Quantitative Analysis of Physiological Compounds in Garlic Red Wine Extracts

• Main Authors: Tung-Yu Lee, 李東諭
• Other Authors: Bing-Lan Liu
• Format: Others
• Language: zh-TW
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/63109729037670983412

碩士 === 朝陽科技大學 === 應用化學系 === 103 === Flavonoids and polyphenols, their great abundance in our diet especially in vegetables, fruits, herbs, leaves, seeds, red wine, tea, coffee, beer, and several medicinal plants, and their probable role in the prevention of various diseases associated with oxidative stress, such as cancer and cardiovascular and neurodegenerative diseases is emerging. Among, resveratrol, quercetin, and rutin have received more medical attention. Accordingly, these compounds are thought to have antiplatelet, antithrombosis, vessel protector, and antioxidant properties, protecting the body against the kind of damage linked to increased risk for conditions such as cancer and heart disease. Garlic (Allium sativum L.) has been used for culinary and medicinal purposes by many countries. Garlic is a particularly rich source of physiological compounds, which are thought to be responsible for its flavor and aroma, as well as its potential health benefits. In this study, three marker ingredients namely, resveratrol, quercetin, and rutin levels in garlic red wine extracts (RWG) were quantitated by HPLC. The results showed that the concentrations of these compounds were decreased with extraction time. The highest resveratrol level (1.52 mg/L) was observed at beginning of extraction (day 0) for RW5G1 (the ratio of red wine to garlic = 5:1, v/w), yet slightly better than red wine (RW) alone (1.43 mg/L). Quercetin also reached the highest level (5.53 mg/L) for RW7G1 which value is similar to the RW (5.42 mg/L). The best rutin content (76.90 mg/L) was found in the case of RW7G1 and no significant difference was found for RW at day 0. Parallely, the W1G1 (the ratio of water to garlic = 1:1, v/w) exhibited the highest resveratrol level (0.27 mg/L) at day 3 and the best rutin level of 0.55 mg/L was found at day 1. Quercetin level have becomes of negligible value while using water extract. In summary, both garlic and RW contain three marker ingredients, it is possible that a synergistic effect would be seen in an appropriate extraction ratio. Thus, will providing a healthier for cardiovascular protective effects.