A Comparison between the Antioxidant Strength of the Fresh and Stale Allium sativum (Garlic) Extracts

AUTHORS

fatemeh taji 1 , Hedayatollah Shirzad 2 , Kurosh Ashrafi 3 , Neda Parvin 3 , Soleiman Kheiri 4 , Abdolrasul Namjoo 5 , Azam Asgari 3 , Roya Ansari 1 , Mahmoud Rafieian-kopaei 6 , *

1 PHD Student of Animal Developmental Biology, Kharazmi University, Tehran, Iran

2 Department of Immonology, Medical Plants Research Center, Shahr-e-Kord University of Medical Sciences, Shahr-e-Kord, Iran

3 Medical Plants Research Center, Shahr-e-kord University of Medical Sciences, Shahr-e-Kord, Iran

4 Department of Statistics, Medical Plants Research Center, Shahr-e-Kord University of Medical Sciences, Shahr-e-kord, Iran

5 Department of Pathobiology, Islamic Azad University, Shahr-e-kord branch, Shahr-e-Kord, Iran

6 Department of Pharmacology, Medical Plants Research Center, Shahr-e-kord University of Medical Sciences, Shahr-e-Kord, Iran

How to Cite: taji F, Shirzad H, Ashrafi K, Parvin N, Kheiri S, et al. A Comparison between the Antioxidant Strength of the Fresh and Stale Allium sativum (Garlic) Extracts, Zahedan J Res Med Sci. 2012 ; 14(5):e93449.

ARTICLE INFORMATION

Zahedan Journal of Research in Medical Sciences: 14 (5); e93449
Published Online: June 20, 2011
Article Type: Research Article
Received: March 22, 2011
Accepted: June 14, 2011
READ FULL TEXT

Abstract

Background: Fruits and vegetables are considered as the source of antioxidant and the factor of destroying reactive oxygen species. The effect of this antioxidant might decrease in time. This study was aimed at examining and comparing the antioxidant effect and the level of phenolic and flavonoid compounds as well as allicin level, between fresh and three-month stale Allium sativum (garlic).
Materials and Methods: In an experimental study, the ethanolic extract of bushes of fresh and three-month-old Allium sativum was prepared and their antioxidant activities were assessed in linoleic acid and β-carotene linoleate system. The amount of phenolic compounds was measured by Folin-Ciocalteumethod, based on gallic acid the amount of flavonol and flavonoid compounds by aluminum chloride base on rutin base and the amount of allicinby spectrophotometry method. SPSS-15 Software and t-statistic tests were used to analyze the mean difference between the results of two groups and p<0.05 was considered as significant.
Results: The efficiency of fresh garlic (35.36) in inhibiting the oxidation was higher (p<0.05) comparing to three-month dated Allium sativum (10.2). Phenolic compounds of the fresh garlic (12.61mg/g) were more than the three-month dated Allium sativum (2.89mg/g). The amount of allicin was respectively 15 µg/ml and 8 µg/ml in the fresh and three-month dated Allium sativum (p<0.05).
Conclusion: The fresh garlic contains more useful substances and it is recommended to be used in its fresh estate.

Fulltext

The full text of this article is available on the PDF file.

References

  • 1.

    The References of this article are available on the PDF file.

  • © 2012, Zahedan Journal of Research in Medical Sciences. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.
    COMMENTS

    LEAVE A COMMENT HERE: