Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum)

Nathalie Bernaert, Domien De Paepe, Charlotte Bouten, Hervé De Clercq, Derek Stewart, Erik Van Bockstaele, Marc De Loose, Bart Van Droogenbroeck

Onderzoeksoutput: Bijdrage aan tijdschriftA1: Web of Science-artikel

Uittreksel

Extracts of the white shaft and green leaves of 30 leek cultivars were investigated for their antioxidant properties, total phenolic (TP) and L-ascorbic acid (AA) content. The measured antioxidant properties included free radical scavenging activities against peroxyl (ORAC) and 2,2-diphenyl-1-picrylhydrazyl radicals (DPPH) and their Fe3+ reducing capacity (FRAP). The results from this study suggest that the green leek leaves generally have significantly stronger antioxidant properties than the white shaft. Correlation analysis between the TP and the AA content and the antioxidant activity showed that phenolics and ascorbic acid contribute significantly to the antioxidant activity of leek. The three antioxidant activity assays were all correlated for the extracts of the white shaft of the 30 leek cultivars. Principal component analysis (PCA) elucidated the influence of part and type of cultivar on the antioxidant capacity, TP, and Lascorbic acid content, whilst the breeding strategy and seed company had no influence.
TaalEngels
TijdschriftFOOD CHEMISTRY
Volume134
Exemplaarnummer2
Pagina's (van-tot)669-677
Aantal pagina's9
ISSN0308-8146
StatusGepubliceerd - 15-sep-2012

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