@Article{phyton.2025.069082,
AUTHOR = {Zoran S. Ilić, Ljiljana Stanojević, Lidija Milenković, Ljubomir Šunić, Dragana Lalević, Aleksandra Milenković, Žarko Kevrešan},
TITLE = {Antioxidant Potential of Different Plant Part of <i>Allium roseum</i> L. from Montenegro},
JOURNAL = {Phyton-International Journal of Experimental Botany},
VOLUME = {94},
YEAR = {2025},
NUMBER = {8},
PAGES = {2515--2527},
URL = {http://www.techscience.com/phyton/v94n8/63693},
ISSN = {1851-5657},
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 (<i>Allium roseum</i>) 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 <i>A. roseum</i> after 60 min of incubation decreased in the following order: flower (0.15 mg/cm<sup>3</sup>) > upper stalk (0.32 mg/cm<sup>3</sup>) > leaf (0.36 mg/cm<sup>3</sup>) > basal stalk (0.80 mg/cm<sup>3</sup>) > bulb (1.53 mg/cm<sup>3</sup>). The flowers exhibited the lowest EC<sub>50</sub> 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 Fe<sup>2+</sup>/g, thereby indicating their superior antioxidant potential. Given their edibility, pleasant flavor, and high nutritional value, <i>A. roseum</i> flowers may be considered a promising natural additive for functional food products or culinary applications, including dish enhancement and decoration.},
DOI = {10.32604/phyton.2025.069082}
}