Naslov
Phenolic content of different garlic (Allium Sativum L.) genotypes

Autori
Pedisić, Sandra ; Zorić, Zoran ; Kokalj, Doris ; Dragović-Uzelac, Verica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstract of The 3. Interntional Congress of Food Technology, Quality and Safety / Olivera Đuragić - Novi Sad : Naučni institut za prehrambene tehnologije u Novom Sadu, 2016, 102-102

Skup
3. Interantional Congress of Food Technology, Quality and Safety

Mjesto i datum
Novi Sad, Srbija, 25.10.2016. - 27.10.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
antioxidant capacity; garlic bulbs; genotype; polyphenols; phenolic acid content

Sažetak
Garlic (Allium sativum L.) is a member of the Alliaceae family, and has been widely recognized as a valuable spice and source of bioactive compounds with potential use in treating most human diseases. The most important bioactive substances of garlic are sulphur and phenolic compounds which are especially responsible for many health properties including infections, cancer and heart diseases. Chemical composition of garlic can vary depending on the genotype, cultivation conditions and handling, processing and storage methods. Therefore, the aim of this study was to evaluate the polyphenolic content and antioxidant capacity of three garlic genotypes grown in Croatia. The polyphenolic content was evaluated by HPLC UV/VIS PDA and antioxidant capacity was measured using DPPH method. Among the studied garlic samples phenolic acids were determined. Ferulic acid was the major phenolic acid found in range from 1.74 - 1.92 mg/100 g dry matter (dm) and in descending order caffeic, p-coumaric and protocatechuic acid were determined. The total phenolic content in selected garlic genotypes varied from 3.82 - 4.64 mg/100 g dm. The highest polyphenol content had genotype E3 (4.64 mg/100 g dm) and the bulbs of genotype E2 had the lowest polyphenol content (3.82 mg/100 g dm) but the highest antioxidant activity (4.43 µM TE/g dm). The differences in the total polyphenolic content between the garlic genotypes were not significant but genotype considerably affected phenolic acid content.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA