Bài báo khoa học

Black shallot, a variety of red shallot, undergoes a unique processing method involving controlled temperature and humidity conditions over an extended period. This meticulous process results in the production of a final product endowed with the anticipated set of biological properties. The primary objective of this study is to delve into the chemical constituents and biological attributes of black shallot. One noteworthy finding from our research is the remarkable disparity in the total polyphenol content of black shallot, which was measured at 20.493 ± 0.76 mg GAE/g. This content significantly surpasses that of dried shallots and exhibits a nearly fourfold increase when compared to fresh shallots. Similarly, the total flavonoid content of black shallot was found to be 7.512 ± 0.22 mg QE/g, exceeding that of dried shallots by approximately sixfold and fresh shallots by a significant margin. Further, the study also explored the antioxidant capacity of black shallot using two distinct methods. The IC50 values for black shallot, determined through DPPH (2.8224 ± 0.010 mg/ml) and ABTS (3.7202 ± 0.002 mg/ml) assays, proved to be higher than that of ascorbic acid. These results indicate that black shallot exhibits impressive free radical scavenging properties, surpassing other samples in this regard.