Marianna Lenková

Garlic (Allium sativum L.) – the content of bioactive compounds

Genus Allium belongs to the family Alliaceae , which contains more than 600 species. Garlic ( Allium sativum L.) is the most popular food ingredient widely used all over the world. During the last few decades, garlic has received tremendous attention for their wide range of therapeutic properties and great health benefits. Garlic has possessed antibacterial, antifungal, antiparasitic, antiviral, antioxidant, anticholesteremic, anti-cancerous, and vasodilator characteristics. In this work the total polyphenols content, total sulfur content and antioxidant activity was compared and evaluated in four studied varieties of garlic (Mojmir, Lukan, Zahorský and Makoi). The analyzed samples of garlic were collected at the stage of full maturity in the area Bardejov. The total polyphenols content was measured using the spectrophotometric method of Folin-Ciocalteu agents. The total polyphenols content in studied varieties of garlic were determined in the range 612.23 mg.kg -1 (Mojmir) to 566.01 mg.kg -1 (Lukan). The total polyphenols content in garlic can be arranged as follows: Mojmir >Makoi >Zahorský >Lukan. The determination of the total sulfur content is based on dry combustion in the presence of oxygen and allows for the quantitative conversion of sulfur to SO 2 . Statistically significant highest level of total sulfur content was recorded in 0.638% (Mojmir) and the lowest level was in 0.421% (Makoi). According to determined values of total sulfur content the studied varieties of garlic can be arranged in the following order: Mojmir >Lukan >Zahorský >Makoi. Antioxidant activity was determined by the spectrophotometric method using a compound DPPH (2.2-diphenyl-1-picryhydrazyl). The highest value of antioxidant activity was measured in Mojmir (15.24%). The lowest level was observed in Makoi (11.73%). The antioxidant activity in garlic declined in the following order: Mojmir >Lukan >Zahorský >Makoi. In all studied samples of garlic was confirmed by the strong dependence of the total polyphenols content, total sulfur content and antioxidant activity.

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 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 - Mojmir, Zahorský, 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 -1 (Zahorský) to 763.28 mg.kg -1 (Havran). Total polyphenols content in garlic declined in the following order: Havran >Mojmir >Makoi >Lukan >Zahorský. 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% (Mojmir) and the lowest value was in 13.61% (Zahorský). The values of antioxidant activity observed in the varieties of garlic may be arranged as follows: Mojmir >Havran >Lukan >Makoi >Zahorský. In all the analysed varieties of garlic was confirmed by the strong dependence of the antioxidant activity and the total content of polyphenols.

Evaluation and comparison of bioactive substances in selected species of the genus Allium

Allium is a genus of some 650 species belonging to the family Liliaceae . However only a few of these are important as food plants, notably garlic ( Allium sativum L.), onion ( Allium cepa L.), leek ( Allium porrum L.) and wild garlic ( Allium ursinum L.). They contain many health beneficial substances, such as sulphur compounds, vitamins (vitamin C), mineral substances (Fe, Mg, Ca, P), polyphenols (especielly quercetin) and substances antioxidant activity and fiber. In this work we evaluated the content of bioactive substances, especially the content of total polyphenols and antioxidant activity in several species (red onion, yellow onion, white onion, garlic, leek, wild garlic) of the genus Allium . Samples of plant material were collected at full maturity stages from Zohor (Slovak Republic). Zohor is an area without negative influences and emission sources. Samples of fresh species of the genus Allium were homogenized and prepared as an extract: 25 g cut plants material (red onion, yellow onion, white onion, garlic, leek, wild garlic) extracted with 50 mL of 80% ethanol for sixteen hours. These extracts were used for analyzes. The content of total polyphenols was determined using the Folin-Ciocalteu reagent (FCR). The absorbance was measured at 765 nm of wavelength versus blank. Antioxidant activity was measured using DPPH˙ (2,2-difenyl-1-picrylhydrazyl) at 515.6 nm in the spectrophotometer. In the present experiment it was found that total polyphenols content in samples ranged from 83.59 mg.kg -1 to 758.63 mg.kg -1 and values of antioxidant activity were in the range from 7.19% to 53.55%. Normal 0 21 false false false EN-GB X-NONE X-NONE

Evaluation and comparison of the content of total polyphenols and antioxidant activity of selected species of the genus Allium

The species of the genus Allium are very important crops for human health. They contain many health beneficial substances, such as polyphenols (especially flavonoids), sulphur compounds, vitamins, mineral substances and substances with antioxidant activity. This work has focused on the comparison of total phenolic content and antioxidant activity of selected species of the genus Allium – garlic (Allium sativum L.), chives (Allium schoenoprasum L.), ramson (Allium ursinum L.) and red, yellow and white onion (Allium cepa L.). Samples of plant material were collected at the stage of full maturity in the area of Nitra. Total polyphenols content was determined using the spectrophotometric method of Folin-Ciocalteu agents. Determined the content of total polyphenols were in the range 444.3 - 1591 mg*kg-1. Total polyphenols content in the observed crops declined in the following order: chives > red onion > garlic > yellow onion > ramson > white onion. Antioxidant activity was measured by the spectrophotometric method using a compound DPPH (2.2-diphenyl-1-picryhydrazyl). Determined the value of antioxidant activity ranged 12.29 – 76.57%. Antioxidant activity observed in crops declined in the following order: chives > ramson > red onion > yellow onion > garlic > white onion. In all the analysed crop plants was confirmed by the strong dependence of the antioxidant activity and the total content of polyphenolic substances.