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Evaluation and comparison of the content of total polyphenols and antioxidant activity of selected species of the genus Allium

Lenkova, Marianna ; Bystricka, Judita ; Toth, Tomas ; Hrstkova, Miroslava

Journal of Central European Agriculture, 2016-12, Vol.17 (4), p.1119-1133 [Periódico revisado por pares]

Sveuciliste U Zagrebu

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  • Título:
    Evaluation and comparison of the content of total polyphenols and antioxidant activity of selected species of the genus Allium
  • Autor: Lenkova, Marianna ; Bystricka, Judita ; Toth, Tomas ; Hrstkova, Miroslava
  • Assuntos: Analysis ; antioxidant activity ; Antioxidants ; chives ; garlic ; Isoflavones ; onion ; Polyphenols ; ramson
  • É parte de: Journal of Central European Agriculture, 2016-12, Vol.17 (4), p.1119-1133
  • Notas: 170851
  • Descrição: The species of the genus Allium are very important crops for human health. They contain many health beneficial substances, such as polyphenols (especially flavonoids), sulphur compounds, vitamins, mineral substances and substances with antioxidant activity. This work has focused on the comparison of total phenolic content and antioxidant activity of selected species of the genus Allium – garlic (Allium sativum L.), chives (Allium schoenoprasum L.), ramson (Allium ursinum L.) and red, yellow and white onion (Allium cepa L.). Samples of plant material were collected at the stage of full maturity in the area of Nitra. Total polyphenols content was determined using the spectrophotometric method of Folin-Ciocalteu agents. Determined the content of total polyphenols were in the range 444.3 - 1591 mg*kg-1. Total polyphenols content in the observed crops declined in the following order: chives > red onion > garlic > yellow onion > ramson > white onion. Antioxidant activity was measured by the spectrophotometric method using a compound DPPH (2.2-diphenyl-1-picryhydrazyl). Determined the value of antioxidant activity ranged 12.29 – 76.57%. Antioxidant activity observed in crops declined in the following order: chives > ramson > red onion > yellow onion > garlic > white onion. In all the analysed crop plants was confirmed by the strong dependence of the antioxidant activity and the total content of polyphenolic substances.
  • Editor: Sveuciliste U Zagrebu
  • Idioma: Inglês;Eslovaco;Búlgaro
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