Journal article
Determination of Total Phenolic Content and Antioxidant Activity of Garlic (Allium sativum) and Elephant Garlic (Allium ampeloprasum) by Attenuated Total Reflectance–Fourier Transformed Infrared Spectroscopy
Journal of agricultural and food chemistry, Vol.59(10), pp.5215-5221
05/25/2011
Handle:
https://hdl.handle.net/2376/116132
PMID: 21506613
Abstract
The total phenolic contents and antioxidant activities of garlics from California, Oregon, Washington, and New York were determined by Fourier transform infrared (FT-IR) spectroscopy (400–4000 cm–1). The total phenolic content was quantified [Folin–Ciocalteu assay (FC)] and three antioxidant activity assays, 2,2-diphenyl-picrylhydrazyl (DPPH) assay, Trolox equivalent antioxidant capacity (TEAC) assay, and ferric reducing antioxidant power (FRAP), were employed for reference measurements. Four independent partial least-squares regression (PLSR) models were constructed with spectra from 25 extracts and their corresponding FC, DPPH, TEAC, and FRAP with values for 20 additional extracts predicted (R > 0.95). The standard errors of calibration and standard error of cross-validation were <1.45 (TEAC), 0.36 (FRAP), and 0.33 μmol Trolox/g FW (DPPH) and 0.55 mg gallic acid/g FW (FC). Cluster and dendrogram analyses could segregate garlic grown at different locations. Hydroxyl and phenolic functional groups most closely correlated with garlic antioxidant activity.
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Details
- Title
- Determination of Total Phenolic Content and Antioxidant Activity of Garlic (Allium sativum) and Elephant Garlic (Allium ampeloprasum) by Attenuated Total Reflectance–Fourier Transformed Infrared Spectroscopy
- Creators
- Xiaonan LuCarolyn F RossJoseph R PowersD. Eric AstonBarbara A Rasco
- Publication Details
- Journal of agricultural and food chemistry, Vol.59(10), pp.5215-5221
- Academic Unit
- Food Science, School of
- Publisher
- American Chemical Society
- Identifiers
- 99900547504401842
- Language
- English
- Resource Type
- Journal article