Assessment of Nutritional Values, Phytochemical Content, and Antioxidant Properties of Shallot ( Allium Ascalonicum L.) Leaf and Bulb

Natural herbs and spices have gained tremendous recognition as sources of bioactive substances, which include antioxidants. Shallot spice is a medicinal plant, an exceptional candidate for the health-oriented strategy required for the creation of foods with functional properties and remarkable therapeutic effects. This study comparatively assessed the nutritional values, phytochemicals, and in vitro antioxidant properties of shallot (Allium ascalonicum L.) bulbs and leaves. Portions of the shallot bulb (SB), leaves (SL), and whole shallot (WS) were processed separately into flours, and their nutritive values (proximate, mineral, and phytochemicals compositions), total phenol and flavonoid contents were investigated. The in vitro antioxidant properties (Ferric reducing antioxidant potential, ABTS•, DPPH, OH• radical scavenging activities) were also assessed using standard methods. The SL exhibited the highest ash (15.00 g/100 g), crude fiber (16.33 g/100 g), and protein (12.54 g/100 g) contents; the SB exhibited the highest moisture 94.60 g/100 g) and carbohydrate (71.76 g/100 g) contents, and energy value (369.83 Kcal/100 g), while WS exhibited the highest fat (7.70 g/100 g) content (p<0.05). SL also exhibited the highest mineral contents (Ca, Mg, K, Na, Fe, and Zn), followed by WS. The mineral to mineral ratios for all shallot samples are within safe and acceptable values. The phytochemical contents investigated were all present in reasonable amounts, and the phytate and oxalate mineral molar ratios revealed the high bioavailability of the minerals upon consumption. The WS exhibited the highest total phenol (17.98 mg GAE/g), flavonoid contents (3.40 mg RE/g), and antioxidant properties at the different concentrations under investigation. Results revealed various parts of shallot are important in human nutrition to ameliorate macro and micronutrient deficiency; however, the WS exhibited excellent antioxidant properties and free radicals scavenging abilities.