Comparative antioxidant study of onion and garlic waste and bulbs

Abstract

Among vegetables, onion and garlic production occupies a leading position worldwide due to their wide usage in various sectors of the food industry. Husk is the main waste from onion and garlic processing. The biological properties of onion and garlic bulbs are well studied, but the husks are not well investigated to date. The total antioxidant capacities of aqueous and ethanol extracts of onion and garlic husks and bulbs were determined by the ORAC method and expressed in μmol equiv. Trolox/g of sample. The husks demonstrated the greatest total antioxidant capacities and significantly exceeded those of the bulbs. Onion husk was the most active, and its total antioxidant capacity was 521.24±11.23 μmol equiv. Trolox/g of sample for aqueous extract and 1206.93±8.37 23 μmol equiv. Trolox/g of sample for ethanol extract. Antioxidant capacity depended on extractant type.