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Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic.

ABSTRACT:

Objective

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.

Results

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.

SUBMITTER: Alide T

PROVIDER: S-EPMC7734758 | biostudies-literature | 2020 Dec

REPOSITORIES: biostudies-literature

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Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic.

Alide Thandiwe T Wangila Phanice P Kiprop Ambrose A

BMC research notes 20201214 1

<h4>Objective</h4>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.<h4>Results</h4>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 equiva ...[more]

PMID: 33317599

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Project description:BackgroundClimatic changes are the most important abiotic factor affecting plant growth, crop quality and nutritional value. Plants exposed to thermal stress respond by accumulation of secondary metabolites/molecules (SMs). Tomato (Solanum lycopersicum) is a cosmopolitan crop, eaten by most of the world's people because it is highly nutritious plant. It is cultivated in more than 16 thousand hectares in Saudi Arabia and thus is influenced by extreme climatic changes.ObjectiveIn the current study, the phytochemical effect of thermal stress was investigated in seedlings of S. lycopersicum. Such information will be very helpful in developing more tolerant tomato cultivars in a climate change scenario.MethodsSeedlings of S. lycopersicum were subjected to heat shock; HS1 and HS2 (45 and 50 °C) and cold shock; CS (4 °C) in comparison to control; Con (25 °C). Phenolic compounds, flavonoids, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity were estimated under the four temperature treatments.ResultsUsing 23 standards (17 phenolic and six flavonoids), HPLC resulted in the estimation of 16, 20, 15 and 18 compounds for Con, CS, HS1 and HS2, respectively. Differences in the amounts of total phenolics, and total flavonoids were strongly correlated to thermal stress. CS plants exhibited the highest number of signals and the highest absolute quantities of total phenolics, flavonoids and sum of both. The major peaks of phenolics were (Chlorogenic acid, Resvertol), (Vanillic acid, Benzoic acid, Quinol), (Vanillic acid, Benzoic acid) and (Vanillic acid, Benzoic acid) for Con, CS, HS1 and HS2, respectively. The major peaks of flavonoids were (Quercetin, Myricetin), (Quercetin, Rutin), (Quercetin, Rutin, Catechin) and (Quercetin) for Con, CS, HS1 and HS2, respectively. CS plants contain the highest amounts of Benzoic acid (8010.37 mg/kg FW) and Quercetin (2319.48 mg/kg FW). The highest TPC (131 mg GAE/100 g FW) and TFC (61 mg QE/100 g FW) were determined in the case of CS plants. In terms of IC50s, the CS plants showed the highest antioxidant activities (lowest values) in both of DPPH (467.73 µM TE/100 g FW) and ABTS (8.97 µM TE/100 g FW) assays.ConclusionsOur findings supported that the complexity and quantity of phenolics and flavonoids in tomato's extract are strongly related to thermal stress. Additionally, the CS plants demonstrated more desirable phytochemical profile over the other treatments. CS plants exhibited higher number, absolute amounts of SMs, higher TPC and TFC than those of Con, HS1 and HS2 plants. Additionally, CS plants showed higher antioxidant activity than that of both HS1 and HS2 plants. Such results are very useful in justifying mechanism of tolerance in tomato plant to thermal stress in the context of climate change. Additional research has turned on to reveal molecular response of tomato to such thermal stress.

Dataset Information

Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic.

Objective

Results

Publications

Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic.

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