Antioxidant Activity of Single Bulb Garlic Callus (Allium sativum L.) Extract with in Vitro Method

Abstract

This paper presents the phytochemical and antioxidant activities of single bulb garlic (Allium sativum) callus. The addition of sucrose by in vitro method can affect the secondary metabolites content of the callus. The experiment was designed to investigate the potential antioxidant activities of single bulb garlic callus with sucrose addition (30, 60, 90, and 120 g). The antioxidant activity was assessed using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method; callus wet weight was analyzed using analysis of variance (ANOVA) followed by a Tukey test. The best callus, with an addition of 90 gL−1 of sucrose into Murashige Skoog medium with a callus wet weight of 5.29 g, produced a yellowish-white callus color and crumb texture. Phytochemical analysis revealed that the callus of a single bulb of garlic contained secondary metabolic chemicals such as phenolics, alkaloids, saponins, and triterpenoids. The treatment with 90 gL−1 of sucrose had the highest total phenolic content and antioxidant activity, with a TPC of 31.41 0.162 mg GAE/g and an IC50 of 33.78 g mL−1. Single bulb garlic callus has the potential to be developed into an antioxidant agent.