Allicin Chemical Stability Test in the Phytosome of Garlic Extract (Allium sativum L)

Abstract

Allicin contained in garlic extract is unstable at high temperatures. Meanwhile, this compound has the potential to be widely used as an antidiabetic. One way to optimize the use of allicin is by using a phytosome delivery system that can protect allicin so that it does not degradation easily. The purpose of this study was to determine the storage temperature which indicates the slow rate of degradation of allicin in the phytosomes of garlic extract (PGE). PGE were stored for 8 weeks at 4°C, 25°C and 40°C. Allicin content were measured every 2 weeks using a UV-Vis spectrophotometer. The results of the degradation rate of allicin in PGE at temperatures of 40C; 250C; 400C were 0.0191; 0.0185; 0.0212, respectively. Based on these results, it can be concluded that the storage temperature of 250C showed the degradation rate of allicin in the PGE is slower than the other storage temperatures.