Evaluation of Chemical Compounds in Local Garlic Genotypes from Southwestern Romania

Garlic (Allium sativum L.) is one of the most esteemed plants due to its medicinal properties. Its health benefits for humans are attributed to its chemical compounds. Few studies characterize garlic genotypes cultivated in Romania concerning their chemical composition. In this context, this study a...

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Bibliographic Details
Published inApplied sciences Vol. 14; no. 16; p. 6899
Main Authors Popa, Patricia-Maria, Băbeanu, Cristina, Cosmulescu, Sina-Niculina
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.08.2024
Subjects
Agricultural management
Allium sativum
Aluminum
Antioxidants
biochemical diversity
Bioflavonoids
bulb compounds
Carbohydrates
Chemical compounds
Flavones
Flavonoids
Garlic
Genotype
Hydrochloric acid
Iodine
local genotypes
Medicine, Botanic
Medicine, Herbal
Phenolphthalein
Potassium
Sodium
Software
Statistical analysis
Sulfur
Vitamin C
Vitamins
Romania
Germany
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Summary:Garlic (Allium sativum L.) is one of the most esteemed plants due to its medicinal properties. Its health benefits for humans are attributed to its chemical compounds. Few studies characterize garlic genotypes cultivated in Romania concerning their chemical composition. In this context, this study aimed to determine the chemical compounds for 16 local garlic genotypes cultivated under the same climatic and technological conditions. The chemical characteristics studied were the total phenolic content (TPC), total flavonoid content (TFC), reducing sugar content, antioxidant activity (AO), vitamin C, and acidity level. Chemical composition varied significantly among genotypes: TPC ranged from 656.07 to 1317.32 µg GAE/g FW; TFC ranged from 427.08 to 1447.90 µg QE/g FW; vitamin C ranged from 3.24 to 5.37 mg/g FW; reducing sugar content ranged from 3.24 to 5.37 mg/g FW; and the acidity level for the control was 6 meq/100 g. Among the selected genotypes, differences were observed between 3.48 and 11.02 meq/100 g. Significant correlations were noted between different compounds, specifically between TPC and AO, as well as between TPC and acidity level. In conclusion, this study highlights significant variability in terms of chemical composition of local garlic genotypes, which indicates notable differences between them and suggests that the genotypes may have different potential in medicinal and nutritional uses due to their distinctive chemical compositions.
ISSN:2076-3417
2076-3417
DOI:10.3390/app14166899