Evaluation and comparison of the content of total polyphenols and antioxidant activity in onion, garlic and leek

Authors

  • Petra Kavalcová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra
  • Judita Bystrická Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra
  • Ján Tomáš Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra
  • Jolana Karovičová Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Department of Food Science and Technology, Radlinského 9, 812 37 Bratislava
  • Veronika Kuchtová Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Department of Food Science and Technology, Radlinského 9, 812 37 Bratislava

DOI:

https://doi.org/10.5219/394

Keywords:

onion, garlic, leek, total polyphenols, antioxidant activity

Abstract

Onion, leek and garlic as onion family are a great source of freely available health-promoting and chemoprotective compounds (polyphenols, flavonoids, fructooligosaccharides, thiosulfinates and other sulfur compounds, vitamins). Chemoprotective compounds belong between natural components. Onion, garlic and leek have high nutritional value. They are an important component of our human diet and we used them as a preventive factor for many diseases of civilization (cancer, coronary heart diseases, and atherosclerosis). In this work we watched and evaluated content of total polyphenols and antioxidant activity in onion, garlic and leek. Samples of plant material (onion, garlic and leek) we collected at the stage of full maturity in the area of Pružina. Pružina is area without negative influences and emission sources. Samples of fresh onion, garlic and leek were homogenized and were prepared an extract: 25 g cut onion, garlic and leek extracted by 50 ml 80% ethanol accourding sixteen hours. These extracts were used for analyses. The content of the total polyphenols was determined by using the Folin-Ciocalteu reagent (FCR). Antioxidant activity was measured by using a compound DPPH (2.2-diphenyl-1-picrylhydrazyl). In the present experiment it was detected, that total polyphenols content in samples ranges from 210.67 mg/kg (leek) - 429.58 mg/kg (onion). Statistically significant highest value of total polyphenols was recorded in onion (389.64 to 429.58 mg/kg). Statistically significant the lowest content of total polyphenols was recorded in leek (210.67 - 254.80 mg/kg). Another indicator that has been evaluated and compared was the antioxidant activity of onion, garlic and leek. Statistically significant highest value of antioxidant activity was recorded in onion (20.22 - 25.76%). Statistically significant the lowest value of antioxidant activity was recorded in garlic (4.05 - 5.07%). Based on the measured values of AOA in onion, garlic and leek samples can be classified as follows: onion (20.22 - 25.76%) > leek (8.55 - 12.92%) > garlic (4.05 - 5.07%).

Downloads

Download data is not yet available.

References

Andrejiová, A., Kóňa, J., Barátová, S. 2011. Effect of fertilization and cultivar on total polyphenol content in onion (Allium cepa L.). Nutrition and Health, Proceeding from the Conference, SPU : Nitra. p. 12-17.

Armand, B. A., Toua, V., Bernard, G. N., Nicolas, Y. N., Dimitry, Y. M., Montet, D., Joel, S., Omf, M. 2012. Effect of Solar and Electric Dryingon the Content of the Phenolic Compounds and Antioxidant activity of three varietes of onion (Allium cepa L.). International Journal of Biology, Pharmacy and Allied Sciences, vol. 1, no. 3, p. 204-220. [cit. 2014-05-20] Available at: http://publications.cirad.fr/download.php?dk=566420&doc=32473

Balasundram, N., Sundramb, K., Sammana, S. 2006. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chemistry, vol. 99, no. 1, p. 191-203. https://doi.org/10.1016/j.foodchem.2005.07.042

Biesaga, M. 2011. Influence of extraction methods on stability of flavonoids. Journal of Chromatography, vol. 128, no. 18, p. 2502-2512. https://doi.org/10.1016/j.chroma.2011.02.059

Brand-Williams, W., Cuvelier, M. E., Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaft and Technologie, vol. 28, no. 1, p. 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5

Calucci, L., Pinzono, C., Zandomeneghi, M., Capocchi, A. 2003. Effects of gamma-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices. Journal of Agricultural Food Chemistry, vol. 51, no. 4, p. 927-934. PMid:12568551

Delahout, K. A. 2003. Growing onions, garlics, leeks and other allium in Wisconsine. A. C. Newhouse, p. 1-19. [cit. 2014-05-20] Available at: http://learningstore.uwex.edu/Assets/pdfs/A3785.pdf

Karadenyz, F., Burdurlu, H. S., Koca, N., Soyer, Y. 2005. Antioxidant activity of selected fruits and vegetables grown in Turkey. Turkish journal of agriculture & forestry. vol. 29, p. 297-303. [cit. 2014-05-20] Available at: http://journals.tubitak.gov.tr/agriculture/issues/tar-05-29-4/tar-29-4-9-0409-12.pdf

Lachman, J., Proněk, D., Hejtmánková, A., Pivec, V., Faitová, K. 2003. Total polyphenol and main flavonoid antioxidants in different onion (Allium cepa L.) varieties. Scientia Horticulturae, vol. 30, p. 142-147.

[cit. 2014-05-21] Available at: http://www.agriculturejournals.cz/publicFiles/51932.pdf

Ostrowska, E., Gabler, N. K., Sterling, S. J., Tatham, B. G., Jones, R. B., Eagling, D. R., Jois, M., Dunshea F. R. 2004. Consumption of brown onions (Allium caepa var. Cavalier and var. Destiny) moderately modulates blood lipids, haematological and haemostatic variables in healthy pigs. British Journal of Nutrition, vol. 91, p. 211-218. PMid:14756906

Prakash, D., Singh, B. N., Upadhyah, G. 2007. Antioxidant and free radical scavenging activities of phenols from onion (allium cepa). Food chemistry, vol. 102, no. 4, p. 1389-1393. https://doi.org/10.1016/j.foodchem.2006.06.063

Priecina, L., Karlina, D. 2013. Total Polyphenol, Flavonoid Content And Antiradical Activity Of Celery, Dill, Parsley, Onion And Garlic Dried Conventive And Microwave-Vacuum Dryers. International Conference on Nutrition and Food Sciences, vol. 5, p. 107-112. [cit. 2014-05-22] Available at: http://www.ipcbee.com/vol53/021-ICNFS2013-F2008.pdf

Rio-Del, D., Costa, D., Lean, L. G., Crozier, M. E. J. 2010. Polyphenols and health: What compounds are involved? Nutrition, Metabolism& Cardiovascular Diseases, vol. 20, no. 1, p. 1-6. https://doi.org/10.1016/j.numecd.2009.05.015 PMid:19713090

Soinen, T. H., Jukarainen, N., Julkunen-Titto, R., Karjalainen, R., Vepsalainen, J. 2012. The combined use of constrained total-line-shape 1H NMR and LC-MS/MS for quantitative analysis of bioactive components in yellow onion. Journal of Food Composition, vol. 25, no. 2, p. 208-214. https://doi.org/10.1016/j.jfca.2011.09.001

Thomson, M., Ali, M. 2003. Garlic (Allium sativum): A Review of its Potential Use as an Anti-Cancer. Current Cancer Drug Targets, vol. 3, no. 1, p. 67-81. PMid:12570662

Downloads

Published

2014-11-17

How to Cite

Kavalcová, P. ., Bystrická, J. ., Tomáš, J. ., Karovičová, J. ., & Kuchtová, V. . (2014). Evaluation and comparison of the content of total polyphenols and antioxidant activity in onion, garlic and leek. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 272–276. https://doi.org/10.5219/394

Most read articles by the same author(s)

1 2 3 4 > >>