Determination of synergic antioxidant activity of the methanol/ethanol extract of allicin in the presence of total phenolics obtained from the garlic capsule compared with fresh and baked garlic clove

Songsungkan J., . and Chanthai S., . Determination of synergic antioxidant activity of the methanol/ethanol extract of allicin in the presence of total phenolics obtained from the garlic capsule compared with fresh and baked garlic clove. pp. 2377-2385. ISSN 22317546

This study presented the methanol/ethanol extraction of organosulfurs from a commercially available garlic capsule commonly used as a herbal drug supplement comparing with fresh and its baked garlic clove followed by its antioxidant activity evaluation by both 1 1-diphenyl-2-picrylhydrazyl (DPPH) and 1 10-phenanthroline (Phen) methods. Using various ratios of methanol or ethanol in deionized water under stirring at ambient temperature the highest antioxidant activities of the crude extract obtained from garlic (powder) capsule fresh garlic clove and baked garlic powder were 224 189 and 253 g BHT/g DW for DPPH assay and 9.5 9.2 and 9.6 g Fe/g DW for Phen assay respectively. However the garlic crude extract contained rather high contents of total phenolics as determined by Folin-Ciocalteu reagent of 554 1866 and 536 g GAE/g DW respectively. When removal of total phenolics at least 10 folds using C18-SPE expecting only for an allicin its antioxidant activity of the garlic capsule drastically decreased (88) as the total phenolics decreased about 91. Concerning the powder of the baked garlic clove its antioxidant activity also decreased (82) with removal of the phenolics (93). While that of fresh garlic remained increase of 14 as its total phenolics decreased 92. Therefore the obtained antioxidant activity of which the organosulfurs in the garlic extract would be synergic results from the residual phenolics

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(06)%202014/45%20IFRJ%...

Abstract

This study presented the methanol/ethanol extraction of organosulfurs from a commercially available garlic capsule commonly used as a herbal drug supplement comparing with fresh and its baked garlic clove followed by its antioxidant activity evaluation by both 1 1-diphenyl-2-picrylhydrazyl (DPPH) and 1 10-phenanthroline (Phen) methods. Using various ratios of methanol or ethanol in deionized water under stirring at ambient temperature the highest antioxidant activities of the crude extract obtained from garlic (powder) capsule fresh garlic clove and baked garlic powder were 224 189 and 253 g BHT/g DW for DPPH assay and 9.5 9.2 and 9.6 g Fe/g DW for Phen assay respectively. However the garlic crude extract contained rather high contents of total phenolics as determined by Folin-Ciocalteu reagent of 554 1866 and 536 g GAE/g DW respectively. When removal of total phenolics at least 10 folds using C18-SPE expecting only for an allicin its antioxidant activity of the garlic capsule drastically decreased (88) as the total phenolics decreased about 91. Concerning the powder of the baked garlic clove its antioxidant activity also decreased (82) with removal of the phenolics (93). While that of fresh garlic remained increase of 14 as its total phenolics decreased 92. Therefore the obtained antioxidant activity of which the organosulfurs in the garlic extract would be synergic results from the residual phenolics

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Item Type:	Article
AGROVOC Term:	Methanol
AGROVOC Term:	Ethanol
AGROVOC Term:	Phenolic compounds
AGROVOC Term:	Antioxidants
AGROVOC Term:	Garlic
AGROVOC Term:	Allium sativum
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21946

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