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Pasupula K, Verma P, Zimik M, Kaur C, Vasudev S, Khar A. Morphological, biochemical and molecular characterization of short-day tropical Indian garlic ( Allium sativum L.). Heliyon 2024; 10:e37553. [PMID: 39309863 PMCID: PMC11414556 DOI: 10.1016/j.heliyon.2024.e37553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 08/28/2024] [Accepted: 09/05/2024] [Indexed: 09/25/2024] Open
Abstract
Garlic, an asexually propagated bulbous crop, displays a wide diversity based on its morphological traits and biochemical compositions. This study investigated the genetic variability of Indian garlic through morphological, biochemical, and molecular markers. Twenty-nine genotypes along with three Allium species as outgroup were included in the present study. Observations were recorded on 14 quantitative traits, 17 qualitative traits, and 9 biochemical traits in fresh garlic. Significant variability was observed among genotypes for different characters. All the morphological and biochemical traits showed higher phenotypic coefficient of variation (PCV) than genotypic coefficient of variation (GCV) revealing the role of environment in trait expression. High to moderate heritability and genetic advance as percent mean were recorded for different traits except dry matter and Total Soluble Solids (TSS). Correlation analysis revealed the highest positive correlation between total yield, marketable yield, Ferric Reducing Antioxidant Potential (FRAP) and 2,2-diphenyl-1-picrylhyrazyl (DPPH). Cluster analysis differentiated all the genotypes into three major clusters based on morphological and biochemical traits. 214 Simple Sequence Repeats (SSRs) were screened and nine markers exhibited polymorphism. Cluster analysis using molecular markers revealed 4 distinct clusters. The observations from this study will help in the identification of diverse garlic germplasm for its efficient management and duplicate identification of germplasm resources.
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Affiliation(s)
- Karishma Pasupula
- Division of Vegetable Science, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - Priyanka Verma
- Division of Vegetable Science, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - Masochon Zimik
- Division of Vegetable Science, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - Charanjit Kaur
- Division of Vegetable Science, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - Sujata Vasudev
- Division of Vegetable Science, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - Anil Khar
- Division of Vegetable Science, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
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Burton GP, Prescott TAK, Fang R, Lee MA. Regional variation in the antibacterial activity of a wild plant, wild garlic (Allium ursinum L.). PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 202:107959. [PMID: 37619271 DOI: 10.1016/j.plaphy.2023.107959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 07/17/2023] [Accepted: 08/08/2023] [Indexed: 08/26/2023]
Abstract
Antibacterial activity is a common and highly studied property of plant secondary metabolites. Despite the extensive literature focusing on identifying novel antibacterial metabolites, little work has been undertaken to examine variation in levels of antibacterial activity in any plant species. Here, we used large-scale sampling of leaves of the antibacterial plant, wild garlic (Allium ursinum L.), assembling a set of tissue extracts from 168 plants, with 504 leaves collected and analysed. We assayed extracts for antibacterial activity against Bacillus subtilis and used LC-MS to carry out a chemometric analysis examining variation in individual metabolites, comparing them with several ecological parameters. We found that allicin was the only metabolite which was positively related to antibacterial activity. Soil temperature was a key determinant of variability in the concentrations of many foliar metabolites, however, neither allicin concentrations nor antibacterial activity was related to any of our measured ecological parameters, other than roadside proximity. We suggest that the synthesis of allicin precursors may be largely independent of growing conditions. This may be to ensure that allicin is synthesised rapidly and in sufficiently high concentrations to effectively prevent herbivory and pest damage. This finding contrasts with flavonoids which were found to vary greatly between plants and across sites. Our findings suggest that key biologically active metabolites are constrained in their concentration range compared to other compounds in the metabolome. This has important implications for the development of wild garlic as a health supplement or animal feed additive.
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Affiliation(s)
- George P Burton
- Royal Botanic Gardens Kew, Richmond, TW9 3AB, UK; Imperial College London, Exhibition Road, London, SW7 2AZ, UK
| | | | - Rui Fang
- Royal Botanic Gardens Kew, Richmond, TW9 3AB, UK
| | - Mark A Lee
- Department of Health Studies, Royal Holloway, University of London, Egham, TW20 0EX, UK.
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Ma JH, Zhong Y, Zhou Y, Zhang Y, Feng XS. Organosulfur in food samples: Recent updates on sampling, pretreatment and determination technologies. J Chromatogr A 2023; 1689:463769. [PMID: 36610185 DOI: 10.1016/j.chroma.2022.463769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 12/25/2022] [Accepted: 12/29/2022] [Indexed: 01/01/2023]
Abstract
Organosulfur compounds (OSCs), mainly found in garlic, are the main biologically active substances for their pharmacological effects, including lowering of blood pressure and cholesterol, anti-cancer effect, liver protection, and anti-inflammatory. Efficient and sensitive pretreatment and determination methods of OSCs in different food matrices are of great significance. This review provides a comprehensive summary about the pretreatment and determination methods for OSCs in different food samples since 2010. Commonly used pretreatment methods, such as liquid-liquid extraction, microwave-assisted extraction, pressurized liquid extraction, liquid-liquid microextraction, solid phase extraction, dispersive solid phase extraction, solid-phase microextraction, and so on, have been summarized and overviewed in this paper. In particular, we discussed and compared various analysis methods including high performance liquid chromatography coupled with different detectors, gas chromatography-based methods, and few other methods. Finally, we tried to highlight the applicability, advantages and disadvantages of different pretreatment and analysis methods, and identified future prospects in this field.
