Antioxidative activity of sulfur-containing flavor compounds in garlic

Abstract

The antioxidative activity of garlic homogenates blended with distilled water and different amounts of soybean oil was examined. The antioxidative activity of garlic aroma concentrate and that of the oil layer from the garlic homogenate was strong. The stability of the three sulfur compounds in garlic, allicin, diallyl disulfide, and diallyl trisulfide, was analyzed by HPLC, diallyl disulfide being the most stable. It was found that the effectiveness and strength of diallyl disulfide as an antioxidant could be increased by additing α-tocopherol and l-ascorbyl palmitate in a lard system. © 1997, Taylor & Francis Group, LLC. All rights reserved.