期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2014
卷号：6
期号：6
页码：755-760
DOI：10.19026/ajfst.6.106
出版社：MAXWELL Science Publication
摘要：Black garlic was created by keeping whole ordinary garlic in a humidity controlled room at 70-80°C for 10-15 days without any artificial treatments and additives. The black garlic was extracted with 80% ethanol and concentrated to obtain black garlic ethanol extracts. The saccharides of the extracts were analyzed according to the method of Phenol Sulphate colorimetry, DNS and High Performance Liquid Chromatography (HPLC). The antioxidant capacity in vitro of the extracts was assessed by measuring the scavenging activities on 1, 1-Diphenyl-2-Picrylhydrazyl (DPPH). Drosophila melanogaster were employed to explore the effect of black garlic extract on lifespan and antioxidant index in vivo . The results showed that the total sugar content in the black garlic extracts was 55.5% including monosaccharide, disaccharide and polysaccharide, the content of reducing sugar was 25.22%. The results from this study demonstrated black garlic extracts possessed strong antioxidant capacity in vitro in a dose-dependent manner, the longevity of Drosophila melanogaster treated with black garlic extract was prolonged evidently and the content of MDA was decreased by improving SOD (including CuZn-SOD and Mn-SOD) and CAT activities.
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