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KMID : 0903520000430020110
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2000 Volume.43 No. 2 p.110 ~ p.115
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Effects of Garlic Extracts on the Nitrosation
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Abstract
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This study was carried out to investigate the effect of extracts from garlic on the formation of nitrosamine, nitrosomorphorine, the nitrite scavenging ability and the antioxidant activity. The extracts from garlic made the nitrite scavenging ability higher at low pH than at high pH. Especially ethanol extracts from garlic resulted in 89.6% of nitrite scavenging ability at pH 1.2. They were also more effective in the electron donating and antioxidant abilities than water extracts in expressing as the reduction of α,α-diphenyl-β-picrylhydrazyl(DPPH) and peroxide value(POV), respectively. Inhibitory effect of nitrosamine formation by ethanol extract from garlic was excellently more than 80% at pH 1.2 and 3.0, but only 29.9% at pH 6.0. This meant that the inhibition of nitrosamine formation is pH dependent.
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