Single Clove Research Articles

Antifungal activity test of single clove garlic and single clove black garlic (Allium sativum L.) against Trichophyton rubrum

Antifungal activity test of single clove garlic and single clove black garlic (Allium sativum L.) against Trichophyton rubrum

Single clove garlic vs multi-clove garlic: An overview

Single clove garlic vs multi-clove garlic: An overview

Synthesis, characterization and anti-cancerous evaluation of single clove garlic nanoparticles on Triple-Negative breast cancer cell lines

Recently, there has been an increase in research fascination towards green novel nanoparticles for the treatment of various diseases. The current research is the first study reported on single clove garlic nanoparticles (ScgAgNPs). Synthesis and biophysical characterization of ScgAgNPs was carried out using UV–visible spectroscopy, FTIR, FESEM-EDAX, DLS and zeta potential. ScgAgNPs was evaluated for its antioxidant, anti inflammatory and anticancer potential in TNBC cell lines (MDA-MB-231). ScgAgNPs has been shown to exhibit anti-cancer effect with IC50 value of 58.62 µg/ml. It also exhibited highest free radical scavenging property and maximum protein denaturation inhibition at 100 µg/ml concentration. Hence, the use of single-clove garlic nanoparticles, having novel properties may result in the development of ground-breaking therapies to treat cancer. However, further research is needed to fully understand the potential of ScgAgNPs for drug development.

Geographical differentiation of garlic based on HS-GC-IMS combined with multivariate statistical analysis.

Garlic is famous for its unique flavor and health benefits. An effective means of authenticating garlic's origin is through the implementation of the Protected Geographical Indication (PGI) scheme. However, the prevalence of fraudulent behavior raises concerns regarding the reliability of this system. In this study, garlic samples from six distinct production areas (G1: Cangshan garlic, G2: Qixian garlic, G3: Dali single clove garlic, G4: Jinxiang garlic, G5: Yongnian garlic, and G6: Badong garlic) underwent analysis using HS-GC-IMS. A total of 26 VOCs were detected in the samples. The differences in VOCs among the different garlic samples were visually presented in a two-dimensional topographic map and fingerprint map. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were employed to demonstrate the capacity of the HS-GC-IMS method for effectively distinguishing garlic samples from different geographical sources. Further screening based on the p-value and VIP score threshold identified 12 different aroma substances, which can be utilized for the identification of garlic from different producing areas. The fusion of HS-GC-IMS with multivariate statistical analysis proved to be a rapid, intuitive, and efficient approach for identifying and categorizing garlic VOCs, offering a novel strategy for ascertaining garlic origin and ensuring quality control.

O raro NARC-G1 alho: quantificação comparativa de alicina com perfil morfo-bioquímico e genético

Garlic (Allium sativum) is an important cash food crop, and the biotechnology industry has considerable interest in the plant because of its medicinal importance. These medicinal properties are attributed to organosulphur compounds as the accumulation of these compounds varies according to genotype, locality, light quality, and cultivation practices. In this study, we compared a newly developed garlic variety NARC-G1 by National Agricultural Research Centre (NARC), Islamabad, Pakistan with three different garlic cultivars and highlighted the distinctive attributes like phenotypic characteristics, the content of allicin, elemental profile, and gene polymorphism. Phenotypic analysis showed NARC-G1 has significantly higher bulb weight (66.36g ± 18.58), single clove weight (5.87g ± 1.041), and clove width (17.41mm ± 0.95) which directly correlates to the size of the garlic. The analytical analysis showed the highest allicin content (4.82 ± 0.001) in NARC-G1. Genotyping of the alliinase in all four cultivars showed indels in the gene resulting in distinguishable changes in organosulphur compounds' profile. NARC-G1 is unique from other garlic cultivars and could be the best choice for mass production with proper cultivation and irrigation management. Moreover, for Pakistan NARC-G1 could be a potential contender to earn the industrial benefits with inland cultivation instead of importing garlic alleviating the economic burden.

