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- Title
Preparation of blue pigment extract from pickled garlic and its physio-chemical properties.
- Authors
Zhao Xiaodan; Li Xing
- Abstract
The greening compounds in garlic are of great importance to both industry and academic research. In this study, the blue pigment extract in greening garlic has been prepared and its physio-chemical properties and scavenging activities towards DPPH radicals, superoxide anion radicals and hydroxyl radicals have been investigated. The blue pigments in Laba garlic were extracted and separated by chromatography with Amberlite CG-50 and Sephadex LH-20, and the blue pigment extract (BPE) was obtained. Color value of BPE was elevated to 76.7 compared to 10.7 that of the raw extract without any purification. BPE was stable in acidic conditions, but sensitive to illumination. Low-temperature heating (lower than 60°C) had little effect on the stability of BPE. Metal ions such as Cu2+, Zn2+, Al3+, Fe2+ had little effect on the pigment stability, but Fe3+ caused obvious color loss. The BPE displayed concentration-dependent inhibition of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and also exhibited scavenging activities against hydroxyl and superoxide anion radicals by electron spin resonance essay. BPE can scavenge DPPH by 96.4% at 2 mg/mL, while the scavenging rate of ascorbic acid was 97.1%. For hydroxyl and superoxide anion radicals, the scavenging ability of BPE at 10 mg/mL was 96.8% and 87.6%, lower than ascorbic acid. The blue pigments in greening garlic were stable in acidic condition or by low-temperature heating; it also showed great potentials in possessing antioxidant activities.
- Subjects
GARLIC; PIGMENTS; HYDROXYL group; RADICALS (Chemistry); ACIDITY; METAL ions
- Publication
Transactions of the Chinese Society of Agricultural Engineering, 2014, Vol 30, Issue 9, p287
- ISSN
1002-6819
- Publication type
Article
- DOI
10.3969/j.issn.1002-6819.2014.09.036