Publikace UTB
Repozitář publikační činnosti UTB

Polyphenols and antioxidant capacity in different types of garlic

Repozitář DSpace/Manakin

Zobrazit minimální záznam


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 Scopus Sources, 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
utb.fulltext.references Bayan, L., Koulivand, P. H., Gorji, A. 2014. Garlic: a review of potential therapeutic effects. Avicenna Journal of Phytomedicine, vol. 4, no. 1, p. 1-14. PMid:25050296 Beato, V. M., Orgaz, F., Mansilla, F., Montaño, A. 2011. Changes in phenolic compounds in garlic (Allium sativum L.) owing to the cultivar and location of growth. Plant Foods Hum. Nutr., vol. 66, no. 3, p. 218-223. https://doi.org/10.1007/s11130-011-0236-2 PMid:21667145 Boonpeng, S., Siripongvutikorn, S., Sae-wong, C., Sutthirak, P. 2014. The antioxidant and anti-cadmium toxicity properties of garlic extracts. Food Science & Nutrition, vol. 2, no. 6, p. 792-801. https://doi.org/10.1002/fsn3.164 Bozin, B., Mimica-Dukic, N., Samojlik, I., Anackov, G., Igic, R. 2008. Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae). Food Chemistry, vol. 111, no. 4, p. 925-929. https://doi.org/10.1016/j.foodchem.2008.04.071 Cao, G., Sofic, E., Prior, R.L. 1996. Antioxidant Capacity of Tea and Common Vegetables. J. Agric. Food Chem., vol. 44, no. 11, p. 3426-3431. http://doi.org/10.1021/jf9602535 Chen, S., Shen, X., Cheng, S., Li, P., Du, J., Chang, Y., Meng, H. 2013. Evaluation of Garlic Cultivars for Polyphenolic Content and Antioxidant Properties. PLoS ONE, vol. 8, no. 11, e79730. http://doi.org/10.1371/journal.pone.0079730 Garlik variety Harnaś (Czosnek odmiany Harnaś), 2018. [online] s.a. [cit.2018-03-07] Available at: http://www.rynek-rolny.pl/tag/czosnek-odmiany-harnas/ Dalaram, I. S. 2016. Content of Total Polyphenols and Antioxidant Activity in varieties of Onion and Garlic. Potravinarstvo Slovak Journal of Food Sciences, vol. 10, no. 1, p. 444-451. https://doi.org/10.5219/658 Gonen, A., Harats, D., Rabinkov, A., Miron, T., Mirelman, D., Wilchek, M., et al. 2005. The antiatherogenic effect of allicin: possible mode of action. Pathobiology, vol. 72, p. 325-334. https://doi.org/10.1159/000091330 PMid:16582584 Hanen, N., Fattouch, S., Ammar, E., Neffati, M. 2012. Scientific, Health and Social Aspects of the Food Industry: Allium Species, Ancient Health Food for the Future? RIJEKA: InTech. 488 p. ISBN: 978-953-307-916-5. Ivanova, A., Mikhova, B., Najdenski, H., Tsvetkova, I., Kostova, I. 2009. Chemical composition and antimicrobial activity of wild garlic Allium ursinum of Bulgarian origin. Nat. Prod. Commun., vol. 4, p. 1059-1062. PMid:19768983 Kavalcová, P., Bystrická, J., Tomáš, J., Karovičová, J., Kuchtová, V. 2014. Evaluation and comparison of the content of total polyphenols and antioxidant activity in onion, garlic and leek. Potravinarstvo, vol. 8, no. 1, p. 272-276. https://doi.org/10.5219/394 Končic, Z. M., Jug, M. 2011. Antioxidant and Bioadhesive Properties of Onions (Allium L., Alliaceae): Processed Under Acidic Conditions. International Journal of Food Properties, vol. 14, no. 1, p. 92-101. https://doi.org/10.1080/10942910903147825 Kopec, A., Piatkowska, E., Leszczynska, T., Sikora, E. 2013. Healthy Properties of Garlic. Current