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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| Language: | English |
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UPM
2012
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| 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 |
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iium-23301 |
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eprints |
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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 |
| _version_ |
1777409005841285120 |