Formulations and Evaluations of Herbal Anti-Acne Gel from Coriander and Garlic

Abstract: Acne is an inflammatory condition of the skin’s sebaceous follicles. The goal of the current study was to create and assess a coriander and garlic aqueous extract topical anti-acne gel. The antibacterial activity of corianders and garlic aqueous extract against Propionibacterium acnes and Staphylococcus epidermidis was examined. Agar dilution method was used to calculate concentration. The physical characteristics, Spreadibility, extrudability, ph, viscosity of the topical formulations was designed and tested. There are many pharmacological effects of garlic, including antibacterial, anticancer, and antiinflammatory effects. Fresh pearl garlic or garlic with a single clove was utilised as the raw material in this study to make the garlic extracts. This project’s goal is to get the garlic ready. Extracts made with non-chemical methods. The non-chemical extraction, the garlic extract was made by combining honey and garlic in a 1:1 ratio (w/v). The results showed that formulation F1 had the highest drug content (94%), highest level of stability, and zone of greatest efficacy, inhibition among all formulations.

Effect of Thermal Processes on S-Allyl Cysteine Content in Black Garlic.

As a key component of black garlic (BG) products, S-allyl cysteine (SAC) is useful in reducing oxidative stress and inflammation. Several BG products with a high SAC content have been developed by thermal processing; however, the optimum conditions for thermal treatment for producing Thai garlic (multicloves) with a high SAC content compared to Chinese garlic (single clove) are still unknown. Moreover, the mechanism underlying the increase in SAC content in BG is unclear. Thus, this study aimed to investigate the optimum thermal condition for developing Thai BG with high SAC content base on methods A (70 °C and 80% RH) and B (60-75 °C and 80-85% RH). The total phenolic contents and antioxidant activities of Thai fresh garlic, Thai BG, and their powder forms were also compared. Method A worked the best for both types of garlic. The results indicated that the SAC content increased significantly after 7 days of fermentation and decreased drastically afterward with prolonged heat treatment. The optimum thermal condition for producing Thai fresh garlic and Chinese fresh garlic with high SAC content was 70 °C and a relative humidity of 80% for 12 days in an industrial fermentation chamber. The SAC content of Thai BG and Chinese BG increased approximately 139- and 122-fold, respectively. Furthermore, significant antioxidant capabilities determined by ferric ion-reducing antioxidant power, 2,2-diphenyl-1-picrylhydrazyl radical scavenging, and oxygen radical absorbance capacity assays were 34-, 6-, and 3-fold higher, respectively, than those of fresh garlic.

Impact of garlic oligosaccharide fractions on microcosmic, mesoscopic, or macroscopic characteristics of dough

Threeoligosaccharides, namely single clove garlic (SGOS), purple garlic (PGOS), and Cangshan hybrid garlic (HGOS), were prepared by water extraction and ethanol precipitation. The chemical composition and molecular weight of garlic oligosaccharides were elucidated by gas chromatograph, high-performance liquid chromatography,Fourier-transform infrared (FTIR), and nuclear magnetic resonance (NMR) analyses. Moreover, fortified dough was prepared by adding garlic oligosaccharides at different proportions to evaluate the interaction of the obtained oligosaccharides with gluten proteins. Additionally, the microcosmic, mesoscopic, and macroscopic characteristics of the fortified dough were investigated in terms of the physical and rheological properties, thermodynamic parameters, moisture distribution, morphology, and protein secondary structure using texture profile analysis, rheology, differential scanning calorimetry, low-field NMR, scanning electron microscopy, confocal laser scanning microscopy and FTIR analyses. The results indicated that SGOS was mainly composed of galactose. SGOS fraction had a slightly higher molecular weight (3.00 × 103 Da) compared to the HGOS and PGOS fractions (2.90 × 103 Da), which showed the most compatibility with the dough matrix, thereby improving the dough quality. The present study results can provide a theoretical basis for the application of garlic oligosaccharides in the development of flour-based products.

Physicochemical and antioxidant characteristics of black garlic from indigenous Indonesian garlic

Black garlic is a processed garlic product which is obtained by heat treatment of the raw garlic at high temperature under high humidity for several days. It was reported that black garlic has stronger antioxidant activity than raw garlic. This research aimed to produce black garlic from indigenous Indonesian garlic and its characteristics. The raw material used was Sangga Sembalun garlic variety. The study was designed using a completely randomized design, consisted of one factor, namely the type of garlic clove (x1: single clove and x2: multi clove), with four replications. The results showed that when garlic undergoes heat treatment, various properties changes occur, including changes in physicochemical and antioxidant content. Single clove black garlic has antioxidant higher than multi clove black garlic. The single clove black garlic had moisture of 47.83%, fructose of 4.92%, glucose of 2.85%, sucrose of 1.36%, maltose of 0.63%, total flavonoid of 2054.9 ppm, total phenol of 335.43 ppm, and S-allyl cysteine of 635.09 mg/100 g. Meanwhile, the compound clove black garlic had total flavonoid of 1745.7 ppm, total phenol of 104.71 ppm, and S-allyl cysteine of 326.7 mg/100 g.

