Evaluation of Antioxidant Activities of Ethanol Extracted Garlic and Onion as Affected by Pre-heating for the Application of Meat Products

Abstract

The objective of this study was to evaluate the pre-heating treatment effects on the antioxidant properties of ethanolic garlic and onion extracts. Garlic and onion with or without heating (100 o C, 30 min) were extracted with ethanol, and the total phenolic content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, iron chelating ability, reducing power, and antioxidant activity in a linoleic acid emulsion system were evaluated. Garlic (41%) had a higher drying yield than onion (11%). Regardless of pre-heating, ethanol extracts of onion resulted in an approximately 25-fold higher yield than those of garlic. Thermal treatment before extraction decreased the levels of ethanol-soluble phenolics for both garlic and onion. Regardless of pre-heating, the radical scavenging abilities of ethanol extracts from garlic were greater than the ethanol extracts from onion. The iron chelating abilities of ethanol extracts from fresh and heated garlic were 85 and 81% at 10 mg/mL, respectively, whereas those of onion extracts were 10 and 9% at the same concentration, respectively. However, no differences in reducing power between garlic and onion extracts were observed. Both garlic and onion inhibited the formation of hydroperoxide in linoleic acid emulsion systems when ethanol was used as a solvent. Overall, garlic extracts had greater antioxidant activity than onion extracts, and the antioxidant activity of garlic and onion extracts were not significantly affected by thermal treatment.

Analysis of bioactive compounds and antioxidant activities of cultivated garlic (allium sativum l.) and red onion (allium cepa l.) in algeria

“…In contrast to red onion (4.4 ±0.52 mg CE/100g DM), garlic has a higher value of condensed tannins (6.8 ±0.34mg CE /100g DM). Our percentage yield of garlic extract was higher than previous studies findings (Park and Chin, 2010), (Ali and Mohsen Sabri, 2014) and (Bhanot and Shri, 2010) which were 2.46%, 6% and 7% respectively. According to Kallel et al, (2014), aqueous garlic extract has a higher percentage of extract yield (26.5%) than ethanolic and methanolic garlic extracts, which were 4% and 7% respectively.…”

Controlling Ingredients for Healthier Meat Products: Clean Label

“…Both ethanol extracted garlic and onion powder inhibited the formation of hydroxylperoxide in a linoleic acid emulsion system. Antioxidative activities of garlic and onion extracts were not affected by preheating (Park and Chin, 2010b). Min et al (2010) measured antioxidant activities of garlic stem and red cabbage and reported that antioxidant activities of ethanol extracts of garlic stem were lower than those of red cabbage.…”