Naslov
The effect of elevation on the phytochemical profile in Allium ursinum L.

Autori
Tvrtko Karlo Kovačević, Nina Išić, Josipa Perković, Iva Bažon, Dean Ban, Marta Sivec, Smiljana Goreta Ban, Nikola Major

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Smart Food for a Healthy Planet and Human Prosperity / Komes, Draženka - Zagreb : Hrvatsko društvo biotehnologa, prehrambenih tehnologa i nutricionista, 2022, 109-110

Skup
10th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Zagreb, Hrvatska, 30.11.2022. - 02.12.2022

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
amino acid, antioxidant capacity, aroma, altitude, flavor, organosulfur compounds, plant organ, (poly)sulfides, volatile metabolites, wild garlic

Sažetak
Allium ursinum L., otherwise known as wild garlic, ramson, wood garlic, bear’s garlic, wild cowleek, and buckram, is a wild relative of onion and garlic along with many other species of the numerous Allium genus. Being described as a plant that grows in the wilderness, the plant itself has adapted to various environmental conditions. Wild garlic is full of compounds that promote overall good health. Those properties are mostly attributed to the organosulfur compounds and antioxidants. Allium species are characterized by an abundance of organosulfur compound which are directly responsible for the distinct flavor and pungent odor. In addition, polyphenols are a group of numerous compounds that possess antioxidant properties and as such they promote good health on molecular level by scavenging radicals. The aim of this study was to investigate the differences in antioxidant capacities, total polyphenol contents, volatile profiles, and amino acid levels between bulbs of wild garlic originating from 8 different locations. Moreover, effect of above sea elevation on antioxidant capacities, total polyphenol contents, volatile profiles, and amino acid levels in bulbs of wild garlic was investigated as well. Antioxidant capacity and total polyphenol content were determined by spectrometric methods (DPPH, FRAP, ORAC, TPC) while volatile profile and amino acid levels were determined using GC-MS and HPLC, respectively. In total, 28 volatile compounds and 14 amino acids were quantified. Furthermore, statistical analysis (factorial ANOVA) showed how the quantity of investigated compounds is not only dependent on the plant’s organ, but on elevation as well. Therefore, significant interaction between plant organ and elevation was established in 61% of determined compounds. It was observed that bulb samples that grew on higher elevation had higher antioxidant capacity and amino acid content, while bulbs that grew on lower elevation exhibited higher level of volatile compounds when compared to bulbs from lower elevation.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija, Interdisciplinarne biotehničke znanosti

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