Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic
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 equivale...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
BMC
2020-12-01
|
| Series: | BMC Research Notes |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s13104-020-05404-8 |
| _version_ | 1819077537082376192 |
|---|---|
| author | Thandiwe Alide Phanice Wangila Ambrose Kiprop |
| author_facet | Thandiwe Alide Phanice Wangila Ambrose Kiprop |
| author_sort | Thandiwe Alide |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-21T18:58:46Z |
| format | Article |
| id | doaj.art-c3e7af666f214276af68869509969c75 |
| institution | Directory Open Access Journal |
| issn | 1756-0500 |
| language | English |
| last_indexed | 2024-12-21T18:58:46Z |
| publishDate | 2020-12-01 |
| publisher | BMC |
| record_format | Article |
| series | BMC Research Notes |
| spelling | doaj.art-c3e7af666f214276af68869509969c752022-12-21T18:53:33ZengBMCBMC Research Notes1756-05002020-12-011311710.1186/s13104-020-05404-8Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlicThandiwe Alide0Phanice Wangila1Ambrose Kiprop2Department of Chemistry and Biochemistry, School of Sciences and Aerospace Studies, Moi UniversityDepartment of Chemistry and Biochemistry, School of Sciences and Aerospace Studies, Moi UniversityDepartment of Chemistry and Biochemistry, School of Sciences and Aerospace Studies, Moi UniversityAbstract 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.https://doi.org/10.1186/s13104-020-05404-8Allium sativumFourier transform infrared spectroscopyCondimentAllicinRadical scavenging activity |
| spellingShingle | Thandiwe Alide Phanice Wangila Ambrose Kiprop Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic BMC Research Notes Allium sativum Fourier transform infrared spectroscopy Condiment Allicin Radical scavenging activity |
| title | Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic |
| title_full | Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic |
| title_fullStr | Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic |
| title_full_unstemmed | Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic |
| title_short | Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic |
| title_sort | effect of cooking temperature and time on total phenolic content total flavonoid content and total in vitro antioxidant activity of garlic |
| topic | Allium sativum Fourier transform infrared spectroscopy Condiment Allicin Radical scavenging activity |
| url | https://doi.org/10.1186/s13104-020-05404-8 |
| work_keys_str_mv | AT thandiwealide effectofcookingtemperatureandtimeontotalphenoliccontenttotalflavonoidcontentandtotalinvitroantioxidantactivityofgarlic AT phanicewangila effectofcookingtemperatureandtimeontotalphenoliccontenttotalflavonoidcontentandtotalinvitroantioxidantactivityofgarlic AT ambrosekiprop effectofcookingtemperatureandtimeontotalphenoliccontenttotalflavonoidcontentandtotalinvitroantioxidantactivityofgarlic |