Analysis of minerals profile, phenolic compounds and potential of Garlic (Allium sativum) as antioxidant scavenging the free radicals
By: Muhammad Saleem Khan, Naureen Aziz Quershi, Farhat Jabeen, Muhammad Saleem Asghar, Muhammad Shakeel
Key Words: Minerals, phenolic, antioxidant, garlic, free radicals.
Int. J. Biosci. 8(4), 72-82, April 2016.
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.