Isolation, purification and identification of antioxidants in an aqueous aged garlic extract.

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… (More)
DOI: 10.1016/j.foodchem.2015.03.109

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