Generating complex fold patterns through stress-free deformation induced by growth

The 2D and 3D axisymmetric models for stress-free deformations induced by growth have been established for curvilinear coordinates in arbitrary geometries in the current paper. In the derivation of the models, the deformation gradient is decomposed into the product of an elastic tensor and a growth tensor, and the growth tensor is further polar decomposed, based on which the basis vectors are appropriately chosen in each configuration/state. The constraints for the growth functions are derived together with the governing equations for the position vector and the rotational angle, which constitute coupled nonlinear partial differential equations. Under a special case, the analytical solutions to this system are obtained, based on which two mechanisms for generating complex fold patterns are identified. One is the introduction of geometric imperfection to the initial configuration, and the other is the creation of new growth tensors through the switching of curvilinear coordinates. Applying these two mechanisms, we manage to find a proper initial geometry and growth tensor to generate a special type of fold pattern having convex or/and concave cusps at the inner and outer surfaces of an initial annulus, having relevance with the morphology of a brain organoid and a bitter gourd. It seems this type of pattern has not been reported before by elastic instabilities. Many other complex fold patterns are also generated, like the morphologies of moss sakura, a red maple leaf, a rose, celosia, a gastrula, single clove garlic, a tumor spheroid, morning glory and two types of mushrooms. This model provides possible explanations for the morphogenesis of some biological tissues with zero or negligible residual stress. The results can also be incorporated with other models yielding residual stress to give a comprehensive description of the morphologies and stress distributions of the organisms. And the deformation principles obtained can be used in the design of soft devices through 4D printing of soft material.

The effect of single clove Black garlic on the hemostasis status and lipid profile in male Sprague Dawley rats with non-alcoholic fatty liver disease

Non-alcoholic fatty liver disease (NAFLD) patients have alteration in hemostasis components. Thus, including excess expression of plasminogen activator inhibitor-1 (PAI-1), causing fibrinolysis disorders; the majority of these patients are hypercoagulable state prone to thrombosis. Some evidence suggests that garlic and garlic supplements have antithrombotic and anti-inflammatory properties. Besides, garlic stimulates fibrinolytic activity and normalizes plasma lipid imbalances. Black garlic is processed garlic that is produced through natural aging at a controlled temperature (70 °C) and high humidity (90%) for several days, without other additives. This study aimed to prove the effect of single clove black garlic (SCBG) (Allium sativum Linn) on PAI-1 levels and lipid profiles of NAFLD rats induced by a high-fat fructose diet (HFFD) containing 1.25% cholesterol and 0.5% cholic acid.The rats were then divided into healthy control group (K1+); NAFLD control group without treatment (K2+); 0.9 mg simvastatin treatment group (K1-); 45 mg metformin treatment group (K2-); SCBG 450 mg per 200g BW (X1); 900 mg per 200 g BW (X2); and 1350 mg per 200 g BW (X3). All treatments were administered for 4 weeks via oral gavage. As a result, significant differences in PAI-1 levels and lipid profiles between groups after the administration (p = 0.001) were noted and also by simvastatin and metformin, respectively. There was a correlation between PAI-1 and lipid profile of SCBG treatment. In conclusion, the administration of SCBG (1350 mg per 200 g BB per day) for 4 weeks had a significant effect on PAI-1 levels, and the lipid profiles in Sprague Dawley rats modeled NAFLD (p = 0.001). SCBG has provided benefits that can be useful in the management of NAFLD but it’s not equivalent to medicine.

