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DC Field | Value | Language |
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dc.contributor.author | handiwe, Alide | - |
dc.contributor.author | Wangila, Phanice | - |
dc.contributor.author | Kiprop, Ambrose | - |
dc.date.accessioned | 2021-01-21T12:08:56Z | - |
dc.date.available | 2021-01-21T12:08:56Z | - |
dc.date.issued | 2020-11 | - |
dc.identifier.uri | http://ir.mu.ac.ke:8080/jspui/handle/123456789/3978 | - |
dc.description.abstract | 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 absorp- tions 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. | en_US |
dc.language.iso | en | en_US |
dc.publisher | BMC | en_US |
dc.subject | Allium sativum | en_US |
dc.subject | Fourier transform infrared spectroscopy | en_US |
dc.subject | Condiment | en_US |
dc.subject | Allicin | en_US |
dc.title | Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic | en_US |
dc.type | Article | en_US |
Appears in Collections: | School of Biological and Physical Sciences |
Files in This Item:
File | Description | Size | Format | |
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Effect of cooking temperature and time | 1.25 MB | Adobe PDF | View/Open |
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