Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Assessment of Antioxidant Activity of Garlic (Allium sativum L.) Peels by Various Extraction Solvents

  • Kim, Gyeong-Hwuii (Department of Biological Science and Technology, Yonsei University) ;
  • Duan, Yishan (Department of Food Science and Technology, Pusan National University) ;
  • Lee, Sang-Chang (College of Nano Science and Technology, Office of Administration, Pusan National University) ;
  • Kim, Han-Soo (Department of Food Science and Technology, Pusan National University)
  • Received : 2016.02.17
  • Accepted : 2016.04.01
  • Published : 2016.03.30
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Abstract

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, ${\beta}$-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 $63.05{\pm}0.20mgCAE/g$ and $9.22{\pm}0.17mgQE/g$ 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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References

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