, Y. H. and Cho, Y. H. 2011. Inhibition of adipocyte differentiation and adipogenesis by aged black garlic extracts in 3T3-L1 preadipocytes. J. Life Sci. 21, 720-728.   DOI
21 Park, N. Y., Jeong, Y. J., Lee, G. D. and Kwon, J. H. 2000. Monitoring of Maillard reaction characteristics under various roasting conditions of Polygonatum odoratum root. J. Korean Soc. Food Sci. Nutr. 29, 647-654.
22 Saisuburamaniyan, N., Krithika, L., Dileena, K. P., Sivasubramanian, S. and Puvanakrishnan, R. 2004. Lipase assay in soils by copper soap colorimetry. Anal. Biochem. 33, 70-73.
23 Shin, J. H., Choi, D. J., Lee, S. J., Cha, J. Y., Kim, J. G. and Sung, N. J. 2008. Changes of physicochemical components and antioxidant activity of garlic during its processing. J. Life Sci. 18, 1123-1131.   DOI
24 Shin, J. H., Choi, D. J., Lee, S. J., Cha, J. Y. and Sung, N. J. 2008. Antioxidant activity of black garlic (Allium sativum L.). J. Korean Soc. Food Sci. Nutr. 37, 965-971.   DOI
25 Shin, J. H., Kang, M. J., Kim, R. J., Ryu, J. H., Kim, M. J., Lee, S. J. and Sung, N. J. 2011. Biological activity of browning compounds from processed garlics separated by dialysis membrane. J. Korean Soc. Food Sci. Nutr. 40, 357-365.   DOI
26 Shin, J. H., Lee, H. G., Kang, M. J., Lee, S. J. and Sung, N. J. 2010. Antioxidant activity of solvent fraction from black garlic. J. Korean Soc. Food Sci. Nutr. 39, 933-940.   DOI
27 Wang, M. F., Shao, Y., Yi, J. G., Zhu, N. O., Rngarajan, M., Lavoic, E. J. and Ho, C. T. 1998. Antioxidative phenolic compounds from sage(Salivia officinalis). J. Agric. Food Chem. 46, 4869-4873.   DOI   ScienceOn
28 You, B. J. 1993. Isolation of antioxidative substances from browning reaction product obtained from L-ascorbic acid solution. Korean J. Food Sci. Technol. 25, 214-219.
29 Yamabe, N., Lee, J. G., Lee, Y. J., Park, C. H., Kim, H. Y., Park, J. H., Yokozawa, T. and Kang, K. S. 2011. The chemical and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity changes of ginsenosides Rb1 and Rg1 by Maillard reaction. J. Ginseng Res. 35, 60-68.   DOI
30 Yang, Y. R. and Park, Y. K. 2011. Black onions manufactured via the browning reaction and antioxidant effects of their water extracts. Korean J. Food Preserv. 18, 310-318.   DOI
31 You, B. R., Kim, H. R., Kim, M. J. and Kim, M. R. 2011. Comparison of the quality characteristics and antioxidant activities of the commercial black garlic and lab-prepared fermented and aged black garlic. J. Korean Soc. Food Sci. Nutr. 40, 366-371.   DOI