Antioxidant Functions of E- AND Z-Ajoene Derived from Japanese Garlic

作者：Naznin Most Tahera; Maeda Tomoko; Morita Naofumi^*

来源：International Journal of Food Properties, 2010, 13(4): 821-829.

DOI：10.1080/10942910902895218

• Garlic
• E-ajoene
• Z-ajoene
• Antioxidant
• Hydroxyl radical
• DPPH
• -tocopherol

Antioxidative activities of E- and Z-ajoene prepared from Japanese garlic were studied using various radical scavenging effects. Among the various antioxidative activities tested, ajoene was found to show the highest hydroxyl radicals scavenging activity (E-ajoene = 50% and Z-ajoene = 63%). These ajoene were 5.2-13 times less efficient at reducing DPPH radical and 1.1-1.4 times less efficient at hydroxyl radical as compared with authentic -tocopherol. Essentially E- and Z-ajoene were capable of scavenging superoxide anion (E- ajoene = 0.11%, Z-ajoene = 3.74%), but 80 minutes later antioxidant activity could not be detected. The effectiveness of Z-ajoene is significantly higher than E-ajoene.

• 出版日期2010