Comparative analysis on the levels of some bioactive

constituents of Asian and African garlic types

Nuha Mohammed Elhassan Satti

, Ishraga Eltayeb Mohamed A-Elbasit

, Fatima Abdallah

Mohammed Ahmed

and Sharaf Eldin Hussain Eltahir

Assistant Professor, Department of Biology, College of Arts and Science, Northern Border University

Kingdom of Saudi Arabia, Rafah City

Associate Professor, Department of Basic Health Science, Faculty of Pharmacy, Northern Border University.

Kingdom of Saudi Arabia, Rafah City

Assistant Professor, Department of Biology, College of Arts and Science, Northern Border University

Kingdom of Saudi Arabia, Rafah City

Doctor of Forensic Sciences and Biochemistry, Collaborate Researcher, Forensic Sciences Institute, National

Ribat University, Khartoum, Sudan

ABSTRACT

The present study investigates the comparative levels of some bioactive constituents of the important plant Allium sati-

vum (garlic). Comparisons have been made on the levels within three garlic types, one type from Asia (Chinese garlic),

and two African garlic types from Sudan. Results showed that the garlic from South-western Sudan (Zalenge region)

had higher levels concerning most of the constituents, particularly it contains 38.17±1.26 g/100g of carbohydrate,

2.53±0.45 g/100g fat, 110.00±2.45 mg/100g phosphorus, and 185.22 ±2.47 mg/100g calcium as compared to 29.00±1.00

g/100g, 1.23±0.25 g/100g, 90.22±1.66 mg/100g, and 176.60±1.20 mg/100g, respectively of the Northern Sudan garlic,

and 23.97±1.06 g/100g, 0.57±0.21 g/100g, 99.11±3.72 mg/100g, and 148.21±3.28 mg/100g, respectively of the Chinese

garlic. The variations were almost due to the enriched soil of that region of Sudan which is known as a source of many

plant products, either cultivated or naturally grown. The justi cation for the uncertainty of results of allicin levels in

garlic samples had been discussed.

KEY WORDS:

ALLIUM SATIVUM

, CHINESE, CONSTITUENTS, GARLIC, NORTHERN SUDAN,

ZALENGE

556

Pharmaceutical

Communication

Biosci. Biotech. Res. Comm. 11(4): 556-562 (2018)

ARTICLE INFORMATION:

Corresponding Authors: mosharaf_99@yahoo.com

Received 19

Oct, 2018

Accepted after revision 19

Dec, 2018

BBRC Print ISSN: 0974-6455

Online ISSN: 2321-4007 CODEN: USA BBRCBA

Thomson Reuters ISI ESC / Clarivate Analytics USA

Mono of Clarivate Analytics and Crossref Indexed

Journal Mono of CR

NAAS Journal Score 2018: 4.31 SJIF 2017: 4.196

Online Contents Available at: http//www.bbrc.in/

DOI: 10.21786/bbrc/11.4/4

Nuha Mohammed Elhassan Satti et al.

BIOSCIENCE BIOTECHNOLOGY RESEARCH COMMUNICATIONS COMPARATIVE ANALYSIS ON THE LEVELS OF SOME BIOACTIVE CONSTITUENTS OF ASIAN 557

INTRODUCTION

The botanical name of garlic is (Allium sativum L., Ama-

ryllidaceae) (Cruz and García 2007, Block 2010). Com-

mon garlic is classi ed as Allium sativum, British wild

garlic as Allium oleraceum, and American wild garlic

as Allium candense (Block 2010). The plant is likely to

have originated from Central Asia, USA, Central Amer-

ica, Iran, and Egypt. It is now cultivated worldwide, but

China provides 80% of the total world production (Cruz

2007). The garlic plant is one of the most popular herbs

(traditional medicine) and spices (food  avoring agent)

in the world, (Butt et al. 2009). There are more than 70

garlic varieties. Garlic is a bulb-shaped plant belongs

to the onion family, it is close relative to the onion and

resembles it in size and growth habit. The plant grows

as a vegetable rosette close to the ground, (Block 2010,

Renton 2013 and FAOSTAT 2017).

