FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (3): 7-10.

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Spectrometric Investigation of the Antioxidant Activity of Allicin and Se-Allicin Against DPPH and ABTS Free Radicals

ZHOU meiyun   

  • Received:2011-12-04 Revised:2012-12-24 Online:2013-02-15 Published:2017-12-29
  • Contact: ZHOU meiyun E-mail:tzhoumy@jnu.edu.cn

Abstract:

Two compounds ---Alliin and Se-Allicin were prepared by chemical synthetic method. The antioxidant activity of Allicin and Se-Allicin against DPPH free radicals was evaluated and compared using spectrometric methods. The results showed that the detection wavelength and stable time for DPPH system were 517nm and 30min respectively. Se-Alliin and Allicin could effectively inhibit the formation of DPPH free radicals in a dose and time dependent manner. In the optimized systems, the IC50 values of Se-Allicin and Allicin were 15.3 and 387mmol/L, respectively, indicating the former was significantly better than the latter. Our results gave new explanation for the fact that Se-rich garlic has better bioactivity than common one.

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