Antioxidant Properties of Single Garlic (Allium sativum) Pickle

Abstract

Single garlic is a type of garlic that has a single clove, also known as single clove garlic, monobulb garlic or single bulb garlic. Traditionally, single garlic was used as medicinal based on its properties as antimicrobial, antiprotozoal, antimutagenic, antiplatelet, antihyperlipidemic and antioxidant. The Alliin substance was presumably as an antioxidant, but it was changed easily to unstable allicin caused by Alliinase enzyme activity which is increased when garlic was chopped, crushed or processed. The change of Alliin to allicin will reduce the antioxidant activity of single garlic. A treatment that reduces the Alliinase activity will retain the Alliin substance and the antioxidant capacity could be maintained. The fermentation process will give a low pH as the result of carbohydrate metabolism in a fermentation medium, and reduce the alliinase activity. The aims of this research were to evaluate the growth of Lactobacillus plantarum B1765 as a starter culture in single garlic, pH and the effect of fermentation time process (3, 6 and 9 days)to antioxidant activity on single garlic pickle. The growth of L.plantarum B1765 was measured as Total Lactic Acid Bacteria (LAB) by Total Plate Count (TPC) using the MRS medium, and antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging methods, expressed as inhibition activity (%). Fermentation process along 9 days showed that L.plantarum B1765 growth on single garlic pickles for 1 log cycles from 10 6 CFU/mL to 10 7 CFU/mL, pH reduces from 5.6 to 4.4, closely related to increasing of TAT from 0.16 % to 0.28%. The fermentation process also showed an increase in the inhibition activity along the fermentation process from 10,67% to 11.17% and showed a higher inhibition than control (3.88%-7.39%). Single pickled garlic can be potentially developed as natural antioxidant health food.

Antioxidant Potential of Jicama (Pachyrhizus erosus) Extract Fermented by Lactobacillus plantarum B1765

“…The maximum DPPH scavenging activity was achieved at 36 hours of fermentation with an IC50 value of 83.88 µg/mL. This result is supported by [37], which reported that L. plantarum B1765 has been found to increase the antioxidant activity in single garlic pickles by 11.17% on the 9 th day of fermentation. Research by [17] also reported increased antioxidant activity regarding % DPPH inhibition in jicama extract fermented with L. plantarum, which was twice as high as non-fermented jicama extract.…”

The potential of Black Garlic as Livestock Feed Supplement

“…Single garlic contains inulin (Wikandari et al, 2020) and strong antioxidants such as flavonoids that lower blood sugar, prevent cell damage, restore insulin receptor sensitivity, and increase insulin sensitivity (Batiha et al, 2020;Susanti et al, 2020). The flavonoids reduce the production of Reactive Oxidative Species (ROS).…”

Pengaruh Suhu Terhadap Kandungan Fenolik Total Dan Aktivitas Antioksidan Bawang Putih Bubuk Dan Bawang Hitam Bubuk

“…Dalam satu gram bawang putih segar mengandung 11-35 mg total senyawa organosulfur [2]. Salah satunya yaitu organosulfur alliin (S-allyl-cystein sulfoxide) yang berperan sebagai antioksidan dalam bawang putih [3]. Jenis dan konsentrasi senyawa bioaktif dari bawang putih bergantung pada kultivar, tahap pematangan, praktik produksi tanaman, lokasi, dan metode pengolahan [2].…”