Monika Grzeszczuk

West Pomeranian University of Technology, Szczecin

Aneta Wesołowska

West Pomeranian University of Technology, Szczecin

Dorota Jadczak

West Pomeranian University of Technology, Szczecin

Barbara Jakubowska

West Pomeranian University of Technology, Szczecin


Edible flowers have been used in traditional and herbal medicine since ancient times, but its nutritional value have not been studied in depth. The lavender-pink globular flower heads of chive not only beautify the garden or dried bouquets, but they can also be used to prepare chive vinegar, salads or soups. The aim of this work was to determine the nutritional value of flowers of the chive cultivated at the Horticultural Experiment Station in Dołuje (north-western Poland) in the years 2009 and 2010. In the raw plant material, the content of dry matter, total ash, total protein, titratable acidity, vitamin C as L-ascorbic acid, total and reducing sugars, fat, crude fibre, polyphenols, total carotenoids, chlorophylls, pungency, free radical scavenging activity and energy value were measured. The Allium schoenoprasum L. dried flowers were extracted by ethanol at 50C and at room temperature (maceration). The obtained extracts were analyzed by GC-MS method. The
analysis revealed that the flowers contained much important fatty acids with palmitic acid (7.94–16.94%), linoleic acid (7.63–13.45%) and stearic acid (3.13–31.16%), the most abundant saturated and unsaturated fatty acids, as well as γ-sitosterol (3.41–6.42%), campesterol (0.34–0.66%), fucosterol (0.29–0.51%) and vitamin E (0.16–0.49%). Moreover, in the dry plant material content of total flavonoids was assessed.


Allium schoenoprasum L., chemical compounds, biological value, antioxidants, GC, MS

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Monika Grzeszczuk 
West Pomeranian University of Technology, Szczecin
Aneta Wesołowska 
West Pomeranian University of Technology, Szczecin
Dorota Jadczak 
West Pomeranian University of Technology, Szczecin
Barbara Jakubowska 
West Pomeranian University of Technology, Szczecin



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