Garlic (Allium sativum L.) is considered one of the most important vegetables, with various uses throughout the world, either as a raw vegetable for culinary purposes, or as an ingredient of traditional and modern medicine, and proper storage conditions are crucial to retain the high quality of garlic bulbs and its by-products, taking into account the high importance of organosulfur and phenolic compounds1. Time/temperature storage combination is an important factor since it can affect chemical composition and consequently the final bioactivity potency of garlic. This study aims to examine different storage temperature and time/temperature combination on the chemical composition and quality of Voghiera garlic PDO (a white ecotype with long tradition in Ferrara district2). In detail we considered -3/-4°C (industrial storage) for short, medium and long times (3,6 and 9 months); -3/-4°C for 3 months and then +3/+4°C for other 3 months; +3/+4°C for 3 months (home conservation). We focused our attention on the organosulfur compounds content, phenolic compounds and related antioxidant activity since they highly contribute to the effective bioactive properties of garlic and improve the shelf-life of the product. We observed a decrease in sulfur compounds after 6 months both at -3/-4°C and +3/+4°C while phenolic compounds were stable during the storage period. To evaluate the bioactive compounds, the extracts at different time/temperature storage were administered to breast cancer cell lines and measured antioxidant and anti-inflammatory activity on macrophage RAW 264.7 cells. The results highlighted a decrease also in bioactive effect and suggested the storage at -3/-4°C to better preserve the antioxidant and bioactive property.
EVALUATION OF DIFFERENT STORAGE CONDITIONS ON CHEMICAL COMPOSITION AND BIOACTIVE COMPOUNDS OF VOGHIERA GARLIC PDO
Paola Tedeschi
;Stefania Merighi;Federica Brugnoli;Martina Catani;Silvia Grassilli;Valeria Bertagnolo;Alberto Cavazzini;
2022
Abstract
Garlic (Allium sativum L.) is considered one of the most important vegetables, with various uses throughout the world, either as a raw vegetable for culinary purposes, or as an ingredient of traditional and modern medicine, and proper storage conditions are crucial to retain the high quality of garlic bulbs and its by-products, taking into account the high importance of organosulfur and phenolic compounds1. Time/temperature storage combination is an important factor since it can affect chemical composition and consequently the final bioactivity potency of garlic. This study aims to examine different storage temperature and time/temperature combination on the chemical composition and quality of Voghiera garlic PDO (a white ecotype with long tradition in Ferrara district2). In detail we considered -3/-4°C (industrial storage) for short, medium and long times (3,6 and 9 months); -3/-4°C for 3 months and then +3/+4°C for other 3 months; +3/+4°C for 3 months (home conservation). We focused our attention on the organosulfur compounds content, phenolic compounds and related antioxidant activity since they highly contribute to the effective bioactive properties of garlic and improve the shelf-life of the product. We observed a decrease in sulfur compounds after 6 months both at -3/-4°C and +3/+4°C while phenolic compounds were stable during the storage period. To evaluate the bioactive compounds, the extracts at different time/temperature storage were administered to breast cancer cell lines and measured antioxidant and anti-inflammatory activity on macrophage RAW 264.7 cells. The results highlighted a decrease also in bioactive effect and suggested the storage at -3/-4°C to better preserve the antioxidant and bioactive property.I documenti in SFERA sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
