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dc.contributor.authorOyawoye, O. M.vi
dc.contributor.otherOlotu, T. M.vi
dc.contributor.otherNzekwe, S. C.vi
dc.contributor.otherIdowu, J. A.vi
dc.contributor.otherAbdullahi, T. A.vi
dc.contributor.otherBabatunde, S. O.vi
dc.contributor.otherRidwan, I. A.vi
dc.contributor.otherBatiha, Gaber E.vi
dc.contributor.otherIdowu, Nikevi
dc.contributor.otherAlorabi, Mohammedvi
dc.contributor.otherFaidah, Hanivi
dc.date.accessioned2023-03-30T09:16:14Z-
dc.date.available2023-03-30T09:16:14Z-
dc.date.issued2022-
dc.identifier.issn2522-8307vi
dc.identifier.urihttp://tailieuso.tlu.edu.vn/handle/DHTL/12811-
dc.description.abstractThe total phenolic contents of A. cepa and A. Sativum are represented in Figs. 1 and 2 and Table 1. The phenolic contents of A. cepa (onions) and A. sativum (garlic) are interpreted in Table 1 for both the aqueous extract and ethanol extracts. The highest phenolic content was observed in the A. cepa aqueous extract and the lowest in A. sativum ethanol extracts. Garlic, red, brown, and white onions showed a varying number of phytochemicals. The aqueous extract of A. cepa (0.5550 ± 0.36) and A. Sativum (0.2543 ± 0.21) was significantly higher in phenolic content compared to the ethanolic extract (0.1520 ± 0.15) and 0.1322 ± 0.10, respectivelyvi
dc.description.urihttps://link.springer.com/article/10.1186/s42269-022-00908-8vi
dc.languageen_USvi
dc.relation.ispartofseriesBulletin of the National Research Centre, Volume 46 (2022), Article number: 214vi
dc.subjectAllium cepavi
dc.subjectAllium sativumvi
dc.subjectAntibacterialvi
dc.subjectAntioxidantvi
dc.subjectBacterial isolatesvi
dc.subjectExtractsvi
dc.titleAntioxidant potential and antibacterial activities of Allium cepa (onion) and Allium sativum (garlic) against the multidrug resistance bacteriavi
dc.typeBBvi
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