ArticleBMC research notes2020
Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic.
Article in BMC research notes, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 67 citations in OpenAlex.
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- Effect of Thermal Treatment on the Antiproliferative and Antioxidant Activities of Garlic.Food science & nutrition · 2025Article
- Effects of spices mixture and cooking on antioxidant activity in Ethiopian spicy hot red pepper powder.Scientific reports · 2025Article
- High-Power Ultrasound and High-Voltage Electrical Discharge-Assisted Extractions of Bioactive Compounds from Sugar Beet (Molecules (Basel, Switzerland) · 2025Article
- Effects of alkaline salt stress on growth, physiological properties and medicinal components of clonal Glechoma longituba (Nakai) Kupr.BMC plant biology · 2024Article
- Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products.Food science & nutrition · 2024Article
- Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages.Food science & nutrition · 2024Article
- Effects of different preparation and cooking processes on the bioactive molecules ofFrontiers in nutrition · 2024Review
- Associations between diet quality, demographics, health conditions and spice and herb intake of adults with chronic kidney disease.PloS one · 2024Article
- Article
- Bioactive properties and organosulfur compounds profiling of newly developed garlic varieties of Bangladesh.Food chemistry: X · 2023Article
- HPLC-DAD-MS Identification and Quantification of Phenolic Components in Japanese Knotweed and American Pokeweed Extracts and Their Phytotoxic Effect on Seed Germination.Plants (Basel, Switzerland) · 2022Article
- Optimization of Glycerol-Water Extraction of Selected Bioactive Compounds from Peppermint and Common Nettle.Antioxidants (Basel, Switzerland) · 2021Article
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Authors and funding
3 authors at 1 institution in 2 countries.
Funding
Abstract
objectiveTo 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.
resultsThe 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.
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