A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa)

• Main Authors: Che Othman, Siti Fairuz, Kamarudin, Kamarul Rahim, Syed Osman Idid, Syed Zahir Idid, Mohamed Rehan, Aisyah, Koya, Mustapha Suleiman
• Format: Conference or Workshop Item
• Language: English
• Published: 2008
• Subjects: Q Science (General)
• Online Access: http://irep.iium.edu.my/12813/1/2008_iCAST_Kamarul.pdf; http://irep.iium.edu.my/12813/; http://www.iium.edu.my/icast/2008/main.htm

This study was done in order to determine the presence of antioxidant and the level of antioxidant activity of garlic (Allium sativum) and shallot (Allium cepa). Garlic and shallot have been the most common ingredients in the preparation of Malaysian cuisines and it has been long-held belief that...