Phenolic Content, Amino Acids, Volatile Compounds, Antioxidant Capacity, and Their Relationship in Wild Garlic (A. ursinum L.)

Author:

Kovačević Tvrtko Karlo1ORCID,Major Nikola12ORCID,Sivec Marta1,Horvat Dijana3,Krpan Marina4,Hruškar Mirjana4,Ban Dean12,Išić Nina1,Goreta Ban Smiljana12ORCID

Affiliation:

1. Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, K. Hugues 8, 52440 Poreč, Croatia

2. Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 1, 10000 Zagreb, Croatia

3. Križevci College of Agriculture, Milislava Demerca 4, 48260 Križevci, Croatia

4. Department of Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia

Abstract

Allium ursinum L. is a wild relative of garlic, and it is abundant in many antioxidant compounds. Sulfur compounds, primarily cysteine sulfoxides (CSOs), are converted through several reactions into various volatile molecules, which are considered the principal flavor compounds of Alliums. In addition to secondary metabolites, wild garlic is abundant in primary compounds, such as amino acids, which serve not only as building blocks for the health-promoting sulfur compounds but also as antioxidants. The aim of this study was to investigate the link between individual amino acid contents, the total phenolic content, and the profile of volatile compounds as well as their influence on the antioxidant capacity of both the leaves and bulbs of wild garlic populations in Croatia. Both univariate and multivariate methods were used to study the differences in the phytochemical compositions among the wild garlic plant organs and the link between individual compounds and antioxidant capacity. Both the plant organ and location, as well as their interaction, have a significant impact on the content of total phenolic content, amino acids, volatile organic compounds, and the antioxidant capacity of wild garlic.

Funder

WildbioAdapt

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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