Correlation of Total Secondary Sulfur Compounds, Total Phenols and Antioxidant Capacity in the Ramsons and Garlic
Omer Mahmutovic *
Department of Natural Sciences, University of Sarajevo, Zmaja od Bosne 33-35,71000 Sarajevo, Bosnia and Herzegovina.
Ismet Tahirovic
Department of Natural Sciences, University of Sarajevo, Zmaja od Bosne 33-35,71000 Sarajevo, Bosnia and Herzegovina.
Amira Copra
Department of Natural Sciences, University of Sarajevo, Zmaja od Bosne 33-35,71000 Sarajevo, Bosnia and Herzegovina.
Mustafa Memic
Department of Natural Sciences, University of Sarajevo, Zmaja od Bosne 33-35,71000 Sarajevo, Bosnia and Herzegovina.
Saida Ibragic
Department of Natural Sciences, University of Sarajevo, Zmaja od Bosne 33-35,71000 Sarajevo, Bosnia and Herzegovina.
Lutvija Karic
Department of Agriculture, University of Sarajevo, Zmaja od Bosne 8, 71000 Sarajevo, Bosnia and Herzegovina.
*Author to whom correspondence should be addressed.
Abstract
Aims: This study explores the total quantity of sulfur secondary metabolites in the plant organs of garlic and ramsons, the content of total phenol and their correlation to the antioxidant capacity (AOC). There are different reports about correlation of secondary sulfur compounds and phenols from garlic to AOC. The aims of this research was to investigate this correlation of total secondary compounds of sulfur as whole, not some isolated molecules to the AOC, and to reveal the medicinal valuation of ramsons leaf at late spring period.
Methodology: Samples of garlic and ramsons were collected from rural locations in the surroundings of Sarajevo (Bosnia and Herzegovina), in the late May period. The AOC was carried out through the ORAC (Oxygen Radical Absorbance Capacity) method using a generated peroxyl radical (ROO•). The quantity of total sulfur was being determinate using the Ion chromatography method (HPIC), in the form of a sulfate ion. The samples were treated in a strong oxidizing media. The total phenols content has been measured by Folin-Ciocalteu method.
Results: AOC is higher in the leaves than in the bulbs during most of the vegetative period. Content of phenol compounds is multiple times higher in the leaves than in the underground parts of the plants. During the first period of vegetation, concentration of sulfur compounds is higher in leaves than in the bulbs.
Conclusion: Secondary sulfur compounds have no influence on the AOC of garlic. Moreover, there was no significant influence of phenolic compounds on the antioxidant capacity. AOC show dependence on the age of plant. Optimal time for consumption of ramsons is the early spring period.
Keywords: Antioxidant capacity, allicin, leaf, bulb