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Active compounds with antioxidant potential in boiled local Papua-Indonesian garlic
Balqis
Aip Conference Proceedings
Abstract
Garlic is a cultivated plant that has benefits as a cooking and medicinal spice. Garlic can be consumed fresh or in a processed state. As a cooking spice, garlic is generally boiled or heated. Garlic processing can damage the content of its active compounds. The purpose of this study was to determine the contents of garlic from the Arfak-Papua Mountains with potential as antioxidants after garlic was processed by boiling. The chemical content of garlic from Papua was determined by Liquid Chromatography Mass Spectrometry (LCMS). The results of determination by LCMS obtained 78 kinds of active compounds. Based on similarity with PubChem NCBI data base, 77 active compounds were identified. Analysis of antioxidants using the PASS Server showed 13 kinds of active compounds with potential as antioxidants belonging to organosulfur compounds, flavonoids, flavonols, phenolics, phytoalexins, terpenoids and vitamins. Among these compounds were allicin, allixin, allithiamine, isoquercitrin and rutin. Based on this research, it can be concluded that the processing of garlic in cooking does not eliminate the potential antioxidant compounds. Cuisine containing garlic can be used as a treatment material.