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

被引：33
|
作者：
Alide, Thandiwe [1 ,2 ,3 ]
Wangila, Phanice [1 ,2 ,4 ]
Kiprop, Ambrose [1 ,2 ]
机构：
[1] Moi Univ, Sch Sci & Aerosp Studies, Dept Chem & Biochem, Eldoret, Kenya
[2] Moi Univ, Africa Ctr Excellence Phytochem Text & Renewable, Eldoret, Kenya
[3] Malawi Univ Sci & Technol, Malawi Inst Technol, Dept Appl Sci, Thyolo, Malawi
[4] Univ Kabianga, Sch Sci & Technol, Dept Phys Sci, Kericho, Kenya
来源：
BMC RESEARCH NOTES | 2020年 / 13卷 / 01期
关键词：
Allium sativum; Fourier transform infrared spectroscopy; Condiment; Allicin; Radical scavenging activity;
D O I：
10.1186/s13104-020-05404-8
中图分类号：
Q [生物科学];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
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.
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页数：7
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