Antioxidant properties of raw garlic (Allium sativum) extract
Garlic has been a favorite additive in food for many years in various cultures. It is known that garlic (Allium sativum) possesses antimicrobial, antiprotozoal, antimutagenic, antiplatelet and antihyperlipidemic properties. Allicin, a thiosulfinate extract of garlic, has been presumed to be a very s...
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| Main Authors: | , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/12814 |
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| Summary: | Garlic has been a favorite additive in food for many years in various cultures. It is known that garlic (Allium sativum) possesses antimicrobial, antiprotozoal, antimutagenic, antiplatelet and antihyperlipidemic properties. Allicin, a thiosulfinate extract of garlic, has been presumed to be a very strong antioxidant. High
performance liquid chromatography (HPLC) analysis of raw garlic extract was not conclusive to determine allicin’s presence. However, using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging methods to determine the antioxidant activity of raw garlic extract shows a color change from deep violet to yellow, indicating antioxidant activity. Thus, raw garlic can be a source of antioxidant based on the results of the DPPH scavenging analysis. |
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