Abstract
In our previous study [1], we found that relatively short-term spontaneous fermentation (40 days at 60-70°C, 85-95% relative humidity) potentiates anti-oxidative properties of garlic, in which scavenging activity against hydrogen peroxide was included. Since tetrahydro-β-carboline derivatives (THβCs) that possess hydrogen peroxide scavenging activity have recently been identified in aged garlic extract, THβCs were quantitatively analyzed with liquid chromatography-mass spectrometry (LC-MS). (1R, 3S)-1-Methyl-1,2,3,4- tetrahydro-β-carboline-3-carboxylic acid (MTCC) and (1S, 3S)-MTCC were found in the fermented garlic extract whereas only trace levels of MTCCs were detected in the row garlic extract. Therefore, it is suggested that relatively short-term fermentation potentiates scavenging activity of garlic against hydrogen peroxide by forming THβCs, especially MTCCs.
Original language | English |
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Pages (from-to) | 175-178 |
Number of pages | 4 |
Journal | Plant Foods for Human Nutrition |
Volume | 61 |
Issue number | 4 |
DOIs | |
Publication status | Published - 2006 Dec 1 |
Keywords
- Garlic
- Hydrogen peroxide scavenging activity
- Tetrahydro-β-carboline derivatives
ASJC Scopus subject areas
- Food Science
- Chemistry (miscellaneous)