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Affiliation(s)
- Jia-Hui Ma
- School of Pharmacy, China Medical University, Shenyang 110122, China
| | - Yang Zhong
- Department of Chemistry, School of Forensic Medicine, China Medical University, Shenyang 110122, China
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, 100021 China
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang 110122, China.
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Wongsa P, Bhuyar P, Tongkoom K, Spreer W, Müller J. Influence of hot-air drying methods on the phenolic compounds/allicin content, antioxidant activity and α-amylase/α-glucosidase inhibition of garlic (Allium sativum L.). Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04150-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Yan JK, Zhu J, Liu Y, Chen X, Wang W, Zhang H, Li L. Recent advances in research on Allium plants: functional ingredients, physiological activities, and applications in agricultural and food sciences. Crit Rev Food Sci Nutr 2022; 63:8107-8135. [PMID: 35343832 DOI: 10.1080/10408398.2022.2056132] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fruits and vegetables (FVs) have long been a major source of nutrients and dietary phytochemicals with outstanding physiological properties that are essential for protecting humans from chronic diseases. Moreover, the growing demand of consumers for nutritious and healthy foods is greatly promoting the increased intake of FVs. Allium (Alliaceae) is a perennial bulb plant genus of the Liliaceae family. They are customarily utilized as vegetable, medicinal, and ornamental plants and have an important role in agriculture, aquaculture, and the pharmaceutical industry. Allium plants produce abundant secondary metabolites, such as organosulfur compounds, flavonoids, phenols, saponins, alkaloids, and polysaccharides. Accordingly, Allium plants possess a variety of nutritional, biological, and health-promoting properties, including antimicrobial, antioxidant, antitumor, immunoregulatory, antidiabetic, and anti-inflammatory effects. This review aims to highlight the advances in the research on the bioactive components, physiological activities and clinical trials, toxicological assessment for safety, and applications of different Allium plants. It also aims to cover the direction of future research on the Allium genus. This review is expected to provide theoretical reference for the comprehensive development and utilization of Allium plants in the fields of functional foods, medicine, and cosmetics.
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Affiliation(s)
- Jing-Kun Yan
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Jie Zhu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Yujia Liu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Xu Chen
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Wenhan Wang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, China
| | - Henan Zhang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, China
| | - Lin Li
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
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Nguyen B, Hong H, O’Hare T, Wehr J, Menzies N, Harper S. A rapid and simplified methodology for the extraction and quantification of allicin in garlic. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Peterssen-Fonseca D, Henríquez-Aedo K, Carrasco-Sandoval J, Cañumir-Veas J, Herrero M, Aranda M. Chemometric optimisation of pressurised liquid extraction for the determination of alliin and S-allyl-cysteine in giant garlic (Allium ampeloprasum L.) by liquid chromatography tandem mass spectrometry. PHYTOCHEMICAL ANALYSIS : PCA 2021; 32:1051-1058. [PMID: 33779027 DOI: 10.1002/pca.3046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 03/11/2021] [Accepted: 03/14/2021] [Indexed: 06/12/2023]
Abstract
INTRODUCTION Giant garlic is a functional food that contains different kinds of bioactive molecules with beneficial effects on chronic noncommunicable diseases like diabetes and cardiovascular conditions. Considering biosynthesis pathways, abundance, and biological activity, alliin and S-allyl-cysteine were used as chemical markers of organosulphur compounds present in giant garlic. OBJECTIVE To establish a chemometric optimisation of pressurised liquid extraction for the determination of alliin and S-allyl-cysteine in giant garlic by liquid chromatography tandem mass spectrometry (LC-MS/MS). METHODOLOGY Samples were blanched (ca. 90°C for 10 min) to inactivate alliinase and γ-glutamyl transpeptidase enzymes and then freeze-dried. Chemometric optimisation was performed via response surface methodology based on central composite design (CCD). Organosulphur compound yields were determined applying a validated LC-MS/MS method in multiple reaction monitoring (MRM) mode using the following transitions: for alliin m/z 178 → 74 and for S-allyl-cysteine m/z 162 → 41. RESULTS According to CCD results, under constant conditions of pressure (1500 psi) and time (20 min), the optimal conditions for pressurised liquid extraction of alliin and S-allyl-cysteine were 70.75 and 68.97% v/v of ethanol in extraction solvent and 76.45 and 98.88°C as extraction temperature, respectively. Multiple response optimisation for the simultaneous extraction of both organosulphur compounds was established via desirability function. Under these conditions, 2.70 ± 0.27 mg g-1 dry weight (DW) of alliin and 2.79 ± 0.22 mg g-1 DW of S-allyl-cysteine were extracted. CONCLUSIONS These results clearly demonstrated that pressurised liquid extraction is an efficient green technique to extract bioactive organosulphur compounds from giant garlic. Extraction yields were significantly (p < 0.05) higher than those obtained with conventional ultra-turrax extraction.
