Composition of polyphenols of asparagus spears (Asparagus officinalis) and their antioxidant potential

Abstract

The aim of this study was to examine the impact of cultivar and spear color on the composition of polyphenols in asparagus spears (Asparagus officinalis). The five genotypes (Schwetzinger Meisterschuss, Huchel’s Alpha, Gijnlim, Grolim and Eposs) and three growing conditions of asparagus spears (Asparagus officinalis) were investigated. The polyphenols were determined by applying the HPLC-DAD system. The obtained results were subjected to the principal component analysis. Among the analyzed asparagus samples cv. Grolim contained the highest amounts of phenolic acids and flavonols. The varied quantitative and qualitative composition of polyphenolics resulted most probably from changes occurring during vegetation, such as a lack of access to light in the case of white asparagus and limited access to light in purple asparagus. The scavenging activity on DPPH radicals by asparagus extract is dependent on the variety and color and was the greatest for green asparagus samples. Similar green extracts scavenged ABTS radicals to the highest degree. Results of this study suggested that asparagus may constitute a good source of natural antioxidants to be used in our diet as well as by industries for functional food formulations.

Full text

Composition of polyphenols of asparagus spears (Asparagus ocinalis) and their antioxidant potential.
Ciência Rural, v.49, n.4, 2019.
1
Composition of polyphenols of asparagus spears (Asparagus ocinalis) and their
antioxidant potential
A composição dos polifenóis das espargos (Asparagus ocinalis) e o seu
potencial antioxidante
Joanna Kobus-Cisowska1 Daria Szymanowska1 Oskar Marek Szczepaniak1*
Anna Gramza-Michałowska1 Dominik Kmiecik1 Bartosz Kulczyński1
Piotr Szulc2 Paweł Górnaś3
ISSNe 1678-4596
Ciência Rural, Santa Maria, v.49:04, e20180863, 2019
Received 10.22.18 Approved 03.06.19 Returned by the author 03.20.19
CR-2018-0863.R1
http://dx.doi.org/10.1590/0103-8478cr20180863
INTRODUCTION
Asparagus ocinalis L. is a perennial

family Liliacea, while at present it comes under the
Asparagaceae family. A characteristic feature of this
group of plants is the fact that its root system does
not wither in autumn, at the end of the vegetation
season, but during winter. Because of the presence of
many minerals, vitamins and bioactive compounds,
       
(PALFI et al., 2017; DROST, 2018). The edible
parts of asparagus also contain certain amounts of
phytosterols, which reduce blood cholesterol level.
Among sterols the highest level is reported for
(FUENTES-ALVENTOSA
et al., 2009). Asparagus is primarily a rich source
PARK,
2016). Results from studies showed that the highest
amounts of phenolic compounds are reported in purple
1Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624, Poznan, Poland.
E-mail: oskar.szczepaniak@up.poznan.pl.*Corresponding author.
2Faculty of Agronomy and Bioengineering, Poznan University of Life Sciences. Poznan, Poland.
3Institute of Horticulture, Latvia University of Life Sciences and Technologies. Jelgava, Latvia.
ABSTRACT: The aim of this study was to examine the impact of cultivar and spear color on the composition of polyphenols in asparagus
spears (Asparagus ocinalis). The ve genotypes (Schwetzinger Meisterschuss, Huchel’s Alpha, Gijnlim, Grolim and Eposs) and three growing
conditions of asparagus spears (Asparagus ocinalis) were investigated. The polyphenols were determined by applying the HPLC-DAD system.
The obtained results were subjected to the principal component analysis. Among the analyzed asparagus samples cv. Grolim contained the
highest amounts of phenolic acids and avonols. The varied quantitative and qualitative composition of polyphenolics resulted most probably
from changes occurring during vegetation, such as a lack of access to light in the case of white asparagus and limited access to light in purple
asparagus. The scavenging activity on DPPH radicals by asparagus extract is dependent on the variety and color and was the greatest for green
asparagus samples. Similar green extracts scavenged ABTS radicals to the highest degree. Results of this study suggested that asparagus may
constitute a good source of natural antioxidants to be used in our diet as well as by industries for functional food formulations.
Key words: asparagus cultivars, antioxidative activity, avonols, phenolic acids, polyphenols.
RESUMO: O objetivo deste estudo foi examinar o impacto da cor da cultivar e da cor dos turiões na composição de polifenóis em aspargos
(Asparagus ocinalis). Os cinco genótipos (Schwetzinger Meisterschuss, Huchel’s Alpha, Gijnlim, Grolim e Eposs) e três condições de cultivo
de aspargos (Asparagus ocinalis) foram investigados. Os polifenóis foram determinados aplicando o sistema HPLC-DAD. Os resultados
obtidos foram submetidos à análise de componentes principais. Entre as amostras de aspargos analisadas a cv. Grolim continha as maiores
quantidades de ácidos fenólicos e avonóis. A composição quantitativa e qualitativa variada dos polifenóis resultou muito provavelmente de
mudanças ocorridas durante a vegetação, como a falta de acesso à luz no caso dos aspargos brancos e o acesso limitado à luz nos aspargos
purpúreos. A atividade sequestradora dos radicais DPPH pelo extrato de aspargos é dependente da variedade e cor, sendo que foi a maior
para as amostras de aspargos verdes. Extratos verdes semelhantes capturaram os radicais ABTS no mais alto grau. Os resultados deste
estudo sugerem que os espargos podem constituir uma boa fonte de antioxidantes naturais a serem utilizados em nossa dieta, bem como pelas
indústrias para formulações de alimentos funcionais.
Palavras-chave: cultivares de espargos, atividade antioxidante, avonóis, ácidos fenólicos, polifenóis.
FOOD TECHNOLOGY

