Research Article | OPEN ACCESS
The Analysis of Saccharide in Black Garlic and its Antioxidant Activity
Mengmeng Lei, Mengying Xu, Zesheng Zhang, Min Zhang and Yunfeng Gao
Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology,
Ministry of Education, Tianjin 300457, P.R. China
Advance Journal of Food Science and Technology 2014 6:755-760
Received: March 13, 2014 | Accepted: April 11, 2014 | Published: June 10, 2014
Abstract
Black garlic was created by keeping whole ordinary garlic in a humidity controlled room at 70-80°C for 10-15 days without any artificial treatments and additives. The black garlic was extracted with 80% ethanol and concentrated to obtain black garlic ethanol extracts. The saccharides of the extracts were analyzed according to the method of Phenol Sulphate colorimetry, DNS and High Performance Liquid Chromatography (HPLC). The antioxidant capacity in vitro of the extracts was assessed by measuring the scavenging activities on 1, 1-Diphenyl-2- Picrylhydrazyl (DPPH). Drosophila melanogaster were employed to explore the effect of black garlic extract on lifespan and antioxidant index in vivo. The results showed that the total sugar content in the black garlic extracts was 55.5% including monosaccharide, disaccharide and polysaccharide, the content of reducing sugar was 25.22%. The results from this study demonstrated black garlic extracts possessed strong antioxidant capacity in vitro in a dose- dependent manner, the longevity of Drosophila melanogaster treated with black garlic extract was prolonged evidently and the content of MDA was decreased by improving SOD (including CuZn-SOD and Mn-SOD) and CAT activities.
Keywords:
Antioxidant, black garlic, Drosophila, saccharides,
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Competing interests
The authors have no competing interests.
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This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
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