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Affiliation(s)
- Darlene Peterssen-Fonseca
- Laboratorio de Biotecnología y Genética de Alimentos. Departamento de Ciencia y Tecnología de los Alimentos. Facultad de Farmacia, Universidad de Concepción, Concepción, Chile
| | - Karem Henríquez-Aedo
- Laboratorio de Biotecnología y Genética de Alimentos. Departamento de Ciencia y Tecnología de los Alimentos. Facultad de Farmacia, Universidad de Concepción, Concepción, Chile
| | - Jonathan Carrasco-Sandoval
- Laboratorio de Biotecnología y Genética de Alimentos. Departamento de Ciencia y Tecnología de los Alimentos. Facultad de Farmacia, Universidad de Concepción, Concepción, Chile
| | - Juan Cañumir-Veas
- Laboratorio de Bioprocesos. Departamento de Agroindustrias. Facultad de Ingeniería Agrícola, Universidad de Concepción, Chillán, Chile
| | - Miguel Herrero
- Laboratorio de Foodomics, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain
| | - Mario Aranda
- Laboratorio de Investigación en Fármacos y Alimentos, Departamento de Farmacia, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago, Chile
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Benke AP, Krishna R, Mahajan V, Ansari WA, Gupta AJ, Khar A, Shelke P, Thangasamy A, Shabeer TPA, Singh M, Bhagat KP, Manjunathagowda DC. Genetic diversity of Indian garlic core germplasm using agro-biochemical traits and SRAP markers. Saudi J Biol Sci 2021; 28:4833-4844. [PMID: 34354473 PMCID: PMC8324993 DOI: 10.1016/j.sjbs.2021.05.013] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 05/02/2021] [Accepted: 05/03/2021] [Indexed: 11/23/2022] Open
Abstract
The characterization of garlic germplasm improves its utility, despite the fact that garlic hasn't been used much in the past. Garlic has an untapped genetic pool of immense economic and medicinal value in India. Hence, using heuristic core collection approach, a core set of 46 accessions were selected from 625 Indian garlic accessions based on 13 quantitative and five qualitative traits. The statistical measures (CV per cent, CR per cent, VR per cent) were used to sort the core set using Shannon-Wiener diversity index and the Nei diversity index. In addition, the variation within the core set was tested for 18 agro-morphological and six biochemical characteristics (allicin, phenol content, pyruvic acid, protein, allyl methyl thiosulfinate (AMTHS), and methyl allyl thiosulfinate (MATHS)). Further study of the core set's molecular diversity was performed using sequence related amplified polymorphism (SRAP) markers, which revealed a wide range of diversity among the core set's accessions, with an average polymorphism efficiency (PE) of 80.59 percent, polymorphism information content (PIC) of 0.29, effective multiplex ratio (EMR) of 3.51, and marker index (MI) of 0.99. The findings of this study will be useful in identifying high-yielding, elite garlic germplasm lines with the trait of interest. Since this core set is indicative of total germplasm, these selected breeding lines will be used for genetic improvement of garlic in the future.
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Affiliation(s)
- Ashwini Prashant Benke
- ICAR-Directorate of Onion and Garlic Research, Rajgurunagar–410505, Pune, Maharashtra, India
| | - Ram Krishna
- ICAR-Directorate of Onion and Garlic Research, Rajgurunagar–410505, Pune, Maharashtra, India
| | - Vijay Mahajan
- ICAR-Directorate of Onion and Garlic Research, Rajgurunagar–410505, Pune, Maharashtra, India
| | - Waquar Akhter Ansari
- Department of Botany, Savitribai Phule Pune University, Pune 41100, Maharashtra, India
| | - Amar Jeet Gupta
- ICAR-Directorate of Onion and Garlic Research, Rajgurunagar–410505, Pune, Maharashtra, India
| | - Anil Khar
- Department of Vegetable Science, ICAR-Indian Agriculture Research Institute, New Delhi 110012, India
| | - Poonam Shelke
- ICAR-Directorate of Onion and Garlic Research, Rajgurunagar–410505, Pune, Maharashtra, India
| | - A. Thangasamy
- ICAR-Directorate of Onion and Garlic Research, Rajgurunagar–410505, Pune, Maharashtra, India
| | | | - Major Singh
- ICAR-Directorate of Onion and Garlic Research, Rajgurunagar–410505, Pune, Maharashtra, India
| | - Kiran P. Bhagat
- ICAR-Directorate of Floriculture, Pune 411005, Maharashtra, India
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Abdelrahman M, Hirata S, Mukae T, Yamada T, Sawada Y, El-Syaed M, Yamada Y, Sato M, Hirai MY, Shigyo M. Comprehensive Metabolite Profiling in Genetic Resources of Garlic ( Allium sativum L.) Collected from Different Geographical Regions. Molecules 2021; 26:1415. [PMID: 33807861 PMCID: PMC7962061 DOI: 10.3390/molecules26051415] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 02/18/2021] [Accepted: 02/25/2021] [Indexed: 11/17/2022] Open
Abstract
Garlic (Allium sativum) is the second most important Allium crop that has been used as a vegetable and condiment from ancient times due to its characteristic flavor and taste. Although garlic is a sterile plant that reproduces vegetatively through cloves, garlic shows high biodiversity, as well as phenotypic plasticity and environmental adaptation capacity. To determine the possible mechanism underlying this phenomenon and to provide new genetic materials for the development of a novel garlic cultivar with useful agronomic traits, the metabolic profiles in the leaf tissue of 30 garlic accessions collected from different geographical regions, with a special focus on the Asian region, were investigated using LC/MS. In addition, the total saponin and fructan contents in the roots and cloves of the investigated garlic accessions were also evaluated. Total saponin and fructan contents did not separate the garlic accessions based on their geographical origin, implying that saponin and fructan contents were clone-specific and agroclimatic changes have affected the quantitative and qualitative levels of saponins in garlic over a long history of cultivation. Principal component analysis (PCA) and dendrogram clustering of the LC/MS-based metabolite profiling showed two major clusters. Specifically, many Japanese and Central Asia accessions were grouped in cluster I and showed high accumulations of flavonol glucosides, alliin, and methiin. On the other hand, garlic accessions grouped in cluster II exhibited a high accumulation of anthocyanin glucosides and amino acids. Although most of the accessions were not separated based on country of origin, the Central Asia accessions were clustered in one group, implying that these accessions exhibited distinct metabolic profiles. The present study provides useful information that can be used for germplasm selection and the development of new garlic varieties with beneficial biotic and abiotic stress-adaptive traits.
