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

Nathalie Bernaert, Domien De Paepe, Charlotte Bouten, Herve De Clercq, Derek Stewart, Erik Van Bockstaele, Marc De Loose, Bart Van Droogenbroeck

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    Abstract

    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.

    Original languageEnglish
    Pages (from-to)669-677
    Number of pages9
    JournalFood Chemistry
    Volume134
    Issue number2
    DOIs
    Publication statusPublished - 15 Sep 2012

    Cite this

    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, 134(2), 669-677. https://doi.org/10.1016/j.foodchem.2012.02.159