Comparison of two extraction methods (high pressure extraction vs. maceration) for the total and relative amount of hydrophilic and lipophilic organosulfur compounds in garlic cloves and stems. An application to the Italian ecotype “Aglio Rosso di Sulmona” (Sulmona Red Garlic)

Ferioli, Federico; Giambanelli, Elisa; D'Alessandro, Vittorio; D’Antuono, Luigi Filippo

doi:10.1016/j.foodchem.2019.126086

Cited by 16 publications

(14 citation statements)

References 22 publications

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“…Even if a part of allicin is converted during GC analysis to divinylthiins and other organosulfur compounds [ 22 ], the differences described above (e.g., the ratio of 3-VDT to 2-VDT) among the genotypes indicate that this process is highly complex and matrix-dependent. Recent studies reported that organosulfur compounds are also formed nonenzymatically in the aqueous environment of raw garlic at room temperature and thus are naturally occurring and are responsible for its distinct aroma [ 33 ]. In particular, 2-VDT has the highest flavor dilution factor among other volatiles and thus determines aroma of fresh garlic samples [ 6 ].…”

Section: Resultsmentioning

confidence: 99%

Variability in Bulb Organosulfur Compounds, Sugars, Phenolics, and Pyruvate among Greek Garlic Genotypes: Association with Antioxidant Properties

et al. 2020

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In order to assess the diversity of Greek garlic (Allium sativum L.) landraces, 34 genotypes including commercial ones were grown in the same field and their content in organosulfur compounds, pyruvate, total sugars, and total phenolics, alongside antioxidant capacity, was determined. The organosulfur compounds were studied by Gas Chromatography–Mass Spectrometry (GC–MS) after ultrasound-assisted extraction in ethyl acetate, identifying 2-vinyl-4H-1,3-dithiin and 3-vinyl-4H-1,2-dithiin as the predominant compounds, albeit in different ratios among genotypes. The bioactivity and the polar metabolites were determined in hydromethanolic extracts. A great variability was revealed, and nearly one-third of landraces had higher concentration of compounds determining bioactivity and organoleptic traits than the imported ones. We recorded strong correlations between pyruvate and total organosulfur compounds, and between antioxidant capacity and phenolics. In conclusion, chemical characterization revealed great genotype-dependent variation in the antioxidant properties and the chemical characters, identifying specific landraces with superior traits and nutritional and pharmaceutical value.

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Section: Resultsmentioning

confidence: 99%

Variability in Bulb Organosulfur Compounds, Sugars, Phenolics, and Pyruvate among Greek Garlic Genotypes: Association with Antioxidant Properties

et al. 2020

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“…This process can be achieved by following three basic steps: (a) grinding the plant in small pieces, (b) adding the appropriate solvent in a closed vessel, which will determine the type of compound that is going to be extracted from the sample, allowing soaking for three days at room temperature, and (c) press or strain by filtration to separate the liquid phase [ 49 , 50 ]. Although this may be considered the easiest and simplest method, the requirement of large volumes of organic solvents generates organic wastes that have become an issue, makingnecessarya proper chemical waste management process [ 51 ]. In addition to that, this conventional method for natural product extraction takes a long time, showing low extraction efficiency.…”

Section: Methods For Obtaining Plant Extractsmentioning

confidence: 99%

Green Synthesis of Gold and Silver Nanoparticles from Plant Extracts and Their Possible Applications as Antimicrobial Agents in the Agricultural Area

