Comparative analysis of total phenols and sulfur content in some plant organs of ramsons and two garlic species

Mahmutović, Omer; Mujic, E; Toromanovic, J; Mustovic, F; Muradic, S; Huseinović, Samira; Sofić, E.

doi:10.1055/s-0029-1234522

Cited by 7 publications

(5 citation statements)

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“…The highest level of these compounds was determined in 'Arkus' variety. This result is similar to data published by Mahmutovic et al [23]. These authors reported that the level of phenolic components in leaves of autumn garlic was 1970 mg·kg -1 .…”

Section: Mineral Compounds Contentsupporting

confidence: 92%

Basic Chemical Composition, Content of Micro- And Macroelements and Antio Xidant Activity of Different Varieties of Garlic’s Leaves Polish Origin

Piątkowska¹,

Kopeć²,

Leszczyńska³

2015

zntj

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S t r e s z c z e n i eThe aim of this study was to comparison of chemical components and antioxidant activity in leaves of winter and spring varieties of garlic, obtained from POLAN Company; Krakow, Poland) as well as in leaves of wild (bear's) garlic. The content of basic chemical components were determined according to the AOAC methods. Selected minerals content was determined according to the PN procedure. Vitamin C and polyphenols were determined using the Tillman's and Folin-Ciocalteau's methods, respectively. The ability to scavenging of the ABTS ) between winter and spring varieties, as well as between winter varieties.

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Section: Mineral Compounds Contentsupporting

confidence: 92%

Basic Chemical Composition, Content of Micro- And Macroelements and Antio Xidant Activity of Different Varieties of Garlic’s Leaves Polish Origin

Piątkowska¹,

Kopeć²,

Leszczyńska³

2015

zntj

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“…The studied varieties of garlic according to determined values of TPC can be arranged in following order: Mojmír >Anton >Záhorský >Makoi. Mahmutovic et al (2009) indicated the total polyphenols content in the range 488 mg.kg -1 to 800 mg.kg -1 , Bayili et al (2011) measured TPC in garlic 741 mg.kg -1 , which is consistent with our results. Chekki et al (2014) measured the lower level of TPC -436 mg.kg -1 also Zakarova et al (2014) -450 mg.kg -1 , in comparison with this study.…”

Section: Resultssupporting

confidence: 93%

“…Total polyphenols content (TPC) was determined by the method according to Lachman et al (2003). It is expressed as mg of gallic acid (Merck group, Germany) equivalent per kg of fresh matter.…”

Section: Determination Of Total Polyphenolsmentioning

confidence: 99%

The Influence of Variety on the Content of Bioactive Compounds in Garlic (Allium Sativum L.)

Micová¹

2019

J microb biotech food sci

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Garlic (Allium sativum L.) is the most important species of the Allium genus and an important vegetable crop throughout the world. Garlic is widely used as an obligatory part in many cooked dishes. It is one of the ancient plants playing one of the most important dietary and medicinal roles in human beings for centuries. Garlic possess many therapeutic properties including antimicrobial, antiviral, antifungal, cardioprotective, neuroprotective, anticarcinogenic, antimutagenic, anti-hypertensive, anti-diabetic and antioxidant. This study has focused on the comparison of the total polyphenols content, the total sulphur content and antioxidant activity of the studied varieties of garlic in the area of Nitra, Slovak Republic. The analyzed samples of garlic were collected at the stage of full maturity. TPC was measured using the spectrophotometric method of Folin-Ciocalteu agents. TPC in studied varieties of garlic were determined in the range 742 mg.kg-1 (Mojmír) to 635 mg.kg-1 (Makoi). The determination of the total sulfur content was based on dry combustion in the presence of oxygen and allows for the quantitative conversion of sulfur to SO2. Statistically significant highest level of TSC recorded in 0.751% (Mojmír) and the lowest level was in 0.523% (Makoi). Antioxidant activity was determined by the spectrophotometric method using a compound DPPH˙ (2.2-diphenyl-1-picryhydrazyl). The highest value of AA was measured in Mojmír (17.7%). The lowest level was observed in Makoi (12.4%). In all studied samples of garlic was confirmed by the strong dependence of the total polyphenols content, total sulfur content and antioxidant activity.

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“…The content of phenolic compounds in leaves bear garlic from May was performed by Mahmutovic et al . (), by the Singleton‐Rossi method, was 128 mg/100 g FW, and was 11.5‐fold higher compared to the content of the compounds in leaves from March. Błażewicz‐Woźniak, and Michowska (), in their studies on garlic leaves, reported the concentration of flavonols varying from 318.5 to 342.9 mg/100 g DW, and O ‐dihydroxyphenyls varying from 709.0 to 788.2 mg/100 g DW, depending on genotype.…”

Section: Resultsmentioning

confidence: 80%

Influence of Maturity on the Content of Phenolic Compounds ofAlium ursinum L.

Lachowicz

Kolniak‐Ostek

Oszmiański

et al. 2016

Journal of Food Processing and Preservation

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The aim of the study was to evaluate the content of polyphenolic compounds in anatomical parts of bear garlic (Allium ursinum L.) in different stages of maturity. Identification and quantification of polyphenolic compounds were determined in the examined samples using ultra‐performance liquid chromatography photodiode detector‐quadrupole/time of flight‐mass spectrometry (UPLC‐PDA‐Q/TOF‐MS) method. Compounds identified in extracts of leaves, roots, steams and roots garlic include 32 kaempferol derivatives and 4 caffeic acid derivatives (occurring only in the roots). Fourteen compounds were identified in bear garlic for the first time. Total phenolic content varied from 10.9 in roots to 1477 mg/100 g DW in leaves garlic in March, and garlic in June were content from 6.5 in roots to 1195.9 mg/100 g DW in leaves. Practical Applications It has been well documented that plant by‐products, such as leaves, stems, flowers and roots contain high levels of various health‐enhancing substances, e.g., phenolic compounds. The utilization of by‐products has become an important aspect in waste management in contributing to more sustainable production in the food and pharmaceutical industries. This review presents the phenolic profile of bear garlic leaves, stems, flowers and roots. These valuable compounds in Allium ursinum could be applied to great effect in the formulation of food and nutritional supplements.

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Comparative analysis of total phenols and sulfur content in some plant organs of ramsons and two garlic species

Cited by 7 publications

References 0 publications

Basic Chemical Composition, Content of Micro- And Macroelements and Antio Xidant Activity of Different Varieties of Garlic’s Leaves Polish Origin

Basic Chemical Composition, Content of Micro- And Macroelements and Antio Xidant Activity of Different Varieties of Garlic’s Leaves Polish Origin

The Influence of Variety on the Content of Bioactive Compounds in Garlic (Allium Sativum L.)

Influence of Maturity on the Content of Phenolic Compounds ofAlium ursinum L.

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