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

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Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum). / Bernaert, Nathalie; De Paepe, Domien; Bouten, Charlotte; De Clercq, Herve; Stewart, Derek; Van Bockstaele, Erik; De Loose, Marc; Van Droogenbroeck, Bart.

In: Food Chemistry, Vol. 134, No. 2, 15.09.2012, p. 669-677.

Research output: Contribution to journalArticle

Harvard

Bernaert, N, De Paepe, D, Bouten, C, De Clercq, H, Stewart, D, Van Bockstaele, E, De Loose, M & Van Droogenbroeck, B 2012, 'Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum)' Food Chemistry, vol 134, no. 2, pp. 669-677., 10.1016/j.foodchem.2012.02.159

APA

Bernaert, N., De Paepe, D., Bouten, C., De Clercq, H., Stewart, D., Van Bockstaele, E., ... Van Droogenbroeck, B. (2012). Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum). Food Chemistry, 134(2), 669-677. 10.1016/j.foodchem.2012.02.159

Vancouver

Bernaert N, De Paepe D, Bouten C, De Clercq H, Stewart D, Van Bockstaele E et al. Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum). Food Chemistry. 2012 Sep 15;134(2):669-677. Available from: 10.1016/j.foodchem.2012.02.159

Author

Bernaert, Nathalie; De Paepe, Domien; Bouten, Charlotte; De Clercq, Herve; Stewart, Derek; Van Bockstaele, Erik; De Loose, Marc; Van Droogenbroeck, Bart / Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum).

In: Food Chemistry, Vol. 134, No. 2, 15.09.2012, p. 669-677.

Research output: Contribution to journalArticle

Bibtex - Download

@article{9a310f8b341a4efcb001d09cb079ccc9,
title = "Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum)",
author = "Nathalie Bernaert and {De Paepe}, Domien and Charlotte Bouten and {De Clercq}, Herve and Derek Stewart and {Van Bockstaele}, Erik and {De Loose}, Marc and {Van Droogenbroeck}, Bart",
year = "2012",
doi = "10.1016/j.foodchem.2012.02.159",
volume = "134",
number = "2",
pages = "669--677",
journal = "Food Chemistry",
issn = "0308-8146",

}

RIS (suitable for import to EndNote) - Download

TY - JOUR

T1 - Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (<em>Allium ampeloprasum var. porrum</em>)

A1 - Bernaert,Nathalie

A1 - De Paepe,Domien

A1 - Bouten,Charlotte

A1 - De Clercq,Herve

A1 - Stewart,Derek

A1 - Van Bockstaele,Erik

A1 - De Loose,Marc

A1 - Van Droogenbroeck,Bart

AU - Bernaert,Nathalie

AU - De Paepe,Domien

AU - Bouten,Charlotte

AU - De Clercq,Herve

AU - Stewart,Derek

AU - Van Bockstaele,Erik

AU - De Loose,Marc

AU - Van Droogenbroeck,Bart

PY - 2012/9/15

Y1 - 2012/9/15

N2 - <p>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 M 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. (C) 2012 Elsevier Ltd. All rights reserved.</p>

AB - <p>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 M 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. (C) 2012 Elsevier Ltd. All rights reserved.</p>

U2 - 10.1016/j.foodchem.2012.02.159

DO - 10.1016/j.foodchem.2012.02.159

M1 - Article

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 2

VL - 134

SP - 669

EP - 677

ER -

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