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Polyphenols and antioxidant capacity in different types of garlic

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dc.title Polyphenols and antioxidant capacity in different types of garlic en
dc.contributor.author Škrovánková, Soňa
dc.contributor.author Mlček, Jiří
dc.contributor.author Snopek, Lukáš
dc.contributor.author Planetová, Tereza
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2018
utb.relation.volume 12
utb.relation.issue 1
dc.citation.spage 267
dc.citation.epage 272
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/895
dc.relation.uri http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/895
dc.subject ABTS en
dc.subject Antioxidant capacity en
dc.subject DPPH en
dc.subject Garlic en
dc.subject Polyphenol en
dc.description.abstract Garlic contains important biologically active compounds such as phytoncides, antioxidants and others. There belong organosulfur compounds, allyl thiosulfinates and phenolic compounds (phenolic acids, flavonoids), vitamins (E and C) and some minerals, that all have several positive effects on human health. In the work five types of raw garlic (Allium sativum) of Czech, Chinese and Spanish origin, and bear's garlic (Allium ursinum), and two dried garlic products, were evaluated for polyphenols content and antioxidant capacity. The highest values of total polyphenols (TP), analyzed by spectrometric method with Folin-Ciocalteu reagent, had fresh samples of bear's and Spanish garlic; the lowest ones were evaluated for Czech garlic bulbs (92.2-119.6 mg GAE.100g-1 fw) and dry garlic products (70.1-84.5 mg GAE.100g-1). The total antioxidant capacity (TAC) was determined by spectrometric methods with DPPH and ABTS reagents. To types of fresh garlic with the best values of antioxidant capacity, evaluated by both methods, belong bear's and Spanish garlic, followed by Chinese and Czech garlic samples. These values are in agreement with polyphenols content in garlic bulbs. Dry garlic products had the highest values of TAC. Content of polyphenols and antioxidant capacity values were positively correlated, higher correlation value was detected for TP and TAC-ABTS (0.973) than for TP and TAC-DPPH (0.873). Bear's garlic and garlic belong to the vegetable types with high amount of biologically active compounds such as antioxidants. © 2018 Potravinarstvo Slovak Journal of Food Sciences. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007825
utb.identifier.obdid 43878918
utb.identifier.scopus 2-s2.0-85044613595
utb.source j-scopus
dc.date.accessioned 2018-04-23T15:01:46Z
dc.date.available 2018-04-23T15:01:46Z
dc.rights Attribution 3.0 International
dc.rights.uri https://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Škrovánková, Soňa
utb.contributor.internalauthor Mlček, Jiří
utb.contributor.internalauthor Snopek, Lukáš
utb.contributor.internalauthor Planetová, Tereza
utb.fulltext.affiliation Soňa Škrovánková, Jiří Mlček, Lukáš Snopek, Tereza Planetová Contact address: Ing. Soňa Škrovánková, Ph.D., Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic, E-mail: skrovankova@utb.cz doc. Ing. Jiří Mlček, Ph.D., Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic, E-mail: mlcek@utb.cz Ing. Lukáš Snopek, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic, E-mail: lsnopek@ft.utb.cz Ing. Tereza Planetová, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic, E-mail: tplanetova@seznam.cz
utb.fulltext.dates Received: 15 February 2018. Accepted: 13 March 2018. Available online: 21 March 2018 at www.potravinarstvo.com
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utb.fulltext.sponsorship This work was supported by grant IGA/FT/2018/006.
utb.scopus.affiliation Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T.G. Masaryka 5555, Zlín, Czech Republic
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