Abstract
Aims: This research aims to perform the extraction of garlic samples and onion as well as to carry out qualitative phytochemical screening by using Thin Layer Chromatography (TLC) and phytochemical analyses for the detection of carbohydrates, flavonoids, and alkaloids. 
 Study Design: Thin Layer Chromatography (TLC) and some preliminary qualitative phytochemical tests to detect the presence of carbohydrates and reducing sugars, flavonoids, and alkaloids were carried out to compare and identify the chemical compositions in black and white garlic as well as onion.
 Place and Duration of Study: Pharmaceutical Chemistry Department laboratory, Faculty of Pharmacy Universiti Teknologi MARA Puncak Alam. The whole study was conducted and completed in 12 months.
 Methodology: Black garlic (BG) is derived from raw white garlic (WG) that is modified by treating it with highly controlled temperature and humidity. In addition to the black and white garlic powder samples, this comparative study was also performed on smoked garlic and onion. The extraction of black garlic (BG), white garlic (WG), crushed smoked garlic (CSG), and onion was performed by using ethanol and ethyl acetate. The comparative phytochemical profiling was conducted by using TLC and qualitative phytochemical analyses were done using standard methods.
 Results: The presence of amino acid in the ethanolic extracts of black garlic (BG), crushed smoked garlic (CSG), and onion were detected. Ethyl acetate extracts might contain triterpene. Phytochemical screening tests showed the presence of reducing sugars and alkaloids in ethanolic extracts of black garlic (BG), while white garlic (WG) contains flavonoids, alkaloids, and a trace amount of carbohydrates. Both extracts of onion showed the presence of carbohydrate, reducing sugars and flavonoids. Meanwhile alkaloids are only detected in ethanolic extract of onion.
 Conclusion: The extracts of garlics and onion samples in this study had shown appreciable presence of some important phytochemical compounds in Allium species such as amino acids, flavonoids, alkaloids and carbohydrates.
Highlights
Allium vegetables are recognized among the most widely used and important crops around the world
Thin Layer Chromatography (TLC) and different reagents were used in the present study to detect phytochemical compounds such as sulphur-containing amino acid S-allyl cysteine (SAC), carbohydrates, flavonoids, and alkaloids
Four samples were used in this study: black garlic (BG), white garlic (WG), crushed smoked garlic (CSG), and onion powder
Summary
Allium vegetables are recognized among the most widely used and important crops around the world. Allium vegetables are acknowledged to be therapeutically important plant species It has been verified in a number of studies that both garlic and onion possess a broad range of pharmacological activities such as anti-inflammatory, anti-cancer, anti-microbial, anti-oxidant, anti-asthmatic as well as neuroprotective [1,2,3,4,5]. These various pharmacological activities are attributed to the phytochemical constituents [6] which contains a high amount of organosulfur bioactive compounds (principally alliin [(+)-S-allyl- Lcysteine sulfoxide] and gamma-L- glutamyl peptides), saponins, and antioxidants (flavonoids, polyphenols) [1, 7]. Thin Layer Chromatography (TLC) and different reagents were used in the present study to detect phytochemical compounds such as sulphur-containing amino acid S-allyl cysteine (SAC), carbohydrates, flavonoids, and alkaloids
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