title: Cooked garlic and antioxidant activity: Correlation with organosulfur compound composition.
abstract: The antioxidant properties and the main beneficial organosulphur compounds of home-cooked garlic samples were studied in order to establish relationships between them. Antioxidant activity was tested by free radical scavenging against 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and 2,2'-azino-bis-(3-ethylbenzo-thiazoline-6-sulfonic acid) diammonium salt (ABTS+), Fe(III) reducing ability (FRAP) and linoleic acid co-oxidation initiated by soybean lipoxygenase in a micelle system. DPPH, ABTS and FRAP assays showed the highest activity for raw garlic samples, while β-carotene bleaching assay yielded the highest activity for stir-fried garlic. Pure organosulphur compounds tested by DPPH, FRAP and β-carotene bleaching assays showed that allicin had an antiradical action mechanism, as well as iron reducing capacity; while antioxidant activity was the main mechanism for ajoenes and 2-VD. To our knowledge, this study is the first demonstration that home-cooked garlic retains its antioxidant activity, and, at the same time, elucidates the mechanisms involved in this activity.
authors.affiliation: Instituto de Biología Agrícola de Mendoza (IBAM) - CONICET, Mendoza, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, 5505, Chacras de Coria, Mendoza, Argentina.
authors.forename: D A
authors.initials: DA
authors.lastname: Locatelli
authors.affiliation: Laboratorio de Antioxidantes y Procesos Oxidativos (CIDSE-CONICET-UNSE), Santiago del Estero, Argentina.
authors.forename: M A
authors.initials: MA
authors.lastname: Nazareno
authors.affiliation: Instituto de Biología Agrícola de Mendoza (IBAM) - CONICET, Mendoza, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, 5505, Chacras de Coria, Mendoza, Argentina.
authors.forename: C M
authors.initials: CM
authors.lastname: Fusari
authors.affiliation: Instituto de Biología Agrícola de Mendoza (IBAM) - CONICET, Mendoza, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, 5505, Chacras de Coria, Mendoza, Argentina; Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Cuyo, Mendoza, Argentina. Electronic address: acamargo@fca.uncu.edu.ar.
authors.forename: A B
authors.initials: AB
authors.lastname: Camargo
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D003296:Cooking; D005737:Garlic / Q000737:chemistry*; D013457:Sulfur Compounds / Q000032:analysis*
chemical_list: D000975:Antioxidants; D013457:Sulfur Compounds
keywords: Allium sativum; Antiradical activity, cooking treatments; Bioactive compounds; OSCs