Total phenolic content in edible parts of selected allium species biofortified with selenium

Abstract

Species of the genus Allium have great importance in human nutrition due wide range of therapeutic properties and great health benefits. Their nutritional value is primarily determined by the chemical composition of the edible parts. The nutritional quality of Allium crops is possible to improve through agronomic practices (plant nutrition and agrotechnic measures) by the process known as biofortification. In this paper, the effect of biofortification with different concentrations of selenium (0 g, 10 g, 20 g and 30 g per hectare) in open field condition on selected Allium species (Allium sativum var. saggitatum L.; A. fistulosum L.; A. ampeloprasum var. ampeloprasum L.; A. nutans L.; A. odorum L.; A. schoenoprasum L.) was investigated, with a goal to improve nutritional value of the edible parts. For this purpose 24 samples of fresh plant material were prepared and extracted with 80% methanol. Total phenolic content (TPC) was determined using the standard spectrophotometric Folin-Ciocalteu method. The obtained results are expressed as mg of ferulic acid equivalents (FAE) per g of fresh weight. TPC was in range from 0.36 to 2.60 mg/g FAE. The obtained research results indicate that TPC in the edible parts differs between species, as well as within the species, and depending on the applied dose of selenium. The obtained results indicate the necessity of determining the optimal doses of selenium in the process of biofortification, in order to obtain edible parts of Allium species with high nutritional value.