Antioxidant activity of garlic peel extract

Objective: Study on the antioxidant activities of ethanol extracts from garlic peel. Method: In this study, the active extractions in garlic peel were extracted by using three methods: ultrasonic extraction, soxhlet extraction, and soak extraction. The antioxidant activities were evaluated by the scavenging ability to 1,1-diphenyl-2-Picrylhydrazyl(DPPH), hydroxyl radical(·OH), superoxide anion(·O2-), and nitrite(NO2-). Results: The results showed that all the three extracts had stronger scavenging activity to DPPH radical than gallic acid, the ultrasonic extracts had the higher ability to scavenge ·O2- than gallic acid, the scavenging ability of soxhlet extracts to scavenge ·O2- were almost the same with gallic acid, but the scavenging capacity to ·OH and NO2- were much weaker than Vc and gallic acid. In addition, the heating of garlic peel extracts had no obvious effect on radical scavenging capacity. Conclusion: Garlic peel extracts had antioxidant activities, in which the active ingredients had thermal stability.