Nutrition & Food Science, vol. 9, no. 1, p. 59-64. Lai, K. C., Kuo, C. L., Ho, H. C., Yang, J. S., Ma, C. Y., Lu, H. F., Huang, H. Y., Chueh, F. S., Yu, C. C., Chung, J. G. 2012. Diallyl sulfide, diallyl disulfide and diallyl trisulfide affect drug resistant gene expression in colo 205 human colon cancer cells in vitro and in vivo. Phytomedicine, vol. 19, p. 625-630. https://doi.org/10.1016/j.phymed.2012.02.004 Leelarungrayub, N., Rattanapanone, V., Chanarat, N., Gebicki, J. M. 2006. Quantitative evaluation of the antioxidant properties of garlic and shallot preparations. Nutrition, vol. 22, no. 3, p. 266-274. http://doi.org/10.1016/j.nut.2005.05.010 Lenková, M., Bystrická, J., Vollmannová, A., Tóth, T., Kovarovič, J. 2017. Evaluation and comparison of the content of total polyphenols and antioxidant activity in garlic (Allium sativum L.). Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 65-70. https://dx.doi.org/10.5219/698 Liu, R. H. 2003. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. Am. J. Clin. Nutr., vol. 78, no. 3, p. 517S-520S. https://doi.org/10.1093/ajcn/78.3.517S PMid:12936943 Mayer, J. G., Uehleke, B., Saum, K. 2003. Handbuch der Klosterheilkunde (neues Wissen über die Wirkung der Heilpflanzen; vorbeugen, behandeln und heilen). 6 th ed. München, Germany : Sandmann. 400 p. ISBN 978-389-8830-164. Mikaili, P., Maadirad, S., Moloudizargari, M., Aghajanshakeri, S., Sarahroodi, S. 2013. Therapeutic Uses and Pharmacological Properties of Garlic, Shallot, and Their Biologically Active Compounds. Iranian Journal of Basic Medical Sciences, vol. 16, no. 10, p. 1031-1048. PMid:24379960 Montaño, A., Beato, V.M., Mansilla, F., Orgaz, F. 2011. Effect of genetic characteristics and environmental factors on organosulfur compounds in garlic (Allium sativum L.) grown in Andalusia, Spain. J. Agric. Food Chem., vol. 59, p. 1301-1307. https://doi.org/10.1021/jf104494j PMid:21247176 Naheed, Z., Cheng, Z., Wu, C., Wen, Y., Ding, H. 2017. Total polyphenols, total flavonoids, allicin and antioxidant capacities in garlic scape cultivars during controlled atmosphere storage. Postharvest Biology and Technology, vol. 131, p. 39-45. https://doi.org/10.1016/j.postharvbio.2017.05.002 Ourouadi, S., Hasib, A., Moumene, H., El Khiraoui, A., Ouatmane, A., Boulli, A. 2016. Bioactive Constituents and Antioxidant Activity of Moroccan garlic (Allium sativum L). Journal of Natural Sciences Research, vol. 6, p. 38-43. Pardo, J. E., Escribano, J., Gómez, R., Alvarruiz, A. 2007. Physical-chemical and sensory quality evaluation of garlic cultivars. J. Food Quality, vol. 30, no. 5, p. 609-622. https://doi.org/10.1111/j.1745-4557.2007.00146.x Park, J. H., Park, Y. K., Park, E. 2009. Antioxidative and antigenotoxic effects of garlic (Allium sativum L.) prepared by different processing methods. Plant Foods Hum. Nutr. vol. 64, no. 4, p. 244-249. https://doi.org/10.1007/s11130-009-0132-1 PMid:19711184 Parvu, M., Parvu, A. E., Vlase, L., Rosca-Casian, O., Parvu, O. 2011. Antifungal properties of Allium ursinum L. ethanol extract. J. Med. Plants Res., vol. 5, p. 2041-2046. Pisoschi, A. M., Negulescu, G. P. 2011. Methods for Total Antioxidant Activity Determination: A Review. Biochem & Anal Biochem. vol. 1, p. 