Antioxidant study of garlic and red onion: a comparative study
Garlic (Allium sativum L.) and red onion (Allium cepa L.) are among the most common ingredients in Malaysian cuisines. These two Allium species are believed to possess medicinal properties including antioxidants. Accordingly, the aim of this study was to compare antioxidant level and activities...
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| Format: | Article |
| Language: | English |
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Universiti Putra Malaysia Press
2011
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| Online Access: | http://eprints.uthm.edu.my/7982/1/J6745_75284a676eabd3545c415a226d0ec5c0.pdf |
| _version_ | 1825710485911109632 |
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| author | Che Othman, Siti Fairuz Idid, Syed Zahir Koya, Mustapha Suleiman Mohamed Rehan, Aisyah Kamarudin, Kamarul Rahim |
| author_facet | Che Othman, Siti Fairuz Idid, Syed Zahir Koya, Mustapha Suleiman Mohamed Rehan, Aisyah Kamarudin, Kamarul Rahim |
| author_sort | Che Othman, Siti Fairuz |
| collection | UTHM |
| description | Garlic (Allium sativum L.) and red onion (Allium cepa L.) are among the most common ingredients in Malaysian
cuisines. These two Allium species are believed to possess medicinal properties including antioxidants.
Accordingly, the aim of this study was to compare antioxidant level and activities (i.e. at primary and secondary
levels) in both the Allium species collected from markets around Kuantan, Pahang Darul Makmur, Malaysia.
Current results of total phenolic content (TPC) assay indicate that TPC is higher in red onion (i.e. 53.43 ±
1.72 mg GAE/100g) as compared to garlic (i.e. 37.60 ± 2.31 mg GAE/100g). In addition, EC50 value of garlic
is lower than that of the red onion, showing a higher free radical scavenging activity in garlic than in red onion.
However, the primary antioxidant activities of both the samples are lower than the standard antioxidant, BHA.
Therefore, there is a poor relationship between the TPCs and the primary antioxidant activities, indicating that
the primary antioxidant activities of both the Allium species are not solely due to the phenolic compounds.
For secondary antioxidant activity, FIC assay shows that at the highest sample concentration of 1.0 mg/mL,
red onion has higher ferrous ion chelating effect (i.e. 45.00 ± 1.73%) as compared to garlic (i.e. 43.29 ±
3.89%). Furthermore, both the Allium samples show slightly higher ion chelating effect than BHA (i.e. 43.14
± 1.07%) but lower than EDTA (i.e. 97.9 ± 0.07%). Overall, the findings of the present study show a negative
relationship between the results of TPC assay, DPPH radical scavenging activity assay, and FIC assay. To
strengthen the validity of the present results and to further assess the potential of both the Allium species as
natural antioxidant sources, more different assays need to be considered for future work. |
| first_indexed | 2024-03-05T21:58:20Z |
| format | Article |
| id | uthm.eprints-7982 |
| institution | Universiti Tun Hussein Onn Malaysia |
| language | English |
| last_indexed | 2024-03-05T21:58:20Z |
| publishDate | 2011 |
| publisher | Universiti Putra Malaysia Press |
| record_format | dspace |
| spelling | uthm.eprints-79822022-11-08T01:36:47Z http://eprints.uthm.edu.my/7982/ Antioxidant study of garlic and red onion: a comparative study Che Othman, Siti Fairuz Idid, Syed Zahir Koya, Mustapha Suleiman Mohamed Rehan, Aisyah Kamarudin, Kamarul Rahim T Technology (General) Garlic (Allium sativum L.) and red onion (Allium cepa L.) are among the most common ingredients in Malaysian cuisines. These two Allium species are believed to possess medicinal properties including antioxidants. Accordingly, the aim of this study was to compare antioxidant level and activities (i.e. at primary and secondary levels) in both the Allium species collected from markets around Kuantan, Pahang Darul Makmur, Malaysia. Current results of total phenolic content (TPC) assay indicate that TPC is higher in red onion (i.e. 53.43 ± 1.72 mg GAE/100g) as compared to garlic (i.e. 37.60 ± 2.31 mg GAE/100g). In addition, EC50 value of garlic is lower than that of the red onion, showing a higher free radical scavenging activity in garlic than in red onion. However, the primary antioxidant activities of both the samples are lower than the standard antioxidant, BHA. Therefore, there is a poor relationship between the TPCs and the primary antioxidant activities, indicating that the primary antioxidant activities of both the Allium species are not solely due to the phenolic compounds. For secondary antioxidant activity, FIC assay shows that at the highest sample concentration of 1.0 mg/mL, red onion has higher ferrous ion chelating effect (i.e. 45.00 ± 1.73%) as compared to garlic (i.e. 43.29 ± 3.89%). Furthermore, both the Allium samples show slightly higher ion chelating effect than BHA (i.e. 43.14 ± 1.07%) but lower than EDTA (i.e. 97.9 ± 0.07%). Overall, the findings of the present study show a negative relationship between the results of TPC assay, DPPH radical scavenging activity assay, and FIC assay. To strengthen the validity of the present results and to further assess the potential of both the Allium species as natural antioxidant sources, more different assays need to be considered for future work. Universiti Putra Malaysia Press 2011 Article PeerReviewed text en http://eprints.uthm.edu.my/7982/1/J6745_75284a676eabd3545c415a226d0ec5c0.pdf Che Othman, Siti Fairuz and Idid, Syed Zahir and Koya, Mustapha Suleiman and Mohamed Rehan, Aisyah and Kamarudin, Kamarul Rahim (2011) Antioxidant study of garlic and red onion: a comparative study. Pertanika J. Trop. Agric. Sci., 34 (2). pp. 253-261. |
| spellingShingle | T Technology (General) Che Othman, Siti Fairuz Idid, Syed Zahir Koya, Mustapha Suleiman Mohamed Rehan, Aisyah Kamarudin, Kamarul Rahim Antioxidant study of garlic and red onion: a comparative study |
| title | Antioxidant study of garlic and red onion: a comparative study |
| title_full | Antioxidant study of garlic and red onion: a comparative study |
| title_fullStr | Antioxidant study of garlic and red onion: a comparative study |
| title_full_unstemmed | Antioxidant study of garlic and red onion: a comparative study |
| title_short | Antioxidant study of garlic and red onion: a comparative study |
| title_sort | antioxidant study of garlic and red onion a comparative study |
| topic | T Technology (General) |
| url | http://eprints.uthm.edu.my/7982/1/J6745_75284a676eabd3545c415a226d0ec5c0.pdf |
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