COMPARATIVE STUDY OF PHYTOCHEMICAL, ANTIOXIDANT AND ANTIBACTERIAL ANALYSES OF SELECTED ALLIUM SATIVUM VARIETIES OF INDIA

Abstract

Allium sativum (Lilliaceae family) i.e. Garlic is known for its medicinal importance, seasoning and culinary applications. Its
control over cardiovascular diseases and cancer, as an insecticide and an adhesive in mending glass is well noted. Its sharp
flavour is due to its phytochemical compositions. An attempt has been made to do a comparative study of selected four
different garlic varieties, in-vitro antioxidant activity of the methanolic extracts and preliminary phytochemical analysis of
four garlic varieties available across India. The results indicated the presence of phytosterols, phenols, alkaloids,
flavonoids, terpenoids, phytotannins, protein and saponins whose concentrations varied from variety to variety and
confirmed by Fourier Transform Infrared Spectroscopy (FT-IR). Antioxidant activity tests indicated >70% of
antioxidant activity. Total phenolic concentration varied from 0.008 to 0.116mg of GAE/g of garlic and total flavanol
concentration ranged from 0.192 to 0.288mg Rutin DW/g FW of garlic in chosen 4 garlic varieties. The big pod,
Madrasi variety was found to be rich with antibacterial activity than others.