Garlic (Allium satvium L.) is an important vegeta-

ble crop in the Northern, Central, and Western Sudan

(River Nile State and Darfur State) during the winter

season, (October – March) (Ahmed et al. 1984, Nouria

1994, Mohammed Ali and El-Sayed 1999, Fact sh web-

site 2017). However, the production of garlic in Sudan is

humble as compared to its enormous agricultural poten-

tial, it is ranked as the 22nd in the world, (Fact sh web-

site 2017). Sudanese variety of garlic is preferred for its

strong odor and  avor compared to that imported from

South Asian region, although the latter is bigger in size

and easy in peeling.Usually, the garlic bulb (head) con-

sists of (6 to 35) discrete bulblets called cloves . InAllium

sativumthere are 10–12 cloves per bulb andAllium por-

rum is a single clove type of garlic. Each garlic clove

is made up of just one leaf base, unlike onions, which

are composed of numerous leaf layers, (Shah and Qudry

1996 Muhammad Ibrahim et al. 2018).

The storage part of the garlic plant is the clove and

not the leaves (Libner Nonnecke 1989). The characteristic

pungent odor, the unique  avor, aroma, and biological

effects of garlic are generally attributed to its organosul-

fur components (particularly allicin) (Block 2010, Shah

and Qudry 1996), in addition to diallyl trisul de (DATS)

and diallyl disul de (DADS) and derivatives which are

released from garlic upon their processing (mincing,

chewing and etc.) (Makoto et al. 2006 Block 2010).

The allicin generated from garlic is unstable so it

quickly changes into a series of other sulfur-containing

compounds such asdiallyl disul de (by the enzymeallii-

nase), therefore the garlic should be consumed immedi-

ately after crushing (Cavallito et al. 1944). Allicin has a

very short half-life breaking down within 16 hours at

23°C (Hahn 1996), and it is very volatile, so it takes a

lot of garlic to gain those bene ts (Lanzotti 2005). Harris

et al., stated that allicin decomposes rapidly and some

smaller metabolic breakdown products also exert strong

antimicrobial effects (Harris et al 2001). Alliin is a deriv-

ative of theamino acidcysteine, and it is not present in

garlic unless tissue damage occurs, (Iberl et al., 1990).

Alliin transforms to allicin on crushing the natural

garlic cloves or bulb, so the commercial garlic prepara-

tions may contain no allicin. Allicin  rst reported by

Cavallito and Bailey in 1944, and then Cavallito  rst

noted its potent antimicrobial activity (Cavallito et al.

1944). Many researchers found that the allicin quan-

tity depends on the cultivation region and harvest date,

and fertilization especially with sulfur (Block 2010). But

Baghalian reported no signi cant correlation between

the ecological condition and the allicin content (Baghal-

ian et al. 2005). Out of different garlic extracts, the “Aged

Garlic Extract” (AGE) is the prominent one, with the

highest antioxidant activity, even more than fresh garlic

and other commercial garlic supplements. AGE contains

phytochemicals (tannins,  avonoid, Saponin and gly-

coside) and also contains phenolic compounds, alka-

loids, terpenoids and fatty acids (Butt et al. 2009, Shah

and Qudry 1996). Crushed raw garlic is high in allicin,

containing 37 mg/g. Allicin content found ranged from

0.16–13.0 mg/g in Iranian garlic ecotypes, measured by

HPLC method (Baghalian et al. 2005).

Differences in the concentrations of organosulfur

compounds in different garlic types may affect the

medicinal properties of the garlic (Block 2010, Hassan

Khalid et al. 2012, Huzaifa et al. 2014). In addition to

these organosulfur compounds, fresh garlic is a source

of numerous vitamins like vitamins B-6 and C, and min-

erals although their quantities may vary depending on

the type of soil on which they are cultivated (Stephen &

John 2000).

The long history of the medicinal use of garlic is well-

documented. Since the time of Louis Pasteur (1858) and

Lehmann (1930), garlic was used as an antibacterial agent,

and till recent time studies were conducted on garlic as

an inhibitor of bacterial growth (Alejandra et al. 2010).

The properties of garlic against atherosclerosis, coronary

thrombosis, myocardial infarction, and its inhibition of

platelet aggregation and the proliferation of cancer cells

had been reported (Lawson 1992). Traditionally garlic is

known as an important antiseptic, and it has hypoten-

sive, anthelmintic, chloretic and expectorant properties,

it shows a hypoglycemic activity (Beretz and Cazenave

1991, Lawson, Ransom and Hughes 1992, Mostofa et al.

2007). It is used to treat intestinal infection (Cavallito

et al. 1944), and treats ailments like diarrhea, headache,

and dysentery and showed to have antifungal (Saha and

Bandyopadhyay 2017), antibacterial, antiviral, antiproto-

zoal, and antifungal activity. Garlic inhibits the growth of

both bacteria and fungi (Saha and Bandyopadhyay 2017,

Emad Mohamed Abdallah 2017).

Nuha Mohammed Elhassan Satti et al.

558 COMPARATIVE ANALYSIS ON THE LEVELS OF SOME BIOACTIVE CONSTITUENTS OF ASIAN BIOSCIENCE BIOTECHNOLOGY RESEARCH COMMUNICATIONS

It has antioxidant properties, increases the levels of

antioxidant enzymes of the liver, so reduce in ammation

(Sha Li et al 2015, Hassan Khalid 2012). Garlic can help

to chelate heavy metals and promote their excretion by

the body (Ashraf Nasr 2014). The effectiveness of gar-

lic may be prevention rather than therapy, thus it may

need long-term supplementation (Leyla Bayan et al 2014).

The mechanism by which allicin treats infections in peo-

ple seems to be unclear. This study compares the levels

of some bioactive constituents of three types of garlic,

Chinese garlic (the most produced Asian garlic), and the

Sudanese garlic (African garlic type) which had been rep-

resented by two types, one from Northern Sudan, and

the second type is from South-western Sudan, a region

called Zalengei located in Darfur State. This last garlic

type would be mentioned as “Zalengei garlic” throughout

this study, as it is a common local name in Sudan.

MATERIAL AND METHODS

Samples of three types of garlic were collected, two

types were from Sudan (One from Northern Sudan and

the other from South-western Sudan - Zalengie -), the

third type was a Chinese garlic purchased from Omdur-

man local market. These types had been con rmed and

authenticated by a collective agreement of specialized

Doctors and technicians of the concerned laboratories

and herbarium section, in addition to the collective

opinions of the importing and exporting experts work-

ing in this  eld.A series of laboratory experiments were

undertaken at the College of Agricultural Studies, Sudan

University of Science and Technology at Shambat. Gar-

lic fruits were then crushed using grinding machine.

Extraction method: 100 grams of each sample were

weighted into 1000ml conical  ask using sensitive bal-

ance; Samples extracted using of Ethanol 70% (500 ml)

in a shaker 200 rpm for 24h at room temperature and

subsequently  ltrated under suction (reduce pressure

using vacuum pump), extract samples were transferred

to ice form using (-20C˚) refrigerator and dried using

freeze dryer machine (-50 C˚ for 48 h). Dry samples were

collected and kept in vials till used.

