Comparison of Phenolic Content and Antioxidant Capacity of Bear Garlic (Allium ursinum L.) in Different Maturity Stages
2017
Lachowicz, Sabina | Kolniak‐Ostek, Joanna | Oszmiański, Jan | Wiśniewski, Rafał
The aim of this study was to compare the total polyphenol content and antioxidant capacity in different anatomical parts of bear garlic (Allium ursinum L.), collected at different stages of ripeness. The antioxidant capacity of examined samples was determined by the DPPH, ABTS and FRAP methods, while the total polyphenol content was determined by the Folin–Ciocalteu method. Total phenolic content varied from 6.5 mg/100 g FW in garlic bulbs to 42.5 mg/100 g FW in leaves. The highest DPPH, ABTS and FRAP antioxidant capacity was determined in leaves (mean 202.3, 7971.5 and 856.8 µmol Trolox/100 g FW, respectively). The lowest DPPH, ABTS and FRAP values (mean 105.3, 3228.5 and 196.5 µmol Trolox/100 g FW) were determined in bulbs. The influence of ripeness stage on total polyphenol content and antioxidant capacity was observed. The highest values were determined in plants collected in the full ripeness stage. PRACTICAL APPLICATIONS: It has been well documented that fruit by‐products, such as bulbs, stems, flowers and leeves 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 anatomical parts. These valuable compounds in garlic could be applied to great effect in the formulation of food and nutritional supplements.
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