Isolation and Analysis of Chemical Components of Garlic (Allium sativum L.) Tuber Essential Oil As Well As Antibacterial and Antioxidant Activity Tests

Sabarmin Perangin-angin; Dimas A Pratama

doi:10.32734/jcnar.v4i1.9363

Authors

Sabarmin Perangin-angin Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Sumatera Utara
Dimas A Pratama Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Sumatera Utara

DOI:

https://doi.org/10.32734/jcnar.v4i1.9363

Keywords:

Antibacterial, Antioxidant, Essential Oil, Garlic Tubers (Allium sativum L)

Abstract

The essential oil from garlic tubers (Allium sativum L) was isolated by hydrodistillation method using the Stahl apparatus. Garlic tubers were distilled for 4 to 5 hours to produce as much oil as 0.05% (w/ w). The chemical components of essential oil of garlic tubers were analyzed using GC-MS spectroscopy. The GC-MS results showed that there were 11 components with 5 main components, namely diallyl disulfide (44.98%), 1,3-diallyl tri sulfane (13.63%), allyl sulfide (13.06%), methyl allyl disulfide (11.87%), and methyl allyl trisulfide (4.84%). The antibacterial activity of essential oil of garlic tubers with diffusion method to use concentration variation of 5%, 10%, and 15% have strong antibacterial activity against Gram-positive bacteria like Staphylococcus aureus and have a medium to strong antibacterial activity against Gram-negative bacteria like Escherichia coli. The antioxidant activity of the essential oil of garlic tubers with DPPH (2,2-diphenyl-1-picrylhydrazil) showed an IC₅₀ value was 22.863 mg/L and a very strong antioxidant group.

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