ANTIOXIDANT CAPACITY AND THIN LAYER CHROMATOGRAPHY OF ETHANOL EXTRACTS OF Allium ursinum L. AND Allium bulgaricum L

The radical scavenging capacity of 70 % ethanol extracts obtained from Allium ursinum L. and Allium bulgaricum L. was investigated in the present paper. The antioxidant capacity of the extracts was estimated with the use of ABTS, DPPH, FRAP, and CUPRAC assays and the total phenolic content was evaluated as well. The Allium bulgaricum extract appeared to possess a better antioxidant activity compared to the Allium ursinum extract, which was in accordance with the established higher content of total polyphenols for A. bulgaricum extract was 0.41 ± 0.09 mg GAE/g fresh plant weight. In comparison the polyphenols in the A. ursinum extract were found to be 0.40 ± 0.03 mg GAE/g fresh plant weight. The conducted simple TLC method for rapid determination of allicin and alliin in Allium spp. suggested a presence of those substances in both extracts considering the distinctive spots.