出版社：The International Institute for Science, Technology and Education (IISTE)
摘要：Garlic (Alliym sativum) is a good source of total polyphenols content. These compounds reveal activity effectiveness not less than synthetics. The aim of current research is to study and compare an antiradical activity, phenolic, flavonoid and flavonol contents of garlic of five areas in Morocco. Those contents were determined using spectrophotometric method. Antioxidant activities were studied using two methods: DPPH and ABTS radical scavenging activity. On the basis of findings it turned out that total polyphenolic compounds and antioxidant activities varied from one area to another. Moreover, ABTS radical scavenging activity demonstrated better results compared to DPPH method and the results showed, in general, a good correlation could be found between antioxidant activity and polyphenolic compounds. Keywords: Garlic, Allium sativum, polyphenol compounds, antioxidant activity.
