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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2011
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| 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 |
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iium-6724 |
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eprints |
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iium-67242013-04-18T02:35:21Z http://irep.iium.edu.my/6724/ Antioxidant properties of raw garlic (allium sativum) extract Md. Mokhlesur , Rahman 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. 2011-07-31 Conference or Workshop Item PeerReviewed application/pdf en http://irep.iium.edu.my/6724/1/ID-39_%28Int_food_research_Journal%29.pdf Md. Mokhlesur , Rahman and Fazlic, V. and Saad, N. W. (2011) Antioxidant properties of raw garlic (allium sativum) extract. In: 2nd International Conference on Biotechnology Engineering (ICBioE’11) , 17-19 May, 2011, Kuala Lumpur, Malaysia. (Unpublished) http://www.iium.edu.my/icbioe/2011/ |
| repository_type |
Digital Repository |
| institution_category |
Local University |
| institution |
International Islamic University Malaysia |
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IIUM Repository |
| collection |
Online Access |
| language |
English |
| topic |
QD Chemistry |
| spellingShingle |
QD Chemistry Md. Mokhlesur , Rahman 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.
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| format |
Conference or Workshop Item |
| author |
Md. Mokhlesur , Rahman Fazlic, V. Saad, N. W. |
| author_facet |
Md. Mokhlesur , Rahman Fazlic, V. Saad, N. W. |
| author_sort |
Md. Mokhlesur , Rahman |
| 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 |
| publishDate |
2011 |
| url |
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 |
| first_indexed |
2023-09-18T20:15:50Z |
| last_indexed |
2023-09-18T20:15:50Z |
| _version_ |
1777407781225103360 |