Department of Chemistry and Biochemistry, School of Sciences and Aerospace Studies, Moi University, Eldoret, Kenya.
Africa Center of Excellence II in Phytochemicals, Textile and Renewable Energy, Moi University, Eldoret, Kenya.
BMC Res Notes. 2020 Dec 14;13(1):564. doi: 10.1186/s13104-020-05404-8.
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.
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.
研究烹饪温度和时间对大蒜水提物和醇提物中总酚含量、总黄酮含量和抗氧化活性的影响。
新鲜大蒜中总酚含量的平均值分别为 303.07 ± 6.58mg 没食子酸当量/100g（GAE/100g）和 638.96 ± 15.30mg GAE/100g 的植物材料；总黄酮含量的平均值分别为 109.78 ± 6.78mg 槲皮素当量/100g（QE/100g）和 258.47 ± 12.37mg QE/100g。傅里叶变换红外光谱数据显示在羧酸、羟基、酯和醇的范围内有吸收，证实了提取物中存在酚类和类黄酮。烹饪温度对总酚含量和总黄酮含量有显著影响，而烹饪时间对植物化学物质和抗氧化活性没有显著影响。
