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 Fe(3+) 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.
authors.affiliation: Ghent University, Faculty of Bioscience Engineering, Department of Plant Production, Coupure Links 653, 9000 Ghent, Belgium.
authors.forename: Nathalie
authors.initials: N
authors.lastname: Bernaert
authors.forename: Domien
authors.initials: D
authors.lastname: De Paepe
authors.forename: Charlotte
authors.initials: C
authors.lastname: Bouten
authors.forename: Hervé
authors.initials: H
authors.lastname: De Clercq
authors.forename: Derek
authors.initials: D
authors.lastname: Stewart
authors.forename: Erik
authors.initials: E
authors.lastname: Van Bockstaele
authors.forename: Marc
authors.initials: M
authors.lastname: De Loose
authors.forename: Bart
authors.initials: B
authors.lastname: Van Droogenbroeck
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis*; D014644:Genetic Variation; D019697:Onions / Q000737:chemistry* / Q000235:genetics; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis*; D012621:Seasons
chemical_list: D000975:Antioxidants; D010636:Phenols; D010936:Plant Extracts; D001205:Ascorbic Acid