Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity

Research output: Contribution to journalArticleScientificpeer-review

342 Citations (Scopus)

Abstract

The antioxidant activities of the methanol extracts of selected varieties and parts of garlic and onion were determined by two methods: inhibition of lipid peroxidation induced by tert-butyl hydroperoxide in isolated rat hepatocytes and scavenging activity against diphenylpicrylhydrazyl radical. The total phenolics and the main flavonoids of the hydrolysed onion and garlic samples were also analysed. The antioxidant activities obtained by the two methods were compared. Both methods gave similar antioxidant activities for pure compounds and Allium extracts. However, the radical scavenging method had many benefits compared to the lipid peroxidation method, being easier, cheaper, more specific and reproducible. The radical scavenging activities also correlated positively with the total phenolics of the extracts. Onions had clearly higher radical scavenging activities than garlic, red onion being more active than yellow onion. The skin extracts of onion possessed the highest activities.
Original languageEnglish
Pages (from-to)485-493
Number of pages9
JournalFood Chemistry
Volume81
Issue number4
DOIs
Publication statusPublished - 2003
MoE publication typeA1 Journal article-refereed

Fingerprint

Garlic
Onions
Scavenging
garlic
onions
Lipid Peroxidation
lipid peroxidation
Antioxidants
antioxidant activity
Lipids
extracts
tert-Butylhydroperoxide
onion yellows
methodology
Flavonoids
Allium
Methanol
Rats
hydroperoxides
Skin

Keywords

  • Antioxidant activity
  • Flavonoids
  • Garlic
  • Onion
  • Phenolics

Cite this

@article{2e7809454c79494aaba562fc2a394f72,
title = "Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity",
abstract = "The antioxidant activities of the methanol extracts of selected varieties and parts of garlic and onion were determined by two methods: inhibition of lipid peroxidation induced by tert-butyl hydroperoxide in isolated rat hepatocytes and scavenging activity against diphenylpicrylhydrazyl radical. The total phenolics and the main flavonoids of the hydrolysed onion and garlic samples were also analysed. The antioxidant activities obtained by the two methods were compared. Both methods gave similar antioxidant activities for pure compounds and Allium extracts. However, the radical scavenging method had many benefits compared to the lipid peroxidation method, being easier, cheaper, more specific and reproducible. The radical scavenging activities also correlated positively with the total phenolics of the extracts. Onions had clearly higher radical scavenging activities than garlic, red onion being more active than yellow onion. The skin extracts of onion possessed the highest activities.",
keywords = "Antioxidant activity, Flavonoids, Garlic, Onion, Phenolics",
author = "Anna-Maria Nuutila and Riitta Puupponen-Pimi{\"a} and Marjukka Aarni and Kirsi-Marja Oksman-Caldentey",
year = "2003",
doi = "10.1016/S0308-8146(02)00476-4",
language = "English",
volume = "81",
pages = "485--493",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "4",

}

TY - JOUR

T1 - Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity

AU - Nuutila, Anna-Maria

AU - Puupponen-Pimiä, Riitta

AU - Aarni, Marjukka

AU - Oksman-Caldentey, Kirsi-Marja

PY - 2003

Y1 - 2003

N2 - The antioxidant activities of the methanol extracts of selected varieties and parts of garlic and onion were determined by two methods: inhibition of lipid peroxidation induced by tert-butyl hydroperoxide in isolated rat hepatocytes and scavenging activity against diphenylpicrylhydrazyl radical. The total phenolics and the main flavonoids of the hydrolysed onion and garlic samples were also analysed. The antioxidant activities obtained by the two methods were compared. Both methods gave similar antioxidant activities for pure compounds and Allium extracts. However, the radical scavenging method had many benefits compared to the lipid peroxidation method, being easier, cheaper, more specific and reproducible. The radical scavenging activities also correlated positively with the total phenolics of the extracts. Onions had clearly higher radical scavenging activities than garlic, red onion being more active than yellow onion. The skin extracts of onion possessed the highest activities.

AB - The antioxidant activities of the methanol extracts of selected varieties and parts of garlic and onion were determined by two methods: inhibition of lipid peroxidation induced by tert-butyl hydroperoxide in isolated rat hepatocytes and scavenging activity against diphenylpicrylhydrazyl radical. The total phenolics and the main flavonoids of the hydrolysed onion and garlic samples were also analysed. The antioxidant activities obtained by the two methods were compared. Both methods gave similar antioxidant activities for pure compounds and Allium extracts. However, the radical scavenging method had many benefits compared to the lipid peroxidation method, being easier, cheaper, more specific and reproducible. The radical scavenging activities also correlated positively with the total phenolics of the extracts. Onions had clearly higher radical scavenging activities than garlic, red onion being more active than yellow onion. The skin extracts of onion possessed the highest activities.

KW - Antioxidant activity

KW - Flavonoids

KW - Garlic

KW - Onion

KW - Phenolics

U2 - 10.1016/S0308-8146(02)00476-4

DO - 10.1016/S0308-8146(02)00476-4

M3 - Article

VL - 81

SP - 485

EP - 493

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 4

ER -