The content of bioactive compounds and antioxidant activity of garlic (Allium sativum L.)

Abstract

Garlic (Allium sativum L.) is one of the most commonly grown vegetables and thanks to its sensory properties, it has an important place in numerous world cuisines. Garlic is also known for its health-promoting properties, which are attributed to its chemical composition. The health benefits of garlic depending on the content of biologically active compounds, which vary between cultivars and geographical areas. Seven cultivars of garlic, namely Sukoradsky, Zahorsky, Germidour, Mojmir, Karel IV., Arkus, Makoi, were analyzed in this study. This study aimed to determine the total polyphenol content, total flavonoid content, and antioxidant activity of garlic. Studied characteristics were analyzed by the UV-VIS spectrometry method. Total polyphenol content ranged from 430.26 to 640.04 mg GAE.kg-1 FW. Total flavonoid content ranged from 10.29 to 60.49 mg CE.kg-1 FW. Antioxidant activity measured by ABTS assay ranged from 1.098 to 1.955 mmol TE.kg-1 FW. Antioxidant activity measured by FRAP assay ranged from 0.63 to 1.467 mmol.kg-1 FW. Highest TPC, TFC, and AA were determined in the cultivar Mojmir. The lowest TPC and TFC were determined in the cultivar Zahorsky. The lowest AA was determined in the cultivar Sukoradsky. High positive correlations were determined between individual parameters.

Garlic (Allium sativum L.): Characterization of Bioactive Compounds and Related Health Benefits

“…The chemical composition of garlic is significantly influenced by the variety, growing conditions, and growing practices. In particular, the fertilization regime and soil properties can have a significant impact on quality properties, such as mineral composition, dry matter, protein content, and total soluble solids content [15]. Due to the fact that garlic is commonly consumed cooked and as a dried spice, several authors have also investigated and found that heating can affect the chemical composition of garlic, including its antioxidant properties.…”