Abstract
Leek (Allium porrum L.) is a member of the Allium genus. It is known for its specific taste and aroma. Leek is used in gastronomy and modern food technologies. It is also important to note that bioactive substances of leek are very little explored. Compared to onion and garlic, little attention is paid to the leek. The samples of plant material were collected from the area of Zohor (Slovakia). The aim of this study was to analyse the content of total polyphenols (TPC) and the value antioxidant activity (AOA) in selected cultivars of leek. The samples of leek were homogenized and a methanolic extract was prepared. These extracts were used for analyses. Total polyphenol content in the samples ranged from 504.22 ± 48.28 mg GAE.kg-1 DW to 4767.71 ± 80.55 mg GAE.kg-1 DW. The values of antioxidant activity were from 4.30 ± 1.02 to 47.40 ± 0.49 % inhibition.
Highlights
Vegetable and fruit, being rich in phenolic compounds, carotenoids, glucosinolates, vitamin C and tocopherols, are plentiful in bioactive compounds
The aim of the present study was to determine the content of polyphenols and antioxidant activity in selected varieties and parts of leek (Allium porrum L.) Our hypothesis is that different parts of the leek have different content of total polyphenols, values of antioxidant activity and we expects the positive correlation between antioxidant activity values and total polyphenols content in this experiment
The results of antioxidant activity value and the content of total polyphenols in selected samples of leek are summarized in Table 2 and Table 3
Summary
Vegetable and fruit, being rich in phenolic compounds, carotenoids, glucosinolates, vitamin C and tocopherols, are plentiful in bioactive compounds. These bioactive compounds have high antioxidant capacity and are important for preventing oxidative stress and chronic diseases (Barba et al, 2017). Epidemiological and laboratory studies suggest that Allium vegetables have tumor‐inhibitory properties Their consumption reduces risk of prostate cancer, colorectal cancer, stomach cancer and breast cancer (Kratchanova et al, 2010). Abd and Ali (2013) referred that fresh leeks are a good source of nitrates, flavonoids, polysaccharides and glucosinolates in addition to numerous organosulfur components contributing to their rich flavor. The aim of the present study was to determine the content of polyphenols and antioxidant activity in selected varieties and parts of leek (Allium porrum L.) Our hypothesis is that different parts of the leek have different content of total polyphenols, values of antioxidant activity and we expects the positive correlation between antioxidant activity values and total polyphenols content in this experiment
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