Effect of Single Clove Garlic Extract (Allium Sativum Linn) on Blood Sugar Levels, Malondialdehyde, Insulin Levels and Insulin Resistance (Experiments in Rats (Rattus Novergicus) Induced by Streptozotocin

Oral antidiabetic drugs mostly give unwanted side effects, so it is necessary to develop a traditional treatment system for diabetes mellitus which is relatively safe. The purpose of this study was to determine the effect of single clove garlic on decreasing blood sugar levels, decreasing malondialdehyde levels, increasing insulin levels, and decreasing insulin resistance in experimental rats induced by streptozotocin 50 mg / KgBB. (P1) therapy of single clove garlic 50 mg/kgBB, (P2) therapy of single clove of garlic 75 mg/KgBB, (P3) therapy of single clove of garlic 125 mg/KgBB. The most effective dose in this study was 125 mg/KgBB. Comparison test the mean of each group with the Manova test. The flavonoids in single clove garlic have been shown to be powerful agents to reduce the pathogenesis of diabetes and its complications.

Relative Proximate Composition and Mineral Analysis of Three Garlic Varieties Available in Bangladesh

Garlic is one of the most common spices in south-east Asian cuisine. Since ancient times, it has been used as traditional medicine, herbal remedies and flavoring ingredients. Large varieties of garlic are available across the world. The majority of Bangladeshi markets are availed with three of its varieties. These are Imported Large Multi-clove garlic from India or China, Bangladeshi Indigenous Multi-clove and Single-clove garlic. This study was aimed to investigate proximatecomposition, mineral concentration and energy value of Imported Large Multi-clove variety, Bangladeshi Indigenous Multi-clove and Single clove garlic. Imported Large Multi-clove variety was found to contain 6.53±0.08% moisture, 70.25±0.27% carbohydrate, 18.92±0.04% protein, 0.57±0.16% fat and 3.72±0.03% ash, whereas Indigenous Single-clove and Multi-clove contain 7.80±0.04% & 6.51±0.04% moisture, 71.41±0.09%&72.73±0.06%carbohydrate, 17.37± 0.06% and 17.40±0.04% protein, 0.19±0.01% and 0.21±0.02% fat, 3.22±0.01% and 3.14±0.02% ash respectively. Few Significant Distinction Were observed in nutrient and calorie contents. No single variety could be adjudged nutritionally superior or inferior to others.

Antibacterial Activity of Allium sativum against Streptococcus mutans ATCC 25175 in Indonesia

Allium sativum is a plant which have a medicinal properties. The use of natural ingredients known to provide significant benefits, especially those from plants grown by the community and cultivated by government institutions. Natural ingredients such as garlic is a plant that is widely grown in the area of Indonesia so easily available at an affordable price. Previous research shows garlic has antibacterial activity against Streptococcus mutans. The purpose of this study was determine antibacterial effect of garlic extract against Streptococcus mutans. The research method was experimental research to examine the antibacterial activity of the local varieties Ciwidey garlic, local single clove garlic, and garlic imports bought at the market in Indonesia. Third onions extract are made by maceration and would be examined for minimum inhibition concentration and minimum bactericidal concentration by using a microplate reader. The results showed local varieties of local single clove garlic have 9:38% for MIC and 18.75% for MBC, imported garlic 4.69% MIC and 18.75% MBC, while the Ciwidey local garlic have 9:38% for MIC. Conclusion is local single clove garlic and garlic imports have minimum capability and minimum bactericidal concentration inhibition while garlic varieties local Ciwidey only have minimum inhibition concentration ability.

Combination of Clove and Lemon Basil Essential Oils for Preservation of Chicken Meat

Background: Clove and lemon basil are widely used in Indonesian culinary and known for their antimicrobial properties. This study was designed to identify the chemical constituents of single clove and lemon basil Essential Oils (EOs) as well as determine the potential of the combinations of both EO for preserving chicken meats. Methods: The compositions of clove and lemon basil EOs were evaluated with Gas Chromatography-Mass Spectrometer. Three different concentration ratios of the combination of clove and lemon basil EOs (2:0.2, 1:1, and 0.1:2% v/v) were prepared along with single clove and lemon basil EOs in a concentration of 1% v/v. Their potential preservation effect was evaluated by observing the reduction of the microbial growth on the meats by evaluating Optical Density (OD) of cultured bacterial suspensions during 15 days of refrigerated storage. Statistical analyses were conducted by SPSS Statistics v. 20. Results: The major constituents of clove EO were eugenol, β-caryophyllene, and αhumulene, while those of lemon basil were estragol, linalool, E-citral, and Z-citral. Both treatment groups and storage time affected significantly on ODs of the samples. Combination of these two EOs, particularly at the optimum ratio of 1:1%, showed the best microbial inhibitory activity, and delayed the sensorial changes of the meats for 12 days. Conclusion: The combinations of cloves and lemon basil EOs showed a better microbial growth inhibitory activity and preservation potential than those of the single use. This meat preservation effects might be related to the presence of high fractions of oxygenated compounds, mainly eugenol, Z-citral, and E-citral in both clove and lemon basil EOs.

