A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa)
This study was done in order to determine the presence of antioxidant and the level of antioxidant activity of garlic (Allium sativum) and shallot (Allium cepa). Garlic and shallot have been the most common ingredients in the preparation of Malaysian cuisines and it has been long-held belief that...
| Main Authors: | , , , , |
|---|---|
| Format: | Proceeding Paper |
| Language: | English |
| Published: |
2008
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/12813/1/2008_iCAST_Kamarul.pdf |
| _version_ | 1825645348882743296 |
|---|---|
| author | Che Othman, Siti Fairuz Kamarudin, Kamarul Rahim Syed Osman Idid, Syed Zahir Idid Mohamed Rehan, Aisyah Koya, Mustapha Suleiman |
| author_facet | Che Othman, Siti Fairuz Kamarudin, Kamarul Rahim Syed Osman Idid, Syed Zahir Idid Mohamed Rehan, Aisyah Koya, Mustapha Suleiman |
| author_sort | Che Othman, Siti Fairuz |
| collection | IIUM |
| description | This study was done in order to determine the presence of antioxidant and the level of
antioxidant activity of garlic (Allium sativum) and shallot (Allium cepa). Garlic and shallot
have been the most common ingredients in the preparation of Malaysian cuisines and it has
been long-held belief that these two Allium species posses many medicinal properties
including the antioxidants properties. Samples of A. sativum and A. cepa used in this study
were collected from the markets around Kuantan area, Pahang, Malaysia. Total phenolic
content (TPC) assay and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay were included as the
main methods. The TPC assay was conducted to examine the presence and concentration of
phenolics as this compound possesses antioxidant characteristics while the activity of primary
antioxidants were determined using the DPPH assay. The TPC results indicated that the
concentrations of total phenolics were higher in A. cepa (53.43±1.72 mg/L) as compared to A.
sativum (37.60 ± 2.31 mg/L). Furthermore, the DPPH results showed that among the two
Allium species, A. sativum expressed higher antioxidant activity than A. cepa. The percentage
of scavenging activity for A. sativum reached up to 53.11 ± 3.04% while the highest
percentage for A. cepa was 36.05 ± 3.04%. Overall, there was poor correlation between the
total phenolics contents and the antioxidant activity by DPPH radical scavenger showing that
the antioxidant activity of both Allium species extracts is not solely due to the phenolics
compounds. Apart from that, Ferrous ion cgelating activity assay was conducted in order to
determine the ion chelating effect of the sample. Derived from the findings of the assay
shows that A.cepa shows as higher ion chelating effect compared the to A. sativum, 45.00 ±
1.73% and 43.29 ± 3.89 % respectively. However, in order to strengthen the validity of the
current results and to further assess the potential of Allium species as natural antioxidant
sources, ferric reducing antioxidant power (FRAP) assay can be conducted for future work. |
| first_indexed | 2024-03-05T22:46:23Z |
| format | Proceeding Paper |
| id | oai:generic.eprints.org:12813 |
| institution | International Islamic University Malaysia |
| language | English |
| last_indexed | 2024-03-05T22:46:23Z |
| publishDate | 2008 |
| record_format | dspace |
| spelling | oai:generic.eprints.org:128132013-08-19T07:49:54Z http://irep.iium.edu.my/12813/ A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa) Che Othman, Siti Fairuz Kamarudin, Kamarul Rahim Syed Osman Idid, Syed Zahir Idid Mohamed Rehan, Aisyah Koya, Mustapha Suleiman Q Science (General) This study was done in order to determine the presence of antioxidant and the level of antioxidant activity of garlic (Allium sativum) and shallot (Allium cepa). Garlic and shallot have been the most common ingredients in the preparation of Malaysian cuisines and it has been long-held belief that these two Allium species posses many medicinal properties including the antioxidants properties. Samples of A. sativum and A. cepa used in this study were collected from