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Study on the ageing method and antioxidant activity of black garlic residues

Author

Listed:
  • Feng XIONG

    (School of Food and Biological Engineering and)

  • Chun-Hua DAI

    (School of Food and Biological Engineering and
    Jiangsu Key Laboratory of Agricultural Product Physical Processing, Jiangsu University, Zhenjiang, P.R. China)

  • Fu-Rong HOU

    (School of Food and Biological Engineering and)

  • Pei-Pei ZHU

    (School of Food and Biological Engineering and)

  • Rong-Hai HE

    (School of Food and Biological Engineering and
    Jiangsu Key Laboratory of Agricultural Product Physical Processing, Jiangsu University, Zhenjiang, P.R. China)

  • Hai-Le MA

    (School of Food and Biological Engineering and
    Jiangsu Key Laboratory of Agricultural Product Physical Processing, Jiangsu University, Zhenjiang, P.R. China)

Abstract

Garlic residue (GR), a co-product of garlic oil extraction, contains most of the nutrients of raw garlic (RG). Preparation of black garlic residue (BGR) is considered to be an effective method of processing GR. The main objective of this study was to optimise the ageing conditions of GR based on moisture, polyphenol and 5-hydroxymethyl-2-furaldehyde (HMF) levels. In addition, the antioxidant capacity of BGR was also evaluated in vitro and in vivo and compared with black garlic (BR) and RG. The results indicate that optimum ageing resulting in polyphenol and HMF contents of 25.80 mg/g and 3.84 mg/g, respectively, were achieved using a temperature of 90°C and humidity of 95% for four days. Both BGR and BR had stronger capacities to scavenge α,α-diphenyl-β-picrylhydrazyl (DPPH) than RG with half maximal inhibitory concentration (IC50) values of 0.454, 0.514 and 4.236 mg/ml, respectively. Experiments on mice demonstrated that there was no obvious difference in antioxidant activity between BGR and BR in vivo. BGR and BR consumption significantly decreased malondialdehyde (MDA) levels in serum and liver, in addition to markedly increasing superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities.

Suggested Citation

  • Feng XIONG & Chun-Hua DAI & Fu-Rong HOU & Pei-Pei ZHU & Rong-Hai HE & Hai-Le MA, 2018. "Study on the ageing method and antioxidant activity of black garlic residues," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(1), pages 88-97.
    • Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:1:id:420-2016-cjfs
    DOI: 10.17221/420/2016-CJFS
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