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...
| Main Authors: | , , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2011
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/6724/ http://irep.iium.edu.my/6724/ http://irep.iium.edu.my/6724/1/ID-39_%28Int_food_research_Journal%29.pdf |
| 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.
|
|---|