VALUA'CTON OF TOTAL ANTIOXIDANT  •  '  AND ANTIBACTERIAL ACTIVITIES OF  ALL/UM SATIVUM EXTRACT

TAMENE, SIMACHEW

dc.contributor.author	TAMENE, SIMACHEW
dc.date.accessioned	2018-06-27T04:23:47Z
dc.date.available	2018-06-27T04:23:47Z
dc.date.issued	2018-06-20
dc.identifier.uri	http://hdl.handle.net/123456789/8783
dc.description.abstract	The Allium Sativum samples that have been grown at three differen: geographical locations of Adet, Debretabor and Fogera l·vere collected and have besn determined she samples extract of· fire Antioxidant potentia! <l( by the method <if.ferric 1·~d11ci11g power, the total pq/yphenol content hy the method Jolin· ciocalteuu method. th~ 101a/Favo11oid content by aluminum chloride method and antibocrerial activity by agar well diffusiuri' me/hod. Among. the fresh garlics, the Fog era garlic is sigriifico11l(Y dt(/'etent in anttoxidan: potentia! (2~ ± 3.59 mg AEAC/lOOgj and total polyphenot.content (20.26J.3.47 mg TA£! ' JOO g) bur there is no signijhwitly different cftbe totalflovonoid content (9 J .L 0.3 /mg QF./100 gj with Adel and Debreiabor sample. The aged (fresh processed) garlic is produced by aging raw garlic through thermat process at high temperature and hfgh humidity and fl has antioxidant potentia! (6'78.Hl+ ~ 175.23 mg AEAC/100 gj, rota/ po!)phenol content (617.59 ± 59.6 mg TA!i.//00 11) and flavonoid crm!•nt(T6/UJ = 45.63 mx QE/100 gj. The sample> total polyphenol and flavonoid. content have weo.t correlation witl) antioxidant actfrity (R1=0.209 & 0.523) de/ermined by ferric reducing power. It is sug,gested that non-phenoltc substances migh: be responsible for a!(lioxi<l ans acuvity of. the sample. The .fres!t garlic. inhibition zcJne extracted by etttano! solvent is .<iiJ..rn{fic,1ntly df,,f{ereut .. from the aged garlic witl:	en_US
dc.language.iso	en	en_US
dc.subject	chemistry	en_US
dc.title	VALUA'CTON OF TOTAL ANTIOXIDANT • ' AND ANTIBACTERIAL ACTIVITIES OF ALL/UM SATIVUM EXTRACT	en_US
dc.type	Thesis	en_US