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

Anna-Maria Nuutila (Corresponding Author), Riitta Puupponen-Pimiä, Marjukka Aarni, Kirsi-Marja Oksman-Caldentey

Research output: Contribution to journalArticleScientificpeer-review

364 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

Keywords

  • Antioxidant activity
  • Flavonoids
  • Garlic
  • Onion
  • Phenolics

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