Naslov
Functional properties of some garlic ecotypes

Autori
Jukić Špika, Maja ; Vidrih, Rajko ; Dumičić, Gvozden ; Sinkovič, Lovro ; Urlić, Branimir ; Žanić, Katja

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

Izvornik
Book of abstracts Natural resources green technology & sustainable developement / Cvjetko Bubalo, Marina ; Radojčić Redovniković, Ivana ; Jakovljević, Tamara ; Vuković, Mladen ; Erdec Hendrih, Dina - Zagreb : Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2014

ISBN
978-953-6893-03-4

Skup
Natural resources green technology & sustainable developement

Mjesto i datum
Zagreb, Hrvatska, 26.11.2014. - 28.11.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Allium sativum L.; antioxidant activity; fatty acid composition; phenols

Sažetak
Garlic (Allium sativum L.) is an important ingredient of the diet of many populations and there is long-held belief in health enhancing properties. The chemical composition of garlic bulbs can be influenced by ecotype, growing location and cultivation factors. The aim of this study was to determine the quality components in six garlic ecotypes, collected in northeast Adriatic region. Samples were collected from six different locations: Brgud, Konavle, Kričke, Ljubitovica, Opuzen and Trnbusi. Total polyphenols and antioxidant activity of garlic ecotypes were evaluated using Folin-Ciocalteau and 2, 2–diphenyl-1-pirydrazyl method. Besides, ecotypes influence on fatty acid composition was also investigated by gas chromatography. Ecotypes Brgud, Konavle and Ljubitovica had garlic bulbs contained more than 40% of dry weight (DW) while significantly lower bulb DW was recorded in samples from Kričke, Trnbusi 2 and Opuzen Ozimi (37.4 ; 36.0 and 35.8% DW). The amount of total phenols varied widely and ranged from 86.65 to 227.29mgGAE/g DW. Garlic bulbs contained 42.1 to 69.4 mg/kg DW total fatty acids. In all ecotypes, linoleic acid, essential fatty acid, was predominant in amount of average 58%. Ecotype Ljubitovački (56.37) had the lowest and Opuzen Ozimi had the highest (60.70%) content of linoleic acid. Ecotype significantly affected content of palmitic, oleic and linolenic acid while no statistically differences were found between investigated ecotypes in the stearic acid content. All samples exhibited some radical scavenging activity and positive correlations between total polyphenol content and antioxidant activity was found. The study showed that all evaluated garlic samples had high levels of nutritionally important components and thus might be a rich source of antioxidants beneficial to human health.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA