Biochemical characteristics of Allium ursinum L. sprouts as affected by the growing location in Chechen republic

Zarema Amagova [Chechen Scientific Institute of Agriculture, Lenina 1, Gikalo, Grozny region, Chechen republic, Russia]
Nadezhda Golubkina [Federal Scientific Center of Vegetable Production, Selectsionnaya 14, Vniissok, Odintsovo district, Moscow region, Russia]
Visita Matsadze [Chechen Scientific Institute of Agriculture, Lenina 1, Gikalo, Grozny region, Chechen republic, Russia]
Fatima Elmurzaeva [Chechen Scientific Institute of Agriculture, Lenina 1, Gikalo, Grozny region, Chechen republic, Russia]
Raisa Muligova [Chechen Scientific Institute of Agriculture, Lenina 1, Gikalo, Grozny region, Chechen republic, Russia]
Gianluca Caruso [Department of Agricultural Sciences, University of Naples Federico II, Portici (Naples), Italy]

Ramson (Allium ursinum L.) leaves are widely used as a food spice and a powerful herb in traditional medicine. The lack of literature data relevant to the nutritional characteristics of ramson sprouts arises the need to investigate the prospects of their utilization. A. ursinum sprouts grown in ten locations of eight regions of the Chechen republic were compared with regard to their quality and antioxidant characteristics. Ramson sprouts showed significant variations in antioxidant activity (39.6- 67.1 mg GAE g-1 DW), titratable acidity (12.2-40.0 g malic acid kg-1 DW), total dissolved solids (3.37- 9.20 g kg-1 DW), disaccharides (25-82 g kg-1 DW) and selenium (41-1775 µg kg-1 DW) content. A positive correlation between selenium and total dissolved solids in sprouts (r = 0.836; P=0.001) and a negative correlation with ascorbic acid content (r = -0.867; P=0.001) were recorded. Antioxidant activity, polyphenol content, and ascorbic acid content in the sprouts were, respectively, 1.8, 1.3, and 2.0 times higher than in the leaves of mature plants. Despite the geographical variability of the regions where A. ursinum has been grown in the present investigation, all the measured quality and antioxidant indicators show that ramson sprouts can represent an important functional food with high nutraceutical potential.

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