Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic

BMC Research Notes

Phanice Wangila¹  Ambrose Kiprop¹  Thandiwe Alide¹ 

[1]Department of Chemistry and Biochemistry, School of Sciences and Aerospace Studies, Moi University

关键词: Allium sativum;    Fourier transform infrared spectroscopy;    Condiment;    Allicin;    Radical scavenging activity;   

DOI  :  10.1186/s13104-020-05404-8

来源: DOAJ

【 摘 要 】

Abstract Objective To investigate the effect of cooking temperature and time on the total phenolic content, total flavonoid content and antioxidant activity of aqueous and ethanolic extracts of garlic. Results The mean total phenolic content of fresh garlic were 303.07 ± 6.58 mg gallic acid equivalent per 100 g (GAE/100 g) and 638.96 ± 15.30 mg GAE/100 g of plant material for the aqueous and ethanolic extracts respectively. The mean total flavonoid content 109.78 ± 6.78 mg quercetin equivalent per 100 g (QE/100 g) and 258.47 ± 12.37 QE/100 g for aqueous and ethanolic extracts respectively. Fourier transform infrared spectral data showed absorptions in the range for carboxylic acids, hydroxyl group, esters, and alcohols, confirming the presence of phenols and flavonoids in the extracts. Cooking temperature had a significant effect on total phenolic content and total flavonoid content while cooking time did not have a significant effect on the phytochemicals and antioxidant activity.

【 授权许可】

Unknown