Determination of antioxidant capacity using different acidified solvents and element contents of Allium tuncelianum: A regional and varietal study on endemic edible garlic. Issue 4 (4th July 2019)

• Record Type: Journal Article
• Authors: Karaaslan, Nagihan M.; Ince, Muharrem; Kaplan Ince, Olcay; Goksin Karaaslan, Merve
• Is Part Of: Instrumentation science & technology. Volume 47:Issue 4(2019)
• Page Start: 423
• Page End: 435
• Publication Date: 2019-07-04
• Subjects: Allium tuncelianum (Tunceli garlic) -- antioxidant capacity -- elemental content -- extraction -- flame atomic absorption spectrophotometry -- total phenolic content; Scientific apparatus and instruments -- Periodicals; 681.2
• DOI: 10.1080/10739149.2019.1587767
• Languages: English
• ISSNs: 1073-9149

Abstract

Abstract: Allium tuncelianum (Tunceli garlic), an endemic and threatened plant species in the Tunceli province of Eastern Turkey, is an important native source for local people. The antioxidant activities of the acidified extracts of water, acetonitrile, methanol, and ethanol of Allium tuncelianum were investigated using five antioxidant capacity tests. The results indicated that methanol extract efficiencies of garlic samples using the ABTS, CUPRAC, and reducing power capacities were higher than the other extracts. Water extract and acetonitrile extract values were highest for total phenolic content and metal chelating activities, respectively. Moreover, the element contents such as calcium (Ca), copper (Cu), iron (Fe), potassium (K), magnesium (Mg), manganese (Mn), sodium (Na), and zinc (Zn) of Allium tuncelianum samples digested by microwave and ashing ovens were determined by flame atomic absorption spectrophotometry and the results were compared statistically. The Ca, Cu, K, Mg, and Zn concentrations using the microwave method were found to be higher than the ashing procedure. However, the Fe, Mn, and Na concentrations using the ashing method were found to be higher than those using the the microwave protocol.