Articles
INFLUENCE OF FOOD ADDITIVES ON THE ANTIOXIDANT ACTIVITIES OF GARLIC (ALLIUM SATIVUM L.) AND GARLIC READY-TO-EAT PRODUCTS COMMERCIALIZED IN BRAZIL
Article number
841_47
Pages
373 – 378
Language
English
Abstract
Garlic processing to obtain pastes or chopped for consumption makes its use by the consumer more practical, but requires stability during storage, and food additives are used with this purpose.
This study aimed at evaluating the impact of additives (citric acid, sodium metabisulfite and sodium benzoate) on the garlic antioxidant activity (AA). Methanolic extracts of chopped garlic with salt (C+S), chopped garlic without salt (C-S) and a mixture from fresh garlic with dehydrated garlic (DG) with (+A) and without (-A) food additives were analyzed (C+S+A, C+S-A, C-S+A, C-S-A, DG+A and DG-A). This evaluation was based on the measurement of total phenolic compounds and AA using three different methods: DPPH,
-carotene/linoleic acid system and Rancimat®. Total phenolic content (μg/mg/gallic acid equivalent) of the extract was higher in all samples containing food additives (C-S+A 8.97 vs.
C-S-A 6.36; C+S+A 6.13 vs.
C+S-A 4.78; DG+A 8.36 vs.
DG-A 6.21). The results of the DPPH assay of products with food additives presented the best results for samples C-S+A 28.80% vs.
C-S-A 17.16% and C+S+A 23.11% vs.
C+S-A 19.08%, while in the DG sample significant changes were not observed.
The results of the test-carotene/linoleic acid system increased for all samples containing food additives (C-S+A 34.42 vs.
C-S-A 30.21%; C+S+A 38.11 vs.
C+S-A 26.51%; DG+A 40.94 vs.
DG-A 37.38%) and the Rancimat® method presented a tendency to increase the AA values in all samples.
Our findings suggest that an AA of garlic and garlic ready-to-eat products commercialized in Brazil have better performance of samples containing additives.
This study aimed at evaluating the impact of additives (citric acid, sodium metabisulfite and sodium benzoate) on the garlic antioxidant activity (AA). Methanolic extracts of chopped garlic with salt (C+S), chopped garlic without salt (C-S) and a mixture from fresh garlic with dehydrated garlic (DG) with (+A) and without (-A) food additives were analyzed (C+S+A, C+S-A, C-S+A, C-S-A, DG+A and DG-A). This evaluation was based on the measurement of total phenolic compounds and AA using three different methods: DPPH,
-carotene/linoleic acid system and Rancimat®. Total phenolic content (μg/mg/gallic acid equivalent) of the extract was higher in all samples containing food additives (C-S+A 8.97 vs.C-S-A 6.36; C+S+A 6.13 vs.
C+S-A 4.78; DG+A 8.36 vs.
DG-A 6.21). The results of the DPPH assay of products with food additives presented the best results for samples C-S+A 28.80% vs.
C-S-A 17.16% and C+S+A 23.11% vs.
C+S-A 19.08%, while in the DG sample significant changes were not observed.
The results of the test
-carotene/linoleic acid system increased for all samples containing food additives (C-S+A 34.42 vs.C-S-A 30.21%; C+S+A 38.11 vs.
C+S-A 26.51%; DG+A 40.94 vs.
DG-A 37.38%) and the Rancimat® method presented a tendency to increase the AA values in all samples.
Our findings suggest that an AA of garlic and garlic ready-to-eat products commercialized in Brazil have better performance of samples containing additives.
Publication
Authors
Y.S. Queiroz, R.A.M. Soares, L.A. Luzia, E.Y. Ishimoto, D.H.M. Bastos, E.A.F.S. Torres, G.R. Sampaio
Keywords
Spices, citric acid, sodium metabisulfite and benzoate, phenolic content, DPPH assay, β-carotene/linoleic acid system, Rancimat® method
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