Efect of cooking temperature and time on total phenolic content, total favonoid content and total in vitro antioxidant activity of garlic

Abstract

Objective: To investigate the efect of cooking temperature and time on the total phenolic content, total favonoid 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 favonoid 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, confrming the presence of phenols and favonoids in the extracts. Cooking temperature had a signifcant efect on total phenolic content and total favonoid content while cooking time did not have a signifcant efect on the phytochemicals and antioxidant activity. Keywords: Allium sativum, Fourier transform infrared spectroscopy, Condiment, Allicin, Radical scavenging activity