Garlic (Allium sativum L.) and ready-to-eat garlic products: In vitro antioxidant activity

dc.creatorQUEIROZ, Yara S.
dc.creatorISHIMOTO, Emilia Y.
dc.creatorBASTOS, Deborah H. M.
dc.creatorSAMPAIO, Geni R.
dc.creatorTORRES, Elizabeth A. F. S.
dc.date.accessioned2012-10-20T01:31:27Z
dc.date.accessioned2018-07-04T15:27:56Z
dc.date.available2012-10-20T01:31:27Z
dc.date.available2018-07-04T15:27:56Z
dc.date.created2012-10-20T01:31:27Z
dc.date.issued2009
dc.identifierFOOD CHEMISTRY, v.115, n.1, p.371-374, 2009
dc.identifier0308-8146
dc.identifierhttp://producao.usp.br/handle/BDPI/26621
dc.identifier10.1016/j.foodchem.2008.11.105
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2008.11.105
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1623280
dc.description.abstractGarlic contains polyphenol and sulphur compounds, which are responsible for its antioxidant activity (AA). This study aimed at evaluating the AA of fresh garlic and its commercialised products and their shelf life. Fresh garlic (FG) and its products, i.e. chopped with salt (CGS), chopped without Salt (CG), fried (FRG) and mixed garlic (FG with dehydrated garlic; MG) antioxidant activity was evaluated by three different methods: DPPH (1,1-diphenyl-2-picrylhydrazyl) assay, beta-carotene/linoleic acid assay and Rancimat method. Amongst all the analysed products, fried garlic presented the highest antioxidant activity. The free radical-scavenging activity decreased during the shelf life of all analysed products that correlated with the decrease in the total polyphenol content. Our findings suggest that some compounds other than phenol may have contributed towards this outcome. (c) 2008 Elsevier Ltd. All rights reserved.
dc.languageeng
dc.publisherELSEVIER SCI LTD
dc.relationFood Chemistry
dc.rightsCopyright ELSEVIER SCI LTD
dc.rightsrestrictedAccess
dc.subjectReady-to-eat garlic products
dc.subjectAntioxidant activity
dc.subjectShelf life
dc.titleGarlic (Allium sativum L.) and ready-to-eat garlic products: In vitro antioxidant activity
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución