Analysis of minerals profile, phenolic compounds and potential of Garlic (Allium sativum) as antioxidant scavenging the free radicals

Paper Details

Research Paper 01/04/2016
Views (247) Download (6)
current_issue_feature_image
publication_file

Analysis of minerals profile, phenolic compounds and potential of Garlic (Allium sativum) as antioxidant scavenging the free radicals

Muhammad Saleem Khan, Naureen Aziz Quershi, Farhat Jabeen, Muhammad Saleem Asghar, Muhammad Shakeel
Int. J. Biosci.8( 4), 72-82, April 2016.
Certificate: IJB 2016 [Generate Certificate]

Abstract

Allium sativum is the most cultivated vegetable and use for flavouring in country cuisines. This species is believed to have medicinal properties and act as remedy of oxidative related disorder. In this study, it was recorded that garlic has high profile of total phenolic (40.80±2.91 mg GAE/100 g), flavonoid content (4.59±1.28 mg RE/100 g) and potential candidate in amelioration of oxidative stress. To really check this ability three free radicals namely FRAP (The ferric reducing ability of plasma), DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-azino-bis 3-ethylbenzthiazoline-6-sulphonic acid) were used to evaluate the antioxidant capacity of the garlic. Garlic showed significantly different results in the case of every free radical having the values of 35.22±6.63, 28.82±11.61 and 231.64±25.02 mg vitamin C equivalent per 100 g for FRAP, DPPH and ABTS respectively. Similarly in the case of copper chelating, Iron chelating, Superoxide radical scavenging and Hydroxyl radical scavenging the values were 21.44 ±1.19, 0.69± 0.09, 4.87± 0.95 and 9.09± 1.71 mg TE equivalent/g. The garlic samples also showed significant variations in crude protein (13.83±3.26%), crude fat (0.51±0.086%), ash content (4.40±0.19%) and crude fibres (2.17±0.58%).The mineral analysis of garlic showed higher concentration of potassium (48.75±3.69) followed by calcium (24.79±2.78). The other minerals were Na, Fe, P, Zn, Cu, Mn and Mg with concentration of 4.06±0.32 mg/100g, 3.93±0.21, and 9.86±0.55, 0.53±0.01, 0.010±0.00, 0.010±0.00 and 2.63±0.25 mg/100g, respectively. It is concluded, garlic has high profile of minerals and phenolic compounds which increase the potential as strong antioxidant in the scavenging the free radicals.

VIEWS 7

AACC. 2000. Approved Methods of the American Association of Cereal Chemists 1, Amer Assn of Cereal Chemists.

Ahmed J, Shivhare U. 2001. Thermal kinetics of color change, rheology, and storage characteristics of garlic puree/paste. Journal Of Food Science-Chicago 66(5), 754-757. http://dx.doi.org/10.1111/j.13652621.2001.tb04633.x

Ajila C, Naidu K, Bhat S, Rao UP. 2007. Bioactive compounds and antioxidant potential of mango peel extract. Food Chemistry 105(3), 982-988. http://dx.doi.org/10.1016/j.foodchem.2007.04.052

Al-Numair KS, Ahmad D, Ahmad S, Al-Assaf AH. 2007. Nutritive value, levels of polyphenols and anti-nutritional factors in Sri Lankan Cinnamon (Cinnamomum zeyalnicum) and Chinese Cinnamon (Cinnamomum cassia). Food Sciences and Agricultural Research 154, 5-21.

AOAC. (2006). Official Methods of Analysis of Association of Official Analytical Chemists (International. In: Horwitz, W. (Ed.), 18th ed. ed.): AOAC Press, Arlington, VA, USA. .

Atoui AK, Mansouri A, Boskou G, Kefalas P. 2005. Tea and herbal infusions: their antioxidant activity and phenolic profile. Food Chemistry 89(1), 27-36. http://dx.doi.org/10.1016/j.foodchem.2004.01.075

Bagul M, Kakumanu S, Wilson TA. 2015. Crude Garlic Extract Inhibits Cell Proliferation and Induces Cell Cycle Arrest and Apoptosis of Cancer Cells In Vitro. Journal of Medicinal Food. http://dx.doi.org/10.1089/jmf.2014.0064

Benzie I, Strain J. 1999. Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods in Enzymology 299, 15-27. http://dx.doi.org/10.1016/s0076-6879(99)99005-5

Borek C. 2001. Antioxidant health effects of aged garlic extract. The Journal of nutrition 131(3), 1010S-1015S.

