Abstract
This study investigated the physiological activities of garlic extracts frozen at -20, -80, and -196°C. To determine the optimum freezing temperature for maintaining garlic’s physiological activity, antioxidant and antibacterial activities were investigated. The antioxidant activities were determined by DPPH radical scavenging ability, SOD-like activity, nitrite-scavenging ability, and reducing power. Total phenolic compounds and flavonoids of garlic extract frozen at 4°C (control) were measured as 6.91±0.69 μg GAE/g and 0.315±0.017 μg QE/g, respectively. Although the content of total phenolic compounds was not affected by the different freezing temperatures, the flavonoids contents of garlic extract frozen at -20°C were slightly decreased. The DPPH radical scavenging ability of garlic extracts (2 mg/mL) frozen at -80°C was 61%, whereas those frozen at -20°C and -196°C were 51%. SOD-like activity was slightly increased by freezing. However, the nitrite scavenging ability (18% at pH 3.0) and reducing power (OD700=1.6) were not affected by freezing temperatures. Antimicrobial activities did not show significant differences depending on freezing temperatures. Taken together, the physiological activities of the frozen garlic extracts were not significantly changed by the freezing temperatures; however, the antioxidant and antibacterial effects of the phenolic compounds and flavonoids were maintained at -80°C. These results suggest that -80°C frozen garlic could maintain a higher quality than the conventional freezing method (-20°C) without loss of physiological activities during the storage.
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Claims 8
Claim · model-written summary
Garlic extract frozen at -80°C had higher DPPH radical scavenging ability (61%) than extracts frozen at -20°C.
- Taxon
- garlic
Allium sativumt0 - Treatment
- frozen at -80°Ce1
- Outcome
- DPPH radical scavenging abilitye1
- Direction
- higherinferrede1
- Value
- 61%e1
- Comparator
- frozen at -20°Ce2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of freezing temperature on the physiological activities of garlic extracts”
e1“The DPPH radical scavenging ability of garlic extracts (2 mg/mL) frozen at -80°C was 61%”
e2“whereas those frozen at -20°C and -196°C were 51%”
Claim · model-written summary
Flavonoid content of garlic extract decreased slightly when frozen at -20°C.
- Taxon
- garlicAllium sativumt0
- Treatment
- frozen at -20°Ce3
- Compound
- flavonoidse3
- Outcome
- flavonoids contentse3
- Direction
- slightly decreasede3
- Comparator
- garlic extract frozen at 4°C (control)e4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of freezing temperature on the physiological activities of garlic extracts”
e3“the flavonoids contents of garlic extract frozen at -20°C were slightly decreased”
e4“garlic extract frozen at 4°C (control)”
Claim · model-written summary
Total phenolic compound content of garlic extract was not affected by freezing temperatures.
- Taxon
- garlicAllium sativumt0
- Treatment
- different freezing temperaturese5
- Outcome
- content of total phenolic compoundse5
- Direction
- no_changeinferrede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of freezing temperature on the physiological activities of garlic extracts”
e5“the content of total phenolic compounds was not affected by the different freezing temperatures”
Claim · model-written summary
SOD-like activity of garlic extract was slightly increased by freezing.
- Taxon
- garlicAllium sativumt0
- Treatment
- freezinge6
- Outcome
- SOD-like activitye6
- Direction
- slightly increasede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of freezing temperature on the physiological activities of garlic extracts”
e6“SOD-like activity was slightly increased by freezing”
Claim · model-written summary
Nitrite scavenging ability of garlic extract was not affected by freezing temperatures.
- Taxon
- garlicAllium sativumt0
- Treatment
- freezing temperaturese7
- Outcome
- nitrite scavenging abilitye7
- Direction
- no_changeinferrede7
- Value
- 18% at pH 3.0e7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of freezing temperature on the physiological activities of garlic extracts”
e7“the nitrite scavenging ability (18% at pH 3.0) and reducing power (OD700=1.6) were not affected by freezing temperatures”
Claim · model-written summary
Reducing power of garlic extract was not affected by freezing temperatures.
- Taxon
- garlicAllium sativumt0
- Treatment
- freezing temperaturese7
- Outcome
- reducing powere7
- Direction
- no_changeinferrede7
- Value
- OD700=1.6e7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of freezing temperature on the physiological activities of garlic extracts”
e7“the nitrite scavenging ability (18% at pH 3.0) and reducing power (OD700=1.6) were not affected by freezing temperatures”
Claim · model-written summary
Antimicrobial activities of garlic extract did not differ significantly between freezing temperatures.
- Taxon
- garlicAllium sativumt0
- Treatment
- freezing temperaturese4
- Outcome
- Antimicrobial activitiese4
- Direction
- no_changeinferrede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of freezing temperature on the physiological activities of garlic extracts”
e4“Antimicrobial activities did not show significant differences depending on freezing temperatures”
Claim · model-written summary
Storing garlic at -80°C could maintain higher quality than the conventional -20°C freezing method.
- Taxon
- garlicAllium sativumt0
- Outcome
- higher qualitye4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effects of freezing temperature on the physiological activities of garlic extracts”
e4“-80°C frozen garlic could maintain a higher quality than the conventional freezing method (-20°C)”
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See all 13 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.