106. http://doi.org/10.4172/2161-1009.1000106 Preuss, H. G., Clouatre, D., Mohamadi, A., Jarrells, T. 2001a. Wild garlic has a greater effect than regular garlic on blood pressure and blood chemistries of rats. Int. Urol. Nephrol., vol. 32, p. 525-530. https://doi.org/10.1023/A:1014417526290 PMid:11989540 Preuss, H. G., Clouatre, D., Mohamadi, A., Jarrells, T. 2001b. Wild garlic has a pharmacological investigations of Allium ursinum and Allium sativum. Planta Med., vol. 58, p. 1-7. Queiroz, Y. S., Ishimoto, E. Y., Bastos, D. H. M., Sampaio, G. R., Torres, E. A. F. S. 2009. Garlic (Allium sativum L.) and ready-to-eat garlic products: in vitro antioxidant activity. Food Chem., vol. 115, p. 371-374. https://doi.org/10.1016/j.foodchem.2008.11.105 Rai, S. K., Sharma, M., Tiwari, M. 2009. Inhibitory effect of novel diallyldisulfide analogs on HMG-CoA reductase expression in hypercholesterolemic rats: CREB as a potential upstream target. Life Sci. vol. 85, p. 211-219. https://doi.org/10.1016/j.lfs.2009.05.020 Rasul, S. H. A., Butt, M. S., Anjum, F. M. 2012. Aqueous garlic extract and its phytochemical profile; special reference to antioxidant status. International Journal of Food Sciences and Nutrition, vol. 63, p. 431-439. https://doi.org/10.3109/09637486.2011.634786 PMid:22098476 Registered varieties of winter garlic (Registrované odrůdy ozimého česneku), 2018. [online] s.a. [cit.2018-03-07] Available at: https://www.ireceptar.cz/zahrada/uzitkova-zahrada/jarni-a-ozime-palicaky-a-nepalicaky-jake-odrudy-cesneku-si-vybrat/ Sapunjieva, T., Alexieva, I., Mihaylova, D., Popova, A. 2012. Antimicrobial and antioxidant activity of extracts of Allium ursinum L. Journal of BioScience and Biotechnology, vol. 1, p. 143-145. Singh, K. V., Singh, K. D. 2008. Pharmacological Effects of Garlic (Allium sativum L.). Annual Review of Biomedical Science, vol. 10, p. 6-26. https://doi.org/10.5016/1806-8774.2008.v10p6 Škrovánková, S., Mlček, J., Orsavová, J., Juríková, T., Dřímalová, P. 2017. Polyphenols content and antioxidant activity of paprika and pepper spices. Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 52-57. http://doi.org/10.5219/695 Stajner, D., Popovic, B. M., Canadanovic-Brunet, J., Stajner, M. 2008. Antioxidant and scavenger activities of Allium ursinum. Fitoterapia, vol. 79, p. 303-305. https://doi.org/10.1016/j.fitote.2007.01.008 PMid:18313233 Volk, G. M., Stern, D. 2009. Phenotypic characteristics of ten garlic cultivars grown at different North American locations. HortScience, vol. 44, no. 5, p. 1238-1247. Wild garlic (Allium ursinum), 2018. [online] s.a. [cit.2018-03-07] Available at: https://www.amazon.co.uk/garlic-Allium-ursinum-LARGE-BULBS/dp/B071XK7HSF/ref=pd_lpo_vtph_86_tr_img_2/262-3133582-9609325?_encoding=UTF8&psc=1&refRID=N6FE8HR4JWHWR93D3FFR Wu, H., Dushenkov, S., Ho, C. T., Sang, S. 2009. Novel acetylated flavonoid glycosides from the leaves of Allium ursinum. Food Chem., vol. 115, p. 592-595. https://doi.org/10.1016/j.foodchem.2008.12.058
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
utb.fulltext.projects IGA/FT/2018/006
Find Full text

Soubory tohoto záznamu

Zobrazit minimální záznam

Attribution 3.0 International Kromě případů, kde je uvedeno jinak, licence tohoto záznamu je Attribution 3.0 International