Scopus
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INVESTIGATION OF CHANGES IN THE BIOACTIVE PROPERTIES AND PHENOLIC COMPOSITIONS OF DIFFERENT LAYERS OF THE LEEK PLANT
Acta Scientiarum Polonorum Technologia Alimentaria · Ekim 2025
YÖKSİS Kayıtları
INVESTIGATION OF CHANGES IN THE BIOACTIVE PROPERTIES
AND PHENOLIC COMPOSITIONS OF DIFFERENT LAYERS
OF THE LEEK PLANT
Acta Scientiarum Polonorum, Technologia Alimentaria · 2025 SCI-Expanded
PROFESÖR MEHMET MUSA ÖZCAN →
Makale Bilgileri
DergiActa Scientiarum Polonorum Technologia Alimentaria
Yayın TarihiEkim 2025
Cilt / Sayfa24 · 447-456
Scopus ID2-s2.0-105023832078
Erişim🔓 Açık Erişim
Özet
Background. Leek is one of the most widely cultivated winter vegetables in Turkey and Western Europe, with large-scale production in Turkey, France, Belgium and Poland. Material and methods. The bioactive properties and phenolic compounds of leek layers, numbered from the outermost to the innermost, were determined using spectrophotometric and chromatographic methods, respectively. Results. Total phenol and flavonoid contents were highest in the outermost (1st layer) and innermost (9th layer) parts of the leek, while intermediate layers (3rd–4th layers) showed comparatively lower levels. Total phenol content ranged from 90.92 mg GAE/100 g (4th layer) to 177.13 mg GAE/100 g (9th layer), and total flavonoid content ranged from 171.84 mg/100 g (4th layer) to 340.58 mg/100 g (1st layer). The predominant phenolic compounds were quercetin, kaempferol, cinnamic acid, gallic acid and catechin. Quercetin content ranged from 49.09 mg/100 g (1st layer) to 207.56 mg/100 g (7th layer), and kaempferol from 35.52 mg/100 g (1st layer) to 291.81 mg/100 g (8th layer). Cinnamic acid content ranged from 5.22 mg/100 g (1st layer) to 184.40 mg/100 g (9th layer). Gallic acid and 3,4-dihydroxybenzoic acid levels ranged from 39.39 mg/100 g (5th layer) to 75.67 mg/100 g (3rd layer) and from 2.22 mg/100 g (8th layer) to 47.57mg/100g (9th layer), respectively. Conclusion. Both the outermost and innermost layers exhibited the highest total phenol and flavonoid contents. The higher concentration in the outermost layer compared to the innermost layer may be attributed to a relative decrease in water content, which concentrates bioactive compounds.
Yazarlar (5)
1
Fahad AlJuhaimi
2
Nurhan Uslu
3
Mehmet Musa Özcan
4
Isam A. Mohamed Ahmed
5
Noman Walayat
Anahtar Kelimeler
bioactive properties
HPLC
layers
leek
PCA
phenolic compounds
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Zhejiang University
Hangzhou China