Cooked garlic and antioxidant activity: Correlation with organosulfur compound composition

Food Chemistry

Volumn 220, Issue , 2017, Pages 219-224

  Locatelli, D A ^a,b   Nazareno, M A ^c   Fusari, C M ^a,b   Camargo, A B ^a,b  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b UNIVERSIDAD NACIONAL DE CUYO   (Argentina)

^c UNIVERSIDAD NACIONAL DE SANTIAGO DEL ESTERO   (Argentina)

Author keywords

Allium sativum; Antiradical activity, cooking treatments; Bioactive compounds; OSCs

Indexed keywords

ANTIOXIDANTS; ASSAYS; BLEACHING; CLEANING; FATTY ACIDS; IRON COMPOUNDS; LINOLEIC ACID; SULFUR COMPOUNDS;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ALLIUM SATIVUM; ANTI-OXIDANT ACTIVITIES; ANTIRADICAL ACTIVITIES; BIOACTIVE COMPOUNDS; FREE RADICAL SCAVENGING; ORGANOSULPHUR COMPOUNDS; OSCS;

FREE RADICALS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); AJOENE; ALLICIN; ALLYL SULFIDE; BETA CAROTENE; DIALLYL DISULFIDE; DIALLYL TRISULFIDE; FERRIC ION; IRON; LINOLEIC ACID; LIPOXYGENASE; ORGANOSULFUR DERIVATIVE; PHENOL DERIVATIVE; UNCLASSIFIED DRUG; VINYLDITHIIN DERIVATIVE; ANTIOXIDANT; SULFUR DERIVATIVE;

ABTS RADICAL SCAVENGING ASSAY; ANTIOXIDANT ACTIVITY; ANTIOXIDANT ASSAY; ARTICLE; BETA CAROTENE BLEACHING ASSAY; CHEMICAL COMPOSITION; CLINICAL EVALUATION; COOKED FOOD; DPPH RADICAL SCAVENGING ASSAY; DRUG MECHANISM; FERRIC REDUCING CAPACITY ASSAY; FOOD PROCESSING; GARLIC; MICELLE; NONHUMAN; OXIDATION; SOYBEAN; CHEMISTRY; COOKING;

ANTIOXIDANTS; COOKING; GARLIC; SULFUR COMPOUNDS;

EID: 84991746791     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.10.001     Document Type: Article

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