Study on the antioxidant activity of chive leaf extract (Allium tuberosum)

ThS. Lý Thị Thanh Thảo

Issue: Số 17 - Tháng 6 - 2026 Hóa học - Công nghệ thực phẩm

Study on the antioxidant activity of chive leaf extract (Allium tuberosum)

Published: July 20, 2026

Abstract

This study evaluates the bioactive compounds and antioxidant capacity of chive leaf extracts in water, ethanol, and methanol. Phytochemicals were identified using color reactions, while antioxidant activity was assessed using the DPPH radical scavenging method. Results show that 70% ethanol extract exhibits the highest antioxidant activity (78.29%), higher than 96% ethanol (72.79%) and distilled water (30.48%), and comparable to vitamin C at concentrations of 40–50 µg/mL. The extract contains various bioactive compounds including alkaloids, flavonoids, saponins, terpenoids, coumarins, quinones, phenols, and tannins.

Keywords

Allium tuberosum antioxidant activity chive leaves

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