Brand-Williams W, Cuvelier M, Berset C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology 28(1),25-30. http://dx.doi.org/10.1016/s0023-6438(95)80008-5

Butt MS, Sultan MT, Butt MS, Iqbal J. 2009. Garlic: nature’s protection against physiological threats. Critical reviews in food science and nutrition 49(6), 538-551. http://dx.doi.org/10.1080/10408390802145344

Cadet J, Wagner JR. 2013. DNA base damage by reactive oxygen species, oxidizing agents, and UV radiation. Cold Spring Harbor perspectives in biology 5(2), a012559. http://dx.doi.org/10.1101/cshperspect.a012559

Che Othman SF, Idid SO, Idid SZ, Koya MS, Mohamed Rehan A, Kamarudin KR. 2011. Antioxidant study of garlic and red onion: a comparative study. Pertanika Journal of Tropical Agricultural Science 34(2), 253-261.

Chen S, Shen X, Cheng S, Li P, Du J, Chang Y, Meng H. 2013. Evaluation of garlic cultivars for polyphenolic  content  and  antioxidant  properties. PLoS ONE 8(11), e79730. http://dx.doi.org/10.1371/journal.pone.0079730

Choudhary R. 2008. Beneficial effect of Allium sativum and Allium tuberosum on experimental hyperlipidemia and atherosclerosis. Pakistan Journal of Physiology 4(2), 7-9.

Decker EA, Welch B. 1990. Role of ferritin as a lipid oxidation catalyst in muscle food. Journal of Agricultural and Food Chemistry 38(3), 674-677. http://dx.doi.org/10.1021/jf00093a019

Doreswamy K, Shrilatha B, Rajeshkumar T. 2004. Nickel‐Induced Oxidative Stress in Testis of Mice: Evidence of DNA Damage and Genotoxic Effects. Journal of andrology 25(6), 996-1003. http://dx.doi.org/10.1002/j.19394640.2004.tb03173. x

Fasolino I, Izzo AA, Clavel T, Romano B, Haller D, Borrelli F. 2015. Orally administered allyl sulfides from garlic ameliorate murine colitis. Molecular nutrition and food research 59(3), 434-442. http://dx.doi.org/10.1002/mnfr.201400347

Ghasemi K, Ghasemi Y, Ebrahimzadeh MA. 2009. Antioxidant activity, phenol and flavonoid contents of 13 citrus species peels and tissues. Pakistan Journal of Pharmaceutical Sciences 22(3), 277-281.

Jikihara H, Qi G, Nozoe K, Hirokawa M, Sato H, Sugihara Y, Shimamoto F. 2015. Aged garlic extract inhibits 1, 2-dimethylhydrazine-induced colon tumor development by suppressing cell proliferation. Oncology reports 33(3), 1131-1140. http://dx.doi.org/10.3892/or.2014.3705

Khalid N, Ahmed I, Latif MSZ, Rafique T, Fawad SA. 2014. Comparison of antimicrobial activity, phytochemical profile and minerals composition of garlic Allium sativum and Allium tuberosum. Journal of the Korean Society for Applied Biological Chemistry 57(3), 311-317. http://dx.doi.org/10.1007/s13765-014-4021-4

Khalid N, Fawad SA, Ahmed I. 2011. Antimicrobial activity, phytochemical profile and trace minerals of black mulberry (Morus nigra L.) fresh juice. Pakistan Journal of Botany 43, 91-96.

Kumar K, Bhowmik D, Chiranjib TP, Kharel R. 2010. Allium sativum and its health benefits: An overview. Journal of Chemical Pharmacological Research 2(1), 135-146.

Leong L, Shui G. 2002. An investigation of antioxidant capacity of fruits in Singapore markets. Food Chemistry 76(1), 69-75. http://dx.doi.org/10.1016/s0308-8146(01)00251-5

Liu C, Yang X, Yao Y, Huang W, Sun W, Ma Y. 2014. Determination of Antioxidant Activity in Garlic (Allium sativum) Extracts Subjected to Boiling Process in vitro. Journal of Food and Nutrition Research 2(7), 383-387. http://dx.doi.org/10.12691/jfnr-2-7-9

Mnayer D, Fabiano-Tixier A-S, Petitcolas E, Hamieh T, Nehme N, Ferrant C, Fernandez X, Chemat F. 2014. Chemical Composition, Antibacterial and Antioxidant Activities of Six Essentials Oils from the Alliaceae Family. Molecules 19(12), 20034-20053. http://dx.doi.org/10.3390/molecules191220034

Nicastro HL, Ross SA, Milner JA. 2015. Garlic and onions: Their cancer prevention properties. Cancer Prevention Research 8(3), 181-189. http://dx.doi.org/10.1158/1940-6207.capr-14-0172

Otitoju T. 2009. Effect of dry and wet milling processing techniques on the nutrient composition and organoleptic attributes of fermented yellow maize (Zea mays). African Journal of Food Science 3(4), 113-116.

