期刊
FOOD CHEMISTRY
卷 245, 期 -, 页码 7-12出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.10.078
关键词
Allium sativum L.; Antibacterial activity; Antioxidant activity; Antimicrobial activity; Escherichia coli; Fungicidal properties; Staphylococcus aureus; Total phenolics
资金
- Foundation for Science and Technology (FCT, Portugal)
- FEDER under Program PT2020 [UID/AGR/00690/2013]
- A. Fernandes grant [SFRH/BPD/114753/2016]
- Serbian Ministry of Education, Science and Technological Development [173032]
- Fundação para a Ciência e a Tecnologia [SFRH/BPD/114753/2016] Funding Source: FCT
Recent studies show a significant variation in antioxidant and antimicrobial properties between the various garlic genotypes mostly due to differences in chemical composition and bioactive compounds content. The aim of the present study was to evaluate antioxidant properties and antimicrobial activity of garlics collected from the main cultivation areas of Greece, as well as to correlate this activity with their total phenolics content. Genotype G5 showed the highest total phenolics content, which was significantly correlated with the lowest EC50 values for all the tested antioxidant activity assays. Antimicrobial activity was significant, especially against the bacteria Proteus mirabilis and Antibiotic resistant Escherichia coli. In conclusion, significant variation was observed between the studied garlic genotypes, indicating the importance of both growing conditions and genotype on bioactive properties of dry garlic bulbs. This variation could be further exploited in breeding programs in order to select elite genotypes with increased bioactive properties.
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