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Antioxidant properties of raw garlic (Allium sativum) extract

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)

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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.

Item Type: Article (Journal)
Additional Information: 5269/23301
Uncontrolled Keywords: Additive, Allium sativum, allicin, antioxidant and scavenging
Subjects: Q Science > QD Chemistry
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): Kulliyyah of Pharmacy > Department of Pharmaceutical Chemistry
Depositing User: Dr Mohd Mokhlesur Rahman
Date Deposited: 01 Jun 2012 10:39
Last Modified: 01 Jun 2012 10:39
URI: http://irep.iium.edu.my/id/eprint/23301

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