Comparison of Fresh and Aged Garlic Extracts in Terms of Antioxidative Power and Allicin Content

Abstract

The different nutrients in garlic provide numerous health benefits. As the most active and important bioactive compound found in garlic, allicin offers antimicrobial, anticancer, antioxidant, cholesterol-lowering and cardiovascular-preventive effects. In this study, fresh and aged (dried) garlic extracts were compared in terms of the active ingredient allicin, constituents, and antioxidative properties. Ultrasonic apparatus was used for extraction because of its higher speed and shorter extraction time, improved quality of the extract with respect to antioxidative properties, and the possibility of extracting heat-sensitive compounds. The results showed that the highest allicin content (0.27%) was observed in the fresh garlic extract. Also the largest amounts of phenolic compounds (0.311 mg gallic acid equivalent) were observed in the fresh garlic extract. The highest inhibition rate (50% at 1500 ppm) was that of the fresh garlic extract. The results showed that the allicin content and antioxidative properties of fresh and dried garlic extracts were significantly different. Therefore, fresh garlic extract can be a good alternative to use in functional food.