18B-3


Physiological activities of garlic extracts as affected by habitat and solvents

H.-K. KIM1, S.-H. Ye2, H.-S. Han2, and J.-H. Kwon3. (1) Dept. of Food Chemistry & Biotechnology, Korea Food Research Institute, San 46-1, Baekhyun-Dong, Bundang-Ku, Songnam, Kyonggi-Do, 463-420, South Korea, (2) Korea Food Research Institute, San 46-1, Baekhyun-dong,Bundang-gu, Songnam-si, 463-420, South Korea, (3) Dept. of Food Science and Technology, Kyungpook National Univ., 1370 Sankyuk-Dong, Buk-Gu, Daegu, 702-701, South Korea

Oxidative damage caused by free radicals may be related to aging and diseased, such as atherosclerosis, diabetes, cancer and cirrhosis. Although almost all organisms possess antioxidant defence and repair systems that have evolved to protect them against oxidative damage, these systems are insufficient to prevent the damage entirely. However, antioxidant supplements, or foods containing antioxidants, may be used to help the human body reduce oxidative damage. These protective effects have been attributed partly to the various antioxidant compounds present in fruits and vegetables, for example, vitamins C and E, b-carotene and polyphenolics. Physiological activities of garlic extracts of Korea growth (GKG) and China growth (GCG) were examined. Nitrite-scavenging activity, SOD-like activity and electron-donating ability (EDA) of garlic extracted with water, 50%, and 100% ethanol were measured. The nitrite scavenging activity of garlic extracts was tested at pH 1.2, 3.0, 4.2, and 6.0. SOD-like activity was assayed using pyrogallol as substrate. Electron donating ability was measured using a, a-diphenyl-picrylhydrazyl. Nitrite-scavenging activities at pH 1.2 were most effective in water and 50% ethanol extracts of all samples. SOD-like activities of water and 50% ethanol extracts of all samples were 48.43¢¦63.89% lower than those of 1 and 0.1% L-ascorbate solutions. SOD-like activities of GKG extracts were higher than GCG extracts, and water extracts of samples were highest. EDAs of GKG extracts were higher (32.51¢¦43.74%) than GCG extracts, while those of all sample extracts were lower than 1 and 0.1% L-ascorbate solutions.

Session 18B, Food Chemistry: Antioxidant and bioactive agents
2:00 PM - 5:30 PM, Sunday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana