Open Access

ARTICLE

Antioxidant Potential of Different Plant Part of Allium roseum L. from Montenegro

Zoran S. Ilić^1,*, Ljiljana Stanojević², Lidija Milenković¹, Ljubomir Šunić¹, Dragana Lalević¹, Aleksandra Milenković², Žarko Kevrešan³

1 University of Priština in Kosovska Mitrovica, Faculty of Agriculture, Lešak, 38219, Serbia
2 University of Niš, Faculty of Technology, Bulevar Oslobodenja 124, Leskovac, 16000, Serbia
3 University of Novi Sad, Institute of Food Technology, Bulevar Cara Lazara 2, Novi Sad, 21000, Serbia

* Corresponding Author: Zoran S. Ilić. Email:

(This article belongs to the Special Issue: Phytochemical and Medicinal Values of Plants)

Phyton-International Journal of Experimental Botany 2025, 94(8), 2515-2527. https://doi.org/10.32604/phyton.2025.069082

Received 14 June 2025; Accepted 30 July 2025; Issue published 29 August 2025

Abstract

This study aims to determine the phytochemical composition and antioxidant activity (AA) of different plant parts (bulbs, stalk, leaves and flowers) of wild rosy garlic (Allium roseum) from Montenegro. The flower exhibited the highest concentration of total phenols (55.7 GAE/g d.e.), followed by the leaf (25.6 mg GAE/g d.e.). The leaf displayed the highest concentration of total flavonoids (41.48 mg RE/g d.e.), followed by the flower (36.26 mg RE/g d.e.) and top part of the stalk (26.80 mg RE/g d.e.). The AA of different parts of A. roseum after 60 min of incubation decreased in the following order: flower (0.15 mg/cm³) > upper stalk (0.32 mg/cm³) > leaf (0.36 mg/cm³) > basal stalk (0.80 mg/cm³) > bulb (1.53 mg/cm³). The flowers exhibited the lowest EC₅₀ values, indicating the highest antioxidant potential throughout the entire incubation period. Among all plant parts analyzed, the flowers demonstrated the highest ferric reducing antioxidant power (FRAP), reaching 24.99 mg Fe²⁺/g, thereby indicating their superior antioxidant potential. Given their edibility, pleasant flavor, and high nutritional value, A. roseum flowers may be considered a promising natural additive for functional food products or culinary applications, including dish enhancement and decoration.

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Keywords

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Supplementary Material

Supplementary Material File

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