Analysis of Total Phenolic Content of Allium Sativum L. from the Bihać Area

Abstract

Biologically active compounds are present in plants in varying amounts. This study was conducted to investigate the total phenolic content of white garlic (Allium sativum L.) from the Bihać region, which is commonly used as a dietary supplement or functional food. Garlic bulbs were extracted using three different solvents (methanol, ethanol, and water). Phytochemical evaluation of the selected extracts was performed using spectrophotometric methods. Determination of total phenolic content was carried out using a modified Folin–Ciocalteu method. The results indicated that the highest mean value of total phenolic content of Allium sativum L. in the ethanolic extract was recorded at locality L1, while the lowest value was observed at locality L2. Regarding the methanolic extract, similar trends were observed, with the highest value at locality L1 and the lowest at locality L2. For the aqueous extract, the highest total phenolic content was recorded at locality L3, whereas the lowest value was again observed at locality L2.

Based on these findings, it can be assumed that both the type of solvent and the habitat ecotype significantly influence the total phenolic content of Allium sativum L.