Comparison Of The Main Bioactive Compounds And Antioxidant Activity From Garlic Water-Soluble And Garlic Oil

Dewi, Ardhia Deasy Rosita and Kusnadi, Joni and Wen-Ling, Shih (2017) Comparison Of The Main Bioactive Compounds And Antioxidant Activity From Garlic Water-Soluble And Garlic Oil. International Conference on Natural Resources and Life Sciences (NRLS-2016). pp. 20-34. ISSN 2413-0877

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Abstract

Garlic is a natural source which has abundant organosulfur constituents. Garlic is divided into water-soluble organosulfur constituents mainly SAC (S-allylcystein), NAC (N-acetylcysteine) and oil soluble organosulfur constituents such as DATS (diallyl trisulfide), DADS (diallyl disulfide), DAS (diallyl sulfide). The aim of this research was to compare the bioactive constituents and antioxidant activity between garlic water-soluble and garlic oil. Garlic water-soluble constituents were identified by Liquid Chromatography–Mass Spectrometry (LC-MS) and five constituents were found, namely N-acetylcysteine (NAC), cysteinyl-alanine, phenol-2-2-benzoxazolyl and two unknown constituents. The GC-MS chromatogram also showed three main constituents present in garlic oil as diallyldisulphide (DADS), diallyltrisulphide (DATS) and D-limonene. Interestingly, garlic water-soluble extract had higher antioxidant activity 70 % ± 0.02 % in comparison with garlic oil 58 % ± 0.07 %. This study conducts a novel preparation of garlic water-soluble for enhancing antioxidant properties on garlic novel preparation. Keywords: antioxidant activity; garlic oil; garlic water-soluble; organosulfur constituents.

Item Type:	Article
Subjects:	Q Science > QD Chemistry S Agriculture > S Agriculture (General)
Divisions:	Faculty of Technobiology > Department of Biology
Depositing User:	ARDHIA DEASY ROSITA DEWI
Date Deposited:	22 Nov 2018 02:45
Last Modified:	28 Jan 2022 04:06
URI:	http://repository.ubaya.ac.id/id/eprint/32928

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