Content of bioactive compounds and antioxidant activity in garlic (Allium sativum L.)

Abstract

Garlic (Allium sativum L.) is highly regarded throughout the world for both its medicinal and culinary properties. With its bioactive compounds and sulphur containing compounds, high trace mineral content, garlic has shown anti-viral, antibacterial, anti-fungal and antioxidant abilities. This work has focused on the measurement and comparison of the total polyphenols content, the total sulphur content and antioxidant activity of the studied varieties of garlic in the area of Nitra and Bardejov, Slovak Republic. The highest content of monitored indicators (TPC, TSC, AOA) was measured in the area of Nitra. TPC was determined using the spectrophotometric method of Folin-Ciocalteu agents. The total polyphenols content were determined in the range 621.13 to 763.28 mg kg -1 in area of Nitra. The content of total sulphur compounds in the area of Nitra ranges from 0.562 to 0.800 % and in the second area ranges from 0.421 % to 0.658 %. Antioxidant activity was measured by the spectrophotometric method using a compound DPPH. The value of antioxidant activity ranged from 12.01 % to 20.22 % in both monitored locations. The content of TPC, TSC and AOA beside the variety may be affected by the localitylinked factors like climatic conditions and the agrochemical composition of the soil.

Potential use of garlic products in ruminant feeding: A review

“…Garlic skin and straw are characterized by their high contents of phenolic compounds. The total polyphenol (extracted by ethanol) contents of garlic powder, skin and straw reportedly range from 0.43 to 0.64, 12.88 to 16.74 and 6.36 to 12.40 mg/g fresh weight (FW), respectively ( Kahyaoğlu, 2021 ; Micová et al., 2018 ); similar results were reported by Drszczyk et al., 2019 . Garlic powder contains approximately 0.36% (DM basis) oil ( Zou and He, 2020 ).…”

“…In terms of the bioactive compounds of garlic products, fresh or dried garlic bulbs are rich in organosulphur compounds. One study found that the total content of organosulphur compounds in garlic powder ranged from 0.56% to 0.80% on a DM basis ( Micová et al., 2018 ). Alliin is the main active component of these organosulphur compounds, comprising more than 90% of the total organosulphur compounds in garlic powder; alliin is the precursor of allicin ( Zhai et al., 2018 ).…”

Characterization Properties of Extruded Analog Rice Developed from Arrowroot Starch with Addition of Seaweed and Spices

“…Subsequently, onion has a flavonoids content of quercetin conjugation that can retain its stability up to the temperature of 100 °C. At the same time, the total polyphenol of garlic extract in ethanol ranged from 559 mg kg -1 to 763 mg kg -1 (Micova et al, 2018).…”

The Pharmacological Activity of Garlic (Allium sativum) in Parkinson’s Disease: From Molecular Mechanisms to the Therapeutic Potential

“…Allicin, ajoene, diallyl trisulfide (DATS), diallyl disulfide (DADS), and diallyl sulfide (DAS) are oil-soluble organosulfur compounds that give garlic its pungent odor . Garlic has a 0.56% sulfur content compared to its original weight …”

“…20 Garlic has a 0.56% sulfur content compared to its original weight. 21 The main sulfur compounds are alliin (S-allylcysteine sulfoxide) and others such as γ-glutamyl-S-trans-1-propenylcysteine, and γ-glutamyl-S-allyl-L-cysteine (GSAC) in raw intact or dehydrated garlic. The main sulfur compound, alliin, is present in raw garlic bulbs and in garlic powder, which has 8 g of sulfur per kg of garlic.…”