Figures index

From

Determination of Antioxidant Activity in Garlic (Allium sativum) Extracts Subjected to Boiling Process in vitro

Cunbao Liu, Xu Yang, Yufeng Yao, Weiwei Huang, Wenjia Sun, Yanbing Ma

Journal of Food and Nutrition Research. 2014, 2(7), 383-387 doi:10.12691/jfnr-2-7-9
  • Figure 1. ABTS radical scavenging activity of garlic extracts. DS1, aqueous extracts; DS2, boiled aqueous extracts; DS3, methanol extracts; and DS4, boiled methanol extracts
  • Figure 2. DPPH radical scavenging activity of garlic aqueous extracts. DS1, aqueous extracts; DS2, boiled aqueous extracts; DS3, methanol extracts; and DS4, boiled methanol extracts
  • Figure 3. Reducing power of garlic aqueous extracts. DS1, aqueous extracts; DS2, boiled aqueous extracts; DS3, methanol extracts; and DS4, boiled methanol extracts. Absorbance at 700 nm represents the reducing power. * means p < 0.05
  • Figure 4. Metal chelating of garlic aqueous extracts. DS1, aqueous extracts; DS2, boiled aqueous extracts; DS3, methanol extracts; and DS4, boiled methanol extracts. * means p < 0.05
  • Figure 5. pH effects on the ABTS radical scavenging activity of garlic aqueous extracts (DS)
  • Figure 6. Alkylation of thiol groups by IAA inhibited part of the ABTS radical scavenging activity of garlic aqueous extracts (DS). * means p < 0.05
  • Figure 7. Wave scan of ABTS radical scavenging process by garlic aqueous extracts (DS) and controls. Samples were added to standard ABTS+ solutions, and the absorbance spectrum was read at 0 s, 2 s, 30 s, 2 min, 5 min, 10 min, and 20 min. Finally, end point scanning of the reaction products was immediately done after adding NaN3 to a final concentration of to reduce remaining ABTS radicals