Comparative study on the effect of extraction solvent on total phenol, flavonoid content, antioxidant and antimicrobial properties of red onion (Allium cepa)

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Document Outline

• Comparative study on the effect of extraction solvent on total phenol, flavonoid content, antioxidant and antimicrobial properties of red onion (Allium cepa)
  • Abstract
  • Introduction
  • Materials and methods
    • Material
    • Preparation of the onion extract
    • Determination of total phenolic content
    • Determination of total flavonoid content
    • Determination of antioxidant activity
      • DPPH scavenging assay
      • Reducing power assay
      • Nitric oxide scavenging assay
    • Antimicrobial activity tests
      • Microorganisms
      • Preparation of inoculum
      • Disc diffusion method
      • Determination of minimum inhibitory concentration (MIC)
      • Determination of minimum bactericidal concentration (MBC) and minimum fungicidal concentration (MFC)
    • Statistical analysis
  • Results and discussion
    • Effect of solvents on the extraction yield
  • Effect of solvents on TPC and TFC
    • Antioxidant activity
      • Effect of solvents on DPPH radical scavenging activity
      • Effect of solvents on reducing power
      • Effect of solvents on nitric oxide (NO) scavenging activity
    • Antibacterial activity of the extracts
  • Conclusion
  • References