the markets around Kuantan area, Pahang, Malaysia. Total phenolic content (TPC) assay and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay were included as the main methods. The TPC assay was conducted to examine the presence and concentration of phenolics as this compound possesses antioxidant characteristics while the activity of primary antioxidants were determined using the DPPH assay. The TPC results indicated that the concentrations of total phenolics were higher in A. cepa (53.43±1.72 mg/L) as compared to A. sativum (37.60 ± 2.31 mg/L). Furthermore, the DPPH results showed that among the two Allium species, A. sativum expressed higher antioxidant activity than A. cepa. The percentage of scavenging activity for A. sativum reached up to 53.11 ± 3.04% while the highest percentage for A. cepa was 36.05 ± 3.04%. Overall, there was poor correlation between the total phenolics contents and the antioxidant activity by DPPH radical scavenger showing that the antioxidant activity of both Allium species extracts is not solely due to the phenolics compounds. Apart from that, Ferrous ion cgelating activity assay was conducted in order to determine the ion chelating effect of the sample. Derived from the findings of the assay shows that A.cepa shows as higher ion chelating effect compared the to A. sativum, 45.00 ± 1.73% and 43.29 ± 3.89 % respectively. However, in order to strengthen the validity of the current results and to further assess the potential of Allium species as natural antioxidant sources, ferric reducing antioxidant power (FRAP) assay can be conducted for future work. 2008-06-13 Proceeding Paper PeerReviewed application/pdf en http://irep.iium.edu.my/12813/1/2008_iCAST_Kamarul.pdf Che Othman, Siti Fairuz and Kamarudin, Kamarul Rahim and Syed Osman Idid, Syed Zahir Idid and Mohamed Rehan, Aisyah and Koya, Mustapha Suleiman (2008) A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa). In: 2nd International Conference on Advancement of Science and Technology (iCAST), 13-15 June 2008, Kulliyyah of Science, International Islamic University Malaysia (IIUM), Kuantan, Pahang Darul Makmur, Malaysia. http://www.iium.edu.my/icast/2008/main.htm |
| spellingShingle | Q Science (General) Che Othman, Siti Fairuz Kamarudin, Kamarul Rahim Syed Osman Idid, Syed Zahir Idid Mohamed Rehan, Aisyah Koya, Mustapha Suleiman A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa) |
| title | A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa) |
| title_full | A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa) |
| title_fullStr | A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa) |
| title_full_unstemmed | A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa) |
| title_short | A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa) |
| title_sort | comparative study on the antioxidant activity in garlic allium sativum and shallot allium cepa |
| topic | Q Science (General) |
| url | http://irep.iium.edu.my/12813/1/2008_iCAST_Kamarul.pdf |
| work_keys_str_mv | AT cheothmansitifairuz acomparativestudyontheantioxidantactivityingarlicalliumsativumandshallotalliumcepa AT kamarudinkamarulrahim acomparativestudyontheantioxidantactivityingarlicalliumsativumandshallotalliumcepa AT syedosmanididsyedzahiridid acomparativestudyontheantioxidantactivityingarlicalliumsativumandshallotalliumcepa AT mohamedrehanaisyah acomparativestudyontheantioxidantactivityingarlicalliumsativumandshallotalliumcepa AT koyamustaphasuleiman acomparativestudyontheantioxidantactivityingarlicalliumsativumandshallotalliumcepa AT cheothmansitifairuz comparativestudyontheantioxidantactivityingarlicalliumsativumandshallotalliumcepa AT kamarudinkamarulrahim comparativestudyontheantioxidantactivityingarlicalliumsativumandshallotalliumcepa AT syedosmanididsyedzahiridid comparativestudyontheantioxidantactivityingarlicalliumsativumandshallotalliumcepa AT mohamedrehanaisyah comparativestudyontheantioxidantactivityingarlicalliumsativumandshallotalliumcepa AT koyamustaphasuleiman comparativestudyontheantioxidantactivityingarlicalliumsativumandshallotalliumcepa |