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

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Nuraini Vivi; Legowo Anang Mohamad; Mulyani Sri; Adiwinarti Retno

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2025 | Volume:22 | Issue:160 Page(s): 35-49

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Title

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

Author(s)

Nuraini Vivi | Legowo Anang Mohamad | Mulyani Sri | Adiwinarti Retno | Issue Writer Certificate

Keywords

antioxidant activity

extraction single-bulb garlic

mixed solvent

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.

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