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

서지정보

ㆍ발행기관 : 한국유화학회 ㆍ수록지정보 : 韓國油化學會誌 / 33권 / 1호
ㆍ저자명 : Gyeong-Hwuii Kim, Yishan Duan, Sang-Chang Lee, Han-Soo Kim

목차

1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation of garlic peel extracts
2.3. Measurement of total phenolcontents (TPC)
2.4. Measurement of total flavonoidscontent (TFC)
2.5. DPPH radical scavenging activityassay
2.6. ABTS radical scavenging activityassay
2.7. β-carotene bleaching assay
2.8. Ferric reducing antioxidant power(FRAP) assay
2.9. Statistical analysis
3. Results and Discussion
3.1. Yields
3.2. Total phenol contents (TPC)
3.3. Total flavonoid contents (TFC)
3.4. DPPH radical scavenging activity
3.5. ABTS radical scavenging activity
3.6. β-carotene bleaching assay
3.7. Ferric reducing antioxidant power(FRAP)
4. Conclusions
Acknowledgement
References

영어 초록

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, β-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±0.20 mg CAE/g and 9.22±0.17 mg QE/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.

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