The moisture content was determined according to of

the Association of Of cial Analytical Chemists (AOAC,

2008). Two grams were weighed into a pre-dried and

tarred dish. Then, the sample was placed into an oven

(No.03-822, FN 400, Turkey) at 105 °C±1 °C until a con-

stant weight was obtained. After drying, the covered

sample was transferred to a desiccator and cooled to

room temperature before reweighing. Triplicate results

were obtained for each sample and the mean value was

reported according to the following formula;

Calculation:

Where;

W1= Sample weight before drying

W2 =Sample weight after drying

Wt1=initial sample weight

The ash content was determined according to the method

described by Pearson (1981). Five grams were weighed

into a pre-heated, cooled, weighed and tarred porcelain

crucible and placed into a Muf e furnace (No.20. 301870,

Carbolite, England) at 550 to 600 °C until a white-gray

ash was obtained. The crucible was transferred to a des-

iccator then allowed to cool to room temperature and

weighed. After that, the ash content was calculated as

a percentage based on the initial weight of the sample.

Calculation:

Crude  ber content was determined according to the of -

cial method of the AOAC (2008). Two gram of a defatted

sample was placed into a conical  ask containing 20m1

of H

(0.26 N). condensed and allowed to boil for 30

minutes. the digest was  ltered (under vacuum). rinsed

and boiled in 20 ml NaOH (0.23 N) solution for 30 min

under re ux condenser and the precipitate was  ltered,

rinsed with hot distilled water, 20m1 ethyl alcohol (96%)

and 20 ml diethyl ether. Finally, the crucible was dried

at 105 °C (overnight) to a constant weight, cooled (in a

desiccator), weighed, ashed in a Muf e furnace (No.20.

301870, Carbolite, England) at 550-600 °C until a con-

stant weight was obtained and the difference in weight

was considered as crude  ber.

Calculation:

The protein content was determined in all samples by

micro-Kjeldahl method using a copper sulphate-sodium

sulphate catalyst according to the of cial method of the

AOAC (2008). Two gram sample was transferred together

with 4g Na

of Kjeldahl catalysts (No. 0665, Scharlau

chemie, Spain) and 25m1 of concentrated sulphuric acid

(No. 0548111, HDWIC, India) into a Kjeldahl digestion

 ask. After that, the  ask was placed into a Kjeldahl

digestion unit (No. 4071477, type KI 26, Gerhardt, Ger-

many) for about 2 hours until a colourless digest was

obtained and the  ask was left to Cool to room tempera-

ture. The distillation of ammonia was carried out into

Nuha Mohammed Elhassan Satti et al.

BIOSCIENCE BIOTECHNOLOGY RESEARCH COMMUNICATIONS COMPARATIVE ANALYSIS ON THE LEVELS OF SOME BIOACTIVE CONSTITUENTS OF ASIAN 559

25m1 boric acid (2%) by using 20m1 distilled. water and

70m1 sodium hydroxide solution (45%). Finally, the dis-

tillate was titrated with standard solution of HCI (0.1N)

in the presence of 2-3 drops of bromocresol green and

methyl red as an indicator until a brown reddish colour

was observed.

Calculation:

Crude protein% = Nitrogen% x Protein conversion fac-

tor (6.25)

Total and available carbohydrates were calculated by

difference according to the following equations:

Total carbohydrates = 100 - (Moisture + Protein + Fat

+ Ash)

Available carbohydrates = Total carbohydrates – Crude

 ber.

Fat content was determined according to the of cial

method of AOAC (2008).

Samples had been put in extraction thimble , then

about 100 ml hexane were attached to the extraction

unit (Electrothermal, England), after 16 hr extraction

process , the solvent was redistilled, put in an oven at

105 . for 3 hr, cooled in a desiccator, reweighed and the

dried extract was registered as fat content according to

the following formula;

Calculation:

Where;

W2 =Weight of the  ask and ether extract

W1 =Weight of the empty  ask

W3=initial weight of the sample

To analyze the minerals content, Samples were placed

into a muf e furnace (No.20. 301870, Carbolite, England)

at 550 to 600 °C. the ash content was cooled and 10 ml

of HCI (2.0N) was added. the concentrations of Minerals

were determined using, Atomic Absorption Spectropho-

tometer (3110-Perkin Elmer. USA).The investigation of

alliin and allicin (thiosul nates) concentrations in garlic

bulbs were determined using HPLC methods according

to Iberl (1990).

