Fractionation of Antioxidant Extracted from Garlic

Studies on natural antioxidant Part III

Abstract

It has been known that garlic contains antioxidative compounds. To know the antioxidative substances, as the first experiment, sulfur-containing compounds were separated from the extract of boiled garlic by ion exchange column chromatography and these compounds showed antioxigenic effect. Antioxidative activity of boiled garlic and S-allyl-L-cysteine sulfoxide were decreased by the enzymic action of garlic. Synergistic effects of separated sulfur compounds to soybean protein hydrolyzate and d-δ-tocopherol were not demonstrated. Antioxidative activities of three groups of authentic sulfur compounds, namely, A group: mercaptans, monosulfides and disulfides, B group: S-allyl, S-propyl and S-buthyl-L-cysteine, C group: S-allyl, S-propyl and S-buthyl-L-cysteine sulfoxide, were compared. Among them, S-allyl-L-cysteine sulfoxide, S-propyl and S-buthyl cysteine showed strong antioxigenic effect which increased in that order.