The Influence of Extraction Method on the Apparent Content of Bioactive Compounds in Romanian Allium spp. Leaves

  • Liliana GITIN ”Dunărea de Jos” University of Galati, 111 Domnească Street, 800201, GalaÅ£i
  • Rodica DINICA ”Dunărea de Jos” University of Galati, 111 Domnească Street, 800201, GalaÅ£i
  • Raluca PARNAVEL ”Dunărea de Jos” University of Galati, 111 Domnească Street, 800201, GalaÅ£i

Abstract

In order to characterize the composition of bioactive compounds in Allium spp., an important source of traditional foods, analysesof their physicochemical properties, total phenols, and flavonoid content were carried out using three of the most popular Romanian leafvarieties (Allium cepa var. ‘Diamant’, ‘Rubiniu’, and Allium ursinum L.). The highest levels of bioactive compounds were detected in theleaves of Allium ursinum L., 7.2730 mg QE/ kg fresh plant and 27.8884 g GAE/100 g dry basis, respectively. This study suggests potentialgood uses of the fresh leaves of Romanian Allium spp. as condiments, ingredients or preservatives in the food industry.

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Author Biographies

Liliana GITIN, ”Dunărea de Jos” University of Galati, 111 Domnească Street, 800201, Galaţi
Food Science and Biotechnology Dept.
Rodica DINICA, ”Dunărea de Jos” University of Galati, 111 Domnească Street, 800201, Galaţi
Chemistry Dept.
Published
2012-05-14
How to Cite
GITIN, L., DINICA, R., & PARNAVEL, R. (2012). The Influence of Extraction Method on the Apparent Content of Bioactive Compounds in Romanian Allium spp. Leaves. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 40(1), 93-97. https://doi.org/10.15835/nbha4017212
Section
Research Articles