Antioxidant properties of raw garlic (allium sativum) extract

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 (Unpublished)

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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.

Item Type:	Conference or Workshop Item (Full Paper)
Additional Information:	5269/6724
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:	16 Dec 2011 15:02
Last Modified:	18 Apr 2013 10:35
URI:	http://irep.iium.edu.my/id/eprint/6724

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