Total flavonoid content in edible parts of selected Allium species
Authors
Vuković, SandraMoravčević, Đorđe

Gvozdanović-Varga, Jelica

Pećinar, Ilinka
Vujošević, Ana
Kilibarda, Sofija
Milinčić, Danijel
Gordanić, Stefan
Pavlović, Dragoljub
Kostić, Aleksandar
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Allium species are popular and very common vegetable in the human diet. In addition to giving
the smell and taste of food, alliums are well known as plants with potential healing effects.
Flavonoids from alliums have been demonstrated to have numerous phytotherapeutic effects on
human health. In this paper, the content of total flavonoid in the edible parts of selected Allium
species (Allium sativum var. saggitatum L. – bulb; A. fistulosum L. – whole plant; A.
ampeloprasum var. ampeloprasum L. – bulb; A. nutans L. - leaves; A. odorum L - leaves.; A.
schoenoprasum L. - leaves) was investigated, with the aim of assessing the quality of these
species. For this purpose six samples of fresh plant material were prepared and extracted with
80% methanol (MeOH). The content of total flavonoid (TFC) was determined by the standard
spectrophotometric aluminum chloride method, and the obtained results were expressed as mg of
quercetin equivalent (QE) per gram of fresh weight. TFC was in r...ange from 0.14 to 0.79 mg/g
QE. The lowest content of TFC was determined in A. fistulosum, while the highest content of
TFC was obtained in A. schoenoprasum. In A. sativum var. saggitatum L. and A. ampeloprasum
var. ampeloprasum L. the presence offlavonoids was not determined.
Keywords:
Allium / edible parts / human health / total flavonoid / healing effects / phytotherapeutic effects / flavonoidsSource:
Book of Abstracts, 12th International scientific agriculture symposium "Agrosym 2021", Jahorina, 07-10 October 2021, 2021, 238-238Publisher:
- East Sarajevo : Faculty of Agriculture
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FiVeRTY - CONF AU - Vuković, Sandra AU - Moravčević, Đorđe AU - Gvozdanović-Varga, Jelica AU - Pećinar, Ilinka AU - Vujošević, Ana AU - Kilibarda, Sofija AU - Milinčić, Danijel AU - Gordanić, Stefan AU - Pavlović, Dragoljub AU - Kostić, Aleksandar PY - 2021 UR - http://fiver.ifvcns.rs/handle/123456789/2352 AB - Allium species are popular and very common vegetable in the human diet. In addition to giving the smell and taste of food, alliums are well known as plants with potential healing effects. Flavonoids from alliums have been demonstrated to have numerous phytotherapeutic effects on human health. In this paper, the content of total flavonoid in the edible parts of selected Allium species (Allium sativum var. saggitatum L. – bulb; A. fistulosum L. – whole plant; A. ampeloprasum var. ampeloprasum L. – bulb; A. nutans L. - leaves; A. odorum L - leaves.; A. schoenoprasum L. - leaves) was investigated, with the aim of assessing the quality of these species. For this purpose six samples of fresh plant material were prepared and extracted with 80% methanol (MeOH). The content of total flavonoid (TFC) was determined by the standard spectrophotometric aluminum chloride method, and the obtained results were expressed as mg of quercetin equivalent (QE) per gram of fresh weight. TFC was in range from 0.14 to 0.79 mg/g QE. The lowest content of TFC was determined in A. fistulosum, while the highest content of TFC was obtained in A. schoenoprasum. In A. sativum var. saggitatum L. and A. ampeloprasum var. ampeloprasum L. the presence offlavonoids was not determined. PB - East Sarajevo : Faculty of Agriculture C3 - Book of Abstracts, 12th International scientific agriculture symposium "Agrosym 2021", Jahorina, 07-10 October 2021 T1 - Total flavonoid content in edible parts of selected Allium species EP - 238 SP - 238 UR - https://hdl.handle.net/21.15107/rcub_fiver_2352 ER -
@conference{ author = "Vuković, Sandra and Moravčević, Đorđe and Gvozdanović-Varga, Jelica and Pećinar, Ilinka and Vujošević, Ana and Kilibarda, Sofija and Milinčić, Danijel and Gordanić, Stefan and Pavlović, Dragoljub and Kostić, Aleksandar", year = "2021", abstract = "Allium species are popular and very common vegetable in the human diet. In addition to giving the smell and taste of food, alliums are well known as plants with potential healing effects. Flavonoids from alliums have been demonstrated to have numerous phytotherapeutic effects on human health. In this paper, the content of total flavonoid in the edible parts of selected Allium species (Allium sativum var. saggitatum L. – bulb; A. fistulosum L. – whole plant; A. ampeloprasum var. ampeloprasum L. – bulb; A. nutans L. - leaves; A. odorum L - leaves.; A. schoenoprasum L. - leaves) was investigated, with the aim of assessing the quality of these species. For this purpose six samples of fresh plant material were prepared and extracted with 80% methanol (MeOH). The content of total flavonoid (TFC) was determined by the standard spectrophotometric aluminum chloride method, and the obtained results were expressed as mg of quercetin equivalent (QE) per gram of fresh weight. TFC was in range from 0.14 to 0.79 mg/g QE. The lowest content of TFC was determined in A. fistulosum, while the highest content of TFC was obtained in A. schoenoprasum. In A. sativum var. saggitatum L. and A. ampeloprasum var. ampeloprasum L. the presence offlavonoids was not determined.", publisher = "East Sarajevo : Faculty of Agriculture", journal = "Book of Abstracts, 12th International scientific agriculture symposium "Agrosym 2021", Jahorina, 07-10 October 2021", title = "Total flavonoid content in edible parts of selected Allium species", pages = "238-238", url = "https://hdl.handle.net/21.15107/rcub_fiver_2352" }
Vuković, S., Moravčević, Đ., Gvozdanović-Varga, J., Pećinar, I., Vujošević, A., Kilibarda, S., Milinčić, D., Gordanić, S., Pavlović, D.,& Kostić, A.. (2021). Total flavonoid content in edible parts of selected Allium species. in Book of Abstracts, 12th International scientific agriculture symposium "Agrosym 2021", Jahorina, 07-10 October 2021 East Sarajevo : Faculty of Agriculture., 238-238. https://hdl.handle.net/21.15107/rcub_fiver_2352
Vuković S, Moravčević Đ, Gvozdanović-Varga J, Pećinar I, Vujošević A, Kilibarda S, Milinčić D, Gordanić S, Pavlović D, Kostić A. Total flavonoid content in edible parts of selected Allium species. in Book of Abstracts, 12th International scientific agriculture symposium "Agrosym 2021", Jahorina, 07-10 October 2021. 2021;:238-238. https://hdl.handle.net/21.15107/rcub_fiver_2352 .
Vuković, Sandra, Moravčević, Đorđe, Gvozdanović-Varga, Jelica, Pećinar, Ilinka, Vujošević, Ana, Kilibarda, Sofija, Milinčić, Danijel, Gordanić, Stefan, Pavlović, Dragoljub, Kostić, Aleksandar, "Total flavonoid content in edible parts of selected Allium species" in Book of Abstracts, 12th International scientific agriculture symposium "Agrosym 2021", Jahorina, 07-10 October 2021 (2021):238-238, https://hdl.handle.net/21.15107/rcub_fiver_2352 .