2
Ciência Rural, v.49, n.4, 2019.
Kobus-Cisowska et al.
and green asparagus. White asparagus is considered
as a vegetable with a lower antioxidant potential.
        
the accumulation of phenolic compounds and that
these compounds are accumulated particularly in
asparagus tips (PAPOULIAS, et al., 2009; DAWID
& HOFMANN, 2014). The other research hypothesis

in total polyphenolic contents, particularly in the
      
analyzed cultivars and the three edible forms of each
cultivar. Also, a thorough analysis was conducted of
the polyphenolic compound content, i.e. phenolic
acid derivatives of cinnamic and benzoic acids and
       
potential measured by DPPH, ABTS and reducing
    
Schwetzinger Meisterschuss, Gijnlim, Eposs,
Huchel’s Alpha) depending on their color: white,
purple and green, resulting from the cultivation
method adopted.
MATERIALS AND METHODS
The material used in the study comprised
white, purple and green asparagus of the following
cultivars: Schwetzinger Meisterschuss (DE
265), Huchel’s Alpha, Gijnlim (NL 68), Grolim
(NL 68) and Eposs (DE 265). Asparagus crops
      
     
     
samples of asparagus were cold stored for 24 h at a
temperature of 3 °C. Then, asparagus were cut into
smaller pieces and boiled in water at a temperature
of 95 °C. Each asparagus sample was boiled in a
separate uncovered pot for approximately 20 min
until asparagus spears were soft. Upon completion
of thermal treatment the tested material was
homogenized. Next, the samples were lyophilized
(CHRIST 1-4 LSC, Germany) - temperature on
the freeze dryer shelf was heated and ranged from
+15 °C to +20 °C, temperature inside the product
estimated +4 °C and condensation temperature was

reduced pressure (1.030 mbar) by 48 hours.
Samples descriptions are given under table 1.
Freeze dried asparagus samples (5 g)
        
ethanol for 2 h at room temperature according to
KOBUS-CISOWSKA and coworkers (2019) with
 
Whatman No. 4 paper and rinsed with 50 ml of ethanol.
Extraction of residue was repeated applying the same
       
combined and evaporated under vacuum at 40°C;
then freeze drying was conducted. The prepared crude
extracts were stored in a dry, dark and cool place until
they were analyzed.

       
     

standards dissolved in methanol applying a method
described by KOBUS et al. (2009).
    
determined applying a method described by
 et al. (2016).

Agilent UPLC using a Nova-Pak C18 reversed-phase

Waters, Milford, MA, USA).
    
was estimated using DPPH, ABTS and reducing
power assays. The DPPH procedure described
by AMAROWICZ et al. (2007) is based on the
       
nm in the presence of free radicals (Meterek SP
830, Taiwan). The DPPH· radical scavenging
      
    
The ABTS radical cation decolourization assay
was estimated according to RE and coworkers
(1999), and was based on the spectrophotometric
     
       
      
(AE). The procedure of reducing power assay
was described by AMAROWICZ and colleagues
(2007). Absorbance of the produced mixture was
measured at 700 nm with the use of a Specord 40
(Analytik Jena, Germany).
The data were analysed statistically by
means of STATISTICATM PL 13.1 (StatSoft, Poland).
RESULTS AND DISCUSSION
In samples of tested white, purple and
green asparagus cultivars selected phenolic acids
     

Among the analysed hydroxycinnamic
acids, gallic and p-hydroxybenzoic acids
predominated, while among the derivatives of
hydroxycinnamic acid it was ferulic, sinapic and
coumaric acids. It was found that both the colour of

Composition of polyphenols of asparagus spears (Asparagus ocinalis) and their antioxidant potential.
Ciência Rural, v.49, n.4, 2019.
3

phenolic acid contents.
     
