Antioxidant and antimicrobial activities of fresh garlic and aged garlic by-products extracted with different solvents
Open accessAbstract
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 H 2 O 2 radical scavenging activity, Fe 2+ 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 H 2 O 2 scavenging activities of distilled water extract of AG were higher than those of NG. However, Fe 2+ 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.
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AGE rich in flavonoid, phenol, and different sulfur compounds e.g., SAC shows high radical scavenging activity.
“Notably, several reports indicated that AGE rich in flavonoid, phenol, and different sulfur compounds e.g., SAC shows high radical scavenging activity [65].”
From Chemical Constituents and Pharmacological Activities of Garlic (Allium sativum L.): A Review (2020) · cites this paper as [65]
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- Authors
- Jang, H.-J., Lee, H.-J., Yoon, D.-K., Ji, D.-S., Kim, J.-H., & Lee, C.-H.
- Affiliations
- Konkuk University (KR)
- Corresponding author
- Lee, Chi-Ho
- Venue
- Food Science and Biotechnology
- Published
- 2017-12-12
- Volume
- 27
- Issue
- 1
- Pages
- 219-225
- ISSN
- 1226-7708 (ISSN-L)
- 2092-6456
- PMC
- PMC6049750
- OpenAlex
- W2772579023
- Cited by
- 175
- References
- 32
- Citations by year
- 2026: 9 · 2025: 29 · 2024: 24 · 2023: 37 · 2022: 29 · 2021: 23 · 2020: 15 · 2019: 9
- FWCI
- 6.46
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Food Science and Biotechnology (publishedVersion)
- Europe PMC (PubMed Central) (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Konkuk University
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Garlic and Onion Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Physical Sciences › Chemistry › Organic Chemistry › Chemical synthesis and alkaloids
- Keywords
- fresh garlic, antioxidant activity, antibacterial activity, solvent extraction, ethanol extract, chloroform extract, phenolic content, flavonoid content, free radical scavenging, Fe2+ chelating activity, total antioxidant capacity
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