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Zahedan Journal of Research in Medical Sciences
The Official Journal of Zahedan University of Medical Sciences
e-ISSN 2383-2894
Outline
A Comparison between the Antioxidant Strength of the Fresh and Stale Allium sativum (Garlic) Extracts
Authors
fatemeh taji1, Hedayatollah Shirzad2, Kurosh Ashrafi3, Neda Parvin3, Soleiman Kheiri4, Abdolrasul Namjoo5, Azam Asgari3, Roya Ansari1, Mahmoud Rafieian-kopaei6,*
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
*Corresponding Author: Department of Pharmacology, Medical Plants Research Center, Shahr-e-kord University of Medical Sciences, Shahr-e-Kord, Iran Email: [email protected]
Published online:Jun 20, 2011
Article type:Research Article
Received:Mar 22, 2011
Accepted:Jun 14, 2011
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. doi:
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.
References
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Copyright
© 2012, Author(s). This open-access article is available under the Creative Commons Attribution 4.0 (CC BY 4.0) International License (https://creativecommons.org/licenses/by/4.0/), which allows for unrestricted use, distribution, and reproduction in any medium, provided that the original work is properly cited.
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