        
       
and in all cultivars of purple and green asparagus. As
mentioned above, in white asparagus gallic acid was
dominant for four tested asparagus cultivars. Eposs in
the case of white asparagus contained less gallic acid
than purple and green asparagus.
In the case of hydroxycinnamic acid
derivatives, ferulic and sinapic acids were dominant
acids in asparagus. Contents of these acids were
generally highest in green asparagus and they
were comparable in purple and white asparagus.
Considerable amounts of p-coumaric acid were also
detected, while it was lacking only in white Gijnlim.
Chlorogenic acid was not detected. Protocatechuic
acid was found only in four asparagus samples (GYw,
HUw, GYp, HUp).
Table 1 - HPLC analysis of phenolic acids in extracts of different cultivars and color of asparagus spears.
Sample
Gallic Acid Protocatec
huic Acid
p-
Hydroxybe
nzoic Acid
Vanilic
Acid
Caffeic
Acid
Chlorogeni
c Acid
p -
Coumaric
Acid
Ferulic
Acid
Sinapic
Acid
GRw 341.79f ±13.11 nd
64.32g ±
5.52
nd nd nd
73.27d ±
4.83
87.21d ±
3.11
51.72f ±
3.04
SCw 215.75e ± 16.9 nd 28.94
d
±
2.28 nd nd nd 40.75
a
±
1.23
58.88
a
±
2.61
34.55c ±
2.39
GYw 55.09 bc ±7.06
22.19 ±
0.57
38.36e ±
4.04
nd nd nd nd
58.64a ±
2.35
16.32a ±
1.32
EPw 73.68 c ± 6.67 nd
16.26b ±
1.64 nd 4.40
a
±
0.44 nd 44.63
b
±
2.92
76.26
b
±
3.44
34.59
c
±
2.90
HUw 107.10 d ± 7.65
1.82 ±
0.17
22.20c ±
0.22
nd nd nd
40.69a ±
3.22
56.13a ±
1.07
29.24b ±
0.68
GRp 243.27e ±23.23 nd
44.62f ±
2.77
nd
10.49b ±
0.52
nd
65.98d ±
2.61
83.72d ±
7.80
43.50e ±
2.28
SCp 76.97 c ± 3.29 nd
19.44bc ±
2.76 nd
14.89bc ±
0.81 nd
56.09c±
3.81
70.05b ±
2.41
37.45cd ±
1.44
GYp 39.57 a ± 2.46
2.10 ±
0.69
28.91d ±
1.21 nd nd nd
47.76b ±
3.09
59.93a±
1.39
30.66c ±
1.36
EPp 124.75 d±11.46 nd nd nd 27.24
cd
±2.91 nd
46.02b ±
3.89
77.06
c
±
4.17
38.59cd±
2.18
HUp 114.35d±10.22
1.55 ±
21.5
23.09c ±
1.81
nd
19.72b ±
0.13 nd
56.46c ±
1.52
74.02c ±
1.43
17.06a ±
0.86
GRg 30.06a ± 3.63 nd
59.57g ±
2.31
130.88c ±
10.87
31.50e ±
1.37 nd
178.17g ±
10.61
153.41f±
8.93
85.81g ±
5.81
SCg 48.42 b ± 3.59 nd
25.73c ±
1.95
102.54a ±
9.54
32.50e
±2.36 nd
139.00f ±
21.65
105.79e±
5.83
46.89f ±
1.29
Gyg 33.02 a ± 1.22 nd
15.10b ±
1.73
120.28b
±9.81
22.12d
±1.14 nd
45.50b ±
1.36
57.28a ±
4.93
34.22c ±
2.99
EPg 196.77e± 10.72 nd
2.91a ±
0.06
179.72e
±12.65
18.98c ±
0.59 nd
91.80e ±
9.42
85.23d ±
2.64
39.14d ±
1.39
HUg 96.57 d ± 3.75 nd
26.00cd ±
1.88
165.94d±
11.18
6.98a ±
0.09 nd
75.82d ±
3.68
89.60d ±
7.12
33.05c ±
0.55
nd – not detected
Abbreviations are defined in Materials and methods – asparagus samples. Results are mean values of three determinations ± standard