Henríquez¹,

et al. 2020

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Currently, metal nanoparticles have varied uses for different medical, pharmaceutical, and agricultural applications. Nanobiotechnology, combined with green chemistry, has great potential for the development of novel and necessary products that benefit human health, environment, and industries. Green chemistry has an important role due to its contribution to unconventional synthesis methods of gold and silver nanoparticles from plant extracts, which have exhibited antimicrobial potential, among other outstanding properties. Biodiversity-rich countries need to collect and convert knowledge from biological resources into processes, compounds, methods, and tools, which need to be achieved along with sustainable use and exploitation of biological diversity. Therefore, this paper describes the relevant reported green synthesis of gold and silver nanoparticles from plant extracts and their capacity as antimicrobial agents within the agricultural field for fighting against bacterial and fungal pathogens that can cause plant, waterborne, and foodborne diseases. Moreover, this work makes a brief review of nanoparticles’ contribution to water treatment and the development of “environmentally-friendly” nanofertilizers, nanopesticides, and nanoherbicides, as well as presenting the harmful effects of nanoparticles accumulation in plants and soils.

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“…Several extraction techniques are reported in the literature using mainly solvents such as water, methanol, ethanol, and acetone. Previous published data confirmed that water is an efficient solvent for this extraction, being correlated with the highest extraction yields [ 15 , 26 ].…”

Section: Resultsmentioning

confidence: 72%

“…The research of stable isotope was also proposed to discriminate among garlic samples cultivated in different Italian regions, showing that phytochemical and antioxidant properties were influenced by genetic, environmental and pedoclimatic factors [ 13 , 14 ]. A focus on these selected garlic samples confirmed direct effects of manufacturing process on the organosulphur composition, comparing methods, extraction solvents and operative conditions [ 15 ]. As for other food plants, many different varieties, ecotypes, and cultivars of garlic are defined deriving from the geographical origin or to the selective conservation of specific characteristics related to adaptation capabilities, productivity, yield, aroma, and others.…”

Section: Introductionmentioning

confidence: 92%

Characterization and Valorization of ‘Sulmona Red Garlic’ Peels and Small Bulbs

et al. 2022

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‘Sulmona red garlic’ is an Italian variety characterized by a red tunica surrounding a white bulb. Red tunicae and non-commercial small bulbs are food wastes that must be studied for their added value. Hydroalcoholic extracts, obtained by separated inner and outer tunicae and peeled bulbs of small commercial ‘Sulmona red garlic’ bulbs, harvested at two different years, were first characterized with respect to their color, polyphenolic content, and antiradical activity. Then, an untargeted metabolic profile by means of electrospray ionization Fourier transform ion cyclotron resonance (ESI FT-ICR) mass spectrometry led to a comparative evaluation of the chemical diversity of six different samples. The study was completed by biological tests aiming to evaluate the associated health potential. Data on monocytes/macrophages showed good biocompatibility and a promising cytoprotective effect under oxidative stress conditions of all the extracts. At a molecular level, all the garlic extracts were able to downregulate the hydrogen peroxide-induced cyclooxygenase-2 and inducible nitric oxide synthase expression through the modulation of nuclear factor kappa-light-chain-enhancer of activated B cells (NF-ĸB) and peroxynitrite intracellular amounts, at different extents depending on the extract, the cell type, and the concentration. On the whole, data highlight an associated health potential of the extracts of this waste plant material both in terms of cytoprotection and of anti-inflammatory activity.

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Comparison of two extraction methods (high pressure extraction vs. maceration) for the total and relative amount of hydrophilic and lipophilic organosulfur compounds in garlic cloves and stems. An application to the Italian ecotype “Aglio Rosso di Sulmona” (Sulmona Red Garlic)

Cited by 16 publications

References 22 publications

Variability in Bulb Organosulfur Compounds, Sugars, Phenolics, and Pyruvate among Greek Garlic Genotypes: Association with Antioxidant Properties

Variability in Bulb Organosulfur Compounds, Sugars, Phenolics, and Pyruvate among Greek Garlic Genotypes: Association with Antioxidant Properties

Green Synthesis of Gold and Silver Nanoparticles from Plant Extracts and Their Possible Applications as Antimicrobial Agents in the Agricultural Area

Characterization and Valorization of ‘Sulmona Red Garlic’ Peels and Small Bulbs

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