Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic

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...

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Detalles Bibliográficos
Autores principales: Alide, Thandiwe, Wangila, Phanice, Kiprop, Ambrose
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2020
Materias:
Research Note
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7734758/
https://www.ncbi.nlm.nih.gov/pubmed/33317599
http://dx.doi.org/10.1186/s13104-020-05404-8
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author Alide, Thandiwe
Wangila, Phanice
Kiprop, Ambrose
author_facet Alide, Thandiwe
Wangila, Phanice
Kiprop, Ambrose
author_sort Alide, Thandiwe
collection PubMed
description 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 absorptions 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.
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spelling pubmed-77347582020-12-15 Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic Alide, Thandiwe Wangila, Phanice Kiprop, Ambrose BMC Res Notes Research Note 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 absorptions 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. BioMed Central 2020-12-14 /pmc/articles/PMC7734758/ /pubmed/33317599 http://dx.doi.org/10.1186/s13104-020-05404-8 Text en © The Author(s) 2020 Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated in a credit line to the data.
spellingShingle Research Note
Alide, Thandiwe
Wangila, Phanice
Kiprop, Ambrose
Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic
title Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic
title_full Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic
title_fullStr Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic
title_full_unstemmed Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic
title_short Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic
title_sort effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic
topic Research Note
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7734758/
https://www.ncbi.nlm.nih.gov/pubmed/33317599
http://dx.doi.org/10.1186/s13104-020-05404-8
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AT wangilaphanice effectofcookingtemperatureandtimeontotalphenoliccontenttotalflavonoidcontentandtotalinvitroantioxidantactivityofgarlic
AT kipropambrose effectofcookingtemperatureandtimeontotalphenoliccontenttotalflavonoidcontentandtotalinvitroantioxidantactivityofgarlic

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