Queiroz YS, Antunes PB, Vicente SJ, Sampaio GR, Shibao J, Bastos DH, Torres EAdS. 2014. Bioactive compounds, in vitro antioxidant capacity and Maillard reaction products of raw, boiled and fried garlic (Allium sativum L.). International Journal of Food Science and Technology 49(5), 1308-1314. http://dx.doi.org/10.1111/ijfs.12428

Rajendran P, Nandakumar N, Rengarajan T, Palaniswami R, Gnanadhas EN, Lakshminarasaiah U, Gopas J, Nishigaki I. 2014. Antioxidants and human diseases. Clinica Chimica Acta 436, 332-347. http://dx.doi.org/10.1016/j.cca.2014.06.004.

Re R, Pellegrini N, Proteggente A, Pannala A,Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26(9), 1231-1237. http://dx.doi.org/10.1016/s0891-5849(98)00315-3

Sánchez-Vioque R, Rodríguez-Conde M, Reina-Ureña J, Escolano-Tercero M, Herraiz-Peñalver D, Santana-Méridas O. 2012. In vitro antioxidant and metal chelating properties of corm, tepal and leaf from saffron (Crocus sativus L.). Industrial Crops and Products 39, 149-153. http://dx.doi.org/10.1016/j.indcrop.2012.02.028

Settharaksa S, Jongjareonrak A, Hmadhlu P, Chansuwan W, Siripongvutikorn S. 2012. Flavonoid, phenolic contents and antioxidant properties of Thai hot curry paste extract and its ingredients as affected of pH, solvent types and high temperature. International Food Research Journal 19(4), 1581-1587.

Sharma SK, Goyal N. 2010. Preliminary phytochemical and pharmacognostic profile of Abutilon indicum Linn. root. Der Pharmacia Lettre 2(5), 308-315.

Shen Y, Jin L, Xiao P, Lu Y, Bao J. 2009. Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. Journal of Cereal Science 49(1), 106-111. http://dx.doi.org/10.1016/j.jcs.2008.07.010

Su XY, Wang ZY, Liu JR. 2009. In vitro and in vivo antioxidant activity of Pinus koraiensis seed extract containing phenolic compounds. Food Chemistry 117(4), 681-686. http://dx.doi.org/10.1016/j.foodchem.2009.04.076

Sultan MT, Ahmad AN, Saddique MS, Aghazadeh M, Imran M, Qayyum MMN, Sibt-e-Abbas M. 2014. Antioxidant and Antimicrobial Potential  of  Locally  Sun  Dried  Garlic  and  Ginger Powder Available in District Layyah, Punjab, Pakistan. Pakistan Journal of Nutrition 13(11), 642-647. http://dx.doi.org/10.3923/pjn.2014.642.647

Tepe B, Sokmen M, Akpulat HA, Sokmen A. 2005. In vitro antioxidant activities of the methanol extracts of five Allium species from Turkey. Food Chemistry 92(1), 89-92. http://dx.doi.org/10.1016/j.foodchem.2004.07.016

Touloupakis E, Ghanotakis DF. 2010. Nutraceutical use of garlic sulfur-containing compounds Bio-Farms for Nutraceuticals (110-121), Springer.

Tsubura  A,  Lai  Y-C,Kuwata  M,  Uehara  N, Yoshizawa K. 2011. Anticancer effects of garlic and garlic-derived compounds for breast cancer control. Anti-Cancer Agents in Medicinal Chemistry (Formerly Current Medicinal Chemistry-Anti-Cancer Agents) 11(3), 249-253. http://dx.doi.org/10.2174/187152011795347441

Wang HP,Yang J,Qin LQ, Yang XJ. 2015. Effect of Garlic on Blood Pressure: A Meta‐Analysis. The Journal of Clinical Hypertension 17(3), 223-231. http://dx.doi.org/10.1111/jch.12473

Wojdyło A, Oszmiański J, Czemerys R. 2007. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chemistry 105(3), 940-949. http://dx.doi.org/10.1016/j.foodchem.2007.04.038

Wu ZR, Li JY, Guo DD, Guan QG, Li HY. 2015. Two cinnamoyloctopamine antioxidants from garlic skin attenuates oxidative stress and liver pathology in rats with non-alcoholic steatohepatitis. Phytomedicine 22(1), 178-182. http://dx.doi.org/10.1016/j.phymed.2014.11.013

Zhang G, He L, Hu M. 2011. Optimized ultrasonic-assisted extraction of flavonoids from Prunella vulgaris L. and evaluation of antioxidant activities in vitro. Innovative Food Science & Emerging Technologies 12(1), 18-25. http://dx.doi.org/10.1016/j.ifset.2010.12.003

Zhang X, Zhu Y, Duan W, Feng C, He X. 2015. Allicin induces apoptosis of the MGC-803 human gastric carcinoma cell line through the p38 mitogen-activated protein kinase/caspase-3 signaling pathway. Molecular medicine reports 11(4), 2755-2760. http://dx.doi.org/10.3892/mmr.2014.3109.