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KMID : 1134820190480121352
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 12 p.1352 ~ p.1358
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Comparison of Antioxidant Activity between Black Elephant Garlic (Allium ampeloprasum) and Black Normal Garlic (Allium sativum L.)
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Kim Dam
Kim Kyoung-Hee
Yook Hong-Sun
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Abstract
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This study investigated the antioxidant activities of a 50% ethanol extract from fresh elephant garlic (FEG, Allium ampeloprasum), black elephant garlic (BEG), fresh normal garlic (FNG, Allium sativum L.), and black normal garlic (BNG). The extraction yields of FEG, BEG, FNG and BNG were 26.82, 57.43, 29.00, and 39.39%, respectively. The total polyphenol and flavonoids contents were the highest in BEG. The antioxidant activities of BEG were higher than those of FEG, BNG and FNG. The DPPH radical scavenging activity of BEG was as much as 30 times higher than that of FEG, and the ABTS radical scavenging activity of BEG was 11 times higher than that of FEG. The FRAP value of BEG was 22 times higher than that of FEG, and the reducing power of BEG was 37 times higher than that of FEG. These results suggest that the elephant black garlic was appropriate as a good health food in terms of antioxidant activities.
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KEYWORD
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Allium ampeloprasum, Allium sativum L.' black garlic, antioxidant
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