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Scientific, Health and Social Aspects of the Food Industry Part 13

Tham khảo tài liệu 'scientific, health and social aspects of the food industry part 13', khoa học tự nhiên, công nghệ sinh học phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả | Allium Species Ancient Health Food for the Future 349 The high A. roseum vitamin C content 1523.35 mg 100 g DW may be an important reason that it has been reputedly used as a traditional Tunisian medicine for treating rheumatism and cold. Furthermore its high vitamin C content confers considerable nutritional value. A. roseum leaves had high anthocyanidin content 1239.62 pg 100 g DW . Much is known about the anthocyanins of A. cepa bulbs and leaves of A. victorialis and A. schoenoprasum Terahara et al. 1994 Fossena et al. 2000 Slimestad et al. 2007 . Moreover A. roseum had a typical carotenoids content Table 4 of leafy vegetables which is higher than those of legumes and fruits Combris et al. 2007 . Substances Mean value Phenolic compounds mg CA 100g DW ab 736.65 1.51 Flavonoids mg CE g DW ac 3.37 0.32 Anthocyanidin pg CE 100 g DW ac 1239.62 6.79 Vitamin C mg 100 g DW a 1523.35 74.72 Total Carotenoids pg 100 g DWa 242.25 48.84 Allicin mg 100g DW a 657.00 0.49 Values are means standard deviations of triplicate determination Mean SD n 3 . a DW dry weight b Total phenolic contents expressed as as mg catechol CA equivalents per gram of dry weight c Total flavonoid and anthocyanidin content were expressed as mg catechin CE 100 g dry weight Table 4. Allium roseum L. var. odoratissimum bioactive substances content. 2.2.2 Allicin content Garlic antibacterial bioactive principal was identified as diallylthiosulphinate and was given allicin as trivial name since 1944. This bioactive substance is also detected in A. roseum with a concentration equivalent to 0.0328 pg mL. This result is similar to that mentioned by Miron et al. 2002 in garlic 0.0308 pg mL . Allicin diallylthiosulfinate is the most abundant organosulfurous compound representing about 70 of the overall thiosulfinates formed upon garlic cloves crushing Miron et al. 2002 . 2.3 Antioxidant activity The antioxidant activities of leaf extracts were assessed and confirmed using two functional analytical methods based