Determination of Antioxidant Capacity and Phenolic Content of Tunceli Garlic Extracts (Allium Tuncelianum) By Different Solvents

Abstract

Free radicals are wastes that come into play when using oxygen in the body. These materials have high destructive ability and could break the structure of molecules in contact. Free radicals are primarily eliminated or destroyed by the natural antioxidant defense systems in the body. When the activity of free radicals is more intense than the body's antioxidant activity, metabolic imbalance and oxidative stress in the cells. As a result, diseases such as premature ageing, heart disease and cancer can be observed. Many carcinogens, such as chemicals in the air, additives in the kitchen, drug remnants, sunlight, exhaust fumes, increase the need for antioxidants. The amount of antioxidant produced by the body can be enough. Therefore, it is necessary to consume antioxidant-rich foods in the diet. In this study, total phenolic content, DPPH and ABTS radical reduction percentage and total flavonoid content were determined of extracts obtained by different solvents (water, ethanol and methanol) with ultrasound-assisted from Tunceli garlic. In addition, the total antioxidant capacity was determined with CUPRAC and DPPH method. While TPC was found 25.09-30.08 mg GAE/100 g, TFC was found 18.92-25.54 mg QE/100 g. DPPH, ABTS were found 48.09- 90.23%. CUPRAC was determined 44.58-111.12 mg CAE/100 g.

Keywords

• Allium tuncelianum
• antioxidant activity
• total phenolic content
• ultrasound

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