RESULTS AND DISCUSSION

The physical appearance and the size of bulbs (and

cloves) variations between the tested three samples were

shown in (Fig 1).

Apparently and physically, the Zalenge garlic has

more  avor, stronger taste, and it has smaller blub and

cloves and darker color than both the Northern-Sudan

garlic and the Chinese garlic (Fig 2).

Regardless of these results, the  avor is very subjec-

tive and personal, and there is not truly accurate sci-

enti c measurement for it. Zalenge garlic is denser and

heavier (more solid). It is rarely found in the national

markets because of its low production in that region of

the Sudan which is suffering under national war and

social con icts.

Our  ndings of the measured parameters of the three

garlic types, North-Sudan garlic, Zalenge garlic, and

Chinese garlic, were shown in (Table1).

The low moisture content of Zalenge garlic (40.97%)

compared to the other garlic samples and other garlic

types reported by previous studies may lead to higher

concentrations of the garlic clove constituents, i.e. cre-

ate more dense clove. The two Sudanese garlic types

(South-Sudan, and Zalenge) had an almost similar pro-

tein content (6.50g/100g, and 6.73g/100g, respectively),

but Zalenge garlic had a higher carbohydrate content

(38.17g/100g), and fat content (2.53g/100g). The levels of

the phosphorus and calcium were higher in the Zalenge

garlic (110.00 mg/100g, 185.22 mg/100g, res.) than lev-

els we found in North-Sudan garlic, but they were simi-

FIGURE 1. Appearance and size of the studied garlic types [The largest: Chinese garlic; The medium: North-

ern Sudan garlic; The smallest: Zalenge garlic]

Nuha Mohammed Elhassan Satti et al.

560 COMPARATIVE ANALYSIS ON THE LEVELS OF SOME BIOACTIVE CONSTITUENTS OF ASIAN BIOSCIENCE BIOTECHNOLOGY RESEARCH COMMUNICATIONS

lar to, or lower than levels reported by some previous

studies, Rossella et al. (2016) reported 180mg/100g of

Ca, besides other studies reported higher Ca levels. A

notable variation was observed in the concentration of

the mineral Ca between the two Sudanese samples from

one hand and the Chinese garlic from the other hand.

The amount of trace minerals contained in garlic is a

function of their presence in the soil on which they were

grown (Stephen & John 2000).

We couldn’t obtain precise and certain values of thio-

sul nates in the different trials of the three garlic types.

The non-precise thiosul nates results may be due not

only to the technical uncertainty of our laboratories and

the unavailability of the pure standards, but may also

be due to the unstable nature of the allicin compound,

that (thiosul nates) were converted giving rise to a wide

variety of derived sulfur compounds (Lanzotti 2005).

The allicin content of the Iranian garlic ecotypes ranged

from 0.16–13.0 mg/g (Baghalian et al. 2000). Stephen

& John (2000) reported that allicin content of Califor-

nia garlic is higher than in the Chinese garlic (Alejandra

2010).

Although Eugeniusz (2007) couldn’t detect allicin or

allin in powdered garlic, he found 11.12 of allin, and

4.91 of allicin in the raw garlic bulbs. In contrast, Miron

(2004) found a level of 10g/kg alliin at most in pow-

dered garlic. Others reported a range of 2.5 - 5.1mg/g as

a total allicin-yield of fresh, crushed garlic, but Miron

found higher allicin levels at 37mg/g in crushed raw

garlic. Iberl (1990) stated that, upon crushing, allin

quantity is about double of the allicin of the raw garlic

bulb.Although our study preferred to neglect to report

these uncertain results, we expect the existence of a

high total allicin-yield of Zalenge garlic more than other

garlic types because Zalenge garlic had higher contents

of most of the natural constituents, higher density,  a-

vor, and stronger taste.These variations were explained

by the difference in the genetic variations of the garlic

types, differences in the environmental conditions and

soil ecology.

