Changes of some chemical constituents and bioactive compounds of garlic (Allium sativum L.) clove during storage

Abstract

Garlic (Allium sativum L.) has been considered to be a food with exceptional therapeutic qualities in many cultures. Garlic cloves storage is an important factor for fresh and processed products. In this study, we investigated the variations of some chemical constituents (pH, moisture and reducing sugars) and contents of bioactive compounds (total polyphenols, total flavonoids and thiosulfinate content and antioxidant capacity) during the storage time of garlic cloves after harvest at Van Hai Ward, Phan Rang - Thap Cham City, Ninh Thuan Province). The antioxidant activity was evaluated using DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity. Some chemical compositions and contents of bioactive compounds in garlic cloves were significantly affected during storage (except for the pH value, total flavonoids content and antioxidant capacity). The reducing sugar and moisture content decreased at 6 and 8 weeks, respectively. The total polyphenols content reached maximum at 8 weeks, while thiosulfinates content tended to increase at 12 weeks.