Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant
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(2020) 13:564 Alide et al. BMC Res Notes https://doi.org/10.1186/s13104-020-05404-8
Open Access
RESEARCH NOTE
Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic Thandiwe Alide1,2,3* , Phanice Wangila1,2,4 and Ambrose Kiprop1,2
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 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. Keywords: Allium sativum, Fourier transform infrared spectroscopy, Condiment, Allicin, Radical scavenging activity Introduction Allium sativum L. (garlic) is a popular culinary herb due to its aroma and therapeutic properties [1, 2]. Food additives such as garlic are known to possess antimicrobial activities and provides protection against degenerative diseases [2, 3]. These bioactivities are attributed to the presence of antioxidants [1, 3–5] that scavenge free radicals in our bodies [6]. Free radicals are molecular species that contain an unpaired electron which makes them highly unstable and reactive and thus act as oxidants [7]. Free radicals in our bodies are as a result of metabolic processes, exposure to sun rays, smoking and exposure to environmental pollutants [8]. There are antioxidant *Correspondence: [email protected] 1 Department of Chemistry and Biochemistry, School of Sciences and Aerospace Studies, Moi University, Eldoret, Kenya Full list of author information is available at the end of the article
systems within our bodies which are responsible for counteracting the effects of the free radicals. The free radicals could be the cause of the rise in cancer cases which are becoming a concern in Kenya and the world as a whole. Phytochemicals of garlic are promising candidates for cancer therapy [2]. Vitamins A and B, and β-carotene are the principal antioxidant micronutrients in humans but are not synthesized in the body hence they are supplied in the diet. Direct consumption of raw food additives is limited due to their taste, aromatic and pungent properties and therefore often added to food and cooked as whole spices, chopped, powder or extracts [1]. The conditions under which food is prepared will af
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