Comparative Studies on the Effect of Boiling and Sprouting on Antioxidant Potential of Onion (Allium cepa) and Garlic (Allium sativum)
Keywords:
Garlic, Onion, sprouting, boiling, phytochemicals, antioxidant activityAbstract
The sprouted bulbs of Allium plants have been considered to be a waste in many kitchens and these discarded bulbs may contain improved antioxidant potentials as a result of sprouting. The study aimed to investigate how sprouting and boiling affect the antioxidant properties of garlic (Allium sativum) and onions (Allium cepa).
Garlic and onion bulbs were either sprouted for 0–10 days or boiled for 0–8 minutes. The aqueous, methanol, and chloroform of the bulb extracts were then prepared, screened phytochemically, and their ability to scavenge 2, 2-diphenyl-1–picril–hydrazil (DPPH) radicals was employed to evaluate their antioxidant potentials using conventional techniques.
The results show that boiling reduced the samples' total phenol, flavonoid, and ascorbic concentrations significantly (p<0.05) regardless of the kind of solvent utilized. The sprouted methanol extract of onions (7.84 mg/g RE) at day 8 and sprouted methanol extract of garlic (20.16 mg/g RE) at day 10 showed a considerably (p<0.05) higher total flavonoid content. All extracts expressed higher phenolic content at day 8 of sprouting onion and there was a significant increase till day 10 of sprouting garlic. The DPPH Scavenging activity of sprouted garlic and onions has the minimum activity on the 8th day. However, the comparative measure of ascorbic acid content in sprouted garlic and onions increases but differs slightly, Garlic has its maximum ascorbic content at the 10th day (8.820mg/g), while Onions has its maximum ascorbic content at 6th day (6.29mg/g). Generally, the antioxidant potentials of boiled extracts of onion and garlic decreased significantly.
The study revealed that sprouting of onions and garlic could increase their antioxidant capacity while boiling reduces their antioxidant capacity in both samples.
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