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http://ir.mu.ac.ke:8080/jspui/handle/123456789/4257
Title: | Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic |
Authors: | Thandiwe, Alide Wangila, Phanice Kiprop, Ambrose |
Keywords: | Allium sativum Fourier transform infrared spectroscopy Condiment Allicin Radical scavenging activity |
Issue Date: | 2021 |
Publisher: | BMC |
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 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. |
URI: | http://ir.mu.ac.ke:8080/jspui/handle/123456789/4257 |
Appears in Collections: | School of Biological and Physical Sciences |
Files in This Item:
File | Description | Size | Format | |
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Radical scavenging activity.pdf | 1.25 MB | Adobe PDF | View/Open |
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