engleski

Nutritional composition of garlic from organic and conventional cultivation

Garlic (Allium sativum L.) shows numerous medicinal properties and beneficial effects in preventing many diseases. Garlic cloves contains many biologically active substances, including minerals, vitamins, amino acids and polyphenolic compounds with significant antioxidant activity. On the nutritional properties and content of bioactive compounds strong influence show following factors: climatic conditions, ecotype and cultivation methods. Therefore, the main objective of this study was to determine the differences in the chemical and nutritional composition of garlic cloves from organic and conventional cultivation. Following chemical parameters were analyzed: the dry matter content (%), total soluble content (%) by, refractometer (Mettler Toledo Refracto 30PX, Switzerland) total acid content (%) by potentiometric titration, pH value by digital pH meter (Mettler Toledo SevenMulti, Switzerland) the vitamin C content (mg/100 g fresh matter) by titration with 2, 6- dichlorindophenol, total phenol content (total flavonoids and non-flavonoids) (mg/L) by Folin-Ciocalteu method and antioxidant capacity by ABTS method. Total phenol content was determined only in garlic samples from organic cultivation while in the analyzed garlic ecotypes from conventional cultivation content of total phenols, flavonoids and non-flavonoids was not determined. A significant difference between garlic from organic and conventional cultivation were determined for the analyzed bioactive compounds (vitamin C, total phenols). In the garlic sample from organic cultivation significantly higher value of vitamin C was determined. In a garlic sample with significantly higher content of total phenolic compounds (EU2) also significantly higher antioxidant capacity was determined.

total phenols, vitamin C, organic cultivation, conventional cultivation, garlic

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