Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum)

► Green leaves of leek have stronger antioxidant properties than the white shaft. ► Phenolics and ascorbic acid content contribute significantly to the antioxidant activity of leek. ► Summer, autumn and winter leek types could be segregated using PCA. ► The manner of breeding and seed company had no influence on the antioxidant properties.