Content of total polyphenols and antioxidant activity in varieties of onion and garlic


  • Ismael Sulaiman Dalaram Department of Food Technology, College of Agriculture, Salahaddin University in Erbil



onion, garlic, total polyphenols, antioxidant activity, ethanolic extracts


Garlic as onion family and the most important Allium species consumed all over the world. Garlic possesses potential health promoting effects due to its high phenolic content and a good source of vitamins, minerals and major component like polyphenols, flavonoids, thiosulfinates and other sulfur compounds. Red onion and garlic are among the important parts of diet in many world populations, and there is also a long-held belief in their health enhancing properties. In this work evaluated content of total polyphenols and antioxidant activity in onion and garlic. Samples of plant material (onion, garlic) were collected at the stage of full maturity in the village (Harmota) in Koysinjac town in Erbil city. The content of the total polyphenols was determined by using the Folin-Ciocalteu reagent (FCR). Antioxidant activity was measured by using a compound DPPH (2.2-diphenyl-1-picrylhydrazyl). Phenolic content and antioxidant activities of one variety of garlic and four varieties of onions have been studied. In the present experiment it was detected, that total polyphenols content in samples onion ranges from 626.61 - 322.83 (onion) and 506.7 for (garlic). Statistically significant highest value of total polyphenols was recorded in red onion the lowest content of total polyphenols was recorded in white onion, and statistically significant highest value of antioxidant activity was recorded in red onion (33.42%) the lowest value was in white onion (22.68%). The value of antioxidant activity of garlic was (28.47%). Data analysis showed that the red variety onion presents highest value of total polyphenolic compounds. Consequently, antioxidant capacity was highest for red variety compared to other variety of onion and garlic. The order value of TPC was follow: Red Onion (626.61) >Garlic (506.70) >yellow onion (423.94) >pink onion (345.36) >white onion (322.83). Based on the measured values of AOA in onion and garlic samples can be classified as follows: Red Onion (33.42) >Garlic (28.47 >yellow onion (25.95) >pink onion (23.74) >white onion (22.68).


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How to Cite

Dalaram, I. S. (2016). Content of total polyphenols and antioxidant activity in varieties of onion and garlic. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 444–451.