PHYTOCHEMICAL PROFILING OF PAKISTANI GARLIC VARIETIES; SPECIAL ATTENTION TO ANTIOXIDANT STATUS

Abstract

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±0.50, 9.82±0.01 &9.20±0.03 mg/100g, 43.67±1.15, 42.50±1.59 &41.68±2.03 mg/100g and 53.53±1.78, 51.72±1.23 &51.19±1.03% respectively as compared to garlic white. The values for FRAP and ß-carotene were recorded maximumas9.47±0.47 mg TE/g and 69.44±0.54% in methanolic extracts. Similarly, highest ABTS value was exhibited by pink garlic methanolic extract (60.85±3.63 µmol TE/g). Maximum allicinwas4.63±0.02 mg/g in methanolic extract, however, white garlic extracts showed highest performance in ethanolic extract 0.961±0.002mg/g followed by methanolic 0.918±0.002mg/g.In 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.