Bioactive compounds, in vitro antioxidant capacity and Maillard reaction products of raw, boiled and fried garlic (Allium sativum L.)

被引:29
作者
de Queiroz, Yara S. [1 ]
Antunes, Patricia B. [2 ]
Vicente, Silvio J. V. [3 ]
Sampaio, Geni R. [4 ]
Shibao, Julianna [4 ]
Bastos, Deborah H. M. [4 ]
Torres, Elizabeth A. F. da S. [4 ]
机构
[1] Univ Paulista, BR-11045300 Santos, Brazil
[2] Univ Sao Paulo, PRONUT FCF FEA FSP, BR-05508000 Sao Paulo, Brazil
[3] Univ Santa Cecilia, Dept Ecotoxicol, BR-11045050 Santos, Brazil
[4] Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, BR-01246904 Sao Paulo, Brazil
基金
巴西圣保罗研究基金会;
关键词
garlic; Antioxidant capacity; bioactive compounds; Maillard reaction products; SCAVENGING CAPACITY; DIETARY FIBER; ONION; PHYTOSTEROLS; FLAVONOIDS; VEGETABLES; OXIDATION; EXTRACTS; ALLICIN; HEALTH;
D O I
10.1111/ijfs.12428
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Garlic is used in many dishes but some of its bioactive compounds are lost when exposed to heat. This study evaluated bioactive compounds, antioxidant activity and Maillard reaction products of raw (RG), boiled (BG) and fried garlic (FG). Total phenolic compounds, flavonoids, allicin and phytosterol were quantified as well as dietary fibres and mineral content. Antioxidant activities of RG, BG and FG were evaluated by oxygen radical absorbance capacity (ORAC), oxidation of beta-carotene/linoleic acid and Rancimat methods. The main results were the following: thermal processing of RG decreased both bioactive compounds and antioxidant capacity, boiling was found to be less aggressive than frying, and strong correlations were obtained between total phenolic compounds and the antioxidant assays. However, phytosterol content was higher in FG than in RG and BG and higher temperatures increased the formation of Maillard reaction products. It was concluded that RG and BG should be preferred for human consumption as they present higher antioxidant capacity.
引用
收藏
页码:1308 / 1314
页数:7
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