Antioxidant study of garlic and red onion: a comparative study

• Main Authors: Che Othman, Siti Fairuz, Idid, Syed Zahir, Koya, Mustapha Suleiman, Mohamed Rehan, Aisyah, Kamarudin, Kamarul Rahim
• Format: Article
• Language: English
• Published: Universiti Putra Malaysia Press 2011
• Subjects: T Technology (General)
• Online Access: http://eprints.uthm.edu.my/7982/1/J6745_75284a676eabd3545c415a226d0ec5c0.pdf; http://eprints.uthm.edu.my/7982/

Garlic (Allium sativum L.) and red onion (Allium cepa L.) are among the most common ingredients in Malaysian cuisines. These two Allium species are believed to possess medicinal properties including antioxidants. Accordingly, the aim of this study was to compare antioxidant level and activities...