Variability of Solids, Organosulfur Compounds, Pungency and Health-Enhancing Traits in Garlic (Allium sativum L.) Cultivars Belonging to Different Ecophysiological Groups

• Published in: Journal of agricultural and food chemistry 2009-11, Vol.57 (21), p.10282-10288
• Main Authors: González, Roxana Elizabeth, Soto, Verónica Carolina, Sance, María Mirta, Camargo, Alejandra Beatriz, Galmarini, Claudio Romulo
• Format: Article
• Language: English
• Subjects: Allium sativum; antiplatelet activity; Biological and medical sciences; blood platelets; Chemical Composition of Foods/Feeds; cultivars; ecophysiological groups; food analysis; food composition; Food industries; functional foods; Fundamental and applied biological sciences. Psychology; garlic; Garlic - chemistry; Garlic - classification; Garlic - physiology; genotype; Humans; organic sulfur compounds; Plant Extracts - analysis; Platelet Aggregation Inhibitors - analysis; pungency; Quality Control; solids; Sulfur Compounds - analysis; Taste; traits
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf9018189

Garlic is a vegetable mainly agamically propagated, and it has been dispersed all around the world. Garlic cultivars have been classified in different ecophysiological groups (EG) according to their bulbing requirements. The variability in organosulfur composition (ACSOs), solids content (SC), pungency (PC) and antiplatelet activity (IAA) and the correlation among these traits in garlic clones belonging to three EG was studied. We found variability for ACSOs, SC, PC and IAA between clones belonging to different EG and also among clones belonging to the same EG. Cutivars EG III presented more variability than EG IV for ACSOs, thiosulfinates, allicin and PC, while for SC, EG IV was the most variable. The correlations found suggested that IAA observed was mainly due to organosulfur composition. Finally recommendations about the most suitable cultivars for fresh consumption, pharmaceutical and dehydration industry are made.