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Isolation, purification and identification of antioxidants in an aqueous aged garlic extract.
Food Chem. 2015 Nov 15; 187:37-43.FC

Abstract

An aqueous aged garlic extract (AGE) was prepared by soaking sliced garlic in water for 20days at room temperature (23-25 °C). In order to locate the antioxidant ingredients of the aqueous AGE, an activity-guided fractionation approach using ABTS assay, DPPH assay and FRAP assay were conducted to guide the fractionation by means of extraction, column chromatography and semi-preparative HPLC. Some phenols and organosulfur compounds were identified as antioxidants in AGE by GC-MS. Furthermore, UV, IR, ESI-MS, NMR and specific rotation experiments led to the identification of l-phenylalanine, l-tryptophan, (3S)-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid, (1S,3S)-1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid, and (1R,3S)-1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid as the major antioxidants in the AGE. The EC50 values of these purified tetrahydro-β-carboline derivatives were 0.625-1.334 μmol/mL and 1.063-2.072 μmol/mL in ABTS assay and DPPH assay, respectively. It is the first time for us to identify (3S)-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid as an in vitro antioxidant in AGE.

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Authors+Show Affiliations

Wang X
Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China.
Liu R
Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China.
Yang Y
Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China.
Zhang M
Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China. Electronic address: zm0102@sina.com.

MeSH

AntioxidantsBenzothiazolesCarbolinesChemical FractionationChromatography, High Pressure LiquidGarlicGas Chromatography-Mass SpectrometryMagnetic Resonance SpectroscopyPhenolsPhenylalaninePlant ExtractsSulfonic AcidsTryptophan

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25976995

Citation

Wang, Xiaomin, et al. "Isolation, Purification and Identification of Antioxidants in an Aqueous Aged Garlic Extract." Food Chemistry, vol. 187, 2015, pp. 37-43.
Wang X, Liu R, Yang Y, et al. Isolation, purification and identification of antioxidants in an aqueous aged garlic extract. Food Chem. 2015;187:37-43.
Wang, X., Liu, R., Yang, Y., & Zhang, M. (2015). Isolation, purification and identification of antioxidants in an aqueous aged garlic extract. Food Chemistry, 187, 37-43. https://doi.org/10.1016/j.foodchem.2015.03.109
Wang X, et al. Isolation, Purification and Identification of Antioxidants in an Aqueous Aged Garlic Extract. Food Chem. 2015 Nov 15;187:37-43. PubMed PMID: 25976995.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Isolation, purification and identification of antioxidants in an aqueous aged garlic extract. AU - Wang,Xiaomin, AU - Liu,Rui, AU - Yang,Yukun, AU - Zhang,Min, Y1 - 2015/04/02/ PY - 2014/12/06/received PY - 2015/03/26/revised PY - 2015/03/27/accepted PY - 2015/5/16/entrez PY - 2015/5/16/pubmed PY - 2016/1/27/medline KW - Aged garlic extract KW - Antioxidants KW - Phenols KW - Tetrahydro-β-carboline derivatives SP - 37 EP - 43 JF - Food chemistry JO - Food Chem VL - 187 N2 - An aqueous aged garlic extract (AGE) was prepared by soaking sliced garlic in water for 20days at room temperature (23-25 °C). In order to locate the antioxidant ingredients of the aqueous AGE, an activity-guided fractionation approach using ABTS assay, DPPH assay and FRAP assay were conducted to guide the fractionation by means of extraction, column chromatography and semi-preparative HPLC. Some phenols and organosulfur compounds were identified as antioxidants in AGE by GC-MS. Furthermore, UV, IR, ESI-MS, NMR and specific rotation experiments led to the identification of l-phenylalanine, l-tryptophan, (3S)-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid, (1S,3S)-1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid, and (1R,3S)-1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid as the major antioxidants in the AGE. The EC50 values of these purified tetrahydro-β-carboline derivatives were 0.625-1.334 μmol/mL and 1.063-2.072 μmol/mL in ABTS assay and DPPH assay, respectively. It is the first time for us to identify (3S)-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid as an in vitro antioxidant in AGE. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25976995/Isolation_purification_and_identification_of_antioxidants_in_an_aqueous_aged_garlic_extract_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(15)00481-1 DB - PRIME DP - Unbound Medicine ER -