Comparison of Phenolic Content and Antioxidant Capacity of Bear Garlic (Allium ursinum L.) in Different Maturity Stages

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• 作者：Sabina Lachowicz ; Joanna Kolniak-Ostek ; Jan Oszmiański and Rafał Wiśniewski
• 刊名：Journal of Food Processing and Preservation
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：41
• 期：1
• 全文大小：96K
• ISSN：1745-4549

文摘

The aim of this study was to compare the total polyphenol content and antioxidant capacity in different anatomical parts of bear garlic (Allium ursinum L.), collected at different stages of ripeness. The antioxidant capacity of examined samples was determined by the DPPH, ABTS and FRAP methods, while the total polyphenol content was determined by the Folin–Ciocalteu method. Total phenolic content varied from 6.5 mg/100 g FW in garlic bulbs to 42.5 mg/100 g FW in leaves. The highest DPPH, ABTS and FRAP antioxidant capacity was determined in leaves (mean 202.3, 7971.5 and 856.8 µmol Trolox/100 g FW, respectively). The lowest DPPH, ABTS and FRAP values (mean 105.3, 3228.5 and 196.5 µmol Trolox/100 g FW) were determined in bulbs. The influence of ripeness stage on total polyphenol content and antioxidant capacity was observed. The highest values were determined in plants collected in the full ripeness stage.