THE CONTENT OF POLYPHENOLS, ANTIOXIDANT ACTIVITY AND MACROELEMENTS IN SELECTED GARLIC VARIETIES

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August – September 2018, vol. 8, no. 1
pages: 738-740
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2018.8.1.738-740
Abstract: This study provides some knowledge about content of total polyphenols, antioxidant activity and chosen macroelements in selected varieties of garlic (Allium sativum L.). Five garlic cultivars (Anton, Slavín, Gardos, Mirka and Flavor) were analyzed. The content of the total polyphenols (TPC) was determined by the Folin-Ciocalteu reagent (FCR) at 765 nm using spectrophotometer. Macroelements content was determined by the AAS method on Varian AA 240 FS. Antioxidant activity (AA) was measured using a compound DPPH˙ (2.2-diphenyl-1-picrylhydrazyl). The content of (TPC) in fresh samples of garlic ranged from 401.25 ±8.54 mg.kg-1 FM to 595.00 ±9.00 mg.kg-1 FM and the values of antioxidant activity in garlic samples were in range from 9.05 ±0.93% to 18.68 ±1.35%. Statistically significant highest content TPC and AA was recorded in cultivar Slavín and the lowest in cultivar Flavor (p<0.05). Statistically significant highest content of magnesium, phosphorus, potassium was recorded in cultivar Anton and statistically significant highest content of sodium, calcium was recorded in cultivar Mirka. Statistically lowest content of magnesium, phosphorus, sodium, potassium, calcium was recorded in cultivar Flavor. The content of polyphenols, the antioxidant activity as well as the mineral content of garlic is influenced by the variety.
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