Czech J. Food Sci., 2011, 29(4):373-381 | DOI: 10.17221/3/2011-CJFS

Changes of S-alk(en)ylcysteine sulfoxide levels during the growth of different garlic morphotypes

Jana Horníčková¹, Roman Kubec¹, Jan Velíšek¹, Karel Cejpek¹, Jaroslava Ovesná², Helena Stavělíková³

¹ Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic,

² Department of Applied Chemistry, Faculty of Agriculture, University of South Bohemia, České Budějovice, Czech Republic

³ Crop Research Institute, Prague, Czech Republic$2

The contents of three S-alk(en)ylcysteine sulfoxides (alliin, methiin, and isoalliin) were determined in the leaves, pseudostems, and bulbs of six garlic genotypes (two flowering plant morphotypes, two semi bolters, and two scape absent morphotypes) cultivated for five consecutive years at the same location. The average levels of alliin, methiin, and isoalliin were found to be as follows: 1.92, 0.44, and 0.07 mg/g fw in the leaves, 1.57, 0.27, and 0.08 mg/g fw in the pseudostems, and 1.71, 0.20 and 0.13 mg/g fw in the bulbs, respectively. No statistically significant year-to-year differences were observed between the samples. Furthermore, the total contents and relative proportions of S-alk(en)ylcysteine sulfoxides in various parts of the plants (leaves, pseudostems, bulbs and roots) were evaluated in detail during the whole vegetation period. It was observed that the total content of these amino acids gradually decreased in all parts except for the bulbs. In the bulbs, the total content initially decreased after planting but significantly increased in June and culminated before harvest. Analogous trends were also observed for alliin and methiin concentrations. On the other hand, isoalliin levels steadily decreased during the whole vegetation period in all parts of the plants.

Keywords: garlic; Allium sativum; S-alk(en)ylcysteine sulfoxides; alliin; methiin; isoalliin

Published: August 31, 2011  Show citation