Evaluation of varieties and local forms of winter garlic for their economic characteristics in the conditions of right bank Forest Steppe of Ukraine

Garlic production for the local market and for export lacks a suffi cient amount of high-yielding varieties with large bulbs and small amount of cloves, resistant to pests, diseases and stressful cultivation conditions. In addition to industrial varieties, adapted local forms of self-breeding are currently cultivated. Winter garlic is a plant with vegetative reproduction and it is reproduces with cloves, single clove and air bulbs, Therefore, the varieties brought from other regions degenerate quickly. Two and three times reproduction leads to a gradual reduction in yield and quality. The transfer of local forms from one region to another requires further study. Researches were carried out in conditions of right bank Forest Steppe of Ukraine. We studied 60 samples of winter garlic. The working collection of winter garlic was composed of varieties and local forms brought from Kyiv, Chernihiv, Dnipropetrovsk, Kirovograd and Cherkassy regions. Some samples (45 pcs.) were received from the National Center of Plant Genetic Resources of Ukraine. The variety of Prometey created at Uman University of gardening was used as the control. The research was conducted according to the "Methods of experimental work in vegetable growing and melon-plot fi eld" (G. L. Bondarenko, K. I. Yakovenko, Kharkiv 2001). The plants density was 340 thousand plants ha. On the average for 2017-2020 the heads formed the largest diameter in the variants of IOB00003-Biryuchekutskiy local (55 mm) and IOB00117 (53 mm). Their average weight was the highest in the sample of IOB00117 – 41 g. The smallest heads were formed in the variant of IOB00083 Spas – 17 g. Essentially higher yield of heads of winter garlic was collected from cultivation of plants of the variant IOB00117 – 12,6 t/ha. The greatest share of commodity heads was observed for samples IOB00003-Biryuchekutskiy local and IOB00117 (92 %). Thus, samples of IOB00003-Biryuchekutskiy local and IOB00117 were the best in the diameter, weight of a head and productivity among the samples studied in the research carried. They yielded 9.6 and 12.6 t/ha, respectively, with head weights of 31 and 41 g and the diameter of 55 and 53 cm. Key words: varieties, local forms, collection, winter garlic, weight of the bulb, marketability.

VALIDATION AND ANALYSIS OF DIALLYL DISULFIDE AND DIALLYL TRISULFIDE IN GARLIC (ALLIUM SATIVUM L.) USING GAS CHROMATOGRAPHY

Objective: The purpose of this research was to optimize and validate a method for measuring the levels of diallyl disulfide (DADS) and diallyl trisulfide(DATS) in garlic and single clove garlic.Methods: The analysis was performed using gas chromatography (GC) equipped with an HP-1 column and a flame ionization detector. The initialcolumn temperature was set at 140°C and increased at 1°C/min to 180°C. The injector and detector temperatures were set to 200°C, the carrier gasflow rate was 0.80 mL/min, and the injection volume was 1.0 μL. The optimized conditions of analysis were then validated which included selectivity,linearity, accuracy, precision, limit of detection (LOD), and limit of quantification (LOQ).Results: Using the validated assay and a concentration range of 0.5–20 μg/mL, the coefficient of correlation (r) for DADS was 0.9999 and the LODand LOQ for DADS were 0.3063 μg/mL and 1.0210 μg/mL, respectively. Using the validated assay and a concentration range of 0.5–20 μg/mL, thecoefficient of correlation for DATS was 0.9999 and the LOD and LOQ for DATS were 0.1986 μg/mL and 0.6621 μg/mL, respectively. The percentage ofrecovery was in the range of 98.05–101.76% and coefficient of variation ≤ 2%.Conclusion: This GC method accurately measures the levels of DADS and DATS in garlic.

Herbal Medicine from Single Clove Garlic Oil Extract Ameliorates Hepatic Steatosis and Oxidative Status in High Fat Diet Mice.

