Scavenging Activity of Different Garlic Extracts and Garlic Powder and their Antioxidant Effect on Heated Sunflower Oil

Abstract

Seven garlic extracts were prepared in different solvents.

Phytochemical Characteristics and Antimicrobial Activity of Australian Grown Garlic (Allium Sativum L.) Cultivars

“…For example, the methanolic extracts showed a greater inhibitory zone to most of the tested microorganisms ( p < 0.05) compared to the water extracts of the corresponding samples (Table 5). The obtained results were not surprising, as methanol has been reported to be more efficient in the extraction of bioactive compounds in a garlic matrix compared to water [47,48]. The results of antimicrobial activity are in agreement with the results reported by the others that aqueous extracts of commercial freeze-dried garlic powder or fresh garlic cloves showed inhibitory effects to food-related bacteria, yeasts, fungi, and viruses.…”

Antimicrobial and antioxidant properties of various Greek garlic genotypes

“…Garlic extracts have been previously reported to be effective against both gram positive and negative bacteria (Karwowska, Świderski, & Waszkiewicz-robak, 2007;Mozaffari Nejad, Shabani, Bayat, & Hosseini, 2014), while (Ankri & Mirelman, 1999) attribute these properties to chemical reaction of allicin with thiol-containing enzymes, such as thioredoxin reductases, RNA polymerases, alcohol hydrogenases and cysteine proteinases which are essential for microbes activity. More specifically, Karwowska et al (2007), Florinda et al (2016 and Taherikalani, Hassanzadazar, Bahmani, BaharvandAhmadi, and Rafieian-Kopaei (2016) have reported that garlic extracts showed significant in vitro inhibiting properties against Staphylococcus aureus and Escherichia coli, while Mozaffari Nejad et al (2014) detected strong inhibiting effect of garlic aqueous extracts against Staphylococcus aureus in hamburgers. Fungistatic and fungicidal properties are presented in Table 3, with MIC values ranging between 0.075 and 0.2 mg/mL for Candida albicans and C. krusei, while positive controls of nistadin and fluconazole showed significantly lower values than any of the tested garlic genotypes (0.0007-0.03 mg/mL).…”

“…Although, the species originates from Central Asia, it is widely distributed and well adapted throughout the Mediterranean basin, while in Greece there are many regions where garlic is the main agricultural product and a part of popular culture throughout the centuries.So far, there is great interest in its therapeutic properties and health benefits and many reports confirm the beneficial effects of garlic and garlic related products, e.g. aged garlic extracts (AGE), garlic oils, essential oils and so forth against various diseases (Casella, Leonardi, Melai, Fratini, & Pistelli, 2013;El-Hamidi & El-Shami, 2015;Kopec, Piatkowska, Leszczynska, & Sikora, 2013;Kyung, 2012;Martins, Petropoulos, & Ferreira, 2016;Zeng et al, 2017). Moreover, considering the vegetative propagation of garlic, there is a great interest for local landraces and ecotypes regarding their bioactive compounds content and the importance of genetic material conservation (Baghalian, Naghavi, Ziai, & Badi, 2006;Baghalian, Ziai, Naghavi, & Naghdi Badi, 2005;Gonzalez, Soto, Sance, Camargo, & Galmarini, 2009;Kamenetsky et al, 2005).One of the major beneficial effects of garlic is related with antioxidant properties which have been tested in animal models and clinical studies with various forms, e.g.…”

Evaluation and comparison of the content of total polyphenols and antioxidant activity of selected species of the genus Allium

“…indicate that the values of the antioxidant activity of garlic move in wide range from 3.60% to 45.63%. El-Hamidi and El-Shami (2015) recorded the values of antioxidant activity of 16.39% to 27.25%. Charles (2013) mentioned value 15.5%, which good correlate with the results of this work.…”