Characterization and Biological Activity Test of Garlic and Its Fermentation as Antioxidant, Analgesic, and Anticancer

Abstract

The purpose of this study was to characterize and biological activity test of garlic and its fermented products (black garlic) as antioxidants, analgesics, and anticancer properties. The subject of this study was garlic and its fermented products (black garlic). Characterization includes analysis of total phenol content, flavonoid content, and identification of isolated components by FT-IR and GC-MS. The analysis of total phenolic and flavonoid content was carried out by spectroscopic methods. The antioxidant activity test used the DPPH (2,2-diphenylpicrylhydrazyl) method. The analgesic test used the mouse stretching method induced by acetic acid. Anticancer tests are carried out through cytotoxicity tests on several cancer cell lines. The cytotoxicity test method was carried out with the MTT Cell Proliferation Kit using a colorimetric method. The results showed that the garlic and black garlic extracts had high phenolic and flavonoid content. Chromatographic separation of ethyl acetate extract from black garlic obtained compound A with a purity of 67.69%. The results of the identification of compound A using IR and GC-MS showed that the isolated compound had similarities with 5-hydroxymethylfurfural. The antioxidant activity test of each extract and fraction of garlic and black garlic was classified as low, except for the ethanol extract of black garlic which showed high antioxidant activity with IC50 38.609 ± 0.11μg/mL. The ethanol extracts of garlic and black garlic showed analgesic activity but showed low toxicity in several types of cancer cells T47D, 4T1, MCF7 / Her2, HeLa, and WiDr.