Giới thiệu tài liệu
Research on establishing a method for determining flavonoid content using UV-Vis spectroscopy and optimizing conditions for Quercetin extraction from Garlic (Allium cepa)
Đối tượng sử dụng
Researchers, students majoring in food science and technology, and those interested in pharmaceutical chemistry
Nội dung tóm tắt
The research is a study written in Vietnamese about the development of a method for determining the flavonoid content using UV-Visible spectrophotometry and optimizing the extraction conditions for Quercetin from Garlic (Allium cepa). The study mainly describes the advantages, sources, and applications of flavonoids found in garlic. Firstly, the importance of flavonoids in garlic is introduced along with their beneficial effects on health. Secondly, common sources of flavonoids in garlic and methods for accurately determining their content are described. Thirdly, materials and methods used in the study, including garlic extraction preparation, UV-Visible spectroscopy, and optimization of Quercetin extraction conditions, are discussed. The results obtained from UV-Visible spectrophotometry show that optimal conditions exist for extracting Quercetin from garlic. The Discussion section highlights the importance of optimizing the extraction conditions to ensure accurate flavonoid content determination. Finally, the study summarizes its main findings, which may have wide-ranging applications in the field of food science and technology.