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Affiliation(s)
- Mostafa Abdelrahman
- Botany Department, Faculty of Science, Aswan University, Aswan 81528, Egypt;
| | - Sho Hirata
- Laboratory of Agroecology, Faculty of Agriculture, Kyushu University, Kasuya, Fukuoka 811-2307, Japan;
| | - Takuya Mukae
- Laboratory of Vegetable Crop Science, Graduate School of Sciences and Technology for Innovation, College of Agriculture, Yamaguchi University Yamaguchi City, Yamaguchi 753-8515, Japan;
| | - Tomohiro Yamada
- Allium Unit, Division of Vegetable Breeding, Institute of Vegetable and Floriculture Science, National Agriculture and Food Research Organization (NARO), 360 Kusawa, Ano, Tsu, Mie 514-2392, Japan;
| | - Yuji Sawada
- RIKEN Center for Sustainable Resource Science, 1-7-22 Suehiro-cho, Tsurumi-ku, Yokohama, Kanagawa 230-0045, Japan; (Y.S.); (Y.Y.); (M.S.); (M.Y.H.)
| | - Magdi El-Syaed
- Molecular Biotechnology Program, Field of Advanced Basic Sciences, Galala University, New Galala City 43511, Egypt;
| | - Yutaka Yamada
- RIKEN Center for Sustainable Resource Science, 1-7-22 Suehiro-cho, Tsurumi-ku, Yokohama, Kanagawa 230-0045, Japan; (Y.S.); (Y.Y.); (M.S.); (M.Y.H.)
| | - Muneo Sato
- RIKEN Center for Sustainable Resource Science, 1-7-22 Suehiro-cho, Tsurumi-ku, Yokohama, Kanagawa 230-0045, Japan; (Y.S.); (Y.Y.); (M.S.); (M.Y.H.)
| | - Masami Yokota Hirai
- RIKEN Center for Sustainable Resource Science, 1-7-22 Suehiro-cho, Tsurumi-ku, Yokohama, Kanagawa 230-0045, Japan; (Y.S.); (Y.Y.); (M.S.); (M.Y.H.)
| | - Masayoshi Shigyo
- Laboratory of Vegetable Crop Science, Graduate School of Sciences and Technology for Innovation, College of Agriculture, Yamaguchi University Yamaguchi City, Yamaguchi 753-8515, Japan;
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Evaluation of Bioactive and Physicochemical Properties of White and Black Garlic (Allium sativum L.) from Conventional and Organic Cultivation. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020874] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The aim of this study was to evaluate the bioactive and physicochemical properties of white and black garlic (Allium sativum L.) from conventional and organic cultivation. Both white conventional (G) and organic (EG) garlic were processed during 45 days heat treatment at 70 °C temperature and 80% relative humidity. In black garlic (BG) samples the content of soluble solids, total reducing sugars, total polyphenol as well as antioxidant activity significantly (p < 0.05) increased (by about 33.5%, 60.5%, 118.4%, 125.8%, respectively), while a pH significantly (p < 0.05) decreased (by about 41.1%) as compared to white garlic samples. The study showed significant differences between colour of white and black garlic, both in the L*a*b* and RGB colour space, especially in the case of the L* parameter, indicating that the colour of garlic changed from white to dark brown or black during the thermal processing. All organic garlic samples had improved bioactive ingredients and antioxidant activity compared to conventional garlic for both fresh (unprocessed) and heat-treated black garlic. The production of black garlic, especially organic (EBG), allows one to obtain a product with higher amount of bioactive compounds, which can be widely used in the design of health-promoting functional food.
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11
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Influence of Thermal Processing on the Bioactive, Antioxidant, and Physicochemical Properties of Conventional and Organic Agriculture Black Garlic (Allium sativum L.). APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10238638] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study examines the effect of fermentation processes (70 °C temperature; 80% humidity; 45 days) on the content of bioactive compounds (total polyphenols, selected phenolic acids, and flavonoids), antioxidant activity and physicochemical properties of conventional and organic garlic (Allium sativum L.). Raw garlic from conventional cultivation (GR) showed significantly lower content of phenolic components and antioxidant activity compared to raw garlic from organic cultivation (GREcol) (by 22.8% and 25.1%, respectively). The fermentation processes of the garlic from both the conventional (BG) and organic (BGEcol) cultivation significantly increased the content of total polyphenols (more than two times), phenolic acids (more than 1.5 times) and flavonoids (1.5 and 1.3 times, respectively). The garlic fermentation process also significantly increased antioxidant potential: two times for BG and three times for BGEcol. The content of bioactive compounds (total polyphenols, phenolic acids, and flavonoids) was significantly (p < 0.05) higher in organic black garlic (BGEcol) compared to conventional black garlic (BG). Heat treatment leading to changes in both the physicochemical, organoleptic and health-promoting properties allowed to obtain a new product gaining in sensory attractiveness and enabling a wide range of applications.
