Composition analysis and antioxidant properties of black garlic extract

Xiaoming Lu, Ningyang Li, Xuguang Qiao, Zhichang Qiu, Pengli Liu
2017 Journal of Food and Drug Analysis  
Available online xxx Keywords: antioxidant activity black garlic composition identification a b s t r a c t Black garlic produced from fresh garlic under controlled high temperature and humidity has strong antioxidant properties. To determine these compounds, five fractions (from F1 to F5) were separated and purified by elution with chloroform:methanol at different ratios (8:1, 6:1, 4:1, 2:1, and 0:1; v/v). The antioxidant activity of each fraction was analyzed. The results showed that F3 and
more » ... howed that F3 and F4 had higher phenolic contents and stronger 2,2-diphenyl-2picrylhydrazyl radical scavenging activity than the others. Seven purified individual components were further separated using semipreparation high-performance liquid chromatography from these two intensely antioxidant fractions (F3 and F4), their structures were elucidated by high-performance liquid chromatography coupled to diode array detection, electrospray ionization, mass spectrometry, 1 H nuclear magnetic resonance, and 13 C nuclear magnetic resonance spectrometry. Three compounds including adenosine, uridine, and 2-acetylpyrrole were first identified in black garlic, except for 5hydroxymethylfurfural, (1S, 3S)-1-methyl-1,2,3,4-tetrahydro-b-carboline-3-carboxylic acid, and (1R, 3S)-1-methyl-1,2,3,4-tetrahydro-b-carboline-3-carboxylic acid. The cellular antioxidant activities of uridine, adenosine, carboline alkaloids, 5-hydroxymethylfurfural, and ethyl acetate extracts were consistent with the results of in vitro experimental antioxidant properties. The results provide useful information for understanding the health benefits of black garlic products.
doi:10.1016/j.jfda.2016.05.011 pmid:28911676 fatcat:x3x3rguvo5hpvd3xifveq3vwhi