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

doi:10.1016/j.foodchem.2012.02.159

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

Research output: Contribution to journal › Article › peer-review

87 Citations (Scopus)

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 language	English
Pages (from-to)	669-677
Number of pages	9
Journal	Food Chemistry
Volume	134
Issue number	2
DOIs	https://doi.org/10.1016/j.foodchem.2012.02.159
Publication status	Published - 15 Sept 2012

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10.1016/j.foodchem.2012.02.159

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

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.",

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",

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doi = "10.1016/j.foodchem.2012.02.159",

language = "English",

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

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 - 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.

AB - 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.

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JO - Food Chemistry

JF - Food Chemistry

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ER -

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

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