Effect of bioactive compounds of the fresh and processed garlic (Allium sativum L.) under in vivo antioxidant capacity

• Grant number: 07/07084-4
• Support Opportunities: Regular Research Grants
• Start date: April 01, 2008
• End date: March 31, 2010
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Elizabeth Aparecida Ferraz da Silva Torres
• Grantee: Elizabeth Aparecida Ferraz da Silva Torres
• Host Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

Garlic contains phenolic and sulfur compounds, which are responsible for the singular flavor and antioxidant activity. Exogenous antioxidants compounds and endogenous enzymatic system protect the organisms in the defense against it stress oxidative and non transmissible chronic diseases associated. Objectives: to evaluate the antioxidant capacity in raw garlic (locally acquired), fried and cooked at 100ºC for 20, 40 and 60 minutes and to verify the best conditions of processing that may preserve the bioactive compounds and the alterations of the antioxidant enzymes that are responsible for the defense of the organism. And specific objective: a) to determine the proximate composition; b) to quantify compounds with antioxidant activity: total phenolics, quercetin and alicin; c) to evaluate the antioxidant capacity using tests in vitro; d) to verify alterations in antioxidant capacity enzymes catalase, superoxide dismutase and glutationa peroxidase; e) to evaluate the effect on the plasmatic antioxidant capacity in rats. Methods: the samples will be analyzed for the quantification of total phenolic compounds (Folin-Ciocalteau), quercetin (HPLC), alicin (HPLC) and antioxidant capacity in vitro (test of the capacity of absorbance of radical oxygen - ORAC and evaluation of total antioxidant capacity - TAS). Male rats Wistar (n = 56) with average weight of 150 grams will be divided in 6 groups with 7 animals in each group (group 1 - control; group 2 - raw garlic; group 3 - garlic cooked for 20 min; group 4 - garlic cooked for 40 min; group - garlic cooked for 60 min and 5 group 6; fried garlic). The experiment will have duration of 30 days, according to JASTRZEBSKI study et al. (2007). The blood will be collected and the experiment for the evaluation of the antioxidant capacity of the plasma will be by (ORAC and TAS). After that, the animals will be sacrificed to analyze antioxidant capacity enzymes in the liver. To evaluate the enzyme CAT will be used the AEBI methodology (1984), for SOD the method of PAOLETT and MOCALI (1972) and for GPx method of FLOHÉ and GUNZLER (1984). The statistical analysis of the data will be at Software SPSS (Windows 13,0), to verify the significant statistical differences between the different types of processing of the garlic (tests in vitro) and between the group has controlled and those submitted to the different alimentary stimulations (tests in vivo), using the block-type analysis of variance with a fixed factor (diverse types of processing). (AU)