Article
Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum).
Food chemistry - 15 Sept 2012
Bernaert Nathalie, De Paepe Domien, Bouten Charlotte, De Clercq Hervé, Stewart Derek, Van Bockstaele Erik, De Loose Marc, Van Droogenbroeck Bart
Abstract excerpt
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...
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