The content of bioactive compounds and antioxidant activity of garlic (Allium sativum L.)


  • Natália Čeryová Slovak University of Agriculture, Institute of Food Science, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414378
  • Iveta Čičová The Research Institute of Plant Production, Gene Bank of the Slovak Republic, Bratislavská cesta 122, 921 68, Piešťany, Tel.: +421337947345
  • Judita Lidiková Slovak University of Agriculture,Institute of Food Science, Trieda A. Hlinku 2, 949 76 Nitra,Slovakia, Tel.: +421376414353
  • Marek Šnirc Slovak University of Agriculture, Institute of Food Science, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414345
  • Jarmila Horváthová Slovak University of Agriculture, Centre of Languages, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414353
  • Helena Lichtnerová Slovak University of Agriculture, Institute of Landscape Architecture, Tulipánová 7, 949 76 Nitra, Slovakia, Tel.: +421376415443
  • Hana Franková Slovak University of Agriculture, Institute of Food Science, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414375



Allium sativum, garlic, polyphenols, flavonoids, antioxidants


Garlic (Allium sativum L.) is one of the most commonly grown vegetables and thanks to its sensory properties, it has an important place in numerous world cuisines. Garlic is also known for its health-promoting properties, which are attributed to its chemical composition. The health benefits of garlic depending on the content of biologically active compounds, which vary between cultivars and geographical areas. Seven cultivars of garlic, namely Sukoradsky, Zahorsky, Germidour, Mojmir, Karel IV., Arkus, Makoi, were analyzed in this study. This study aimed to determine the total polyphenol content, total flavonoid content, and antioxidant activity of garlic. Studied characteristics were analyzed by the UV-VIS spectrometry method. Total polyphenol content ranged from 430.26 to 640.04 mg FW. Total flavonoid content ranged from 10.29 to 60.49 mg FW. Antioxidant activity measured by ABTS assay ranged from 1.098 to 1.955 mmol FW. Antioxidant activity measured by FRAP assay ranged from 0.63 to 1.467 FW. Highest TPC, TFC, and AA were determined in the cultivar Mojmir. The lowest TPC and TFC were determined in the cultivar Zahorsky. The lowest AA was determined in the cultivar Sukoradsky. High positive correlations were determined between individual parameters.


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How to Cite

Čeryová, N., Čičová, I., Lidiková, J., Šnirc, M., Horváthová, J., Lichtnerová, H., & Franková, H. (2021). The content of bioactive compounds and antioxidant activity of garlic (Allium sativum L.). Potravinarstvo Slovak Journal of Food Sciences, 15, 1104–1111.

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