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...

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Main Authors: Rahman, Md. Mokhlesur, Fazlic, V., Saad, N. W.
Format: Article
Language:English
Published: UPM 2012
Subjects:
Online Access:http://irep.iium.edu.my/23301/
http://irep.iium.edu.my/23301/
http://irep.iium.edu.my/23301/1/%2832%29_IFRJ--2012_Rahman.pdf
id iium-23301
recordtype eprints
spelling iium-233012012-06-01T02:39:14Z http://irep.iium.edu.my/23301/ Antioxidant properties of raw garlic (Allium sativum) extract Rahman, Md. Mokhlesur Fazlic, V. Saad, N. W. QD Chemistry 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. UPM 2012-03-31 Article PeerReviewed application/pdf en http://irep.iium.edu.my/23301/1/%2832%29_IFRJ--2012_Rahman.pdf Rahman, Md. Mokhlesur and Fazlic, V. and Saad, N. W. (2012) Antioxidant properties of raw garlic (Allium sativum) extract. International Food Research Journal, 19 (2). pp. 589-591. ISSN 22317546 (Online), 19854668 (Print) http://www.ifrj.upm.edu.my/
repository_type Digital Repository
institution_category Local University
institution International Islamic University Malaysia
building IIUM Repository
collection Online Access
language English
topic QD Chemistry
spellingShingle QD Chemistry
Rahman, Md. Mokhlesur
Fazlic, V.
Saad, N. W.
Antioxidant properties of raw garlic (Allium sativum) extract
description 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.
format Article
author Rahman, Md. Mokhlesur
Fazlic, V.
Saad, N. W.
author_facet Rahman, Md. Mokhlesur
Fazlic, V.
Saad, N. W.
author_sort Rahman, Md. Mokhlesur
title Antioxidant properties of raw garlic (Allium sativum) extract
title_short Antioxidant properties of raw garlic (Allium sativum) extract
title_full Antioxidant properties of raw garlic (Allium sativum) extract
title_fullStr Antioxidant properties of raw garlic (Allium sativum) extract
title_full_unstemmed Antioxidant properties of raw garlic (Allium sativum) extract
title_sort antioxidant properties of raw garlic (allium sativum) extract
publisher UPM
publishDate 2012
url http://irep.iium.edu.my/23301/
http://irep.iium.edu.my/23301/
http://irep.iium.edu.my/23301/1/%2832%29_IFRJ--2012_Rahman.pdf
first_indexed 2023-09-18T20:35:18Z
last_indexed 2023-09-18T20:35:18Z
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