این سایت در حال حاضر پشتیبانی نمی شود و امکان دارد داده های نشریات بروز نباشند
Journal of Medicinal Plants and By-products، جلد ۱۱، شماره Special، صفحات ۲۹-۳۵
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Comparison of Fresh and Aged Garlic Extracts in Terms of Antioxidative Power and Allicin Content
چکیده انگلیسی مقاله The different nutrients in garlic provide numerous health benefits. As the most active and important bioactive compound found in garlic, allicin offers antimicrobial, anticancer, antioxidant, cholesterol-lowering and cardiovascular-preventive effects. In this study, fresh and aged (dried) garlic extracts were compared in terms of the active ingredient allicin, constituents, and antioxidative properties. Ultrasonic apparatus was used for extraction because of its higher speed and shorter extraction time, improved quality of the extract with respect to antioxidative properties, and the possibility of extracting heat-sensitive compounds. The results showed that the highest allicin content (0.27%) was observed in the fresh garlic extract. Also the largest amounts of phenolic compounds (0.311 mg gallic acid equivalent) were observed in the fresh garlic extract. The highest inhibition rate (50% at 1500 ppm) was that of the fresh garlic extract. The results showed that the allicin content and antioxidative properties of fresh and dried garlic extracts were significantly different.
کلیدواژه‌های انگلیسی مقاله The different nutrients in garlic provide numerous health benefits. As the most active and important bioactive compound found in garlic, allicin offers antimicrobial, Anticancer, Antioxidant, cholesterol-lowering and cardiovascular-preventive effects. In this study, fresh and aged (dried) garlic extracts were compared in terms of the active ingredient allicin, constituents, and antioxidative properties. Ultrasonic apparatus was used for extraction because of its higher speed and shorter extraction time, improved quality of the extract with respect to antioxidative properties, and the possibility of extracting heat-sensitive compounds. The results showed that the highest allicin content (0.27%) was observed in the fresh garlic extract. Also the largest amounts of phenolic compounds (0.311 mg gallic acid equivalent) were ob, fresh garlic extract can be a good alternative to use in functional food
نویسندگان مقاله Somayyeh Loghmanifar |
Department of Food Science and Technology, Islamic Azad University, Nour Branch, Nour, Iran

Leila Roozbeh Nasiraie |
Department of Food Science and Technology, Islamic Azad University, Nour Branch, Nour, Iran

Hamidreza Nouri |
Department of Immunology, Babol University of Medical Sciences, Babol, Iran

Sara Jafarian |
Department of Food Science and Technology, Islamic Azad University, Nour Branch, Nour, Iran

نشانی اینترنتی https://jmpb.areeo.ac.ir/article_122702_d5a06f5bc212816a4abf2b2514f41f3a.pdf
فایل مقاله فایلی برای مقاله ذخیره نشده است
کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده
نوع مقاله منتشر شده
برگشت به: صفحه اول پایگاه   |   نسخه مرتبط   |   نشریه مرتبط   |   فهرست نشریات