Variability in bulb organosulfur compounds, sugars, phenolics, and pyruvate among greek garlic genotypes: Association with antioxidant properties

Abstract

In order to assess the diversity of Greek garlic (Allium sativum L.) landraces, 34 genotypes including commercial ones were grown in the same field and their content in organosulfur compounds, pyruvate, total sugars, and total phenolics, alongside antioxidant capacity, was determined. The organosulfur compounds were studied by Gas Chromatography–Mass Spectrometry (GC–MS) after ultrasound‐assisted extraction in ethyl acetate, identifying 2‐vinyl‐4H‐ 1,3‐dithiin and 3‐vinyl‐4H‐1,2‐dithiin as the predominant compounds, albeit in different ratios among genotypes. The bioactivity and the polar metabolites were determined in hydromethanolic extracts. A great variability was revealed, and nearly one‐third of landraces had higher concentration of compounds determining bioactivity and organoleptic traits than the imported ones. We recorded strong correlations between pyruvate and total organosulfur compounds, and between antioxidant capacity and phenolics. In conclusion, chemical characterization revealed great genotype‐dependent variation in the antioxidant properties and the chemical characters, identifying specific landraces with superior traits and nutritional and pharmaceutical value.