Antioxidant and antimicrobial activities of fresh garlic and aged garlic by-products extracted with different solvents

Abstract

This study aims to investigate antioxidative and antibacterial properties of fresh garlic (non-aged, NG) and aged garlic (AG) by-products extracted with distilled water, ethanol, or chloroform. To determine their antioxidative and antibacterial capacities, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging assay, and HO radical scavenging activity, Fe chelating activity, total ferric reducing antioxidant power (FRAP), and disc diffusion tests were performed. Total phenol and flavonoid contents from distilled water extract of AG were significantly higher than those of NG. DPPH, ABTS, FRAP, and HO scavenging activities of distilled water extract of AG were higher than those of NG. However, Fe chelating activities of ethanol and chloroform extracts were higher than those of distilled water extracts for both NG and AG. Antibacterial effects of AG were higher than those of NG. In conclusion, aged garlic showed more potent antioxidant and antibacterial effects than fresh garlic.

Chemical Constituents and Pharmacological Activities of Garlic (Allium sativum L.): A Review

“…Moreover, garlic extract was found to increase the activities of some antioxidant enzymes (e.g., superoxide dismutase (SOD)) and decrease glutathione peroxidase (GSH-Px) in hepatic tissues of rats. Notably, several reports indicated that AGE rich in flavonoid, phenol, and different sulfur compounds e.g., SAC shows high radical scavenging activity [65]. Additionally, AGE acted by stimulating the expression of different antioxidant enzymes, namely glutamate-cysteine ligase modifier (GCLM) and heme oxygenase-1 (HO-1) subunit by the nuclear factor erythrobia-2 related factor 2 (Nrf2)-antioxidant response element (ARE) pathway that is responsible for human endothelial cells protection against oxidative stress [66].…”

Comprehensive analysis of an uninvestigated wild edible medicinal garlic species from Turkey: Allium macrochaetum Boiss. & Hausskn.

“…Pavlovic et al () studied different extracts (different rates of ethanol, water, and methanol) of wild garlic ( Allium ursinum ) and radical scavenging activities were 0.63–1.40 mg/ml IC 50 values. In the other study Jang et al (), DPPH radical scavenging activity results of water and ethanol extracts of garlic ( Allium sativum ) were 20.86 ± 0.29 and 11.22 ± 0.14, respectively.…”

“…In our study bulb ethanol extract of A. macrochaetum showed the best activity among the tested extracts with IC 50 : 55.90 ± 1.08 µg/ml value (Table ). In the study Jang et al (), ABTS cation radical scavenging activity results of water and ethanol extracts of garlic ( Allium sativum ) were 35.92 ± 0.43 and 19.78 ± 0.15 µg/ml, respectively. The study of Alagarsamy et al (), ABTS radical scavenging activities of aqueous and ethanolic extracts of the Allium oschaninii were determined as IC 50 values 0.2524 and 0.5467 mg/ml, respectively.…”

“…55.90 ± 1.08 µg/ml value (Table 5). In the study Jang et al (2018), In cupric reducing antioxidant capacity (CUPRAC) assay, bulb and aerial parts ethanol extracts of A. macrochaetum showed moderate activity with 1.52 and 1.18 absorbance values at 100 µg/ml concentration, while α-tocopherol used as a standard showed 3.41 absorbance value (Table 6).…”

Modern Analytical Chemistry Methods for Chalcogen Materials Analysis and Characterization

“…Some literature exclude oxygen from the chalcogenides discussion as oxygen appears in almost all materials [3]. Oxygen and sulfur are contained in so many secondary metabolites in living things and also in bigger molecules in tissue [6,18,[31][32][33][34]. The process of changing compounds during food treatment enables one to establish new natural resources for modern herbal medicine for cancerous treatment [7,[35][36][37][38][39].…”