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Organic acids, tocopherols and antioxidant activity of white and black garlic samples

2017Conference object Open access
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dc.contributor.authorBotas, Joana
dc.contributor.authorFernandes, Ângela
dc.contributor.authorBarros, Lillian
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-12T14:34:45Z
dc.date.available2018-02-12T14:34:45Z
dc.date.issued2017
dc.description.abstractGarlic (Allium sativum L.) hás been used worldwide not only for its dietary interest, but also for medicinal purposes, in prophylaxis and treatment of diverse pathologies. Garlic presents an interesting nutritional profile as well as bioactive compounds, responsible for its biological properties, namely, antioxidant, antimicrobial, immunostimulatory, hypoglycemic, among others [1]. The present work aimed to study bulbils (cloves) of white garlic (WG) and black garlic (BG). Both white and black garlic samples were supplied by local producers from Trás-os-Montes region. Black garlic samples were obtained by applying a dehydratation procedure to /t. sativum bulbs with controlled humidity and temperature. Ali samples were studied regarding their chemical composition in organic acids, analysed by High Performance Liquid Chromatography (HPLC) coupled to a Diode Array Detector, and tocopherols determined by HPLC-fluorescence. Furthermore, their antioxidant activity was evaluated through DPPH (2, 2-diphenyl-l-picrylhydrazyl) radical scavenging activity, reducing power, p-carotene bleaching inhibition and TBARS (tiobarbituric acid reactive substances) formation inhibition assays. a-Tocopherol was the only vitamer identified in the studied samples, being quantified in BG samples at the highest concentration. These samples presented oxalic, malic and pyruvic acids, while WG samples showed also citric and fumaric acids, besides the ones previously mentioned. Malic and pyruvic acids were the main compounds present in BG and WG, respectively. BG samples presented higher antioxidant activity than WG samples, in ali the assayed methodologies. The knowledge on the chemical and bioactive composition of natural matrices is of great importance in the formulation of novel products. Therefore, the present study highlights that the processed garlic (BG), an innovative product, presented higher antioxidant properties than WG, and could be explored for bioactive purposes.pt_PT
dc.description.sponsorshipThe authors are graleful to lhe Foundation for Science and Technology (FCT, Portugal) and FEDER under Program PT2020 for financiai support to CIMO (UID/AGR/00690/2013), A.F grant (SFRH/BPD/114753/2016) and L.B contract.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.citationBotas, Joana; Fernandes, Ângela; Barros, Lillian; Carvalho, Ana Maria; Ferreira, Isabel C.F.R. (2017). Organic acids, tocopherols and antioxidant activity of white and black garlic samples. In 3rd Symposium on Medicinal Chemistry of University of Minho. Bragapt_PT
dc.identifier.urihttp://hdl.handle.net/10198/15682
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationBioresidues of Agaricus bisporus Portobello as sustainable sources of vitamin D2: yield improvement by irradiation, refinement and stabilization to functionalize novel food formulations.
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleOrganic acids, tocopherols and antioxidant activity of white and black garlic samplespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleBioresidues of Agaricus bisporus Portobello as sustainable sources of vitamin D2: yield improvement by irradiation, refinement and stabilization to functionalize novel food formulations.
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBPD%2F114753%2F2016/PT
oaire.citation.conferencePlaceBraga, Portugalpt_PT
oaire.citation.title3rd Symposium on Medicinal Chemistry of University of Minhopt_PT
oaire.fundingStream5876
oaire.fundingStreamFARH
person.familyNameFernandes
person.familyNameBarros
person.familyNameCarvalho
person.familyNameFerreira
person.givenNameÂngela
person.givenNameLillian
person.givenNameAna Maria
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifierID G-7399-2011
person.identifier144781
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-idD31A-35AF-E2A9
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-5508-5935
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id20336503900
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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