FIGURE 2. Appearance and size of the bulb (left) and cloves (right)

of Zalenge garlic

Table 1. Levels of some parameters of the North-Sudan garlic, Zalenge garlic,

and Chinese garlic

parameter Results of Samples*

Chinese garlic North- Sudan garlic Zalenge garlic

Moisture% 55.57 ± 0.21 50.30 ± 0.44 40.97 ± 0.21

pH 6.05 ± 0.06 5.13 ± 0.12 5.83 ± 0.06

Crude ash% 4.50 ± 0.06 4.53 ± 0.3 3.77 ± 0.25

Crude  bre g/100g 2.04 ± 0.06 4.03 ± 0.35 4.03 ± 0.45

Crude protein g/100g 5.00 ± 0.60 6.50 ± 0.40 6.73 ± 0.50

Carbohydrate g/100g 23.97 ± 1.06 29.00 ± 1.00 38.17 ± 1.26

Fat g/100g 0.57 ± 0.21 1.23 ± 0.25 2.53 ± 0.45

Phosphorus mg/100g 99.11 ± 3.72 90.22 ± 1.66 110.00 ± 2.45

Calcium mg/100g 148.21 ±3.28 176.60 ±1.20 185.22 ± 2.47

*Mean ± SD of triplicate trials ( n=3) on dry weight (DW) basis.

Nuha Mohammed Elhassan Satti et al.

BIOSCIENCE BIOTECHNOLOGY RESEARCH COMMUNICATIONS COMPARATIVE ANALYSIS ON THE LEVELS OF SOME BIOACTIVE CONSTITUENTS OF ASIAN 561

CONCLUSION

Results revealed the variations on the levels of some

active constituents of the three garlic tested types. Par-

ticularly, Zalenge garlic (grown in South-Western Sudan)

was heavier, denser, and had more  avor than Chinese

garlic which had bigger bulbs and easily peeled. Zalenge

garlic contains higher levels of carbohydrate, fat, phos-

phorus, and calcium than the imported Chinese garlic,

these higher concentrations may improve the taste and

 avor of Zalenge garlic. Determination of physicochem-

ical properties is a necessary step to identify and obtain

data on the nutritional value of each garlic type. This

study remains unfortunately insuf cient for charac-

terization of different African garlic types, which need

to be completed by a further quantitative analysis. The

chemistry behind garlic health-promoting effects was

not fully understood, and the safety of allicin to treat

infections in people was still unclear.

ACKNOWLEDGMENT

The authors gratefully acknowledge the approval and

the support of this research study by the grant no

(7463-SAR-2017-1-8-F) from the Deanship of Scienti c

Research at Northern Border University, Arar, K.S.A.

REFERENCES

AOAC 2008. Association of Of cial Agricultural Chemists.

Of cial Methods of Analysis. Assoc. of analytical chemists.

Gaithersburg. DW. Washington DC: USA. 2008.

Ahmed E A, Nouria AH, Mohammed ali GH, and Dinar HMA.

(1984) Present horticultural crop production and future pro-

spective in the Northern region. Acta Hort. 143: 59-66.

Alejandra Cardelle-Cobas, Ana Cristina Soria, Marta Corzo-

Martínez and Mar Villamiel. (2010) A Comprehensive survey of

garlic. In: Garlic Consumption and Health .Editors: M. Pacurar,

G. Krejci, pp. 1-60, 2010 Nova Science Publishers, Inc. Chapter

1. ISBN: 978-1-60741-642-5

Ashraf Y. Nasr (2014) Protective effect of aged garlic extract

against the oxidative stress induced by cisplatin on blood cells

parameters and hepatic antioxidant enzymes in rats. Toxicol-

ogy Reports. Volume 1: Pages 682-691

Baghalian K, Ziai SA, Naghavi MR, Badi HN, and Khalighi A.

