Content of bioactive compounds and antioxidant activity in garlic (Allium sativum L.)

Authors

  • Marianna MICOVÁ Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 94976 Nitra, Slovak Republic
  • Judita BYSTRICKÁ Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 94976 Nitra, Slovak Republic
  • Ján KOVAROVIČ University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 94976 Nitra, Slovak Republic
  • Ľuboš HARANGOZO University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 94976 Nitra, Slovak Republic
  • Adriana LIDIKOVÁ Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 94976 Nitra, Slovak Republic

DOI:

https://doi.org/10.14720/aas.2018.111.3.07

Keywords:

antioxidant activity, garlic, polyphenols, sulphur compounds

Abstract

Garlic (Allium sativum L.) is highly regarded throughout the world for both its medicinal and culinary properties. With its bioactive compounds and sulphur containing compounds, high trace mineral content, garlic has shown anti-viral, anti-bacterial, anti-fungal and antioxidant abilities.

This work has focused on the measurement and comparison of the total polyphenols content, the total sulphur content and antioxidant activity of the studied varieties of garlic in the area of Nitra and Bardejov, Slovak Republic. The highest content of monitored indicators (TPC, TSC, AOA) was measured in the area of Nitra. TPC was determined using the spectrophotometric method of Folin-Ciocalteu agents. The total polyphenols content were determined in the range 621.13 to 763.28 mg kg-1 in area of Nitra. The content of total sulphur compounds in the area of Nitra ranges from 0.562 to 0.800 % and in the second area ranges from 0.421 % to 0.658 %. Antioxidant activity was measured by the spectrophotometric method using a compound DPPH. The value of antioxidant activity ranged from 12.01 % to 20.22 % in both monitored locations. The content of TPC, TSC and AOA beside the variety may be affected by the localitylinked factors like climatic conditions and the agrochemical composition of the soil.

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Published

12. 12. 2018

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Section

Agronomy section

How to Cite

MICOVÁ, M., BYSTRICKÁ, J., KOVAROVIČ, J., HARANGOZO, Ľuboš, & LIDIKOVÁ, A. (2018). Content of bioactive compounds and antioxidant activity in garlic (Allium sativum L.). Acta Agriculturae Slovenica, 111(3), 581–595. https://doi.org/10.14720/aas.2018.111.3.07

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