| Issue |
BIO Web Conf.
Volume 236, 2026
72nd International Scientific Conference “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2025”
|
|
|---|---|---|
| Article Number | 02017 | |
| Number of page(s) | 7 | |
| Section | Food Chemistry, Microbiology and Biotechnology | |
| DOI | https://doi.org/10.1051/bioconf/202623602017 | |
| Published online | 25 May 2026 | |
Natural pigments, phenolic content and antioxidant activity in ironwort
1 Agricultural University–Plovdiv, Department of Agroecology, 12 Mendeleev Blvd., 4000, Plovdiv, Bulgaria
2 University of Food Technologies, Department of Organic Chemistry and Inorganic Chemistry, 26 Maritza Blvd., 4002, Plovdiv, Bulgaria
* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.
Abstract
The current study aimed to evaluate total carotenoids, chlorophylls, phenols, flavonoids, and antioxidant potential in ironwort (Sideritis syriaca L.) collected from different locations in Strandzha Mountain, Bulgaria, and from a single location in Turkey. We compared the results with cultivated samples from Momchilovtzi and Malko Tarnovo. The cultivated samples exhibited the highest levels of total carotenoids and chlorophylls, followed by those collected from the Turkish side of Strandzha Mountain. The samples from the Bulgarian side of Strandzha Mountain (Sredoka area) showed 1.5 to 2 times higher levels of total flavonoids and polyphenols, as well as twice the antioxidant activity, compared to cultivated ironwort samples. Therefore, the wild-growing samples accumulate more secondary metabolites, such as phenol and flavonoids, compared to cultivated ones.
© The Authors, published by EDP Sciences, 2026
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