EVALUATION AND COMPARISON OF TOTAL POLYPHENOLS CONTENT AND ANTIOXIDANT ACTIVITY OF WILD GARLIC (ALLIUM URSINUM L.) IN SELECTED MORPHOLOGICAL PARTS
DOI:
https://doi.org/10.15414/jmbfs.2019.9.special.492-495Keywords:
antioxidant activity, bulbs, flowers, leaves, polyphenols, wild garlic (Allium ursinum L.)Abstract
Wild garlic (Allium ursinum L.) is a member of the Allium genus. However, wild garlic is still unexplored. To date, there are few publications that deal with this Allium species. The samples of plant material were collected from the three areas near Bratislava (Bratislava region), Krajné (TrenÄin region) and Becherov (PreÅ¡ov region). The aim of this study was to analyse the content of total polyphenols (TPC) and the value antioxidant activity (AOA) in selected morphological parts of wild garlic. The samples of wild garlic were homogenized and a methanolic extract was prepared. These extracts were used for analyses. Total polyphenol content in the samples ranged from 253.19 ± 5.72 mg GAE.kg-1 FW (bulbs from area Becherov) to 1069.51 ± 5.49 mg GAE.kg-1 FW (leaves from area Krajne). The values of antioxidant activity were from 2.54 ± 0.83 (bulbs from area Krajne) to 47.98 ± 0.54 % inhibition (leaves from area Bratislava).Downloads
Download data is not yet available.
Downloads
Published
2019-11-08
How to Cite
KovaroviÄ, J., Bystrická, J., Urminská, D., Harangozo, ĽuboÅ¡, Vollmannová, A., Trebichalský, P., Timoracká, M., & Antonio Carbonell-Barrachina, A. (2019). EVALUATION AND COMPARISON OF TOTAL POLYPHENOLS CONTENT AND ANTIOXIDANT ACTIVITY OF WILD GARLIC (ALLIUM URSINUM L.) IN SELECTED MORPHOLOGICAL PARTS. Journal of Microbiology, Biotechnology and Food Sciences, 9(Special issue), 492–495. https://doi.org/10.15414/jmbfs.2019.9.special.492-495
Issue
Section
Food Sciences
License
Copyright (c) 2022 Ján KovaroviÄ, Judita Bystrická, Dana Urminská, ĽuboÅ¡ Harangozo, Alena Vollmannová, Pavol Trebichalský, Mária Timoracká, Angel Antonio Carbonell-Barrachina
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).