GRw — white asparagus Grolim, GRp — purple Grolim, GRg — green Grolim, SCw — white asparagus Schwetzinger Meisterschuss,
SCp — purple Schwetzinger Meisterschuss, SCg — green Schwetzinger Meisterschuss, GYw — white asparagus Gijnlim, GYp — purple
Gijnlim, GYg — green Gijnlim, EPw — white asparagus Eposs, EPp — purple Eposs, EPg — green Eposs, HUw — white asparagus
Huchel’s Alpha, HUp — purple Huchel’s Alpha, Hug — green Huchel’s Alpha.

4
Ciência Rural, v.49, n.4, 2019.
Kobus-Cisowska et al.
It was found that among the analysed
asparagus cultivars, Grolim contains the highest
amount of phenolic acids with the smallest amounts
detected in cv. Gijnlim. Green asparagus was found to
have the highest content of phenolic acids, followed
by purple and white asparagus.
Among all the cultivars, the highest
      
asparagus, among which cv. Grolim had the highest

Gijnlim. Rutin predominated in asparagus, as its
       

in GRg. Purple asparaguses contained 10 times
       
       

purple asparagus, while kaempferol was not found
in any of the samples.
Close location of rutin to astragalin
plots and ferulic acid to sinapic acid, indicates
on the positive correlation between these factors
(Figure 1). However, the opposite location of gallic
acid to p-coumaric acid as well as the location of
p
that the correlations describing them are negative.
The grouping of plots describing samples of white,
purple and green asparaguses, indicates on the

of analysed compounds.
Similar results concerning contents of
phenolic acids in asparagus spears were presented
by other researchers in which a dominant amount of
hydroxycinnamic acids ranging from 2.31 to 4.91
mg/g was presented (FUENTES-ALVENTOSA
et al., 2009; PAPOULIAS et al., 2009). Moreover,
middle and basal portions of the spears are richer
in these compounds than the upper portion,
especially after a storage period (RODRÍGUEZ,
et al., 2005a; 2005b). The relatively high
contents of gallic and p-hydroxybenzoic acids
detected in asparagus result from the common
occurrence of these compounds in the free state
in gymnosperms, such as asparagus. Similar
Table 2 - HPLC analysis of flavonols in extracts of different cultivars and colour of asparagus spears [µg/100 g d.m.].
Rutin  Hyperoside Astragalin Quercetin Kaempferol
GRw
31.85 a ± 1.39 nd nd nd nd nd
SCw
60.27 a ± 0.72 nd nd nd nd nd
GYw
217.77 b ± 2.43 9.23 a ± 9.22 10.88 a ± 10.87 nd nd nd
EPw
222.08 b ± 124.31 11.26 a ± 11.26 15.05 a ± 15.04 nd nd nd
HUw
230.24 b ± 0.15 28.68 b ± 7.27 13.02 a ± 13.02 nd nd nd
GRp
501.50 b,c ± 15.67 nd nd nd nd nd
SCp
1543.69 d ± 9.29 24.08 b ± 0.34 nd nd nd nd
GYp
790.54 c ± 0.99 13.59 a ± 0.16 17.82 a ± 0.22 21.89 a ± 21.89 nd nd
EPp
1500.90 d ± 6.11 23.90 b ± 0.72 42.19 b ± 0.076 nd 28.01 a ± 28.01 nd
HUp
1973.13 d ± 93.75 30.36 b ± 0.15 15.49 a ± 15.50 nd nd nd
GRg
16318.67 e ± 43.43 97.08 c ± 6.44 182.10 c ± 12.90 24.70 a ± 24.69 52.10 b ± 52.10 nd
SCg
11942.87 f ± 819.0 70.47 c ± 0.39 173.63 c ± 0.09 53.94 b ± 0.61 43.59 b ± 9.77 nd
Gyg
1818.70 d ± 86.51 28.16 b ± 1.07 40.41 b ± 2.62 18.21 a ± 0.12 22.74 a ± 1.18 nd
EPg
14061.88 e ± 299.41 50.07 c ± 10.34 197.73 c ± 4.71 55.58 b ± 10.11 57.96 b ± 0.39 nd
HUg
10139.63 g ± 598.82 55.95 c ± 0.25 162.65 c ± 0.40 43.75 b ± 1.43 55.80 b ± 0.25 nd
nd –          – asparagus samples. Results are mean values of three


