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(Unpublished)
Abstract
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.
Actions (login required)
![View Item View Item](/style/images/action_view.png) |
View Item |