Phenolic, Organic Acid and Sugar Content of Garlic (Allium sativum L.) Genotypes Grown in Different Regions of Türkiye

Abstract

In this study, the biochemical profiles of five different genotypes of garlic (Allium sativum L.) harvested in different regions of Türkiye were investigated in detail, focusing on phenolic compounds, organic acids and sugar components. The analyses were carried out using high-performance liquid chromatography (HPLC) and showed that there were significant biochemical differences between the genotypes. A total of 18 phenolic compounds, 12 organic acids and 3 sugar components were determined in the samples. With the phenolic compounds and the antioxidant activity, while Genotype 4 had the highest chlorogenic acid (174.99 mg kg-1), Genotype 5 had the highest catechin hydrate (158.77 mg kg-1), gallic acid (22.35 mg kg-1) and o-coumaric acid (12.78 mg kg-1). The profile of organic acids was also presented, where Genotype 2 was the richest genotype for citric acid (7374.66 mg kg-1). Other significant organic acids, succinic (12747.34 mg kg-1) and isobutyric acid (149.54 mg kg-1) which were identified the highest in Genotype 5. As far as sugar components are concerned, sucrose levels showed a significant variation between the genotypes, where Genotype 5 had 3197.79 mg kg-1 and Genotype 4 had 1950.93 mg kg-1. There were statistically significant differences between the genotypes in terms of phenolic compounds, organic acids and sugar components (p<0.05), which are indicate that biochemical differences between genotypes are important in terms of agricultural and nutritional value. These data can be utilized by garlic breeders and garlic producers by regions.

Keywords

• Antioxidant activity
• Caffeic acid
• Catechin hydrate
• Chlorogenic acid
• Sucrose

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