Published date: Sep 11 2017

Journal Title: KnE Life Sciences

Issue title: International Conference on Natural Resources and Life Sciences (NRLS-2016)

Pages: 20-34

DOI: 10.18502/kls.v3i5.975

Ardhia Deasy Rosita Dewideasyardhia@staff.ubaya.ac.idNational Pingtung University of Science and Technology, Pingtung 912-Taiwan

Joni Kusnadi

Wen-Ling Shih

Garlic is a natural source which has abundant organosulfur constituents. Garlic is divided into water-soluble organosulfur constituents mainly SAC (S-allylcystein), NAC (N-acetylcysteine) and oil soluble organosulfur constituents such as DATS (diallyl trisulfide), DADS (diallyl disulfide), DAS (diallyl sulfide). The aim of this research was to compare the bioactive constituents and antioxidant activity between garlic water-soluble and garlic oil. Garlic water-soluble constituents were identified by Liquid Chromatography–Mass Spectrometry (LC-MS) and five constituents were found, namely N-acetylcysteine (NAC), cysteinyl-alanine, phenol-2-2-benzoxazolyl and two unknown constituents. The GC-MS chromatogram also showed three main constituents present in garlic oil as diallyldisulphide (DADS), diallyltrisulphide (DATS) and D-limonene. Interestingly, garlic water-soluble extract had higher antioxidant activity 70 %  ± 0.02 % in comparison with garlic oil 58 % ± 0.07 %. This study conducts a novel preparation of garlic water-soluble for enhancing antioxidant properties on garlic novel preparation.

[1] Vanessa V, Blanca L, Eduardo P, Eduardo C, Diana A, Josefina M. Induction of oxidative DNA damage by the marine toxin okadaic acid depend on human cell type. Journal of Toxicology 2011;57: 882–888.

[2] Amagase H, Petesch BL, Matsuura H, Kasuga S, Itakura Y. Intake of garlic and its bioactive components. Journal of Nutrition 2001;131(3s):955S–962S.

[3] Santhosa SG, Prakash J, Prabhavanthi SN. Bioactive components of garlic and their physiological role in health maintenance : A review. Food Bioscience 2013;3:59–74.

[4] Silva FMA, Marques, Chaveiro A. Reactive oxygen species: A double-edged sword in reproduction. Journal of Veterinary Science 2010;4:127–133.

[5] Wang HC, Yang JH, Hsieh SC, Sheen LY. Allyl sulfides inhibit cell growth of skin cancer cells through induction of DNA damage mediated G2/M arrest and apoptosis. Journal of agricultural and food chemistry 2015;58(11):7096–7103.

[6] Wolf G. The discovery of the antioxidant function of vitamin E: The contribution of Henry A. Matill. Journal of Nutrition 2005;135(3):363–366.

[7] Bae SB, Seung YC, Yong DW, Seon HL, Hyun JP. Changes in S-alllyl cysteine contents and physycochemichal properties of black garlic during heat treatment. Journal of Food Science and Technology 2014;55:397–402.

[8] Gonzalez A, Ricardo AS, Carlos A, Maria EC. The antioxidant mechanism underlying theaged garlic extract and S-allycyteine induced protection. Oxidative Medicine and Cellular Longevity 2012;907162. p.16.

[9] Ngo SN, Williams DB, Cobiac L, Head RJ. Does garlic reduce risk of colorectal cancer? A systematic review. Journal of Nutrition 2007;137(10):2264–2269.

[10] Stajner D, Milic N., Kanadovic-Brunet J, Kapor A, Popoviv BM. Exploring Allium species a source of potential medical agents. Phytothermal. 2006;20(7):581–584.

[11] Ogawa N, Hideki W, Keiichirou M, Anna K, Takayuki N, Shuji H, et al. N-acetylcysteine and S-methylcysteine inhibit MeIQx rat hepatocarcinogenesis in the post-initiation stage. Carcinogenesis 2005;27(5):982–988.

[12] Dufoo-Hurtado MD, Zavala-Gutiérrez KG, Cao CM, Zevallos LC, Guevara-González RG, Irineo TP, et al. Low temperature conditioning of “seed” cloves enhances the expression of phenolic metabolism related genes and anthocyanin content in ‘coreano’ Garlic (Allium sativum) during plant development. Journal of Agricultural
and Food Chemistry 2013;61(44):10439–10546.

[13] Zhang DD. Mechanistic studies of the Nrf2-Keap1 signaling pathway. Drug Metabolism. Review 2006;38(4):769–789.

[14] Bhuiyan AI, Papajani VT, Paci M, Melino S. Glutathione garlic sulfur conjugates: Slow hydrogen sulfide releasing agents for therapeutic applications. Molecules 2015;20(1):1731–1750.

[15] Locatelli AD, Jorgelina C, Altamirano CD, Juan M, Luco E, Rikard NF, et al. Solid phase microextraction coupled to liquid chromatography. Analysis of organosulphur constituents avoiding artifacts formation. Journal of Food Chemistry 2014;157:199– 204.

[16] Hussain SS., Bloom SR. The pharmacological treatment and management of obesity. Postgraduate Medicine 2011;123(1):34–44.

[17] Fei MLI, Tong L, Wei L, Yang LD. Changesin antioxidant capacity, levels ofsoluble sugar, total polyphenol, organosulfur compound and constituents in garlic cloves during storage. Industrial Corps 2015;69:137–142

[18] Nencini C, Franchi GG, Cavallo F, Michele L. Protection effect of Allium neapolitanum versus Allium sativum on ethanol-induced oxidative stress in rat liver. Journal Medicine Food 2010;13(2):329–335.

[19] Gao C, Jiang X, Wang H, Zhao Z, Wang W. Drug metabolism and pharmacokinetics of organosulfur compounds from garlic. Journal of Drug Metabolism & Toxicology 2013;4(5).p. 10

[20] Capasso A. Antioxidant action and therapeutic efficacy of Allium sativum L. Molecules 2013;18(1):690–700.

[21] Cerella C, Kelke M, Viry E, Dicato M, Jacob C, Diederich M. Naturally occurring organic sulfur compounds: An example of a multitasking class of phytochemicals in anticancer research. In: Chapter 1 - Phytochemicals - bioactivities and impact on health. Iraj R (Ed.).InTech, Rijeka, Croatia. p.41.