Chemical composition, phytochemical and mineral profile of garlic (Allium sativum)

Abstract

The practice of complementary and alternative medicine is now on the increase in developing countries in response to World Health Organization's directives. This has culminated in several pre-clinical and clinical studies that have provided the scientific basis for the efficacy of many plants used in folk medicine to improve growth performance in farm animals and treat infections. This study was carried out to investigate the chemical, mineral and phytochemical contents of garlic as a preliminary work to evaluate the influence of garlic on the performance characteristics of broiler chickens. Garlic bulbs (Allium sativum), including cloves and hulls, were obtained from the open market at Ado-Ekiti-Nigeria. The garlic bulbs were desegmented into cloves and were cut into chips. The chips were sun-dried for 3 weeks. The dried garlic chips were milled and analysed for the chemical compositions. The results obtained indicated that garlic on dry matter basis contained 4.55 mg/100g, 73.22 mg/100g and 15.33 mg/100g of moisture, carbohydrate and crude protein respectively. The crude fat was 0.72 mg/100g while crude fibre and ash were 2.10 mg/100g and 4.08 mg/100g, respectively. Garlic contained 10.19, 26.30, 10.19, 5.29, 0.001, 0.34 and 0.001 mg/100g of potassium, calcium, phosphorus, iron, magnesium, zinc and manganese respectively while lead and cobalt were below detection level. Garlic is acidic (pH = 3.91) and contained 4.21, 3.54, 0.64, 0.80, 5.56, 0.04 and 0.02 mg/100g of alkaloids, tannins, carotenoids, saponin, flavonoids, steroids and cardenolides, respectively. Garlic as a feed additive possesses nutritional properties for use in the enhancement of improved livestock production.

Vitamins and Minerals in Four Traditional Garlic Ecotypes (Allium sativum L.) from Italy: An Example of Territorial Biodiversity

“…On the other hand, the lowest phosphorus (P) concentration was found in Bianco Piacentino bulbs produced in Alvito (219 mg/100 g d.w.), whilst the Rosso di Castelliri garlic grown in Viterbo (347 mg/100 g d.w.) showed the highest content. These values were higher than those found by Abayomi et al [58] in garlic from Nigeria that showed a P content of about 10.19 mg/g d.w. As reported in Table 3, the P content was influenced by the growing area, cultivar and by the interaction between the two variables, suggesting that the pedoclimatic characteristics, together with the genetic ones, contribute to determine the quantity of this mineral in bulbs. The amounts of P in samples can be related to the technical and agronomic trail of garlic (Table 1).…”

“…The detection of manganese (Mn) showed that this oligo-element was in a smallest amount, 0.44 mg/100 g d.w., in Bianco Piacentino cultivar grown in Alvito, and as a maximum value of 0.65 mg/100 g d.w. in Rosso di Proceno grown in Alvito. These data were higher than the values reported by Abayomi [58] and Otunola [64]. The values of the Mn were influenced only by the types of the cultivar (Table 3).…”

Anti‐shigellosis activity of the aqueous extract of garlic, clove and fenugreek

“…Also saponin in fenugreek is considered a potent antioxidant agent that have various biological activity (Francis, Kerem, Makkar, & Becker, 2002). The percentage of other phytochemicals like saponin, alkaloids, steroids and tannins in fenugreek, garlic and clove extracts are in accordance with other authors (Ali, Nas, Yahaya, & Ibrahim, 2018;Mahmood & Yahya, 2017;Yusuf, Fagbuaro, & Fajemilehin, 2018).…”

Basic Chemical Composition, Antioxidant Activity and Selected Polyphenolic Compounds Profile in Garlic Leaves and Bulbs Collected at Various Stages of Development

“…Marciniec and Włodarczyk-Marciniec [34] reported a higher content of protein in cloves (6.40 g/100 g FM, which is 17.00 g/100 g DM). Yasful et al [37] reported the content of crude protein in the amount of 15.33 g/100 DM in cloves of garlic from Nigeria. Also Hacisefero ĝullari et al [32] showed a higher protein content in the cloves of garlic cultivated in Northern Turkey, reporting 9.26 g/100 g FM, i.e., 27.5 g/100 g DM.…”