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Dewi, A. D. R., Kusnadi, J., & Shih, W.-L. (2017). Comparison of the Main Bioactive Compounds and Antioxidant Activity from Garlic Water-soluble and Garlic Oil. KnE Life Sciences, 3(5), 20-34. https://doi.org/10.18502/kls.v3i5.975

https://doi.org/10.18502/kls.v3i5.975

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authors

  • Ardhia Deasy Rosita Dewi

    Ardhia Deasy Rosita Dewi

    National Pingtung University of Science and Technology, Pingtung 912-Taiwan
  • Joni Kusnadi
    No author data available.
  • Wen-Ling Shih
    No author data available.

Published Date

  • Sep 11, 2017

Comparison of the Main Bioactive Compounds and Antioxidant Activity from Garlic Water-soluble and Garlic Oil

KnE Life Sciences / International Conference on Natural Resources and Life Sciences (NRLS-2016) / Pages 20-34

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.

 

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