Evaluation of Productivity Components and Antioxidant Activity of Different Types of Garlic Depending on the Morphological Organs

Abstract

This study evaluated the elements of production, the content of bioactive compounds, and the antioxidant activity of some types of garlic: softneck—Allium sativum L. var. sativum, Rocambole—A. sativum var. ophioscorodon (Link) Döll, and chives—A. schoenoprasum L. The mean yields and the distribution of bioactive compounds in the bulb, in the cloves of the bulb, as well as in the bulbils formed in the inflorescence, were determined. The average production/ha in the case of chives highlighted a yield of 27.83 t ha−1 of mature bulbs. All these were determined to obtain a better understanding of the biological functionality of the different morphological parts of this species. The content of vitamin C and flavonoids was significantly higher (p ≤ 0.05) in Rocambole than in the other varieties. The phenolic compounds were higher in the case of chives, followed by Rocambole and then by softneck garlic. The content of bioactive compounds was higher in the younger organ, depending on the morphological organ (bulbs, cloves, and bulbils on flower stalks) within the same variety. The vitamin C content was higher in the cloves (15.68 mg 100 g−1), followed by the bulbils in inflorescence (14.64 mg 100 g−1), and the mature bulb (13.14 mg 100 g−1) in Rocambole. The bioactive profile of garlic depends on the age of the morphological organ, and the bioactive concentration decreases with its maturity. Therefore, unripe garlic has the best potential to be used for its health benefits. The versatile health effects and nutraceutical properties of garlic can be attributed to the variety of bioactive compounds, mainly polyphenolic substances with strong antioxidant properties, as well as the morphological organ (mature bulb with cloves, a one year bulb derived from bulbil, or bulbil in bloom).

Initial Physiological, Biochemical and Elemental Garlic (Allium sativum L.) Clove Responses to T. vulgaris and S. aromaticum Extract Application

“…In a study of long-term storage of garlic, DPPH and FRAP activities increased through time and were highest at 8 weeks [6]. In another study of different types of garlic, ABTS antioxidant activity varied from 0.784 to 1.492 µmol TE g −1 , DPPH varied from 0.664 to 1.578 µmol TE g −1 , TPC varied intensely from 212.86 to 623.72 µg GAE g −1 , and TF varied from 119.56 to 353.58 µg QE g −1 [52].…”