Antioxidant properties of raw garlic (Allium sativum) extract

• Main Authors: Rahman, Md. Mokhlesur, Fazlic, V., Saad, N. W.
• Format: Article
• Language: English
• Published: UPM 2012
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/23301/1/%2832%29_IFRJ--2012_Rahman.pdf; http://irep.iium.edu.my/23301/; http://www.ifrj.upm.edu.my/

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.