Physical stability, antioxidative properties, and photoprotective effects of a functionalized formulation containing black garlic extract

Seon Hee Kim, Eun Young Jung, Duk Ho Kang, Un Jae Chang, Yang Hee Hong, Hyung Joo Suh

Research output: Contribution to journalArticle

22 Citations (Scopus)

Abstract

When garlic is fermented, certain aspects of its bioactivity are changed. Black garlic is a type of fermented garlic used as a food ingredient in Asian cuisine. Black garlic's popularity has spread around the world as it has become a sought-after ingredient used in high-end cuisine. The formulations containing 10% black garlic extract or 10% normal garlic extract showed stable pH, color, precipitation, and organoleptic features, although these characteristics changed slightly. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azino-bis-(3- ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities of the black garlic formulation were significantly (p < 0.05) higher compared to those of the base formulation and normal garlic formulation. Mice treated with the black garlic formulation (119.63 μM/g) had significant (p < 0.05) decreases in thiobarbituric acid reactive substance (TBARS) levels by lipid peroxidation compared to ultraviolet B (UVB)-control mice (142.37 μM/g). Moreover, significant (p < 0.05) prevention of glutathione reduced form (GSH) depletion was observed in the black garlic formulation treated mice (vehicle: 3.46 mM/g vs. black garlic: 5.60 mM/g). The formulation containing 10% black garlic extract retained physical stability and had high anti-radical efficiencies. Furthermore, it is possible to suggest that this formulation may be effective in protecting skin from UVB photodamage.

Original languageEnglish
Pages (from-to)104-110
Number of pages7
JournalJournal of Photochemistry and Photobiology B: Biology
Volume117
DOIs
Publication statusPublished - 2012 Dec 5

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Garlic
formulations
mice
ingredients
glutathione
sulfonic acid
scavenging
food
lipids
vehicles
depletion
Sulfonic Acids
Thiobarbituric Acid Reactive Substances
color
Lipid Peroxidation
acids
Glutathione
Color

Keywords

  • Antioxidant
  • Black garlic
  • Formulation
  • Stability
  • UVB photodamage

ASJC Scopus subject areas

  • Radiation
  • Radiology Nuclear Medicine and imaging
  • Radiological and Ultrasound Technology
  • Biophysics

Cite this

Physical stability, antioxidative properties, and photoprotective effects of a functionalized formulation containing black garlic extract. / Kim, Seon Hee; Jung, Eun Young; Kang, Duk Ho; Chang, Un Jae; Hong, Yang Hee; Suh, Hyung Joo.

In: Journal of Photochemistry and Photobiology B: Biology, Vol. 117, 05.12.2012, p. 104-110.

Research output: Contribution to journalArticle

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