Determination of Phenolic Compounds in Onion (Allium cepa) and Garlic (Allium sativum) by HPLC Method

25526

In this study, phenolic compounds profiles of onion and garlic samples in the region of Isparta have been determinated by High Performance Liquid Chromatography (HPLC) method. Determined phenolic compounds are phenolic acids such as gallic acid, protocatechuic acid, p‐hydroxybenzoic acid, chlorogenic acid, caffeic acid, ferulic acid, ellagic acid and flavonoids such as myricetin, quercetin, luteolin, kaempferol, isorhamnetin. It has identified that best extraction method for samples prepared three different methods is 2 hours hidrolize at 80 °C with 50% methanol contained 1.2 M HCl. According to this it has been determined that the most contain high amount phenolic compounds are quercetin for red onion, p‐hydroxybenzoic acid for green onion and white onion, myricetin for garlic. It has been determined that 13.6±0,06 μg/g quercetin in red onion, 18.6±0,6 μg/g p‐hydroxybenzoic acid in green onion, 10.5±0,07 μg/g p‐hydroxybenzoic acid in white onion and 4.5±0,10 μg/g myricetin in garlic.

566

Phenolic compounds , Onion , Garlic , HPLC

Journal Of Natural an‎d Applied Sciences

574

Journal Of Natural an‎d Applied Sciences