Comparison of the Antioxidant Activity of Garlic Cloves with Garlic Husk and Stem: Determination of Utilization Potential of Garlic Agricultural Wastes

Abstract

During the harvest period, garlic heads are collected and processed, while stems and leaves are discarded. Processing of these sections, forming 10% (w/w) of the total weight of garlic, has great importance in terms of both gains for the country’s economy and to reduce the amount of solid waste. In our study, some physicochemical analysis were performed, along with total phenolic compound, total flavonoid matter, total antioxidant activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azinobis-3-ethylbenzthiazoline-6-sulfonate (ABTS), ferric reducing/antioxidant power (FRAP) tests to determine antioxidant capasity in garlic cloves, and the husk and stem of the dried form of this garlic obtained from 25 different fields in Taşköprü county, Kastamonu province in Turkey. When mean values are noted, the highest total phenolic compounds, total flavonoid matter, total antioxidant activity, DPPH, ABTS and FRAP values were found for garlic cloves; this was followed by garlic husk and garlic stem. The total bioactive compounds and antioxidant activity determined in garlic husks and garlic stems are promising.