Document Detail

Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum).
MedLine Citation:
PMID:  23107677     Owner:  NLM     Status:  In-Data-Review    
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 Fe(3+) 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 l-ascorbic acid content, whilst the breeding strategy and seed company had no influence.
Nathalie Bernaert; Domien De Paepe; Charlotte Bouten; Hervé De Clercq; Derek Stewart; Erik Van Bockstaele; Marc De Loose; Bart Van Droogenbroeck
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Publication Detail:
Type:  Journal Article     Date:  2012-03-08
Journal Detail:
Title:  Food chemistry     Volume:  134     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2012 Sep 
Date Detail:
Created Date:  2012-10-30     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  669-77     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Ghent University, Faculty of Bioscience Engineering, Department of Plant Production, Coupure Links 653, 9000 Ghent, Belgium; Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Science Unit, Product Quality and Innovation Research Group, Burg. Van Gansberghelaan 115, 9820 Merelbeke, Belgium.
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