Reactive oxygen species scavenging capacity of different cooked garlic preparations

It was studied if the ability of aqueous garlic extracts to scavenge superoxide anion (O2•−), hydrogen peroxide (H2O2), and hydroxyl radical (OH•) is altered in the following aqueous preparations: (a) extracts of boiled garlic cloves (BG), (b) extracts of microwave-treated garlic cloves (MG), and (c) extracts of pickled garlic (PG), and heated extracts of (a) garlic powder (HGP) and (b) raw garlic (HRG). The data were compared with the unheated raw garlic (RG) or with the unheated garlic powder (GP). Extracts of GP and RG scavenged O2•−, H2O2, and OH• in a concentration-dependent way. The reactive oxygen species scavenging capacity was not decreased in the aqueous garlic extracts except in MG and HRG (for O2•−) and in HGP and PG (for H2O2). The heating before or after garlic cutting was unable to eliminate the capacity of the extracts to scavenge H2O2, O2•−, and OH•.