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Foods

Title:		"Phenolic Content, Amino Acids, Volatile Compounds, Antioxidant Capacity, and Their Relationship in Wild Garlic (A. ursinum L.)"
Author(s):		Kovacevic TK; Major N; Sivec M; Horvat D; Krpan M; Hruskar M; Ban D; Isic N; Goreta Ban S;
Address:		"Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, K. Hugues 8, 52440 Porec, Croatia. Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetosimunska 1, 10000 Zagreb, Croatia. Krizevci College of Agriculture, Milislava Demerca 4, 48260 Krizevci, Croatia. Department of Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia"
Journal Title:		Foods
Year:		2023
Volume:		20230524
Issue:		11
Page Number:		-
DOI:		10.3390/foods12112110
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
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"
Keywords:		Hs-gc/ms bear's garlic bioactive compounds biodiversity buckrams plant organ ramson;
Notes:		"PubMed-not-MEDLINEKovacevic, Tvrtko Karlo Major, Nikola Sivec, Marta Horvat, Dijana Krpan, Marina Hruskar, Mirjana Ban, Dean Isic, Nina Goreta Ban, Smiljana eng KK.050.1.02.0030/WildbioAdapt/ Switzerland 2023/06/10 Foods. 2023 May 24; 12(11):2110. doi: 10.3390/foods12112110"