Phytochemicals Content in Italian Garlic Bulb (Allium sativum L.) Varieties

Elena Azzini, Alessandra Durazzo, Maria Foddai, Olindo Temperini, Eugenia Venneria, Simona Valentini and Giuseppe Maiani

Journal of Food Research, 2014, vol. 3, issue 4

Abstract: Several studies have demonstrated a wide range of therapeutic effects due to garlic high content of phytochemicals, including sulfur-containing compounds, vitamins, saponins, flavonoids and moderate levels of carotenoids. The synergistic interactions between these components seem to explain the outcomes of certain healing properties from garlic. This study evaluates the health promoting phytochemicals (ascorbic acid, flavonoids and carotenoids) content and antioxidant capacity in four “typical garlic varieties” (Rosso di Castelliri, Bianco Piacentino, Rosso di Sulmona, Rosso di Proceno), grown in different geographical areas. b-carotene content ranged from 5.68 to 7.41 mg/100g and 6.36 to 7.46 mg/100g for Viterbo and Alvito bulbs respectively. Overall, vitamin C levels were statistically higher in samples from Alvito compared with same cultivars from Viterbo; among them Rosso Sulmona and Rosso Castelliri displayed the higher content (21.59 ± 2.75 and 18.91 ± 0.34 mg/100g respectively). FRAP values were positively correlated (r = 0.74 and P = 0.03) with vitamin C levels and highly correlated (r = 0.86 and P = 0.005) with myricetin levels. Our findings have revealed that genotype and environmental conditions (production areas and pedoclimatic factors), as well as their interaction, could influence the phytochemical composition and the antioxidant properties of Italian garlic bulb varieties.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2014
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