Comparative study of antioxidant properties of wild growing and cultivated Allium species

Allium species are cultivated for the edible bulb, which is used mainly as flavoring in foods. Besides that, they could prevent tumor promotion and some processes that are associated with free radicals, such as cardiovascular diseases and aging. Therefore, different Allium species, both cultivated (Allium nutans L., A. fistulosum L., A. vineale L., A. pskemense B. Fedtsch, A. schoenoprasum L., A. cepa L. and A. sativum L.) and wild (A. flavum L., A. sphaerocephalum L., A. atroviolaceum Boiss, A. vineale L., A. ursinum L., A. scorodoprasum L., A. roseum L. and A. subhirsutum L.), were investigated in order to evaluate the antioxidant properties of their bulbs. This study reports on the results obtained for the bulb antioxidant enzyme activities (superoxide dismutase, catalase, guaiacol peroxidase, glutathione peroxidase), the quantities of non-enzymatic plant antioxidants (reduced glutathione and total flavonoids), the contents of soluble proteins, vitamin C, carotenoids, chlorophylls a and b, as well as for the quantities of malonyldialdehyde and .OH and O2.- radicals.