Nuraini, Vivi, M Legowo, Anang, Mulyani, Sri, Adiwinarti, Retno (2025). Exploration Antioxidant Properties of Indonesian Local Single-Bulb Garlic Extract (Var. Temanggung) in a Mixed Solvent. , 22(160), 35-49. doi: 10.22034/FSCT.22.160.35
Vivi Nuraini; Anang M Legowo; Sri Mulyani; Retno Adiwinarti. "Exploration Antioxidant Properties of Indonesian Local Single-Bulb Garlic Extract (Var. Temanggung) in a Mixed Solvent". , 22, 160, 2025, 35-49. doi: 10.22034/FSCT.22.160.35
Nuraini, Vivi, M Legowo, Anang, Mulyani, Sri, Adiwinarti, Retno (2025). 'Exploration Antioxidant Properties of Indonesian Local Single-Bulb Garlic Extract (Var. Temanggung) in a Mixed Solvent', , 22(160), pp. 35-49. doi: 10.22034/FSCT.22.160.35
Nuraini, Vivi, M Legowo, Anang, Mulyani, Sri, Adiwinarti, Retno Exploration Antioxidant Properties of Indonesian Local Single-Bulb Garlic Extract (Var. Temanggung) in a Mixed Solvent. , 2025; 22(160): 35-49. doi: 10.22034/FSCT.22.160.35

Exploration Antioxidant Properties of Indonesian Local Single-Bulb Garlic Extract (Var. Temanggung) in a Mixed Solvent

مجله علوم و صنایع غذایی ایران
Article 3, Volume 22, Issue 160, March 1404, Pages 35-49    PDF (390.34 K)
DOI: 10.22034/FSCT.22.160.35
Authors
Vivi Nuraini* 1; Anang M Legowo2; Sri Mulyani2; Retno Adiwinarti2
1دانشکده فناوری و صنایع غذایی، دانشگاه اسلام ریادی، اندونزی
2دانشکده علوم دامی و کشاورزی، Universitas Diponegoro، اندونزی
Abstract
Single-bulb garlic is known for its high antioxidant activities. Single-bulb garlic (var. Temanggung) has a benefit potency, considering that Temanggung is one of Indonesia’s most preeminent garlic cultivation areas. However, the quality of its antioxidant activities is yet to be explored widely. This research aims to carry out antioxidant characterization in single-bulb garlic (var. Temanggung) under the conditions of different solvent mixtures (ethanol and water). The Completely Randomized Design (CRD) was used with different ethanol-water mixture treatments (F1 = 100%:0%, F2 = 80%:20%, F3 = 60%;40%, F4 = 40%:60%, F5 = 20%:80%, and F6 = 0%:100% v/v). Extraction results were analyzed for total phenolic content, antioxidant activities using two methods (%RSA, IC50, and FRAP), and chemical compound identification using GC-MS. The Results demonstrated that different solvent treatments produced antioxidant properties which also differed, either qualitatively or quantitatively. The best treatment was F2 (ethanol:water = 20%:80% v/v) at the highest antioxidant activity values (IC50 DPPH of 10.35 ppm and a FRAP value of 9.41 μM equivalent Fe(II)/g), and a TPC value of 61.02.

Keywords—antioxidant activity; extraction; single-bulb garlic; mixed solvent
Keywords
Keywords—antioxidant activity; extraction single-bulb garlic; mixed solvent
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