Comparative study on the composition of four different varieties of garlic
| العنوان: | Comparative study on the composition of four different varieties of garlic |
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| المؤلفون: | Liu Songqing, Cun Chen, Zhibin Liu, Jing Cai, Wei-liang Qi, Guo-liang Qiu, Cheng Chen, Xiao-gang Wu, Wu Yong, Wei Zhang |
| المصدر: | PeerJ, Vol 7, p e6442 (2019) PeerJ |
| بيانات النشر: | PeerJ Inc., 2019. |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | Seasoning, Antioxidant, Membrane permeability, Starch, medicine.medical_treatment, lcsh:Medicine, Plant Science, Nutrition analysis, Biology, 01 natural sciences, General Biochemistry, Genetics and Molecular Biology, chemistry.chemical_compound, Antimicrobial effects, 0404 agricultural biotechnology, medicine, GC–MS, Food science, Agricultural Science, Sugar, Garlic, Nutrition, 5-Hydroxymethylfurfural, General Neuroscience, 010401 analytical chemistry, lcsh:R, food and beverages, 04 agricultural and veterinary sciences, General Medicine, Antitumor, Food Science and Technology, Antimicrobial, 040401 food science, 0104 chemical sciences, chemistry, Composition (visual arts), General Agricultural and Biological Sciences |
| الوصف: | Garlic is used as a medicinal seasoning worldwide. The aim of this work was to compare four varieties of garlic: ‘Taicangbaipi’, ‘Ershuizao’, ‘Hongqixing’, and ‘Single-clove’; among them, ‘Ershuizao’ and ‘Hongqixing’ are unique to the Sichuan Province of China. Firstly, soluble sugar, starch, and the protein content of the garlic were analysed. There was more soluble sugar in ‘Single-clove’, total starch in ‘Hongqixing’, and protein content in ‘Ershuizao’ relative to the other three varieties, respectively. Gas chromatography–mass spectrometry analysis showed that ‘Ershuizao’ and ‘Hongqixing’ contained high levels of 5-hydroxymethylfurfural, which has antitumor, antioxidant, and cytoprotective effects. Indeed, the extracts from these two types of garlic were more effective at inhibiting tumour growth than that from the others. Moreover, the sulphide content and antimicrobial effects of ‘Ershuizao’ and ‘Hongqixing’ garlic were also higher than those of the other two types of garlic. In addition, changes observed in the membrane permeability and protein leakage suggest that the antimicrobial activity of the ‘Ershuizao’ and ‘Hongqixing’ extracts may be due to the destruction of the structural integrity of the cell membranes, leading to cell death. |
| اللغة: | English |
| تدمد: | 2167-8359 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8e0ca2543d16d5d6f9dc695743e95a8 https://peerj.com/articles/6442.pdf |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....c8e0ca2543d16d5d6f9dc695743e95a8 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 21678359 |
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