Effect of different extraction techniques on total phenolic and flavonoid content of spring onions
Аутори
Vuković, SandraMoravčević, Đorđe
Gvozdanović-Varga, Jelica
Milinčić, Danijel D.
Vujošević, Ana
Pećinar, Ilinka
Gordanić, Stefan
Kilibarda, Sofija
Kostić, Aleksandar Ž.
Остало (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Spring onions are a popular and very common vegetable in the human diet during the early
spring months. In the Serbian markets there are an offer of green onion (Allium cepa) and
spring garlic (A. sativum), while in better supplied markets the assortment also includes A.
ursinum, popularly known as wild garlic, ramsons or bear’s garlic. In this paper, the influence
of two extraction techniques, with application of 80% MeOH (solvent extraction and
ultrasound-assisted extraction (UAE) on the content of total phenolics (TPC) and flavonoids
(TFC) in samples of spring onions (A. cepa and A. ursinum) was investigated, with the aim to
find an extraction technique that would ensure more efficient isolation of these bioactive
compounds, which would enable a more precise assessment of the quality of the examined
plants. 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. The content of total flavonoids (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. The lowest content of
TPC (0.79 mg/g FAE) and TFC (0.10 mg/g QE) was determined in A. cepa using solvent
extraction, while the highest content of TPC (4.32 mg/g FAE) and TFC (0.64 mg/g QE) was
obtained in A. ursinum, by using UAE. Spring onions available in the Serbian market, in
addition to being popular vegetables, are also a good source of bioactive compounds with
potential phytotherapeutic effects
Кључне речи:
spring onions / total flavonoids / total phenolicsИзвор:
X Симпозијум са међународним учешћем „Иновације у ратарској и повртарској производњи“ Београд, 2021Издавач:
- University of Belgrade, Faculty of Agriculture, Serbia
Институција/група
Poljoprivredni fakultetTY - GEN AU - Vuković, Sandra AU - Moravčević, Đorđe AU - Gvozdanović-Varga, Jelica AU - Milinčić, Danijel D. AU - Vujošević, Ana AU - Pećinar, Ilinka AU - Gordanić, Stefan AU - Kilibarda, Sofija AU - Kostić, Aleksandar Ž. PY - 2021 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6903 AB - Spring onions are a popular and very common vegetable in the human diet during the early spring months. In the Serbian markets there are an offer of green onion (Allium cepa) and spring garlic (A. sativum), while in better supplied markets the assortment also includes A. ursinum, popularly known as wild garlic, ramsons or bear’s garlic. In this paper, the influence of two extraction techniques, with application of 80% MeOH (solvent extraction and ultrasound-assisted extraction (UAE) on the content of total phenolics (TPC) and flavonoids (TFC) in samples of spring onions (A. cepa and A. ursinum) was investigated, with the aim to find an extraction technique that would ensure more efficient isolation of these bioactive compounds, which would enable a more precise assessment of the quality of the examined plants. 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. The content of total flavonoids (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. The lowest content of TPC (0.79 mg/g FAE) and TFC (0.10 mg/g QE) was determined in A. cepa using solvent extraction, while the highest content of TPC (4.32 mg/g FAE) and TFC (0.64 mg/g QE) was obtained in A. ursinum, by using UAE. Spring onions available in the Serbian market, in addition to being popular vegetables, are also a good source of bioactive compounds with potential phytotherapeutic effects PB - University of Belgrade, Faculty of Agriculture, Serbia T2 - X Симпозијум са међународним учешћем „Иновације у ратарској и повртарској производњи“ Београд T1 - Effect of different extraction techniques on total phenolic and flavonoid content of spring onions UR - https://hdl.handle.net/21.15107/rcub_agrospace_6903 ER -
@misc{ author = "Vuković, Sandra and Moravčević, Đorđe and Gvozdanović-Varga, Jelica and Milinčić, Danijel D. and Vujošević, Ana and Pećinar, Ilinka and Gordanić, Stefan and Kilibarda, Sofija and Kostić, Aleksandar Ž.", year = "2021", abstract = "Spring onions are a popular and very common vegetable in the human diet during the early spring months. In the Serbian markets there are an offer of green onion (Allium cepa) and spring garlic (A. sativum), while in better supplied markets the assortment also includes A. ursinum, popularly known as wild garlic, ramsons or bear’s garlic. In this paper, the influence of two extraction techniques, with application of 80% MeOH (solvent extraction and ultrasound-assisted extraction (UAE) on the content of total phenolics (TPC) and flavonoids (TFC) in samples of spring onions (A. cepa and A. ursinum) was investigated, with the aim to find an extraction technique that would ensure more efficient isolation of these bioactive compounds, which would enable a more precise assessment of the quality of the examined plants. 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. The content of total flavonoids (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. The lowest content of TPC (0.79 mg/g FAE) and TFC (0.10 mg/g QE) was determined in A. cepa using solvent extraction, while the highest content of TPC (4.32 mg/g FAE) and TFC (0.64 mg/g QE) was obtained in A. ursinum, by using UAE. Spring onions available in the Serbian market, in addition to being popular vegetables, are also a good source of bioactive compounds with potential phytotherapeutic effects", publisher = "University of Belgrade, Faculty of Agriculture, Serbia", journal = "X Симпозијум са међународним учешћем „Иновације у ратарској и повртарској производњи“ Београд", title = "Effect of different extraction techniques on total phenolic and flavonoid content of spring onions", url = "https://hdl.handle.net/21.15107/rcub_agrospace_6903" }
Vuković, S., Moravčević, Đ., Gvozdanović-Varga, J., Milinčić, D. D., Vujošević, A., Pećinar, I., Gordanić, S., Kilibarda, S.,& Kostić, A. Ž.. (2021). Effect of different extraction techniques on total phenolic and flavonoid content of spring onions. in X Симпозијум са међународним учешћем „Иновације у ратарској и повртарској производњи“ Београд University of Belgrade, Faculty of Agriculture, Serbia.. https://hdl.handle.net/21.15107/rcub_agrospace_6903
Vuković S, Moravčević Đ, Gvozdanović-Varga J, Milinčić DD, Vujošević A, Pećinar I, Gordanić S, Kilibarda S, Kostić AŽ. Effect of different extraction techniques on total phenolic and flavonoid content of spring onions. in X Симпозијум са међународним учешћем „Иновације у ратарској и повртарској производњи“ Београд. 2021;. https://hdl.handle.net/21.15107/rcub_agrospace_6903 .
Vuković, Sandra, Moravčević, Đorđe, Gvozdanović-Varga, Jelica, Milinčić, Danijel D., Vujošević, Ana, Pećinar, Ilinka, Gordanić, Stefan, Kilibarda, Sofija, Kostić, Aleksandar Ž., "Effect of different extraction techniques on total phenolic and flavonoid content of spring onions" in X Симпозијум са међународним учешћем „Иновације у ратарској и повртарској производњи“ Београд (2021), https://hdl.handle.net/21.15107/rcub_agrospace_6903 .