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Alolga RN, Osae R, Essilfie G, Saalia FK, Akaba S, Chikari F. Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics. Food Chem 2020; 343:128535. [PMID: 33221098 DOI: 10.1016/j.foodchem.2020.128535] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 07/15/2020] [Accepted: 10/29/2020] [Indexed: 01/22/2023]
Abstract
This work aimed to assess the impact of sonication (US), osmosonication (US + OD) and vacuum-assisted osmosonication (V + US + OD) pretreatments on the quality of Ghanaian garlic prior to relative humidity convective drying. Hence, slices of fresh garlic subjected to US, US + OD and V + US + OD pretreatments were dried and the following assessed: antioxidant activities, total phenolic content (TPC), total flavonoid content (TFC), polyphenol oxidase (PPO) enzyme inactivation, rehydration ratio (RR), drying kinetics, energy consumption, chromatographic fingerprinting, allicin content and Fourier-transform infrared (FT-IR) spectroscopy. V + US + OD pretreatment gave the best results for antioxidant activities, TPC, TFC, RR and PPO enzyme inactivation. It also recorded the shortest drying time and was more energy efficient. Finally V + US + OD pretreatment maintained the chemical integrity of the finished product and recorded the highest content of allicin. A general trend was however observed for all quality parameters assessed for the various pretreatment methods as: V + US + OD > US + OD > US.
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Affiliation(s)
- Raphael N Alolga
- State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China Pharmaceutical University, No. 639 Longmian Road, Nanjing 211198, China.
| | - Richard Osae
- School of Applied Sciences and Technology, Department of Food Science and Postharvest Technology, Cape Coast Technical University, Cape Coast, Ghana
| | - Gloria Essilfie
- College of Basic and Applied Sciences, School of Agriculture, Department of Crop Science, University of Ghana, Ghana.
| | - Firibu Kwasi Saalia
- College of Basic and Applied Sciences, School of Engineering, Department of Food Process Engineering, University of Ghana, Ghana
| | - Selorm Akaba
- College of Agriculture and Natural Sciences, School of Agriculture, Department of Agricultural Economics and Extension, University of Cape Coast, Cape Coast, Ghana
| | - Fadzai Chikari
- School of Applied Sciences and Technology, Department of Food Science and Postharvest Technology, Cape Coast Technical University, Cape Coast, Ghana
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13
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Maccelli A, Cesa S, Cairone F, Secci D, Menghini L, Chiavarino B, Fornarini S, Crestoni ME, Locatelli M. Metabolic profiling of different wild and cultivated Allium species based on high-resolution mass spectrometry, high-performance liquid chromatography-photodiode array detector, and color analysis. JOURNAL OF MASS SPECTROMETRY : JMS 2020; 55:e4525. [PMID: 32368854 DOI: 10.1002/jms.4525] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 03/27/2020] [Accepted: 04/06/2020] [Indexed: 06/11/2023]
Abstract
Many plants of the genus Allium are widely cultivated and consumed for their nutraceutical and health-enhancing bioactive components effective in many metabolic and infectious diseases. In particular, Allium sativum L. (garlic), the most economically important Allium species, is known to present volatile, comparatively polar sulfur-containing compounds responsible for both the typical garlic aroma and antimicrobial property. More recently, the (moderately) polar portion of garlic metabolome, rich of polyphenols and amino acids, is gaining increasing interest as a source of antioxidants and primary nutrients. In this study, we have explored the chemical diversity of eight different hydroalcoholic extracts obtained by microwave-assisted extraction of white and red crop A. sativum and wild Allium triquetrum, Allium roseum, and Allium ampeloprasum, all originating from the Mediterranean Basin. The aim is to appraise their potential dietetic and healing value through an in-depth chemical characterization and contribute to preserve and exploit natural resources. The multimethodological method applied here is based on an untargeted metabolic profiling by means of high-resolution electrospray ionization Fourier-transform ion cyclotron resonance (ESI FT-ICR) mass spectrometry. More than 850 by ESI(+) and 450 by ESI(-) putative metabolites have been annotated covering all main classes of primary and secondary metabolites, including amino acids, alkaloids, organic and fatty acids, nucleotides, vitamins, organosulfur compounds, and flavonoids. The pigment and polyphenol components have been separated and quantified by a targeted chromatographic high-performance liquid chromatography-photodiode array detector (HPLC-PDA) and CIEL*a*b* colorimetric assay, showing characteristic yellow and red components in each extract, related to a different milieu of anthocyanins and flavonoids as assigned by high-resolution mass spectrometry (MS).
