Free-radical scavenging capacity and antioxidant properties of some selected onions (Allium cepa L.) and garlic (Allium sativum L.) extracts

The radical scavenging activity (RAS), chain-breaking activity, H2O2-scavenging, reducing capacity and total phenolics of four types of onions (Green onion, Yellow, Red and Purple) and garlic were investigated. Total phenolics varied from 30 mg (green onion) to 49 mg.100 g-1 fresh weight (garlic). Garlic extract showed the highest RAS, while green onion showed the lowest one. The chain-breaking activity of green onion extract was higher (0.48) than garlic extract (0.029). Chain-breaking activity of yellow, red and purple onion extracts was 0.19, 0.048 and 0.032 respectively. However, heating t...