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 s...
| Main Authors: | , , |
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| Format: | Proceeding Paper |
| Language: | English |
| Published: |
2011
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| Online Access: | http://irep.iium.edu.my/6724/ http://irep.iium.edu.my/6724/1/ID-39_%28Int_food_research_Journal%29.pdf |
| _version_ | 1848776720499343360 |
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| author | Md. Mokhlesur , Rahman Fazlic, V. Saad, N. W. |
| author_facet | Md. Mokhlesur , Rahman Fazlic, V. Saad, N. W. |
| author_sort | Md. Mokhlesur , Rahman |
| 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.
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| first_indexed | 2025-11-14T14:34:35Z |
| format | Proceeding Paper |
| id | iium-6724 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T14:34:35Z |
| publishDate | 2011 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-67242013-04-18T02:35:21Z http://irep.iium.edu.my/6724/ Antioxidant properties of raw garlic (allium sativum) extract Md. Mokhlesur , Rahman 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. 2011-07-31 Proceeding Paper PeerReviewed application/pdf en http://irep.iium.edu.my/6724/1/ID-39_%28Int_food_research_Journal%29.pdf 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) http://www.iium.edu.my/icbioe/2011/ |
| spellingShingle | QD Chemistry Md. Mokhlesur , Rahman 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/6724/ http://irep.iium.edu.my/6724/ http://irep.iium.edu.my/6724/1/ID-39_%28Int_food_research_Journal%29.pdf |