This study aimed to examine the micro- and macroelements, as well as the total antioxidant, and polyphenol content of 22 different types of dried houseleek, and fresh plant decoctions. The measurement of antioxidant and polyphenol content was carried out with two drying methods- a drying cabinet and lyophilization. The plants, without exception, were provided by Berger Trio Kft. from Jánossomorja (Hungary), thus, the influencing effect of the environment is negligible in the case of the tested species. Based on the results, the type of houseleek has a clear influencing effect on the amount of the tested constituents. The investigated microelements were B, Cu, Fe, Mn, and Zn, while Ca, K, Mg, Na, P, and S were examined among the macroelements. In terms of microelement content, Mn was present in outstanding amounts (20.67–148.00 mg/kg DW), while among macroelements Ca (44.43–95.27 g/kg DW) and Na (24.07–128.50 g/kg DW) was present in larger quantities in the samples. It can be said that in the case of samples with a high amount of antioxidants and polyphenols, the element content is low and the reverse is also true. During the examination of the dried houseleeks, outstanding values were obtained for the tested compounds. The antioxidant values of the dried leaves were between 2.22 and 317.74 mg AAE/g DW, while their polyphenol contents ranged from 5.52 to 144.16 mg GAE/g DW, however, the drying methods had some influencing effect. Regarding fresh plant decoctions, the polyphenol contents (0,02–1,11 mg GAE/g FW) were negligible, while the amount of antioxidants (2,38–4,61 mg AAe/g FW) were low. With other solvents (e.g. alcoholic extraction - tinctures), better results are likely to be achieved. Houseleek species (especially in dried form) are an excellent source of trace elements, antioxidants, and phenolic components so they can even be used as additives to functional foods or consumed on their own in the form of encapsulated dietary supplements.

本研究旨在检测 22 种不同类型的干韭菜和新鲜植物汤剂的微量元素和常量元素，以及总抗氧化剂和多酚含量。抗氧化剂和多酚含量的测量采用干燥箱和冻干两种干燥方法进行。这些植物无一例外都是由 Berger Trio Kft 提供。来自Jánossomorja（匈牙利），因此，对于测试物种来说，环境的影响可以忽略不计。结果表明，韭葱的种类对受试成分的含量有明显的影响。微量元素为B、Cu、Fe、Mn、Zn，常量元素为Ca、K、Mg、Na、P、S。就微量元素含量而言，Mn 含量较高（20.67–148.00 mg/kg DW），而大量元素中 Ca（44.43–95.27 g/kg DW）和 Na（24.07–128.50 g/kg DW）含量较高。样品中的数量。可以说，抗氧化剂和多酚含量高的样品，元素含量低，反之亦然。在对干韭菜进行检查时，测试化合物获得了出色的值。干燥叶的抗氧化值在2.22~317.74 mg AAE/g DW之间，多酚含量在5.52~144.16 mg GAE/g DW之间，但干燥方法有一定的影响。对于新鲜植物煎剂，多酚含量（0.02-1.11 mg GAE/g FW）可以忽略不计，而抗氧化剂含量（2.38-4.61 mg AAe/g FW）很低。使用其他溶剂（例如酒精提取-酊剂）可能会取得更好的效果。韭葱物种（尤其是干燥形式）是微量元素、抗氧化剂和酚类成分的极好来源，因此它们甚至可以用作功能性食品的添加剂或以胶囊膳食补充剂的形式单独食用。