dc.contributor.author |
Thandiwe, Alide |
|
dc.contributor.author |
Wangila, Phanice |
|
dc.contributor.author |
Kiprop, Ambrose |
|
dc.date.accessioned |
2021-03-05T06:26:54Z |
|
dc.date.available |
2021-03-05T06:26:54Z |
|
dc.date.issued |
2021 |
|
dc.identifier.uri |
http://ir.mu.ac.ke:8080/jspui/handle/123456789/4257 |
|
dc.description.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. |
en_US |
dc.description.sponsorship |
, , ,, |
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.subject |
Radical scavenging activity |
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 |