Antioxidant activity of garlic essential oil (Allium Sativum) grown in north Indian plains

To assess in vitro antioxidant activity of the essential oil isolated from fresh rhizomes of garlic (Allium sativum) of the family Alliaceae in an yield of 0.2% (v/w). 2, 2-diphenyl-1-picrylhydrazyl (DPPH), Nitrogen oxide scavenging, reducing power and β-carotene bleaching assays were conducted. BHT and gallic acid were kept as standards. IC50 values observed for DPPH and nitric oxide scavenging assays were 0.5 mg/mL and 50 μg/mL respectively. In reducing power assay absorbance increased linearly with increasing concentration of the oil, in β-carotene bleaching method also there is 84% bleaching in first one hour and it decreased to 45 % by the completion of second hour. The results clearly indicate garlic essential oil is effective in scavenging free radical and has the potential to be powerful antioxidant.