THE INFLUENCE OF VARIETY ON THE CONTENT OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY IN LEEK (ALLIUM PORRUM L.)

THE INFLUENCE OF VARIETY ON THE CONTENT OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY IN LEEK (ALLIUM PORRUM L.)

Leek (Allium porrum L.) is a member of the Allium genus. It is known for its specific taste and aroma. Leek is used in gastronomy and modern food technologies. It is also important to note that bioactive substances of leek are very little explored. Compared to onion and garlic, little attention is p...

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Veröffentlicht in:Journal of microbiology, biotechnology and food sciences biotechnology and food sciences, 2019-02, Vol.8 (4), p.1072-1075
Hauptverfasser: Kovarovič, Ján, Bystrická, Judita, Micová, Marianna, Harangozo, ĽuboÅ¡, Miššík, Juraj, Hegedűsová, Alžbeta
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Antioxidants
Aroma
Cultivars
Food technology
Garlic
Polyphenols
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container_end_page 1075
container_issue 4
container_start_page 1072
container_title Journal of microbiology, biotechnology and food sciences
container_volume 8
creator Kovarovič, Ján
Bystrická, Judita
Micová, Marianna
Harangozo, Ľuboš
Miššík, Juraj
Hegedűsová, Alžbeta
description Leek (Allium porrum L.) is a member of the Allium genus. It is known for its specific taste and aroma. Leek is used in gastronomy and modern food technologies. It is also important to note that bioactive substances of leek are very little explored. Compared to onion and garlic, little attention is paid to the leek. The samples of plant material were collected from the area of Zohor (Slovakia). The aim of this study was to analyse the content of total polyphenols (TPC) and the value antioxidant activity (AOA) in selected cultivars of leek. The samples of leek were homogenized and a methanolic extract was prepared. These extracts were used for analyses. Total polyphenol content in the samples ranged from 504.22 ± 48.28 mg GAE.kg-1 DW to 4767.71 ± 80.55 mg GAE.kg-1 DW. The values of antioxidant activity were from 4.30 ± 1.02 to 47.40 ± 0.49 % inhibition.
doi_str_mv 10.15414/jmbfs.2019.8.4.1072-1075
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subjects Antioxidants
Aroma
Cultivars
Food technology
Garlic
Polyphenols
title THE INFLUENCE OF VARIETY ON THE CONTENT OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY IN LEEK (ALLIUM PORRUM L.)
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