Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae) |
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| Authors: | Biljana Bozin Neda Mimica-Dukic Isidora Samojlik Anackov Goran Ruzica Igic |
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| Affiliation: | 1. Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia;2. Department of Chemistry, Faculty of Sciences, University of Novi Sad, Trg D. Obradovica 3, 21000 Novi Sad, Serbia;3. Department of Pharmacology and Toxicology, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia;4. Department of Biology and Ecology, Faculty of Sciences, University of Novi Sad, Trg D. Obradovica 2, 21000 Novi Sad, Serbia |
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| Abstract: | The antioxidant activities of polar fractions of mature garlic bulbs and immature plants in four different model systems are presented. Antioxidant activity was evaluated as free radical-scavenging capacity (RSC), together with the effect on lipid peroxidation (LP). RSC was assessed by measuring the scavenging activity of garlic extracts on 2,2-diphenyl-1-picrylhydrazyl (DPPH ) and hydrogen peroxide. Effects on LP were evaluated by following the activities of examined garlic extracts in Fe2+/ascorbate and Fe2+/H2O2 systems of induction. Investigated extracts reduced the DPPH radical formation (IC50 ranging from 1.03 to 6.01 mg/ml) and neutralised H2O2 (IC50 ranging from 0.55 to 2.01 mg/ml) in a dose-dependent manner. Strong inhibition of LP in both systems of induction was observed for all tested garlic extracts. Various levels of phenolics (0.05–0.98 mg gallic acid equivalents/g of dry extract) and flavonoid aglycones (4.16–6.99 μg quercetin equivalents/g of dry extract) in the investigated extracts of garlic could explain the obtained differences in these results only partially. |
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| Keywords: | Garlic Extracts Antioxidant activity Scavenging effects Lipid peroxidation |
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