Abstract
Effect of high temperature fermentation and steam treatment on garlic were compared by investigating changes in total polyphenol contents( TPC),total flavonoid contents( TFC),DPPH radical scavenging ability and ferric reducing /antioxidant power( FRAP) in this paper. The results showed that TPC,TFC,DPPH radical scavenging ability and FRAP of high temperature fermentation and stream treated garlic significantly increased( p 0.05). The highest TPC,TFC,IC50and FRAP value were 1.63mg /g DW,1.84mg /g DW,0.41mg /mL,12.96mmol Fe2 +/ g DW,respectively,for high temperature fermentation treated garlic after steam treated with 60min.According to the analysis of correlation,the TPC of high temperature fermentation treated garlic after steam treated was correlated with the DPPH and FRAP antioxidant activity significantly( p 0.05).
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Claims 7
Claim · model-written summary
High-temperature fermentation and steam treatment significantly increased total polyphenol content, total flavonoid content and DPPH radical scavenging ability of garlic.
- Taxon
- garlic
Allium sativumt0 - Treatment
- high temperature fermentation and stream treatede1
- Outcome
- TPC,TFC,DPPH radical scavenging abilitye1
- Direction
- increasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“antioxidant activity of garlic”
e1“TPC,TFC,DPPH radical scavenging ability and FRAP of high temperature fermentation and stream treated garlic significantly increased”
Claim · model-written summary
High-temperature fermentation and steam treatment significantly increased FRAP of garlic.
- Taxon
- garlicAllium sativumt0
- Treatment
- high temperature fermentation and stream treatede1
- Outcome
- FRAPe1
- Direction
- increasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“antioxidant activity of garlic”
e1“TPC,TFC,DPPH radical scavenging ability and FRAP of high temperature fermentation and stream treated garlic significantly increased”
Claim · model-written summary
The highest total polyphenol content (1.63 mg/g DW) was found in garlic fermented at high temperature and steamed for 60 min.
- Taxon
- garlicAllium sativume2
- Treatment
- steam treated with 60mine2
- Outcome
- TPCe2
- Direction
- higheste2
- Value
- 1.63mg /g DWe2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“The highest TPC,TFC,IC50and FRAP value were 1.63mg /g DW,1.84mg /g DW,0.41mg /mL,12.96mmol Fe2 +/ g DW,respectively,for high temperature fermentation treated garlic after steam treated with 60min”
Claim · model-written summary
The highest total flavonoid content (1.84 mg/g DW) was found in garlic fermented at high temperature and steamed for 60 min.
- Taxon
- garlicAllium sativume2
- Treatment
- steam treated with 60mine2
- Outcome
- TFCe2
- Direction
- higheste2
- Value
- 1.84mg /g DWe2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“The highest TPC,TFC,IC50and FRAP value were 1.63mg /g DW,1.84mg /g DW,0.41mg /mL,12.96mmol Fe2 +/ g DW,respectively,for high temperature fermentation treated garlic after steam treated with 60min”
Claim · model-written summary
The highest IC50 (0.41 mg/mL) was found in garlic fermented at high temperature and steamed for 60 min.
- Taxon
- garlicAllium sativume2
- Treatment
- steam treated with 60mine2
- Outcome
- IC50e2
- Direction
- higheste2
- Value
- 0.41mg /mLe2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“The highest TPC,TFC,IC50and FRAP value were 1.63mg /g DW,1.84mg /g DW,0.41mg /mL,12.96mmol Fe2 +/ g DW,respectively,for high temperature fermentation treated garlic after steam treated with 60min”
Claim · model-written summary
The highest FRAP value (12.96 mmol Fe2+/g DW) was found in garlic fermented at high temperature and steamed for 60 min.
- Taxon
- garlicAllium sativume2
- Treatment
- steam treated with 60mine2
- Outcome
- FRAP valuee2
- Direction
- higheste2
- Value
- 12.96mmol Fe2 +/ g DWe2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“The highest TPC,TFC,IC50and FRAP value were 1.63mg /g DW,1.84mg /g DW,0.41mg /mL,12.96mmol Fe2 +/ g DW,respectively,for high temperature fermentation treated garlic after steam treated with 60min”
Claim · model-written summary
Total polyphenol content correlated significantly with DPPH and FRAP antioxidant activity of garlic.
- Taxon
- garlicAllium sativume3
- Compound
- TPCe3
- Outcome
- DPPH and FRAP antioxidant activitye3
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“the TPC of high temperature fermentation treated garlic after steam treated was correlated with the DPPH and FRAP antioxidant activity significantly”
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