This study was carried out to investigate the antioxidant activities, total phenol, and flavonoid contents of 70% methanol, 70% ethanol, and chloroform-methanol (CM, 2:1, v/v) extracts from garlic (Allium sativum L.) peels. Antioxidant activity was evaluated by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical and ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6- sulfonic acid) diammonium salt] radical scavenging activity, β-carotene bleaching assay, and ferric reducing antioxidant power. Total phenol and flavonoid were in a range of 32.59-63.05 mg CAE/g, 5.26-9.22 mg QE/g, respectively. Total phenol and flavonoid were predominant with the values of 63.05±0.20 mg CAE/g and 9.22±0.17 mg QE/g in 70% ethanol extract. Additionally, 70% ethanol extract also displayed the strongest antioxidant activity followed by 70% methanol extract and CM extract in all assays. These results showed that garlic peel can be used as natural antioxidant in nutraceutical preparations to prevent human diseases.

1. Introduction
 2. Materials and Methods
  2.1. Materials
  2.2. Preparation of garlic peel extracts
  2.3. Measurement of total phenolcontents (TPC)
  2.4. Measurement of total flavonoidscontent (TFC)
  2.5. DPPH radical scavenging activityassay
  2.6. ABTS radical scavenging activityassay
  2.7. β-carotene bleaching assay
  2.8. Ferric reducing antioxidant power(FRAP) assay
  2.9. Statistical analysis
 3. Results and Discussion
  3.1. Yields
  3.2. Total phenol contents (TPC)
  3.3. Total flavonoid contents (TFC)
  3.4. DPPH radical scavenging activity
  3.5. ABTS radical scavenging activity
  3.6. β-carotene bleaching assay
  3.7. Ferric reducing antioxidant power(FRAP)
 4. Conclusions
 Acknowledgement
 References

• Gyeong-Hwuii Kim(Department of Biological Science and Technology, Yonsei University, Seoul 03722, Korea)
• Yishan Duan(Department of Food Science and Technology, Pusan National University, Miryang 50463, Korea)
• Sang-Chang Lee(College of Nano Science and Technology, Office of Administration, Pusan National University)
• Han-Soo Kim(Department of Food Science and Technology, Pusan National University, Miryang 50463, Korea) Corresponding Author