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Affiliation(s)
- Alessandro Maccelli
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185, Rome, Italy
| | - Stefania Cesa
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185, Rome, Italy
| | - Francesco Cairone
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185, Rome, Italy
| | - Daniela Secci
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185, Rome, Italy
| | - Luigi Menghini
- Dipartimento di Farmacia, Università di Chieti-Pescara "G. d'Annunzio", Via dei Vestini 31, 66100, Chieti, Italy
| | - Barbara Chiavarino
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185, Rome, Italy
| | - Simonetta Fornarini
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185, Rome, Italy
| | - Maria Elisa Crestoni
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185, Rome, Italy
| | - Marcello Locatelli
- Dipartimento di Farmacia, Università di Chieti-Pescara "G. d'Annunzio", Via dei Vestini 31, 66100, Chieti, Italy
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Geographical discrimination of red garlic (Allium sativum L.) using fast and non-invasive Attenuated Total Reflectance-Fourier Transformed Infrared (ATR-FTIR) spectroscopy combined with chemometrics. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2019.103351] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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15
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Liu P, Weng R, Sheng X, Wang X, Zhang W, Qian Y, Qiu J. Profiling of organosulfur compounds and amino acids in garlic from different regions of China. Food Chem 2020; 305:125499. [DOI: 10.1016/j.foodchem.2019.125499] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 09/03/2019] [Accepted: 09/06/2019] [Indexed: 11/30/2022]
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16
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Liaqat A, Zahoor T, Atif Randhawa M, Shahid M. Characterization and antimicrobial potential of bioactive components of sonicated extract from garlic (
Allium sativum
) against foodborne pathogens. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13936] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Atif Liaqat
- National Institute of Food Science and Technology, University of Agriculture Faisalabad Pakistan
| | - Tahir Zahoor
- National Institute of Food Science and Technology, University of Agriculture Faisalabad Pakistan
| | - Muhammad Atif Randhawa
- National Institute of Food Science and Technology, University of Agriculture Faisalabad Pakistan
| | - Muhammad Shahid
- Department of Biochemistry University of Agriculture Faisalabad Pakistan
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17
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Ali A, Ghani MI, Ding H, Fan Y, Cheng Z, Iqbal M. Co-Amended Synergistic Interactions between Arbuscular Mycorrhizal Fungi and the Organic Substrate-Induced Cucumber Yield and Fruit Quality Associated with the Regulation of the AM-Fungal Community Structure under Anthropogenic Cultivated Soil. Int J Mol Sci 2019; 20:ijms20071539. [PMID: 30934751 PMCID: PMC6479614 DOI: 10.3390/ijms20071539] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 03/17/2019] [Accepted: 03/21/2019] [Indexed: 11/16/2022] Open
Abstract
Monotonous cucumber double-cropping systems under plastic greenhouse vegetable cultivation (PGVC) previously intensified by long-term anthropogenic activities and manipulative treatments leads to a crop productivity reduction and soil biota disturbances. In this study, the role of the indigenous arbuscular mycorrhizal strain (AM: Glomus versiforme L.) and organic substrate (GS: Garlic stalk) application were assessed for plant microbe interaction and crop productivity feedback in a greenhouse (2016⁻2018) under a cultivated Anthrosol characterized as a replanted degraded soil. We found that repetitively adding AM inocula with organic substrates (GS) improved the cucumber growth and physiology. The useful trait of AM symbiosis with C-amended organic substrates preferentially manifested as increased root colonization, hyphal density proliferation, AM sporulation, root activity, and suppressed Fusarium incidence. The post AM development further prevailed the synergistic interaction, and the co-inoculation effect resulted in an increase in fruit nutrition uptake, seasonal cucumber yield and fruit quality attributes. Illumina MiSeq analysis of the 18S rRNA gene amplicons revealed that the dominant AM genera that are particularly enriched with the Glomus taxon may be important ecological drivers associated with plant productivity and fruit quality characteristics. These results suggest that the AM-organic substrate association might be a pragmatic option for use as an economic and efficient biological resource and as a newly-sustainable plant microbe mediator to enhance the regional ecosystem services and plant productivity of the anthropogenic PGVC of this region.
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Affiliation(s)
- Ahmad Ali
- College of Horticulture, Northwest A&F University, Yangling 712100, China.
| | | | - Haiyan Ding
- College of Horticulture, Northwest A&F University, Yangling 712100, China.
| | - Yang Fan
- College of Horticulture, Northwest A&F University, Yangling 712100, China.
| | - Zhihui Cheng
- College of Horticulture, Northwest A&F University, Yangling 712100, China.
| | - Muhammad Iqbal
- Department of Soil Science & SWC, PMAS-Arid Agriculture University, Rawalpindi-46300, Pakistan.
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18
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Geographical discrimination of red garlic (Allium sativum L.) produced in Italy by means of multivariate statistical analysis of ICP-OES data. Food Chem 2019; 275:333-338. [DOI: 10.1016/j.foodchem.2018.09.088] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2018] [Revised: 09/11/2018] [Accepted: 09/13/2018] [Indexed: 10/28/2022]
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19
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Petropoulos S, Fernandes Â, Barros L, Ciric A, Sokovic M, Ferreira ICFR. Antimicrobial and antioxidant properties of various Greek garlic genotypes. Food Chem 2017; 245:7-12. [PMID: 29287429 DOI: 10.1016/j.foodchem.2017.10.078] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Revised: 10/12/2017] [Accepted: 10/13/2017] [Indexed: 01/15/2023]
Abstract
Recent studies show a significant variation in antioxidant and antimicrobial properties between the various garlic genotypes mostly due to differences in chemical composition and bioactive compounds content. The aim of the present study was to evaluate antioxidant properties and antimicrobial activity of garlics collected from the main cultivation areas of Greece, as well as to correlate this activity with their total phenolics content. Genotype G5 showed the highest total phenolics content, which was significantly correlated with the lowest EC50 values for all the tested antioxidant activity assays. Antimicrobial activity was significant, especially against the bacteria Proteus mirabilis and Antibiotic resistant Escherichia coli. In conclusion, significant variation was observed between the studied garlic genotypes, indicating the importance of both growing conditions and genotype on bioactive properties of dry garlic bulbs. This variation could be further exploited in breeding programs in order to select elite genotypes with increased bioactive properties.
