Antioxidant activity of ultrasonic extracts of leek Allium porrum L

Abstract

This study was aimed at evaluating the antioxidant activity and efficacy of the ethanolic extract of the ultrasonic extracts of leek Allium porrum L. Ethanolic (50 vol.%) extracts of edible leek parts (stem and leaf) were prepared by ultrasound-assisted extraction, which was followed by evaluation of total phenols, flavonoids and antioxidant activity. Total phenols were determined using the modified Folin-Ciocalteu method. Antioxidant activity was assessed by scavenging the stable free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). The results of antioxidant activity were compared with control antioxidants: vitamin C and BHT. The higher content of phenols (69.46 mg GAE/g dry extract) and flavonoids (33.53 mg CE/g dry extract) was found in the ethanolic extract of leek stem. The measured values of IC50 were 98.90 and 61.05 μg/mL for the ethanolic extract of leek leaf and stem, respectively.