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http://dx.doi.org/10.12925/jkocs.2016.33.1.204

Assessment of Antioxidant Activity of Garlic (Allium sativum L.) Peels by Various Extraction Solvents  

Kim, Gyeong-Hwuii (Department of Biological Science and Technology, Yonsei University)
Duan, Yishan (Department of Food Science and Technology, Pusan National University)
Lee, Sang-Chang (College of Nano Science and Technology, Office of Administration, Pusan National University)
Kim, Han-Soo (Department of Food Science and Technology, Pusan National University)
Publication Information
Journal of the Korean Applied Science and Technology / v.33, no.1, 2016 , pp. 204-212 More about this Journal
Abstract
This study was carried out to investigate the antioxidant activities, total phenol, and flavonoid contents of 70% methanol, 70% ethanol, and chloroform-methanol (CM, 2:1, v/v) extracts from garlic (Allium sativum L.) peels. Antioxidant activity was evaluated by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical and ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, ${\beta}$-carotene bleaching assay, and ferric reducing antioxidant power. Total phenol and flavonoid were in a range of 32.59-63.05 mg CAE/g, 5.26-9.22 mg QE/g, respectively. Total phenol and flavonoid were predominant with the values of $63.05{\pm}0.20mgCAE/g$ and $9.22{\pm}0.17mgQE/g$ in 70% ethanol extract. Additionally, 70% ethanol extract also displayed the strongest antioxidant activity followed by 70% methanol extract and CM extract in all assays. These results showed that garlic peel can be used as natural antioxidant in nutraceutical preparations to prevent human diseases.
Keywords
garlic (Allium sativum L.) peels; total phenol; flavonoid; antioxidant activity;
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