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Affiliation(s)
- Spyridon Petropoulos
- University of Thessaly, Department of Agriculture, Crop Production and Rural Environment, 38446 N. Ionia, Magnissia, Greece.
| | - Ângela Fernandes
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal
| | - Ana Ciric
- University of Belgrade, Department of Plant Physiology, Institute for Biological Research "Siniša Stanković", Bulevar Despota Stefana 142, 11000 Belgrade, Serbia
| | - Marina Sokovic
- University of Belgrade, Department of Plant Physiology, Institute for Biological Research "Siniša Stanković", Bulevar Despota Stefana 142, 11000 Belgrade, Serbia
| | - Isabel C F R Ferreira
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal.
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20
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Analytical methods for bioactive sulfur compounds in Allium: An integrated review and future directions. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2016.09.012] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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21
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Wu T, Chen N, Liu C, Liu R, Zhang J, Xie X, Zhang M. Investigating the chemical constituent and the suppressive effects of alliin hydrolysate on E.coli. Nat Prod Res 2017; 31:2814-2817. [PMID: 28278629 DOI: 10.1080/14786419.2017.1297440] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The present study investigates the antimicrobial activity of alliin degradation products by enzymatic and alkali-heat treatment. The results suggested that the suppressive effect of enzymatic degradation products (AE) on Escherichia coli was much higher than alkali-heat treatment products (AA). Both AE and AA seriously destroyed the integrity of E. coli cell membrane, decreased the utilisation of intracellular proteins and the absorption of extracellular phosphorus. Furthermore, GC-MS analysis preliminarily confirmed that alliin degradation products contained a variety of sulphur compounds, such as allyl disulphide and dithiene. The antibacterial activities exhibited by AE demonstrate their potential for use as E. coli inhibitor in food.
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Affiliation(s)
- Tao Wu
- a Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Ministry of Education , Tianjin , China
| | - Ning Chen
- a Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Ministry of Education , Tianjin , China
| | - Chang Liu
- a Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Ministry of Education , Tianjin , China
| | - Rui Liu
- a Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Ministry of Education , Tianjin , China
| | - Jiaojiao Zhang
- a Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Ministry of Education , Tianjin , China
| | - Xuan Xie
- a Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Ministry of Education , Tianjin , China
| | - Min Zhang
- a Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Ministry of Education , Tianjin , China
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22
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Hayat S, Cheng Z, Ahmad H, Ali M, Chen X, Wang M. Garlic, from Remedy to Stimulant: Evaluation of Antifungal Potential Reveals Diversity in Phytoalexin Allicin Content among Garlic Cultivars; Allicin Containing Aqueous Garlic Extracts Trigger Antioxidants in Cucumber. FRONTIERS IN PLANT SCIENCE 2016; 7:1235. [PMID: 27610111 PMCID: PMC4996993 DOI: 10.3389/fpls.2016.01235] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Accepted: 08/03/2016] [Indexed: 05/27/2023]
Abstract
Garlic has the charisma of a potent remedy and holds its repute of a therapeutic panacea since the dawn of civilization. An integrated approach was adopted to evaluate the genetic diversity among Chinese garlic cultivars for their antifungal potency as well as allicin content distribution and, furthermore; a bioassay was performed to study the bio-stimulation mechanism of aqueous garlic extracts (AGE) in the growth and physiology of cucumber (Cucumis sativus). Initially, 28 garlic cultivars were evaluated against four kinds of phytopathogenic fungi; Fusarium oxysporum, Botrytis cinerea, Verticillium dahliae and Phytophthora capsici, respectively. A capricious antifungal potential among the selected garlic cultivars was observed. HPLC fingerprinting and quantification confirmed diversity in allicin abundance among the selected cultivars. Cultivar G025, G064, and G074 had the highest allicin content of 3.98, 3.7, and 3.66 mg g(-1), respectively, whereas G110 was found to have lowest allicin content of 0.66 mg g(-1). Cluster analysis revealed three groups on the basis of antifungal activity and allicin content among the garlic cultivars. Cultivar G025, G2011-4, and G110 were further evaluated to authenticate the findings through different solvents and shelf life duration and G025 had the strongest antifungal activity in all conditions. minimum inhibitory concentration and minimum fungicidal concentration of Allicin aqueous standard (AAS) and AGE showed significant role of allicin as primary antifungal substance of AGE. Leaf disk bioassay against P. capsici and V. dahliae to comparatively study direct action of AGE and AAS during infection process employing eggplant and pepper leaves showed a significant reduction in infection percentage. To study the bioactivity of AGE, a bioassay was performed using cucumber seedlings and results revealed that AGE is biologically active inside cucumber seedlings and alters the defense mechanism of the plant probably activating reactive oxygen species at mild concentrations. However, at higher concentrations, it might cause lipid peroxidation and membrane damage which temper the growth of cucumber seedlings. At the outcome of the study, an argument is advanced that current research findings provide bases for cultivar selection in antifungal effectivity as well as genetic variability of the cultivars. Allicin containing AGE can be used in specialized horticultural situations such as plastic tunnel and organic farming as a bio-stimulant to enhance cucumber growth and attenuate fungal degradation of agricultural produce.
