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Hemijska industrija
2011, vol. 65, iss. 4, pp. 473-477
Antioxidant activity of ultrasonic extracts of leek Allium porrum L.
Mladenović Jelena D.a, Mašković Pavle Z.a ORCID, Pavlović Radoš M.a, Radovanović Blaga C.b, Aćamović-Đoković Gordanaa, Cvijović Milica S.a
aUniversity of Kragujevac, Faculty of Agronomy, Čačak, Serbia
bUniveristy of Niš, Faculty of Science, Serbia

email: jelenaml@tfc.kg.ac.rs
Project:
Integrating biotechnology approach in breeding vegetable crops for sustainable agricultural systems (MESTD - 31059)

Keywords: ultrasonic extracts; leek; stem; leaf; antioxidant
Abstract
This study was aimed at evaluating the antioxidant activity and efficacy of the ethanolic extract of the ultrasonic extracts of leek Allium porrum L. Ethanolic (50 vol.%) extracts of edible leek parts (stem and leaf) were prepared by ultrasound-assisted extraction, which was followed by evaluation of total phenols, flavonoids and antioxidant activity. Total phenols were determined using the modified Folin-Ciocalteu method. Antioxidant activity was assessed by scavenging the stable free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). The results of antioxidant activity were compared with control antioxidants: vitamin C and BHT. The higher content of phenols (69.46 mg GAE/g dry extract) and flavonoids (33.53 mg CE/g dry extract) was found in the ethanolic extract of leek stem. The measured values of IC50 were 98.90 and 61.05 μg/mL for the ethanolic extract of leek leaf and stem, respectively.
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article language: English
document type: Scientific Paper
DOI: 10.2298/HEMIND110301033M
published in SCIndeks: 07/09/2011

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