Physicochemical and textural properties of a Spanish traditional garlic (Allium sativum L.) variety: characterizing distinctive properties of Fino de Chinchon garlic

Garlic (Allium sativum L.), cultivated since the Neolithic period, is a vegetable with therapeutic and culinary properties that presents great economic importance in the world. Characterization of a Spanish traditional garlic variety known as Fino de Chinchon was achieved by evaluating physicochemical, colour, and textural attributes. This traditional garlic has its own peculiarities regarding textural parameters related to cohesiveness, resilience and springiness, antioxidant behavior, and pyruvic content. Nevertheless, it presents common physicochemical features than those observed for other garlic varieties in our neighboring. The results of the present work are a good start point to initiate research into the composition and properties of Fino de Chinchon garlic. The findings are interesting since they would enable greater awareness of the importance of traditional varieties. However, future research will be necessary to perform a more complete characterization of this variety. Furthermore, this information could be of particular interest and benefit of farmers, regarding the protection of biodiversity and genetic conservation, furthermore contributing to environmental sustainability.

Automated summary

The traditional Spanish garlic variety Fino de Chinchon has unique textural parameters, antioxidant behavior, and pyruvic content compared to other varieties. Research into the composition and properties of this traditional variety would help raise awareness of its importance, but further studies are needed for a complete characterization. The information could also benefit farmers in terms of biodiversity protection and environmental sustainability.