English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Garlic ( Allium sativum L.) is highly regarded throughout the world for both its medicinal and culinary properties. With its bioactive compounds and sulphur containing compounds, high trace mineral content, garlic has shown anti-viral, anti-bacterial, anti-fungal and antioxidant abilities. This work has focused on the measurement and comparison of the total polyphenols content, the total sulphur content and antioxidant activity of the studied varieties of garlic in the area of Nitra and Bardejov, Slovak Republic. The highest content of monitored indicators (TPC, TSC, AOA) was measured in the area of Nitra. TPC was determined using the spectrophotometric method of Folin-Ciocalteu agents. The total polyphenols content were determined in the range 621.13 to 763.28 mg kg -1 in area of Nitra. The content of total sulphur compounds in the area of Nitra ranges from 0.562 to 0.800 % and in the second area ranges from 0.421 % to 0.658 %. Antioxidant activity was measured by the spectrophotometric method using a compound DPPH. The value of antioxidant activity ranged from 12.01 % to 20.22 % in both monitored locations. The content of TPC, TSC and AOA beside the variety may be affected by the localitylinked factors like climatic conditions and the agrochemical composition of the soil.

Content of bioactive compounds and antioxidant activity in garlic (Allium sativum L.)