Garlic Robbie Greville C

Overview  Garlic is also known as Allium Sativum 1  Edible bulb from the lily family 1.  Used as a spice and a medicine for thousands of years 1.  Mainbiological active ingredient of garlic is Allicin 1,2,3  Allicin is a thiosulfinate and very unstable compound 2,3

Garlic and it’s diseases  Garlic is associated with many diseases.  High Blood Pressure 1,2,3  Cancer 1,2,3  Colds and Flu’s 1,2,3  It has antimicrobial effects 1,2,3  Garlic is an antioxidant 3  Cholesterol lowering 1,3

Method to Measure Garlic Components  There were 2 methods in trying to measure garlic constituents  2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging methods 3  High Performance Liquid Chromatography (HPLC) 3  Normal Phase HPLC  Reverse Phase HPLC

HPLC  The principles of the HPLC method are :  Partitioning/Separation 4  Separation has a mobile phase and a stationary phase 4.  A pump to pump solvent 4  Columns 4  Detectors/Chromatogram 4 Figure 1. HPLC Instrumentation 4

DPPH Scavenging Methods  2,2-diphenyl-1-picrylhydrazyl is a free radical 5  The binding of this free radical/reduction of DPPH is the basis of the DPPH scavenging method or antioxidant assay 5,6 Figure 2. Reduction of DPPH 6

Commercial/Home tests or systems  High performance Liquid Chromatography is the only automated system for measuring the components of garlic.  There are no home self tests for testing for allicin as the HPLC and DPPH test must be done in a lab.

References  1. National Center for Complementary and Integrative Health. Garlic  2. Amagase H, Petsch B.L, Matasura H, Kasuga S, Itakura. Intake of garlic and it’s Bioactive Components. The Journal Of Nutrition jn.nutrtion.org/content/131/3/9555.full (last accessed 28 Jan 2016)  3. Rahman M.M, Fazlic V, Saad N.W. Antioxidant properties of raw garlic(Allium Sativum) extract. International Food Research Journal (2):  4. Waters. How Does High Performance Liquid Chromatography Work?. Chromatography-Work%3F/nav.htm?cid= &locale=en_GB (last accessed 8 Feb 2016) Chromatography-Work%3F/nav.htm?cid= &locale=en_GB

References  5. Sharma O.P, Bhat T.K. DPPH antioxidant assay revisited. Food Chemistry (4): (last accessed 8 Feb 2016)  6. (Last Accessed 8 Feb 2016)