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...
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| Format: | Article |
| Language: | English |
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UPM
2012
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| Online Access: | http://irep.iium.edu.my/23301/ http://irep.iium.edu.my/23301/1/%2832%29_IFRJ--2012_Rahman.pdf |
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| author | Rahman, Md. Mokhlesur Fazlic, V. Saad, N. W. |
| author_facet | Rahman, Md. Mokhlesur Fazlic, V. Saad, N. W. |
| author_sort | Rahman, Md. Mokhlesur |
| building | IIUM Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-14T15:13:00Z |
| format | Article |
| id | iium-23301 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T15:13:00Z |
| publishDate | 2012 |
| publisher | UPM |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-233012012-06-01T02:39:14Z http://irep.iium.edu.my/23301/ Antioxidant properties of raw garlic (Allium sativum) extract Rahman, Md. Mokhlesur 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. UPM 2012-03-31 Article PeerReviewed application/pdf en http://irep.iium.edu.my/23301/1/%2832%29_IFRJ--2012_Rahman.pdf 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) http://www.ifrj.upm.edu.my/ |
| spellingShingle | QD Chemistry Rahman, Md. Mokhlesur Fazlic, V. Saad, N. W. Antioxidant properties of raw garlic (Allium sativum) extract |
| title | 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_short | Antioxidant properties of raw garlic (Allium sativum) extract |
| title_sort | antioxidant properties of raw garlic (allium sativum) extract |
| topic | QD Chemistry |
| url | http://irep.iium.edu.my/23301/ http://irep.iium.edu.my/23301/ http://irep.iium.edu.my/23301/1/%2832%29_IFRJ--2012_Rahman.pdf |