التفاصيل البيبلوغرافية
| العنوان: |
The content of bioactive compounds and antioxidant activity of garlic (Allium sativum L.) |
| المؤلفون: |
Natália Čeryová, Iveta Čičová, Judita Lidiková, Marek Šnirc, Jarmila Horváthová, Helena Lichtnerová, Hana Franková |
| المصدر: |
Potravinarstvo, Vol 15, Pp 1104-1111 (2021) |
| بيانات النشر: |
HACCP Consulting, 2021. |
| سنة النشر: |
2021 |
| المجموعة: |
LCC:Nutrition. Foods and food supply |
| مصطلحات موضوعية: |
allium sativum, garlic, polyphenols, flavonoids, antioxidants, Nutrition. Foods and food supply, TX341-641 |
| الوصف: |
Garlic (Allium sativum L.) is one of the most commonly grown vegetables and thanks to its sensory properties, it has an important place in numerous world cuisines. Garlic is also known for its health-promoting properties, which are attributed to its chemical composition. The health benefits of garlic depending on the content of biologically active compounds, which vary between cultivars and geographical areas. Seven cultivars of garlic, namely Sukoradsky, Zahorsky, Germidour, Mojmir, Karel IV., Arkus, Makoi, were analyzed in this study. This study aimed to determine the total polyphenol content, total flavonoid content, and antioxidant activity of garlic. Studied characteristics were analyzed by the UV-VIS spectrometry method. Total polyphenol content ranged from 430.26 to 640.04 mg GAE.kg-1 FW. Total flavonoid content ranged from 10.29 to 60.49 mg CE.kg-1 FW. Antioxidant activity measured by ABTS assay ranged from 1.098 to 1.955 mmol TE.kg-1 FW. Antioxidant activity measured by FRAP assay ranged from 0.63 to 1.467 mmol.kg-1 FW. Highest TPC, TFC, and AA were determined in the cultivar Mojmir. The lowest TPC and TFC were determined in the cultivar Zahorsky. The lowest AA was determined in the cultivar Sukoradsky. High positive correlations were determined between individual parameters. |
| نوع الوثيقة: |
article |
| وصف الملف: |
electronic resource |
| اللغة: |
English |
| تدمد: |
1337-0960 |
| Relation: |
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1694; https://doaj.org/toc/1337-0960 |
| DOI: |
10.5219/1694 |
| URL الوصول: |
https://doaj.org/article/ce1dff438f4b406e9e13a552ef126caf |
| رقم الانضمام: |
edsdoj.1dff438f4b406e9e13a552ef126caf |
| قاعدة البيانات: |
Directory of Open Access Journals |