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

The aim of this study was to comparison of chemical components and antioxidant activity in leaves of winter and spring varieties of garlic, obtained from POLAN Company; Krakow, Poland) as well as in leaves of wild (bear’s) garlic. The content of basic chemical components were determined according to the AOAC methods. Selected minerals content was determined according to the PN procedure. Vitamin C and polyphenols were determined using the Tillman’s and Folin-Ciocalteau’s methods, respectively. The ability to scavenging of the ABTS was analyzed by Re et al. method. Leaves of wild garlic had the significantly lowest amount of dry matter (79.0 g·kg), proteins (13.7 g·kg), total carbohydrates (50.8 g·kg), dietary fiber (26.9 g·kg), ash (8.9 g·kg), vitamin C (956.1 mg·kg), and antioxidant activity (25.0 mmol TEAC·kg), but the highest level of crude fat (5.6 g·kg), potassium (34.6 g·kg), magnesium (1.72 g·kg), iron (230.3 mg·kg) and zinc (58.8 mg·kg) as compared to winter and spring varieties. At the same time, there was no unambiguous differences in the level of basic chemical components (proteins 20.9 ÷ 35.7 g·kg, fat 1.6 ÷ 2.8 g·kg, total carbohydrates 61.3 ÷ 116.5 g·kg, fibre 33.7 ÷ 57.0 g·kg, ash 8.9 ÷ 14.1 g·kg), antioxidants (vitamin C 75.4 ÷ 459.7 mg·kg, polyphenols 335.3 ÷ 1895.1 mg·kg), antioxidant activity (27.0 ÷ 30.1 mmol TEAC· kg) and the amount of minerals (calcium 7.55 ÷ 28.9 g·kg, potassium 15.9 ÷ 28.0 g·kg, magnesium 0.85 ÷ 1.32 g·kg, sulphur 2.41 ÷ 6.22 g·kg, iron 34.4 ÷ 85.7 mg·kg, zinc 9.32 ÷ 13.8 mg·kg) between winter and spring varieties, as well as between winter varieties.

BASIC CHEMICAL COMPOSITION, CONTENT OF MICRO- AND MACROELEMENTS AND ANTIO XIDANT ACTIVITY OF DIFFERENT VARIETIES OF GARLIC’S LEAVES POLISH ORIGIN