Abstract
Black garlic was created by keeping whole ordinary garlic in a humidity controlled room at 70-80°C for 10-15 days without any artificial treatments and additives. The black garlic was extracted with 80% ethanol and concentrated to obtain black garlic ethanol extracts. The saccharides of the extracts were analyzed according to the method of Phenol Sulphate colorimetry, DNS and High Performance Liquid Chromatography (HPLC). The antioxidant capacity in vitro of the extracts was assessed by measuring the scavenging activities on 1, 1-Diphenyl-2- Picrylhydrazyl (DPPH). Drosophila melanogaster were employed to explore the effect of black garlic extract on lifespan and antioxidant index in vivo. The results showed that the total sugar content in the black garlic extracts was 55.5% including monosaccharide, disaccharide and polysaccharide, the content of reducing sugar was 25.22%. The results from this study demonstrated black garlic extracts possessed strong antioxidant capacity in vitro in a dose- dependent manner, the longevity of Drosophila melanogaster treated with black garlic extract was prolonged evidently and the content of MDA was decreased by improving SOD (including CuZn-SOD and Mn-SOD) and CAT activities.
Highlights
Garlic, which is the edible bulb of the Liliaceae family, has been used as flavoring agent and food ingredient and as traditional medicine for treating and preventing several disorders for over 4000 years
The results showed that the total sugar content in black garlic extract was 55.5%, which is similar with senior report, including sucrose, glucose and fructose, the content of reducing sugar was 25.22%, suggesting that reducing sugar is the main part of the total sugar in black garlic extract
The result from High Performance Liquid Chromatography (HPLC) in the measurement of molecular weight distribution of carbohydrate is showed in Fig. 1, which is concordant with the discovery we found in the previous test: reducing sugar existed as the main part of total sugar in black garlic
Summary
Garlic, which is the edible bulb of the Liliaceae family, has been used as flavoring agent and food ingredient and as traditional medicine for treating and preventing several disorders for over 4000 years. According to the previous report, compared with fresh garlic, the black one had a sevenfold increase in the polyphenol content (Sato et al, 2006), which indicated the increase in the antioxidant activity, the amino acid content increased 2.5-fold (Chao et al, 2012), carbohydrate content increased from 28.7 to 47.0%, the amount of SAC was almost 8 times (Sasaki et al, 2007). Black garlic showed stronger antioxidant activity in vivo (Zhu et al, 2008) and higher free radical scavenging properties in vitro (Kim et al, 2012) compared with fresh garlic
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
