A Comparison between the Antioxidant Strength of the Fresh and Stale Allium sativum (Garlic) Extracts

Abstract

Background: Fruits and vegetables are considered as the source of antioxidant and the factor of destroying reactive oxygen species. The effect of this antioxidant might decrease in time. This study was aimed at examining and comparing the antioxidant effect and the level of phenolic and flavonoid compounds as well as allicin level, between fresh and three-month stale Allium sativum (garlic).Materials and Methods: In an experimental study, the ethanolic extract of bushes of fresh and three-month-old Allium sativum was prepared and their antioxidant activities were assessed in linoleic acid and β-carotene linoleate system. The amount of phenolic compounds was measured by Folin-Ciocalteumethod, based on gallic acid the amount of flavonol and flavonoid compounds by aluminum chloride base on rutin base and the amount of allicinby spectrophotometry method. SPSS-15 Software and t-statistic tests were used to analyze the mean difference between the results of two groups and p