Phytochemical profiling of Pakistani garlic varieties; special attention to antioxidant status
2016
Ashraf, M. (University of Agriculture, Faisalabad (Pakistan). National Inst. of Food Science and Technology) | Butt, M.S. (University of Agriculture, Faisalabad (Pakistan). National Inst. of Food Science and Technology) | Pasha, I. (University of Agriculture, Faisalabad (Pakistan). National Inst. of Food Science and Technology) | Sheikh, M.A.
In the present study, locally grown garlic i.e. pink and white was evaluated for phytochemical profile. Pink garlic extracts from methanol, ethanol and water exhibited highest flavonols, flavanoids and DPPH by 10.20 plus minus 0.50, 9.82 plus minus 0.01 & 9.20 plus minus 0.03 mg/100g, 43.67 plus minus 1.15, 42.50 plus minus 1.59 & 41.68 plus minus 2.03 mg/100g and 53.53 plus minus 1.78, 51.72 plus minus 1.23 & 51.19 plus minus 1.03% respectively as compared to garlic white. The values for FRAP and beta-carotene were recorded maximum as9.47 plus minus 0.47 mg TE/g and 69.44 plus minus 0.54% in methanolic extracts. Similarly, highest ABTS value was exhibited by pink garlic methanolic extract (60.85 plus minus 3.63 mumol TE/g). Maximum allicin was 4.63 plus minus 0.02 mg/g in methanolic extract, however, white garlic extracts showed highest performance in ethanolic extract 0.961 plus minus 0.002mg/g followed by methanolic 0.918 plus minus 0.002mg/g. ln toto, pink garlic extracts showed higher FRAP, DPPH, flavonoids, flavonols and ABTS values in comparison with garlic white. Moreover, amount of allicin was also higher in pink garlic.
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