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

fatemeh taji; Hedayatollah Shirzad; Kurosh Ashrafi; Neda Parvin; Soleiman Kheiri; Abdolrasul Namjoo; Azam Asgari; Roya Ansari; Mahmoud Rafieian-kopaei

Zahedan Journal of Research in Medical Sciences

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

Author(s):

fatemeh taji¹,

Hedayatollah Shirzad²,

Kurosh Ashrafi³,

Neda Parvin³,

Soleiman Kheiri⁴,

Abdolrasul Namjoo⁵,

Azam Asgari³,

Roya Ansari¹,

Mahmoud Rafieian-kopaei^6,*

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

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

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

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

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

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

Zahedan Journal of Research in Medical Sciences:Vol. 14, issue 5; e93449

Published online:Jun 20, 2011

Article type:Research Article

Received:Mar 22, 2011

Accepted:Jun 14, 2011

How to Cite:fatemeh tajiHedayatollah ShirzadKurosh AshrafiNeda ParvinSoleiman KheiriAbdolrasul NamjooAzam AsgariRoya AnsariMahmoud Rafieian-kopaeiet al.A Comparison between the Antioxidant Strength of the Fresh and Stale Allium sativum (Garlic) Extracts.Zahedan J Res Med Sci.14(5):e93449.

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.

Keywords

Fresh and Stale Allium

Sativum (Garlic) Extracts

Antioxidant Activity

Phenol

Flavonoid

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