Key Features:

- No of Pages: 05

- No of Chapters: 30

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Introduction:

Abstract

Garlic (Allium sativum) contains distinctive organosulfur compounds, which impart its unique flavor and odor and most of its biological activity. Methanoic extract from garlic sprouted for different periods had variable antioxidant activities when accessed with invitro assay, ( 1, 1 diphenyl-2-picrylhydrazyl radical scavenging activity assay DPPH). Finding shows that sprouting enhances the DPPH radical scavenging activity of garlic. The aqueous extract (45.27%, 9.22%, and 3.62%) for 0-8days shows relatively high scavenging activity compared to methanol extracts from garlic sprouted for 0- 8 day with the percentage of( 24.97%, 16.10%, 2.95%). Furthermore, sprouting changed the metabolite profile of garlic: the metabolite profile of garlic sprouted for 4-8 days was distinct from the metabolite profile of garlic sproute for 0-4 days, which is consistent with the findings that garlic sprouted for 8days had the highest antioxidant activity. Therefore, sprouting may be a useful way to improve the antioxidant potential of garlic.

Table of Content

Title page……………………………………………………………………………. I

Certification…………………………………………………………………….II

Dedication……………………………………………………………………..III

Acknowledgement…………………………………………………………….IV

Table of content…………………………………..….………………….…….V

Abstract…………………………………………………….………………….VI

CHAPTER ONE

1.0 Introduction…………………………………………………………….

1.1 What is Garlic? ……………………………………

1.2 Scope of study………………………………………………

1.3 Aims and objectives………………………………………………….

1.4 Definition of terms………………………………………………

1.5 Limitations of studies……………………………………

CHAPTER TWO

2.0 Literature Review………………………………………

2.1 Production……………………………………………

2.2 Importance……………………………………………..

2.3 Medicinal Value………………………………………

2.4 Harvest……………………………………………….

2.5 Storage………………………………………………….

2.6 Nutritional Value………………………………………

2.7 Phytochemical of Garlic………………………………………

2.8 Chemistry of Garlic…………………………………………





CHAPTER THREE

3.0 Materials and Method………………………………….

3.1 Reagents………………………………………………..

3.2 Equipment/Apparatus………………………………………….

3.3 Collection of sample…………………………….……………

3.4 Preparation of sample…………………………………

3.5 Extraction of sample…………………………………

3.6 Determination of Radical Scavenging Activity of Garlic (DPPH)………

CHAPTER FOUR

4.0 Results and discussion

4.1 Results……………………………………………………………………

4.2 Discussion………………………………………………………………..

4.3 Conclusion………………………………………………………………

4.4 Recommendation………………………………………………………….

4.5 Reference ………………………………………………………………...

4.6 Appendix…………………………………………………………………..



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Introduction

1.1 WHAT IS GARLIC

Garlic grows underground in the form of a bulb, from which long green shoots emerge. The garlic bulb is covered in a papery skin which is inedible. The bulb, or head, is in turn comprised of individual sections called cloves. These garlic cloves are themselves enclosed in the same paper like skin, and the pale yellowish flesh within is the part of the garlic that is used in cooking.

Antioxidant compounds in food are found to have a health-protecting factor. Primary sources of naturally occurring antioxidants are whole grains, fruits and vegetables. Garlic (Allium sativum) has been used in world cuisines as well as in herbal medicine for thousands of years and, at times, has been claimed to help prevent everything from high cholesterol to cancer. No clinical trials have been performed with allicin and it was never developed into a drug or commercial product due to its instability, its inability to be absorbed and its offensive odour. Allicin is the main biologically active component of freshly crushed garlic (Allium sativum) cloves. It is produced by the interaction of the non-protein amino acid alliin with the enzyme alliinase.

All of the background research involving allicin has been done on either garlic powder from different manufacturers (Lawson et.al., 1991) or processing the garlic cloves through many different chemicals in order to obtain allicin. The instability of thiosulphinates leads to rapid decomposition in the oven of a gas chromatograph, even at moderate temperatures, and while indirect quantitation has been reported, the methods suffer from significant limitations.

There are different varieties of garlic grown and most of them were developed for different environment rather than to satisfy taste demands. Some of the varieties are listed below:

1) Porcelain garlic

2) Recambole garlic

3) Spanish or red garlic

4) Artichoke or Italian garlic

5) Black and smoked garlic

6) Wild garlic E.t.c.