Cooked garlic and antioxidant activity: Correlation with organosulfur compound composition
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- 作者：D.A. Locatellia ; b ; M.A. Nazarenoc ; C.M. Fusaria ; b ; A.B. Camargoa ; b ; d ; acamargo@fca.uncu.edu.ar" class="auth_mail" title="E-mail the corresponding author
- 关键词：Allium sativum ; Antiradical activity ; cooking treatments ; Bioactive compounds ; OSCs
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 April 2017
- 年：2017
- 卷：220
- 期：Complete
- 页码：219-224
- 全文大小：282 K
文摘
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Home cooked garlic retained antioxidant activity.
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Raw garlic evidenced mainly antiradical activity and ferric reducing capacity.
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Antioxidant mechanism was mostly demonstrated in stir-fried garlic samples.
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Antioxidant activities of home-cooked garlic were evaluated by five methodologies.
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Relationships were established among OSCs, garlic samples and antioxidant activities.