Title

Antioxidant activity and phytochemical content of cooked and uncooked forms of Allium ascalonicum L. (shallot)

Date of Completion

7-2019

Document Type

Thesis

Degree Name

Grade 12

Keywords

Antioxidants, Allium ascalonicum, phytochemical content

Abstract

Allium ascalonicum L. (shallot), a member of the family Liliaceae, has been generally used as a food ingredient like Allium cepa and Allium sativum L.. But apart from being a staple ingredient in the kitchen, the bulb of the shallot is also being used as an antihelminthic, anti-inflammatory, antiseptic, antispasmodic, and carminative herbal herbal medication. One of the goal of the researchers is to determine specific phytochemicals in Allium ascalonicum L. that may be responsible for its medicinal property. The ethanolic extract from the sample will be subjected to flavonoids and phenol testing. Another objective in conducting this study is to determine the possible antioxidant activity of Allium ascalonicum L. in both cooked and uncooked forms and to identify which among the two forms contain the highest flavonoids and phenolics content using DPPH Assay. In determining the significant difference of the different concentrations of cooked and uncooked forms of Allium ascalonicum L., results showed that the cooked sample with a concentration of 1000μg/mL and uncooked sample with a concentration of 500μg/mL contain the highest amount of antioxidant activity wherein the cooked sample with a concentration of 250μg/mL and uncooked sample with a concentration of 1000μg/mL showed the lowest antioxidant activity.

First Advisor

Evelyn D. Segovia

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