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Bulletin of the National Research Centre

Table 1 Total phenolic content of A. cepa (onions) and A. sativum (garlic)

From: Antioxidant potential and antibacterial activities of Allium cepa (onion) and Allium sativum (garlic) against the multidrug resistance bacteria

Plants samples

Concentration (mg of GA/mg of extract)

Allium cepa aqueous extract

0.5550 ± 0.36

Allium cepa ethanol extracts

0.1520 ± 0.15

Allium sativum ethanol extracts

0.1322 ± 0.10

Allium sativum aqueous extract

0.2543 ± 0.21

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