IntroductionHigh fat diet (HFD) can cause lipid accumulation and contribute to various metabolic disorders. Single clove garlic oil (SCGO) has advantages over regular garlic due to its higher amounts of organosulfide compounds in particular. This study aimed to determine the ability of SCGO extract to ameliorate hepatic steatosis and improve oxidative status by modulating expression of tumour necrosis factor α and superoxide dismutase in mice fed a HFD.MethodsTwenty-four adult male Balb/C mice were divided into six groups: i) normal diet; ii) positive control diet; iii) negative control diet; and iv) HFD with SCGO at 12.5 mg/kg body weight (mg/kg BW); v) HFD with SCGO at 25 mg/kg BW, vi) HFD with SCGO at 50 mg/kg BW. Liver weight and morphology, spleen weight, serum levels of superoxide dismutase (SOD) and tumour necrosis factor α (TNF-α), TNF-α expression in the aorta and lipid profiles were assessed at the end of the experimental period.ResultsSCGO treatment was associated with significant decreases in liver and spleen weight as well as amelioration of hepatic steatosis. SCGO treatment also decreased TNF-α levels and expression. Serum levels of SOD in the SCGO groups were significantly increased compared with the negative control group. Lipid profiles were improved in the SCGO treatment groups compared with the negative control group.ConclusionSCGO as an herbal medicine could be an effective treatment for degenerative disorders caused by HFD.

Antioxidant Properties of Single Garlic (Allium sativum) Pickle

Single garlic is a type of garlic that has a single clove, also known as single clove garlic, monobulb garlic or single bulb garlic. Traditionally, single garlic was used as medicinal based on its properties as antimicrobial, antiprotozoal, antimutagenic, antiplatelet, antihyperlipidemic and antioxidant. The Alliin substance was presumably as an antioxidant, but it was changed easily to unstable allicin caused by Alliinase enzyme activity which is increased when garlic was chopped, crushed or processed. The change of Alliin to allicin will reduce the antioxidant activity of single garlic. A treatment that reduces the Alliinase activity will retain the Alliin substance and the antioxidant capacity could be maintained. The fermentation process will give a low pH as the result of carbohydrate metabolism in a fermentation medium, and reduce the alliinase activity. The aims of this research were to evaluate the growth of Lactobacillus plantarum B1765 as a starter culture in single garlic, pH and the effect of fermentation time process (3, 6 and 9 days)to antioxidant activity on single garlic pickle. The growth of L.plantarum B1765 was measured as Total Lactic Acid Bacteria (LAB) by Total Plate Count (TPC) using the MRS medium, and antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging methods, expressed as inhibition activity (%). Fermentation process along 9 days showed that  L.plantarum B1765 growth on single garlic pickles for 1 log cycles from 106 CFU/mL to 107 CFU/mL, pH reduces from 5.6 to 4.4, closely related to increasing of TAT  from 0.16 % to 0.28%. The fermentation process also showed an increase in the inhibition activity along the fermentation process from 10,67% to 11.17% and showed a higher inhibition than control (3.88%- 7.39%). Single pickled garlic can be potentially developed as natural antioxidant health food.

Effect of single clove garlic on clinical symptoms of photoaging in wistar rats exposed with UV-B

Background: Photoaging is a premature aging that occurs on skin due to the ultraviolet light exposure that causes the emergence of clinical symptoms, one of which is wrinkle. One kind of material that can prevent photoaging is antioxidant. A single clove garlic has the highest antioxidant activity compared to the other materials.
 Aim: This research aimed at investigating the effectivity of single clove garlic in inhibiting the clinical symptom of photoaging.
 Method: This research was an experimental research, utilizing pre-post-test control group design. The used sample were 30 male wistar rats which were divided into 6 experimental groups. All groups were exposed to UV-B light with the amount of 840 mJ/cm2. Control group (P1) was only exposed to UV-B while the other groups were treated with placebo cream (P2), sunblock (P3), 5% garlic cream (P4), 10% garlic cream (P5) and 20% garlic cream (P6) respectively. The clinical symptom in the form of wrinkle was observed by using dermascope and the observations were categorized based on Glogau Scale. The statistical analysis utilized Wilcoxon and Kruskal Wallis test which was followed by Mann Whitney test.
 Result: The result of the research showed that there was significant difference on the apparent wrinkle on P1 group and P3, P5 and P6. Meanwhile the comparison between P1, P2 and P4 was not significant.
 Conclusion: The single clove garlic extract can prevent photoaging and has the similar protective effect for the skin as of sunblock.