(2005) Evaluation of Allicin Content and Botanical Traits on

Iranian Garlic (Allium sativum L.). Ecotypes. Scientia Horticul-

turae, 103:155–166.

Beretz A. and Cazenave JP. (1991) Old and new natural prod-

ucts as the source of modern antithrombotic drugs. Planta

Med. 57: S68-S72.

Block E. (2010) Garlic and Other Alliums: The Lore and

the Science. Royal Society of Chemistry, Cambridge, UK:

p 454.

Butt MS, Sultan MT, and Iqbal J. (2009) Garlic: nature’s protec-

tion against physiological threats. Crit Rev Food Sci Nutr. 49,

6: 538-51. doi: 10.1080/10408390802145344.

Cavallito CJ, Buck JS, Suter CM. (1944) Allicin, the Antibac-

terial Principle of Allium sativum. II. Determination of the

Chemical Structure. J. Am. Chem. Soc., 66: 1952–1954.

Cruz J.De La, and García HS. (Eds) (2007) Garlic: Post-harvest

operation. Food and Agriculture Organization of the United

Nations. Retrieved from: www.fao.org/ leadmin/user_upload/

inpho/docs/Post_Harvest_Compendium

Emad Mohamed Abdallah (2017) Potential Antifungal Activity

of Fresh Garlic Cloves (Allium sativum L.) from Sudan. Journal

of Biotechnology Research ISSN(e): 2413-3256, ISSN(p): 2413-

8878 Vol. 3, No. 11: pp 106-109, URL: http://arpgweb.com/?ic

=journal&journal=16&info=aims

Eugeniusz Grela R, Renata Klebaniuk. (2007) Chemical com-

position of garlic preparation and its utilization in piglet diets.

Institute of Animal Nutrition, Faculty of Biology and Animal

Husbandry, Agricultural University, Akademicka 13, 20-934

Lublin, Poland. Article in Medycyna weterynaryjna · 792

Medycyna Wet. 2007, 63

(7)

Fact sh website, (2017). Sudan: Garlic, production quantity

(tons). Available: http://www.fact sh.com/statisticcountry/

sudan/garlic,+production+quantity

Food and Agriculture Organization of the United Nations,

Statistics Division (FAOSTAT). 2017. Garlic production in

2016: Crops/World Regions/Production Quantity (from pick

lists)”Retrieved 20 March 2018.

Hahn G. (1996) Garlic: the science and therapeutic application

of Allium sativum L and related species (2nd ed.). Williams and

Wilkins, Baltimore 1–24. ISBN 0-683-18147-5.

Harris JC, Cottrell SL, Plumer S, and Lloyd D. (2001) Antimi-

crobial properties of Allium sativum (garlic). Appl Microbiol

Biotechnol, 57: 282-286.

Hassan Khalid, Wail Elsadig Abdalla, Haider Abdelgadir, Till

Opatz, and Thomas Efferth (2012) Gems from traditional

north-African medicine: medicinal and

aromatic plants from

Sudan. Review Nat. Prod. Bioprospect. 2: 92–103. DOI 10.1007/

s13659-012-0015-2

Huzaifa U, Labaran I, Bello AB and Olatunde A. (2014) Phyto-

chemical Screening of Aqueous Extract of Garlic (Allium sati-

vum) bulbs. Rep Opinion. 6, 8: 1-4. (ISSN: 1553-9873). http://

www.sciencepub.net/report

Iberl B, Winkler G, Muller B, and Knobloch K. (1990) Quantita-

tive determination of allicin and alliin from garlic by HPLC.

Planta Med. 56: 320-326.

Lanzotti V. (2005) The analysis of onion and garlic. J. Chroma-

togr. A.1112: 3–22. doi: 10.1016/j.chroma..12.016. [PubMed].

