Kastamonu Sarimsağindan Mi̇krodalga Destekli̇ Clevenger Si̇stemi̇yle Elde Edi̇len Yağin Uçucu Bi̇leşenleri̇ni̇n Ve Anti̇oksi̇dan Akti̇vi̇tesi̇ni̇n Beli̇rlenmesi̇

Abstract

In present study, fourteen compounds in Allium sativum (garlic, harvested from Kastamonu province) essential oil which was obtained by using a microwave-assisted clevenger system with a solvent-free option in a shorter time than traditional methods were identified by gas chromatography/mass spectrometry (GC/MS). Allyl trisulfide (27.09%), allyl methyl trisulfide (21.26%), allyl disulfide (20.02%), allyl trans-1-propenyl disulfide (7.48%), allyl methyl disulfide (6.08%), 2-vinyl-4H-1,3-dithiine (4.32%) were the most abundant sulphur compounds in oil. Also, total phenolic content was calculated as 2.84 mg gallic acid equivalent (GAE)/g and IC50 value which defined the required amount to reduce the 50% of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) solution and an indicator for antioxidant activity was 63.58 g/L. Butylated hydroxyanisole (BHA) and 6-Hydroxy-2,5,7,8tetramethylchromane-2-carboxylic acid (trolox) were accepted as reference synthetic antioxidants and their IC50 values were recorded as 0.09 and 0.08 g/L respectively.