Polyphenols and antioxidant capacity in different types of garlic

Škrovánková, Soňa; Mlček, Jiří; Snopek, Lukáš; Planetová, Tereza

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
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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
utb.fulltext.projects	IGA/FT/2018/006