Evaluation and comparison of the content of total polyphenols and antioxidant activity in garlic (Allium sativum L.)

Garlic (Allium sativum L.) is one of the oldest cultivated plants in the world and highly valued throughout the ages as a culinary spice. It is a hardy perennial belonging to the Alliaceae family. The garlic bulb is the most commonly used portion of...

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Main Authors:	Marianna Lenková, Judita Bystrická, Alena Vollmannová, Tomáš Tóth, Ján Kovarovič
Format:	Article
Language:	English
Published:	HACCP Consulting 2017-01-01
Series:	Potravinarstvo
Subjects:	antioxidant activity garlic total polyphenols
Online Access:	http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/698

id	doaj-1c74fb02ecd94bc682018441ed278c42
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spelling	doaj-1c74fb02ecd94bc682018441ed278c422020-11-24T22:50:15ZengHACCP ConsultingPotravinarstvo 1337-09602017-01-01111657010.5219/698518Evaluation and comparison of the content of total polyphenols and antioxidant activity in garlic (Allium sativum L.)Marianna Lenková0Judita Bystrická1Alena Vollmannová2Tomáš Tóth3Ján Kovarovič4Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 NitraSlovak University of Agriculture in Nitra, Department of Chemistry, Tr. A. Hlinku 2, 94976 NitraSlovak University of Agriculture in Nitra, Department of Chemistry, Tr. A. Hlinku 2, 94976 NitraSlovak University of Agriculture in Nitra, Department of Chemistry, Tr. A. Hlinku 2, 94976 NitraSlovak University of Agriculture in Nitra, Department of Chemistry, Tr. A. Hlinku 2, 94976 Nitra<p>Garlic (<em>Allium sativum</em> L.) is one of the oldest cultivated plants in the world and highly valued throughout the ages as a culinary spice. It is a hardy perennial belonging to the <em>Alliaceae</em> family. The garlic bulb is the most commonly used portion of the plant, composed of 5 - 20 individual. It is a very good source of manganese, selenium, vitamin C and vitamin B6 (pyridoxine). In addition, garlic is a good source of other minerals, including phosphorous, calcium, potassium, iron and copper. Many of the perceived therapeutic effects of garlic are thought to be due to its active ingredient allicin. This sulphur-containing compound gives garlic its distinctive pungent smell and taste. Garlic possesses antiviral, antibacterial, anti-fungal properties allowing it to stand against all infections. This work has focused on the evaluation and comparison of total content of polyphenols and antioxidant activity in five varieties of garlic - Mojmír, Záhorský, Lukan, Havran and Makoi. Samples of plant material were collected at the stage of full maturity in the area of Nitra. The total content of polyphenols was determined using the spectrophotometric method of Folin-Ciocalteu agents. Determined the content of total polyphenols in garlic were in the range 621.13 mg.kg<sup>-1</sup> (Záhorský) to 763.28 mg.kg<sup>-1</sup> (Havran). Total polyphenols content in garlic declined in the following order: Havran >Mojmír >Makoi >Lukan >Záhorský. Antioxidant activity was measured by the spectrophotometric method using a compound DPPH (2.2-diphenyl-1-picryhydrazyl). Statistically significant highest value of antioxidant was recorded in 20.22% (Mojmír) and the lowest value was in 13.61% (Záhorský). The values of antioxidant activity observed in the varieties of garlic may be arranged as follows: Mojmír >Havran >Lukan >Makoi >Záhorský. In all the analysed varieties of garlic was confirmed by the strong dependence of the antioxidant activity and the total content of polyphenols.</p>http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/698antioxidant activitygarlictotal polyphenols
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Marianna Lenková Judita Bystrická Alena Vollmannová Tomáš Tóth Ján Kovarovič
spellingShingle	Marianna Lenková Judita Bystrická Alena Vollmannová Tomáš Tóth Ján Kovarovič Evaluation and comparison of the content of total polyphenols and antioxidant activity in garlic (Allium sativum L.) Potravinarstvo antioxidant activity garlic total polyphenols
author_facet	Marianna Lenková Judita Bystrická Alena Vollmannová Tomáš Tóth Ján Kovarovič
author_sort	Marianna Lenková
title	Evaluation and comparison of the content of total polyphenols and antioxidant activity in garlic (Allium sativum L.)
title_short	Evaluation and comparison of the content of total polyphenols and antioxidant activity in garlic (Allium sativum L.)
title_full	Evaluation and comparison of the content of total polyphenols and antioxidant activity in garlic (Allium sativum L.)
title_fullStr	Evaluation and comparison of the content of total polyphenols and antioxidant activity in garlic (Allium sativum L.)
title_full_unstemmed	Evaluation and comparison of the content of total polyphenols and antioxidant activity in garlic (Allium sativum L.)
title_sort	evaluation and comparison of the content of total polyphenols and antioxidant activity in garlic (allium sativum l.)
publisher	HACCP Consulting
series	Potravinarstvo
issn	1337-0960
publishDate	2017-01-01
description	<p>Garlic (<em>Allium sativum</em> L.) is one of the oldest cultivated plants in the world and highly valued throughout the ages as a culinary spice. It is a hardy perennial belonging to the <em>Alliaceae</em> family. The garlic bulb is the most commonly used portion of the plant, composed of 5 - 20 individual. It is a very good source of manganese, selenium, vitamin C and vitamin B6 (pyridoxine). In addition, garlic is a good source of other minerals, including phosphorous, calcium, potassium, iron and copper. Many of the perceived therapeutic effects of garlic are thought to be due to its active ingredient allicin. This sulphur-containing compound gives garlic its distinctive pungent smell and taste. Garlic possesses antiviral, antibacterial, anti-fungal properties allowing it to stand against all infections. This work has focused on the evaluation and comparison of total content of polyphenols and antioxidant activity in five varieties of garlic - Mojmír, Záhorský, Lukan, Havran and Makoi. Samples of plant material were collected at the stage of full maturity in the area of Nitra. The total content of polyphenols was determined using the spectrophotometric method of Folin-Ciocalteu agents. Determined the content of total polyphenols in garlic were in the range 621.13 mg.kg<sup>-1</sup> (Záhorský) to 763.28 mg.kg<sup>-1</sup> (Havran). Total polyphenols content in garlic declined in the following order: Havran >Mojmír >Makoi >Lukan >Záhorský. Antioxidant activity was measured by the spectrophotometric method using a compound DPPH (2.2-diphenyl-1-picryhydrazyl). Statistically significant highest value of antioxidant was recorded in 20.22% (Mojmír) and the lowest value was in 13.61% (Záhorský). The values of antioxidant activity observed in the varieties of garlic may be arranged as follows: Mojmír >Havran >Lukan >Makoi >Záhorský. In all the analysed varieties of garlic was confirmed by the strong dependence of the antioxidant activity and the total content of polyphenols.</p>
topic	antioxidant activity garlic total polyphenols
url	http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/698
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Evaluation and comparison of the content of total polyphenols and antioxidant activity in garlic (Allium sativum L.)

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