Open Access Highly Accessed Research article

Study on the stability and antioxidant effect of the Allium ursinum watery extract

Salomeia Putnoky1, Angela Caunii2 and Monica Butnariu3*

Author Affiliations

1 Faculty of Medicine, Department of Hygiene, “Victor Babes” University of Medicine and Pharmacy, Bd. Victor Babes, no. 16, 300226, Timisoara, Romania

2 Faculty of Pharmacy, “Victor Babes” University of Medicine and Pharmacy, 2A Eftimie Murgu Square, Timisoara, 300041, Romania

3 Chemistry and Vegetal Biochemistry, Banat’s University of Agricultural Sciences and Veterinary Medicine from Timisoara, Calea Aradului no. 119, 300645, Timisoara, Romania

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Chemistry Central Journal 2013, 7:21  doi:10.1186/1752-153X-7-21

Published: 1 February 2013

Abstract

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.

Graphical abstract