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

Authors

  • Ján Kovarovič
  • Judita Bystrická
  • Marianna Micová
  • ĽuboÅ¡ Harangozo
  • Juraj Miššík
  • Alžbeta Hegedűsová

DOI:

https://doi.org/10.15414/jmbfs.2019.8.4.1072-1075

Keywords:

leek (Allium porrum L.), polyphenols, antioxidant activity, variety

Abstract

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.

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Published

2019-02-01

How to Cite

Kovarovič, J., Bystrická, J., Micová, M., Harangozo, ĽuboÅ¡, Miššík, J., & Hegedűsová, A. (2019). THE INFLUENCE OF VARIETY ON THE CONTENT OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY IN LEEK (ALLIUM PORRUM L.). Journal of Microbiology, Biotechnology and Food Sciences, 8(4), 1072–1075. https://doi.org/10.15414/jmbfs.2019.8.4.1072-1075

Issue

Section

Food Sciences