Abstract
The effects of genetic, pre-harvest (season of harvest, spear diameter, spear portion and spear tip color) and post-harvest factors (storage and domestic preparation practices, e.g., peeling and cooking) on total phenolic, flavonoid and ascorbic acid content of white asparagus spears and their correlation with antioxidant capacity (DPPH and FRAP) were studied. Results showed that genetic material was important for the total phenolic content but not season of harvest, spear diameter or storage. Violet spear tips and apical spear portions showed the largest amount of total phenolics. Peeling did not affect total phenolics in fresh asparagus, whereas it reduced their content in stored asparagus, while cooking resulted in an increase in both fresh and stored asparagus. However, the soluble extract of total phenolics and flavonoids were minor and the missing significance of phenolics and flavonoids in antioxidant capacity of white asparagus spears depends on these small amounts.
Highlights
Phenolic compounds are secondary metabolites in plants and as such are present in some plant foods
Among the factors studied in the present work genetic material as well as spear portion and spear tip color appeared to be important for the total phenolic content of white asparagus spears, but not season of harvest and spear diameter (Tables 1–4)
The results of the present study indicate that genetic material was important for the total phenolic content of white asparagus spears but not season of harvest, spear diameter or storage
Summary
Phenolic compounds are secondary metabolites in plants and as such are present in some plant foods. Their functions in plants are not always known, but some are structural polymers, UV screens, antioxidants, attractants and others are involved in non-specific defense mechanisms [1]. It should be mentioned the importance of phenolics in determining some quality attributes and properties in fresh fruits and vegetables, like the color, texture, taste and flavor. With respect to the relative phenolic concentration based on dry weight, green asparagus has been ranked fourth among 23 vegetables [3]. Among the vegetables commonly consumed in Italy [5] and USA [3] green asparagus had the greatest antioxidant capacity
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