Lawson LD, Ransom DK and Hughes BG (1992) Inhibition

of whole blood platelet aggregation by compounds in garlic

clove extracts and commercial garlic products. Thromb. Res.

65: 141-156.

Leyla Bayan, Peir Hossain, Koulivand and Ali Gorji1(2014)

Garlic: a review of potential therapeutic effects. Avicenna J

Phytomed. 4,1: 1–14.

Nuha Mohammed Elhassan Satti et al.

562 COMPARATIVE ANALYSIS ON THE LEVELS OF SOME BIOACTIVE CONSTITUENTS OF ASIAN BIOSCIENCE BIOTECHNOLOGY RESEARCH COMMUNICATIONS

Libner Nonnecke Ib. (1989) Vegetable Production. Springer. pp.

312–316. ISBN 978-0-442-26721-6. Retrieved 20 June 2013.

Makoto Ichikawa, Nagatoshi Ide, Jiro Yoshida, Hiroyuki Yama-

guchi, and Kazuhisa Ono. (2006). Determination of Seven

Organosulfur Compounds in Garlic by High-Performance Liq-

uid Chromatography. American Chemical Society. J. Agric.

Food Chem., 54 , 5: 1535–1540.

Miron T, Bercovici T, Rabinkov A, Wilchek M, Mirelman D.

(2004) [3H] Allicin: Preparation and Applications. Analytical

Biochemistry. 331: 364–369.

Mohammed Ali GH and El-Sayed IA. (1999) The response of

two garlic varieties (Allium satvium L.) to different planting

dates in the arid tropics of Northern Sudan. Emir.J.Agric.Sci

. 11: 31-40.

Mostofa ME, Choudhury MA, Hossain, et al. (2007) Anti-

diabetic effects of Catharanthus roseus, Azadirachta indica,

Allium sativum and glimepride in experimentally diabetic

induced rat. Bangladesh J Vet Med, 5, 1 and 2: 99-102.

Muhammad Ibrahim, Sha ullah, Muhammad lyas, Faraz Ali

Shah, Abid Khan, Shah Rukh, and Inzimam Ul Haq. (2018)

Comparison of Different Garlic (Allium sativum) Varieties for

Yield and Yield Components Grown at Agriculture Research

Station, Buner. Int J Environ Sci Nat Res. 13, 5. Reviewed from

IJESNR.MS.ID.555873 (2018).

Nouria AH (1994) Effects of planting methods and seed rates

on yield, yield components and quality of garlic (Allium sat-

vium L.) in the Sudan. Acta Hort. 358: 359-364.

Renton A. (2013) The best garlic varieties: a guide. Food &

drink Word of Mouth blog. In :

https://www.theguard-

ian.com/lifeandstyle/wordofmouth/2013/Oct/08/best-

garlic-

Rossella Vadalà, Antonio F. Mottese, Giuseppe D. Bua, Andrea

S. (2016) Statistical Analysis of Mineral Concentration for the

Geographic Identi cation of Garlic Samples from Sicily (Italy),

Tunisia and Spain. Foods. 5 , 1: 20.

Saha M and Bandyopadhyay P K. (2017) Phytochemical

screening for identi cation of bioactive compound and anti-

protozoan activity of fresh garlic bulb over trichodinid ciliates

affecting ornamental gold sh’. Aquaculture. 473: 181–190.

Sha Li, Hor-Yue Tan, Ning Wang, Zhang-Jin Zhang, Lixing

Lao, Chi-Woon Wong, and Yibin Feng (2015) The Role of Oxi-

dative Stress and Antioxidants in Liver Diseases. Int J Mol Sci.

16, 11: 26087–26124.

Shah CS, Qudry JS. (1996) A Text Book of Pharmacognosy.

15th ed. B.S. Shah Prakashan, Ahmedabad p. 119.

Stephen F. & John B. (2000) Garlic: Nature’s Original Remedy.

Healing Arts Press : Rochester.