Garlic (Allium sativum L.) is one of the most valuable plants in the world because it contains important substances with protective and healing effects on human health. Its health-promoting effects have been already known in ancient Egypt, China, Greece and also the Romans used it. Many studies have shown that garlic can help from colds, coughs, flu, pulmonary diseases, clean blood vessels, lowers blood pressure and cholesterol and has antibacterial, antiviral, anti-carcinogenic, anti-mutagenic and antioxidant properties. Garlic contains antioxidant that support the body´s defense mechanism against oxidative damage. The physiological effect of garlic can be affected by sulphur – containing compounds as well as other biologically active compounds such as polyphenols (mainly flavonoids), minerals (Ca, Fe, I, K, Mg, Na, Zn) and vitamins (A, B1, B2, B6, C). The main sulphur compound in garlic is alliin, converted to allicin by the enzyme alliinase, which results in a characteristic garlic aroma and taste.

Heavy metals (Cd, Co, Cr, Cu, Fe, Mn, Ni, Pb, and Zn) in soils and plants of four different ecosystems (forest, grassland, agro and urban ecosystem) at different distances from the source of the pollution were analyzed in order to assess and compare soil contamination in the various ecosystems and determine the potential accumulation of plants depending on the place they inhabit. Correlation relationships among heavy metals in soils differ depending on the ecosystem, and between soil and plant, the heavy metals showed significant correlation for Cu, Mn, Ni, Pb and Zn. Contamination factor (C_f), degree of contamination (C_d) and pollution load index (PLI) were used in order to determine the level of environmental contamination of the study area. All studied ecosystems were rated as moderately contaminated (except agroecosystem, which was found as low contamination ecosystem) according to C_d and extremely polluted according to PLI. The highest pollution in both cases was found in urban ecosystem, and Cd, Cu and Fe were determined as the biggest pollutants.

Processing is one of the most crucial factors affecting polyphenol content in foods. Therefore, the study is aimed at the evaluation of heat treatment effects (microwaving, steaming, baking, and boiling) on the content of chlorogenic acids, total polyphenols, and antioxidant activity of three varieties of sweet potato with different flesh colors (Beauregard—orange-fleshed, O’Henry—white-fleshed, 414-purple—purple-fleshed). According to high performance liquid chromatography analysis, chlorogenic acid was the predominant chlorogenic acid in sweet potatoes. Obtained results also suggested the purple-fleshed variety (414-purple) had significantly (p < 0.05) higher total polyphenol content and thus the highest antioxidant activity. Heat treatment positively influenced the chlorogenic acid content, total polyphenols, and antioxidant activity of sweet potatoes. Among the used methods, steaming had the greatest effect on the chlorogenic acids and total polyphenols, while microwaved samples showed the highest antioxidant activity (DPPH). The content of chlorogenic acids and total polyphenols decreased in the order of steaming > baking > microwaving > boiling > raw. However, the individual varieties differed not only in the flesh color but also in the reaction to the used heat treatment methods. Spearman’s correlation coefficient showed a strong correlation between chlorogenic acid and antioxidant activity.

Onion (Allium cepa L.) is the second most important garden crop in the world after tomatoes. It has great nutritive value thanks to the content of physiologically effective compounds which exert protective (chemoprotective) effect on human health. Experimental studies have shown that the consumption of onion reduces blood pressure, stimulate haematopoiesis, heals heart and blood vessels, helps in treatment of asthma, and protects against some types of cancer. Onion is a versatile and strong antioxidant that quenches free radicals in the human organism. It is a rich source of phenolic substances, especially quercetin and its glycosides, phenolic acids, sulphur compounds (allicin), vitamins, and minerals

Carrot (Daucus carota L. s sp. sativus (Hoffm.) Arcang.) is a significant source of vitamins (A, B, C) and beta carotene. Further it contains vitamins B, C, E, H, folic acid and pantothenic acid. Carrot is an important source of trace elements (K, Na, Ca, Mg, P, S, Mn, Fe, Cu and Zn). Consumption of carrot improves eyesight, lowers cholesterol and improves digestion. In this work we evaluated and compared content of total polyphenols, ß-caroteneand antioxidant activity in five varieties of carrot (’Jitka’, Kardila’, Katlen , Rubína’ and Koloseum) Samples of carrot were collected at full maturity stages from area of Bardejov. Samples of fresh carrot were homogenized (25 g) in 50 ml 80 % ethanol and analysed after sixteen hours. The content of the total polyphenols was determined by using the Folin-Ciocalteu reagent (FCR). The content of ß-carotene was determined spectrophotometricaly at 450 nm. Antioxidant activity was measured using a compound DPPH (2.2-diphenyl-1-picrylhydrazyl) at 515.6 nm using spectrophotometer. Total polyphenols content in samples ranged from 81.25 ± 13.11 mg/kg to 113.69 ± 11.57 mg/kg and content of ß-carotenes ranged from 24.58 ± 2.38 mg/kg to 124.28 ± 3.54 mg/kg. We also evaluated and compared the antioxidant activity in selected varieties of ca rrot, which varied from 6.88 ± 0.92 % to 9.83 ± 0.62 %. Statistically si gnificant the highest value of total polyphenols was recorded in variety of Koloseum (113.69 ± 11.57 mg/kg). This variety is also character ized by the highest content of ß- carotene (124.28 ± 3.54 mg/kg) as well as the highest value of antioxidant activity (9.83 ± 0.62 %).

Red beetroot (Beta vulgaris rubra) is an important raw material of plant origin with proven positive effects on the human body. They can be eaten raw, boiled, steamed and roasted. Red beetrooot is a rich source of minerals substances (manganese, sodium, potassium, magnesium, iron, copper). Beetroot contains a lot of antioxidants, vitamins (A, C, B), fiber and natural dyes. Red beetroot is also rich in phenol compounds, which have antioxidant properties. These colorful root vegetables help protect against heart disease and certain cancers (colon cancer). In this work we evaluated content of total polyphenols and antioxidant activity in red beetroot. Samples of plant material were collected at full maturity stages from areas of Zohor, Sihelné, and Sliač. Zohor, Sihelné, and Sliač are areas without negative influences and emission sources. Samples of fresh red beetroot were homogenized and were prepared as an extract: 50 g cut beetroot extracted by 100 ml 80% ethanol for sixteen hours. These extracts were used for analyses. The content of the total polyphenols was determined by using the Folin-Ciocalteu reagent (FCR). The absorbance was measured at 765 nm of wavelength against blank. Antioxidant activity was measured using a compound DPPH˙ (2.2-diphenyl-1-picrylhydrazyl) at 515.6 nm in the spectrophotometer. In the present experiment it was detected, that total polyphenols content in samples ranges from 820.10 mg/kg to 1280.56 mg/kg. Statistically significant highest value of total polyphenols was recorded in beetroot in variety of Renova from locality of Sliač (1280.56 ±28.78 mg/kg). Statistically significant the lowest content of total polyphenols was recorded in beetroot in variety of Renova from the village Sihelné (820.10 ±37.57 mg/kg). In this experiment the antioxidant activity in beetroot was evaluated and compared. The values of antioxidant activity were in interval from 19.63% to 29.82%.