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Study on the stability and antioxidant effect of the Allium ursinum watery extract
Salomeia Putnoky1, Angela Caunii, Monica Butnariu
1Chemistry and Vegetal Biochemistry, Banat's University of Agricultural Sciences and Veterinary Medicine from Timisoara, Calea Aradului no, 119, 300645, Timisoara, Romania. monicabutnariu@yahoo.com.
Background:
Organosulfur compounds usually present a reduced stability especially in the presence of oxygen. This research aimed to study the stability and antioxidant potential of the Allium ursinum watery extract.
Results:
The decrease of the antioxidant capacity verifies an exponential relation which may be formally associated to a kinetically pseudomonomolecular process. The exponential regression equation allows the half-life of the degradation process to be determined, this being 14 hours and 49 minutes in a watery environment at room temperature.
Conclusions:
The watery extract of Allium ursinum changes its proprieties in time. This might be explained by the network of hydrogen bonds in a watery environment which has a protective effect on the dissolved allicin molecule.
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