Garlic (Allium sativum L.) and ready-to-eat garlic products: in vitro antioxidant activity (2009)
- Autores:
- Autores USP: BASTOS, DEBORAH HELENA MARKOWICZ - FSP ; TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP
- Unidade: FSP
- DOI: 10.1016/j.foodchem.2008.11.105
- Assuntos: ALHO (PRODUTOS DERIVADOS); ANTIOXIDANTES (ATIVIDADE); QUALIDADE DE PRODUTOS AO CONSUMIDOR; ARMAZENAGEM DE ALIMENTOS
- Agências de fomento:
- Idioma: Inglês
- Resumo: Garlic contains polyphenol and sulphur compounds, which are responsible for its antioxidant activity (AA). This study aimed at evaluating the AA of fresh garlic and its commercialised products and their shelf life. Fresh garlic (FG) and its products, i.e. chopped with salt (CGS), chopped without salt (CG), fried (FRG) and mixed garlic (FG with dehydrated garlic; MG) antioxidant activity was evaluated by three different methods: DPPH (1,1-diphenyl-2-picrylhydrazyl) assay, ß-carotene/linoleic acid assay and Rancimat® method. Amongst all the analysed products, fried garlic presented the highest antioxidant activity. The free radical-scavenging activity decreased during the shelf life of all analysed products that correlated with the decrease in the total polyphenol content. Our findings suggest that some compounds other than phenol may have contributed towards this outcome
- Imprenta:
- Fonte:
- Título do periódico: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 115, n. 1, p. 371-374, 2009
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
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ABNT
QUEIROZ, Yara Severino de et al. Garlic (Allium sativum L.) and ready-to-eat garlic products: in vitro antioxidant activity. Food Chemistry, v. 115, n. 1, p. 371-374, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2008.11.105. Acesso em: 18 abr. 2024. -
APA
Queiroz, Y. S. de, Ishimoto, E. Y., Bastos, D. H. M., Sampaio, G. R., & Torres, E. A. F. da S. (2009). Garlic (Allium sativum L.) and ready-to-eat garlic products: in vitro antioxidant activity. Food Chemistry, 115( 1), 371-374. doi:10.1016/j.foodchem.2008.11.105 -
NLM
Queiroz YS de, Ishimoto EY, Bastos DHM, Sampaio GR, Torres EAF da S. Garlic (Allium sativum L.) and ready-to-eat garlic products: in vitro antioxidant activity [Internet]. Food Chemistry. 2009 ; 115( 1): 371-374.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2008.11.105 -
Vancouver
Queiroz YS de, Ishimoto EY, Bastos DHM, Sampaio GR, Torres EAF da S. Garlic (Allium sativum L.) and ready-to-eat garlic products: in vitro antioxidant activity [Internet]. Food Chemistry. 2009 ; 115( 1): 371-374.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2008.11.105 - Essential oil and antioxidant activity of green mate and mate tea (Ilex paraguariensis) infusions
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Informações sobre o DOI: 10.1016/j.foodchem.2008.11.105 (Fonte: oaDOI API)
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