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

• Published in: Food chemistry 2012-09, Vol.134 (2), p.669-677
• Main Authors: Bernaert, Nathalie, De Paepe, Domien, Bouten, Charlotte, De Clercq, Hervé, Stewart, Derek, Van Bockstaele, Erik, De Loose, Marc, Van Droogenbroeck, Bart
• Format: Article
• Language: English
• Subjects: Allium ampeloprasum; Allium ampeloprasum var. porrum; antioxidant activity; Antioxidant capacity; Antioxidants - analysis; Ascorbic Acid - analysis; assays; Biological and medical sciences; cultivars; DPPH; Food industries; FRAP; free radical scavengers; free radicals; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Genetic Variation; l-Ascorbic acid content; leaves; leeks; Onions - chemistry; Onions - genetics; ORAC; phenolic acids; Phenols - analysis; Plant Extracts - analysis; principal component analysis; Seasons; Total phenolic content; vegetable extracts
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2012.02.159

► Green leaves of leek have stronger antioxidant properties than the white shaft. ► Phenolics and ascorbic acid content contribute significantly to the antioxidant activity of leek. ► Summer, autumn and winter leek types could be segregated using PCA. ► The manner of breeding and seed company had no influence on the antioxidant properties. 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 l-ascorbic acid content, whilst the breeding strategy and seed company had no influence.