Comparative Studies on Physicochemical Properties and GC-MS Analysis of Essential Oil of Two Varieties of Allium sativum Linn (Garlic)

Allium sativum Linn. is locally known as Garlic in Bangladesh. It is used as spices all over the world. In this study essential oil of the two varieties of garlic from Bangladesh and China were investigated by GC-MS. The regular consumption of garlic oil can reduce blood pressure; prevent heart disease including atherosclerosis, high cholesterol and cancer1. Garlic oil is an effective antibiotic, anti-viral, anti-fungal agent, which could be used to prevent nausea, diarrhea, ease coughs, even treatment in conditions such as malaria and cholera probably an immune system enhancement, some studies have found lower rates of certain types of cancer in people2. Garlic is one of the most popular spices in the world. Total 11 chemical constituents were found by gas chromatography and mass spectrometry (GC-MS) analysis from both the essential oil of Bangladeshi and China garlic. Among them Diallyl disulfide (28.99%); Trisulfide, methyl 2-propenyl (23.22%) and Trisulfide, di-2propenyl (15.36%) are the principle components of Bangladeshi garlic. In China garlic, Trisulfide, methyl 2propenyl (29.12%); Trisulfide, di-2-propenyl (21.98%) and Diallyl disulfide (17.24%) were the major components. Quantification of active principles through analytical tools is essential for establishing the authenticity and credibility. Steam distillation extraction combined with GC-MS has been shown to be a valuable tool for the analysis of garlic constituents and can provide a useful guide to component variation. The main objective of the present study was focused on identification and quantification of chemical constituents present in the essential oil of garlic using GC-MS method.