Composition of polyphenols of asparagus spears (Asparagus ocinalis) and their antioxidant potential.
Ciência Rural, v.49, n.4, 2019.
5
results were obtained for both green and purple
asparagus by other authors, which indicates that
green asparagus is more abundant in antioxidating
phytochemicals (SHOU et al. 2007; KOHMURA
et al. 2008). These compounds may influence the
plant’s antioxidant properties, which are based
on the inhibition of free radical generation, their
scavenging capacity and on increasing the catalytic
activity of endogenous enzymes participating in
the neutralization of free radicals (KMIECIK
et al., 2015; YAO et al., 2016). This pertains in
particular to p-hydroxybenzoic and gallic acids,
as well as ferulic, sinapic and p-coumaric acids,
which are predominant in asparagus.
    
composition in the case of polyphenolics resulted
most probably from changes occurring during
vegetation, such as a lack of access to light in the
case of white asparagus and limited access to light in
purple asparagus. Content of chemicals in plant organ
depend on varieties (MUDAU et al. 2018). These
proceedings are consistent with implications derived
by FUENTES-ALVERTOSA and coworkers (2009).
       

    

SUN and coworkers
(2007; 2007a), it was rutin that proved to be the most
      
286.5 mg/kg fresh product.
The antioxidative activity of asparagus
was estimated using DPPH, ABTS and reducing

Green asparagus had the highest
antioxidant capacity measured with DPPH, followed
by purple and white asparagus. It was found that
green asparagus had EC50 within the range from
0.294 to 0.489. The highest EC50 was shown for
white asparaguses, which were 5- to 8-fold higher in
 
in comparison to purple asparaguses. The scavenging
activity on DPPH radicals by asparagus extract is
variety- and colour-dependent.


SCg. The activity of green asparagus was the greatest
for HUg. The value of IC50 for white asparagus was
the highest and ranged from 1.11 for sample HUw
to 1.92 for sample GYw. Green extracts scavenged
ABTS radicals to the highest degree, amounting from
0.28 up to 0.48.
High absorbance indicates high reducing
power. It was shown that all the analysed extracts
exhibited reducing power (Figure 2). However, the
best performance, was observed in green asparagus
samples with the lowest level in white asparagus spear
extract. It has been shown that green Grolim asparagus

asparagus cultivars, given in table 2 and their total antioxidant potential described in table 3.
1. Gallic Acid; 2. Protocatechuic Acid; 3. p –Hydroxybenzoic Acid; 4. Vanilic Acid; 5.
p-Coumaric Acid; 8. Ferulic Acid; 9. Sinapic Acid;


6
Ciência Rural, v.49, n.4, 2019.
Kobus-Cisowska et al.
had reducing power close to BHT – the synthetic
antioxidant. It may be observed that asparagus GR
and SC exhibited higher activity than other asparagus
varieties in all colour groups. Statistical analysis
showed that there is a positive correlation between
        
     

Figure 2 - Reducing power of examined asparagus cultivars extracts as function of total
bioactive compounds concentration [g/ml].
Table 3 - Antioxidant activity of asparagus spears extract measured by DPPH and ABTS method and calculated by EC 50 [mmol/ml]; AE

