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Table 2 Antioxidant activity of garlic at different cooking temperatures and times

From: Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic

Extract Time (minutes) 25 \(\boldsymbol{^\circ{\rm C} }\) 50 \(\boldsymbol{^\circ{\rm C} }\) 75 \(\boldsymbol{^\circ{\rm C} }\) 100 \(\boldsymbol{^\circ{\rm C} }\) 125 \(\boldsymbol{^\circ{\rm C} }\) 150 \(\boldsymbol{^\circ{\rm C} }\)
Aqueous 15 42.90 ± 0.72a 50.26 ± 0.47b 60.50 ± 4.12bc 67.97 ± 0.30 cd 72.31 ± 0.27d 73.95 ± 3.90d
30 48.99 ± 4.50a 52.13 ± 0.61b 59.42 ± 1.22bc 71.38 ± 0.18 cd 75.00 ± 2.06d 75.75 ± 2.12d
45 48.06 ± 0.79a 65.88 ± 0.44b 66.22 ± 0.32bc 71.52 ± 0.10 cd 75.90 ± 1.77d 76.98 ± 0.40d
60 48.02 ± 0.55a 66.07 ± 3.74b 72.80 ± 0.19bc 71.82 ± 0.57 cd 76.31 ± 0.69d 81.95 ± 0.68d
Ethanolic 15 48.95 ± 1.22a 48.77 ± 0.49a 46.04 ± 1.34ab 46.64 ± 0.57b 31.05 ± 0.45c 3.33 ± 1.70d
30 47.68 ± 0.31a 49.14 ± 0.95a 46.49 ± 0.28ab 46.79 ± 0.46b 31.39 ± 0.91c 2.13 ± 1.26d
45 47.53 ± 0.74a 47.27 ± 0.22a 47.20 ± 0.79ab 27.73 ± 0.37b 16.74 ± 2.82c 2.24 ± 1.22d
60 37.97 ± 1.84a 46.97 ± 4.57a 32.03 ± 6.46ab 27.58 ± 0.37b 15.25 ± 3.16c 2.24 ± 0.80d
  1. Values with different alphabetical letters for an extract are statistically different (p < 0.05)