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

Marianna Lenková,Ján Kovarovič,Judita Bystrická,Tomáš Tóth,Alena Vollmannová

doi:10.5219/698

Abstract

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 - 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-1 (Záhorský) to 763.28 mg.kg-1 (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.

Highlights

Fruits and vegetables have historically been considered rich sources of some essential dietary micronutrients and fibers, and more recently they have been recognized as important sources for a wide array of phytochemicals that individually, or in combination, may benefit health (Elhamidi, 2010)
The total content of polyphenols of the samples is varied from 621.13 ±4.45 to 763.28 ±3.60 mg.kg-1 and statistically significant differences in the strength of total polyphenols content were detected among analysed crops
According to determined values of Total polyphenols content (TPC) the analysed samples of garlic can be arranged in the following order: Havran >Mojmír >Makoi >Lukan >Záhorský

Summary

Introduction

Fruits and vegetables have historically been considered rich sources of some essential dietary micronutrients and fibers, and more recently they have been recognized as important sources for a wide array of phytochemicals that individually, or in combination, may benefit health (Elhamidi, 2010). The aim was to determine and compare the content of total polyphenols and antioxidant activity in 5 varieties of garlic (Allium sativum L.). The samples of plant material – garlic (Mojmír, Záhorský, Lukan, Havran and Makoi) were collected in the phase of full ripeness from area of Nitra. For analysis was used fresh material soil samples and plant, samples were analysed by selected methodologies (determination of total polyphenols and antioxidant activity).

Results

Conclusion