The influence of variety on the content of bioactive compounds in garlic (allium sativum l.)

Marianna Micová, Dana Urminská, Judita Bystrická, Ján Kovarovič, Ľuboš Harangozo

The influence of variety on the content of bioactive compounds in garlic (allium sativum l.)

Číslo: 4/2018/2019
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 10.15414/jmbfs.2019.8.4.1076-1079

Klíčová slova: antioxidant activity, garlic, polyphenols, sulphur compounds

Pro získání musíte mít účet v Citace PRO.

Přečíst po přihlášení

Anotace: Garlic (Allium sativum L.) is the most important species of the Allium genus and an important vegetable crop throughout the world. Garlic is widely used as an obligatory part in many cooked dishes. It is one of the ancient plants playing one of the most important dietary and medicinal roles in human beings for centuries. Garlic possess many therapeutic properties including antimicrobial, antiviral, antifungal, cardioprotective, neuroprotective, anticarcinogenic, antimutagenic, anti-hypertensive, anti-diabetic and antioxidant. This study has focused on the comparison of the total polyphenols content, the total sulphur content and antioxidant activity of the studied varieties of garlic in the area of Nitra, Slovak Republic. The analyzed samples of garlic were collected at the stage of full maturity. TPC was measured using the spectrophotometric method of Folin-Ciocalteu agents. TPC in studied varieties of garlic were determined in the range 742 (Mojmír) to 635 (Makoi). The determination of the total sulfur content was based on dry combustion in the presence of oxygen and allows for the quantitative conversion of sulfur to SO2. Statistically significant highest level of TSC recorded in 0.751% (Mojmír) and the lowest level was in 0.523% (Makoi). Antioxidant activity was determined by the spectrophotometric method using a compound DPPH˙ (2.2-diphenyl-1-picryhydrazyl). The highest value of AA was measured in Mojmír (17.7%). The lowest level was observed in Makoi (12.4%). In all studied samples of garlic was confirmed by the strong dependence of the total polyphenols content, total sulfur content and antioxidant activity.