Abstract
Garlic (Allium sativum L.) is the most important species of the Allium genus and an important vegetable crop throughout the world. Garlic is widely used as an obligatory part in many cooked dishes. It is one of the ancient plants playing one of the most important dietary and medicinal roles in human beings for centuries. Garlic possess many therapeutic properties including antimicrobial, antiviral, antifungal, cardioprotective, neuroprotective, anticarcinogenic, antimutagenic, anti-hypertensive, anti-diabetic and antioxidant. This study has focused on the comparison of the total polyphenols content, the total sulphur content and antioxidant activity of the studied varieties of garlic in the area of Nitra, Slovak Republic. The analyzed samples of garlic were collected at the stage of full maturity. TPC was measured using the spectrophotometric method of Folin-Ciocalteu agents. TPC in studied varieties of garlic were determined in the range 742 mg.kg-1 (Mojmír) to 635 mg.kg-1 (Makoi). The determination of the total sulfur content was based on dry combustion in the presence of oxygen and allows for the quantitative conversion of sulfur to SO2. Statistically significant highest level of TSC recorded in 0.751% (Mojmír) and the lowest level was in 0.523% (Makoi). Antioxidant activity was determined by the spectrophotometric method using a compound DPPH˙ (2.2-diphenyl-1-picryhydrazyl). The highest value of AA was measured in Mojmír (17.7%). The lowest level was observed in Makoi (12.4%). In all studied samples of garlic was confirmed by the strong dependence of the total polyphenols content, total sulfur content and antioxidant activity.
Highlights
Garlic (Allium sativum L.) botanically a member of the Lillaceae family and Allium genus, is considered to be rich in medicinal properties (Amarakoon and Jayasekara, 2017)
Mahmutovic et al (2009) indicated the total polyphenols content in the range 488 mg.kg-1 to 800 mg.kg-1, Bayili et al (2011) measured Total polyphenols content (TPC) in garlic 741 mg.kg-1, which is consistent with our results
The value of antioxidant activity in the studied varieties of garlic ranges from 12.4 ± 0.3% to 17.7 ± 0.4% (Table 3)
Summary
Garlic (Allium sativum L.) botanically a member of the Lillaceae family and Allium genus, is considered to be rich in medicinal properties (Amarakoon and Jayasekara, 2017). Garlic is a source of various biologically active phytomolecules, including organosulfur compounds, phenolic acids, allyl thiosulfinates, flavonoids, vitamins and minerals (Chen et al, 2013). The γ-glutamyl-S-alk(en)yl-L-cysteines are the primary sulfur compounds present in garlic These active compounds are responsible for protection of tissue from damage and various disorders (Divya et al, 2017). The health properties of garlic depend on its bioactive compounds and especially on phenolic compounds, which have interesting pharmacological properties, are present in relatively high amounts (Chen et al, 2013). Phenolic compounds are large groups of secondary metabolites that are able to neutralize or quench the free radicals Flavonoids and their derivatives are the largest group of polyphenols found in plants (Hounsome et al, 2009). This study was designed to determine the variability in the content of total polyphenols, sulfur compounds and antioxidant capacity in variety of garlic cultivars
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