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.
