A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa)

This study was done in order to determine the presence of antioxidant and the level of antioxidant activity of garlic (Allium sativum) and shallot (Allium cepa). Garlic and shallot have been the most common ingredients in the preparation of Malaysian cuisines and it has been long-held belief that...

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Main Authors:	Che Othman, Siti Fairuz, Kamarudin, Kamarul Rahim, Syed Osman Idid, Syed Zahir Idid, Mohamed Rehan, Aisyah, Koya, Mustapha Suleiman
Format:	Conference or Workshop Item
Language:	English
Published:	2008
Subjects:	Q Science (General)
Online Access:	http://irep.iium.edu.my/12813/ http://irep.iium.edu.my/12813/ http://irep.iium.edu.my/12813/1/2008_iCAST_Kamarul.pdf

id	iium-12813
recordtype	eprints
spelling	iium-128132013-08-19T07:49:54Z http://irep.iium.edu.my/12813/ A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa) Che Othman, Siti Fairuz Kamarudin, Kamarul Rahim Syed Osman Idid, Syed Zahir Idid Mohamed Rehan, Aisyah Koya, Mustapha Suleiman Q Science (General) This study was done in order to determine the presence of antioxidant and the level of antioxidant activity of garlic (Allium sativum) and shallot (Allium cepa). Garlic and shallot have been the most common ingredients in the preparation of Malaysian cuisines and it has been long-held belief that these two Allium species posses many medicinal properties including the antioxidants properties. Samples of A. sativum and A. cepa used in this study were collected from the markets around Kuantan area, Pahang, Malaysia. Total phenolic content (TPC) assay and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay were included as the main methods. The TPC assay was conducted to examine the presence and concentration of phenolics as this compound possesses antioxidant characteristics while the activity of primary antioxidants were determined using the DPPH assay. The TPC results indicated that the concentrations of total phenolics were higher in A. cepa (53.43±1.72 mg/L) as compared to A. sativum (37.60 ± 2.31 mg/L). Furthermore, the DPPH results showed that among the two Allium species, A. sativum expressed higher antioxidant activity than A. cepa. The percentage of scavenging activity for A. sativum reached up to 53.11 ± 3.04% while the highest percentage for A. cepa was 36.05 ± 3.04%. Overall, there was poor correlation between the total phenolics contents and the antioxidant activity by DPPH radical scavenger showing that the antioxidant activity of both Allium species extracts is not solely due to the phenolics compounds. Apart from that, Ferrous ion cgelating activity assay was conducted in order to determine the ion chelating effect of the sample. Derived from the findings of the assay shows that A.cepa shows as higher ion chelating effect compared the to A. sativum, 45.00 ± 1.73% and 43.29 ± 3.89 % respectively. However, in order to strengthen the validity of the current results and to further assess the potential of Allium species as natural antioxidant sources, ferric reducing antioxidant power (FRAP) assay can be conducted for future work. 2008-06-13 Conference or Workshop Item PeerReviewed application/pdf en http://irep.iium.edu.my/12813/1/2008_iCAST_Kamarul.pdf Che Othman, Siti Fairuz and Kamarudin, Kamarul Rahim and Syed Osman Idid, Syed Zahir Idid and Mohamed Rehan, Aisyah and Koya, Mustapha Suleiman (2008) A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa). In: 2nd International Conference on Advancement of Science and Technology (iCAST), 13-15 June 2008, Kulliyyah of Science, International Islamic University Malaysia (IIUM), Kuantan, Pahang Darul Makmur, Malaysia. http://www.iium.edu.my/icast/2008/main.htm
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	Q Science (General)
spellingShingle	Q Science (General) Che Othman, Siti Fairuz Kamarudin, Kamarul Rahim Syed Osman Idid, Syed Zahir Idid Mohamed Rehan, Aisyah Koya, Mustapha Suleiman A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa)
description	This study was done in order to determine the presence of antioxidant and the level of antioxidant activity of garlic (Allium sativum) and shallot (Allium cepa). Garlic and shallot have been the most common ingredients in the preparation of Malaysian cuisines and it has been long-held belief that these two Allium species posses many medicinal properties including the antioxidants properties. Samples of A. sativum and A. cepa used in this study were collected from the markets around Kuantan area, Pahang, Malaysia. Total phenolic content (TPC) assay and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay were included as the main methods. The TPC assay was conducted to examine the presence and concentration of phenolics as this compound possesses antioxidant characteristics while the activity of primary antioxidants were determined using the DPPH assay. The TPC results indicated that the concentrations of total phenolics were higher in A. cepa (53.43±1.72 mg/L) as compared to A. sativum (37.60 ± 2.31 mg/L). Furthermore, the DPPH results showed that among the two Allium species, A. sativum expressed higher antioxidant activity than A. cepa. The percentage of scavenging activity for A. sativum reached up to 53.11 ± 3.04% while the highest percentage for A. cepa was 36.05 ± 3.04%. Overall, there was poor correlation between the total phenolics contents and the antioxidant activity by DPPH radical scavenger showing that the antioxidant activity of both Allium species extracts is not solely due to the phenolics compounds. Apart from that, Ferrous ion cgelating activity assay was conducted in order to determine the ion chelating effect of the sample. Derived from the findings of the assay shows that A.cepa shows as higher ion chelating effect compared the to A. sativum, 45.00 ± 1.73% and 43.29 ± 3.89 % respectively. However, in order to strengthen the validity of the current results and to further assess the potential of Allium species as natural antioxidant sources, ferric reducing antioxidant power (FRAP) assay can be conducted for future work.
format	Conference or Workshop Item
author	Che Othman, Siti Fairuz Kamarudin, Kamarul Rahim Syed Osman Idid, Syed Zahir Idid Mohamed Rehan, Aisyah Koya, Mustapha Suleiman
author_facet	Che Othman, Siti Fairuz Kamarudin, Kamarul Rahim Syed Osman Idid, Syed Zahir Idid Mohamed Rehan, Aisyah Koya, Mustapha Suleiman
author_sort	Che Othman, Siti Fairuz
title	A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa)
title_short	A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa)
title_full	A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa)
title_fullStr	A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa)
title_full_unstemmed	A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa)
title_sort	comparative study on the antioxidant activity in garlic (allium sativum) and shallot (allium cepa)
publishDate	2008
url	http://irep.iium.edu.my/12813/ http://irep.iium.edu.my/12813/ http://irep.iium.edu.my/12813/1/2008_iCAST_Kamarul.pdf
first_indexed	2023-09-18T20:21:57Z
last_indexed	2023-09-18T20:21:57Z
_version_	1777408165944492032

A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa)

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