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Affiliation(s)
- Sikandar Hayat
- Department of Vegetable Science, College of Horticulture, Northwest A&F University, YanglingChina
| | - Zhihui Cheng
- Department of Vegetable Science, College of Horticulture, Northwest A&F University, YanglingChina
| | - Husain Ahmad
- Department of Vegetable Science, College of Horticulture, Northwest A&F University, YanglingChina
| | - Muhammad Ali
- Department of Vegetable Science, College of Horticulture, Northwest A&F University, YanglingChina
| | - Xuejin Chen
- School of Horticulture Landscape Architecture, Henan Institute of Science and Technology, XinxiangChina
| | - Mengyi Wang
- Department of Vegetable Science, College of Horticulture, Northwest A&F University, YanglingChina
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Rizzolo A, Bianchi G, Povolo M, Migliori CA, Contarini G, Pelizzola V, Cattaneo TM. Volatile compound composition and antioxidant activity of cooked ham slices packed in propolis-based active packaging. Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.03.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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24
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Martins N, Petropoulos S, Ferreira ICFR. Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: A review. Food Chem 2016; 211:41-50. [PMID: 27283605 DOI: 10.1016/j.foodchem.2016.05.029] [Citation(s) in RCA: 212] [Impact Index Per Article: 26.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2016] [Revised: 03/22/2016] [Accepted: 05/04/2016] [Indexed: 10/21/2022]
Abstract
Garlic (Allium sativum L.) is considered one of the twenty most important vegetables, with various uses throughout the world, either as a raw vegetable for culinary purposes, or as an ingredient of traditional and modern medicine. Furthermore, it has also been proposed as one of the richest sources of total phenolic compounds, among the usually consumed vegetables, and has been highly ranked regarding its contribution of phenolic compounds to human diet. This review aims to examine all the aspects related with garlic chemical composition and quality, focusing on its bioactive properties. A particular emphasis is given on the organosulfur compounds content, since they highly contribute to the effective bioactive properties of garlic, including its derived products. The important effects of pre-harvest (genotype and various cultivation practices) and post-harvest conditions (storage conditions and processing treatments) on chemical composition and, consequently, bioactive potency of garlic are also discussed.
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Affiliation(s)
- Natália Martins
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal
| | - Spyridon Petropoulos
- Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Fytokou Str, 38446 Nea Ionia, Magnesia, Greece.
| | - Isabel C F R Ferreira
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal.
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25
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Chen S, Shen X, Cheng S, Li P, Du J, Chang Y, Meng H. Evaluation of garlic cultivars for polyphenolic content and antioxidant properties. PLoS One 2013; 8:e79730. [PMID: 24232741 PMCID: PMC3827438 DOI: 10.1371/journal.pone.0079730] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2013] [Accepted: 10/04/2013] [Indexed: 11/26/2022] Open
Abstract
Two phenolic compound parameters (total phenolic and flavonoid contents) and 5 antioxidant parameters (DPPH [2, 2-diphenyl-1-picrylhydrazyl] radical scavenging activity, HRSC (hydroxyl radical scavenging capacity), FRAP (ferric ion reducing antioxidant power), CUPRAC (cupric ion reducing antioxidant capacity), and MCA (metal chelating activity) were measured in bulbs and bolts of 43 garlic cultivars. The bulbs of cultivar ‘74-x’ had the highest phenolic content (total phenolic, flavonoids) and the strongest antioxidant capacity (DPPH, FRAP, and CUPRAC), followed by bulbs of cultivar ‘Hanzhong purple’; the bulbs of cultivar ‘Gailiang’ had the lowest phenolic content and antioxidant capacity (FRAP, CUPRAC, MCA). The bolts of ‘Hanzhong purple’ also had higher phenolic content. Principal components analysis (PCA) separated the cultivars into 3 groups according to phenolic and flavonoid contents and strength of antioxidant activity. The first group had higher HRSC, FRAP, and flavonoid content; the second group had higher total phenolic content and MCA; some cultivars in the third group had higher HRSC and FRAP. All 8 test garlic bulb extracts successfully prevented Human Vascular Endothelial Cell death and significantly prevented reactive-oxygen species (ROS) formation in oxidative stress model, in which cultivar ‘74-x’ had highest protection capability, following by cultivar ‘Hanzhong purple’, and the bulbs of cultivar ‘No. 105 from Korea’ had the lower protection capability against cell death and ROS formation. The protection capability in vivo of these garlic cultivars was consistent with their phenolic content and antioxidant capacity.
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Affiliation(s)
- Shuxia Chen
- College of Horticulture, Northwest A&F University/Key Laboratory of Horticultural Plant Germplasm Resources Utilization in Northwest China, Yangling, China
- * E-mail:
| | - Xiaoqing Shen
- College of Horticulture, Northwest A&F University/Key Laboratory of Horticultural Plant Germplasm Resources Utilization in Northwest China, Yangling, China
| | - Siqiong Cheng
- College of Horticulture, Northwest A&F University/Key Laboratory of Horticultural Plant Germplasm Resources Utilization in Northwest China, Yangling, China
| | - Panpan Li
- College of Veterinary Medicine, Northwest A & F University, Yangling, China
| | - Junna Du
- College of Horticulture, Northwest A&F University/Key Laboratory of Horticultural Plant Germplasm Resources Utilization in Northwest China, Yangling, China
| | - Yanxia Chang
- College of Horticulture, Northwest A&F University/Key Laboratory of Horticultural Plant Germplasm Resources Utilization in Northwest China, Yangling, China
| | - Huanwen Meng
- College of Horticulture, Northwest A&F University/Key Laboratory of Horticultural Plant Germplasm Resources Utilization in Northwest China, Yangling, China
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