Antioxidant activity and phenolic compounds in plant extracts

What is it about?

The content of polyphenols, flavonoids and antioxidant activity of onion (Allium cepa L.), garlic (Allium sativum L.), spearmint (Mentha spicata) and peppermint (Mentha × piperita) extracts were evaluated. All extracts showed a wide range of total polyphenols from 15.10 to 83.90 mg of GAE · 100 g–1 of gallic acid equivalent and total flavonoid content from 0.50 to 9.2 mg · 100 g–1 of catechin equivalent. Antioxidant activity (AA) was determined by measuring the capture force of 2,2-diphenyl-1-picrylhydrazyl (DPPH). The DPPH radical scavenging activity (IC50 values) of different extracts ranged from 29.9 to 73.4%. Results of laboratory tests were analyzed statistically using appropriate statistical methods.

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