DETERMINATION OF VOLATILE COMPONENTS AND ANTIOXIDANT ACTIVITY OF ESSENTIAL OIL OBTAINED FROM KASTAMONU GARLIC BY MICROWAVE-ASSISTED CLEVENGER SYSTEM

Abstract

In present study, fourteen compounds in Allium sativum (garlic, harvested from Kastamonu province)essential oil which was obtained by using a microwave-assisted clevenger system with a solvent-free option in ashorter time than traditional methods were identified by gas chromatography/mass spectrometry (GC/MS). Allyltrisulfide (27.09%), allyl methyl trisulfide (21.26%), allyl disulfide (20.02%), allyl trans-1-propenyl disulfide(7.48%), allyl methyl disulfide (6.08%), 2-vinyl-4H-1,3-dithiine (4.32%) were the most abundant sulphurcompounds in oil. Also, total phenolic content was calculated as 2.84 mg gallic acid equivalent (GAE)/g and IC50value which defined the required amount to reduce the 50% of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) solutionand an indicator for antioxidant activity was 63.58 g/L. Butylated hydroxyanisole (BHA) and 6-Hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid (trolox) were accepted as reference synthetic antioxidants and their IC50values were recorded as 0.09 and 0.08 g/L respectively.