A study on extraction of Ajoene from Allium sativum and its applications
Hepzibha Priya Dharshini S and Anchana Devi C
Allium sativum, commonly known as garlic, belongs to family Allium. Cooking and consumption of the plant and its partswere due to variety of flavours and textures of the species. It contains 0.1-0.36% volatile oil, responsible for most of the pharmacological properties.Ajoene one of the organosulfur garlic compounds was extracted from solo garlic and it’s anti-microbial, anti-thrombotic and cytotoxicity were studied. Garlic extract was prepared with ethyl acetate using soxhlet apparatus and purified using chromatographic techniques. HPTLC analysis clearly confirmed the presence of Ajoene in the prepared extract. Antimicrobial assay proved the properties of Ajoene to inhibit microbial growth dose-dependently against various bacterial and fungal species. Antithrombotic activity was visually confirmed by reduction in size of the blood clot. Cytotoxicity testing proved non-toxicity of the extract to VERO cells.