-------------------------------------ABTS------------------------------------- ----------------------------------DPPH-----------------------------------
Sample EC 50 [mmol/ml] AE --------- EC 50 [mmol/ml] AE ------------------
GRw
1.49f
±
0.01
1.33a
16.21a
±
2.43
0.75e
±
0.03
1.22a
21.79a
±
3.22
SCw
1.63g
±
0.02
1.23a
14.38a
±
2.44
0.81e
±
0.02
1.16a
19.33a
±
3.23
GYw
1.92h
±
0.04
1.04a
11.95a
±
2.15
0.96e
±
0.04
1.09a
16.07a
±
2.85
EPw
1.26f
±
0.05
1.58ab
19.19ab
±
2.11
0.63d
±
0.01
1.75ab
31.60b
±
2.79
HUw
1.11e
±
0.02
1.80b
22.28b
±
3.34
0.55d
±
0.03
1.88b
36.68b
±
3.34
GRp
1.19e
±
0.06
1.87b
22.13b
±
3.32
0.53d
±
0.01
1.81b
36.46b
±
3.76
SCp
0.95d
±
0.03
2.35c
27.60bc
±
2.76
0.42bc
±
0.02
2.015b
45.47c
±
3.13
GYp
0.95d
±
0.02
2.16b
26.14bc
±
3.92
0.46c
±
0.01
2.04b
43.04c
±
4.45
EPp
0.73c
±
0.05
2.82c
34.49c
±
3.10
0.35b
±
0.01
2.55bc
56.79d
±
3.52
HUp
0.98d
±
0.02
2.26b
71.25d
±
4.69
0.44c
±
0.02
2.32b
86.30e
±
5.32
GRg
0.29a
±
0.04
8.29e
91.18e
±
7.88
0.12a
±
0.01
7.33d
92.21f
±
8.93
SCg
0.28a
±
0.02
6.64d
79.17d
±
6.33
0.15a
±
0.05
5.27c
95.90f
±
6.29
GYg
0.48b
±
0.05
5.68d
68.38d
±
4.26
0.17a
±
0.01
4.31c
82.83e
±
4.78
EPg
0.28a
±
0.05
7.19e
86.91e
±
4.56
0.13a
±
0.01
7.55d
87.89ef
±
4.53
HUg
0.36ab
±
0.03
5.52d
66.42d
±
2.31
0.18a
±
0.02
5.94c
80.45e
±
2.29
Results are means ± S.D. 

Composition of polyphenols of asparagus spears (Asparagus ocinalis) and their antioxidant potential.
Ciência Rural, v.49, n.4, 2019.
7
The free radical scavenging activities of
green asparagus were attributed to various natural
  
and isorhamnetin (FUENTES-ALVENTOSA et al.,
2009). Our result was in agreement with two previous
reports that the antioxidant activity of asparagus was
correlated with polyphenol contents. In previous
study it was indicated that asparagus with the highest
radical scavenging activity in relation to DPPH, i.e.
green asparagus ( et al., 2016). The
analyses also made it possible to identify cv. Gijnlim
and Grolim as cultivars exhibiting the highest
scavenging potential in relation to the DPPH radicals.
In turn, a study by KOBUS-CISOWSKA
and coworkers (2017) showed that bioactive
components of green asparaguses and their high
antioxidant potential enhance nutritive value of meat
products. Addition of green asparagus to meatloaf
       
in antioxidant activity measured in the DPPH test,
with 0.30 mmol TE/g product in the control, while
in meatloaves with asparaguses (added at 1.5, 2 and
  
Similarly, in the ABTS test the activity in relation to
the control was by as much as 3.5 times greater.
CONCLUSION
Spears of asparagus have been consumed
as vegetable for centuries, but very little information
is available on the bioactive compounds and their
antioxidant activity, which depend on cultivars and
       
Schwetzinger Meisterschuss, Gijnlim, Eposs,
Huchel’s Alpha), each in white, green and purple
color, were compared in terms of their polyphenol
contents. Contents of phenolic compounds in
asparagus varied and depended both on the cultivar
and color of the vegetable. Asparagus was found to

gallic acid, ferulic acid and rutin predominated.
The highest amounts of bioactive compounds were
detected in green asparagus, with the contents being
lower in purple asparagus, while white asparaguses
were the poorest sources of these compounds. Among
the tested asparagus cultivars cv. Grolim had the
      
The scavenging activity towards DPPH radicals by
asparagus extract is variety- and color-dependent
and was the greatest for green asparagus samples.
Similar green extracts scavenged ABTS radicals
to the highest degree. Statistical analysis showed a

phenolic acids and the activity towards DPPH and
ABTS radicals. The presence of such fenolic acids
as gallic, ferulic and sinapic acids, contributed to the
highest antioxidant activity towards DPPH radicals.
The antioxidant activity measured with ABTS of
asparagus demonstrated a linear relationship with
rutin content. The capability of the asparagus spears
to scavenge DPPH and ABTS radicals and act as
reducers, indicate that they may be useful therapeutic
agents in treating radical pathological damage.
The information shown in this paper could

knowledge and possible further practical applications.
ACKNOWLEDGEMENTS
      
00-0059/17 from the National Centre for Research and
Development in Poland.
DECLARATION OF CONFLICTING OF
INTERESTS
       
founding sponsors had no role in the design of the study; in the
collection, analyses, or interpretation of data; in the writing of the
manuscript, and in the decision to publish the results.
AUTHORS’ CONTRIBUTIONS
Joanna Kobus-Cisowska conceived and designed

All authors critically revised the manuscript and approved of the

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