In light of the powerful therapeutic features of Phellinus species and due to the absence of toxic compounds, our investigations were aimed at screening of the antioxidant profile of fortified yogurts with hot water extracts from Phellinus torulosus and Phellinus igniarius leveled to 10%, 5%, and 1% final fortification concentrations after acknowledging their superior bioactive content and radical scavenging capacities (59.77% and 56.73% of DPPH inhibition, respectively) versus cold water extracts (29.87% and 33.18% inhibition rates). Fortified samples signified dose-dependent increases in their inhibition rates during the storage period, with significant differences between 10% fortifications on the 7 day of storage in favor of the samples fortified with P. torulosus. Explicitly, P. torulosus showed 16% higher DPPH and 62.5% higher LPO neutralizing activity than yogurt enriched with P. igniarius. However, prolonged refrigeration tended to equalize antioxidant profiles in both fortified yogurts. Total titratable acidity and pH levels of the fortified yogurts as most important parameters for consumer acceptance were unaltered during storage. F I G U R E 5 Changes in inhibition percentage of lipid peroxidation-antioxidant activity of the plain and fortified yogurts, during refrigerated storage (4°C). The values are presented as mean ± SD (n = 3). Different small letters indicate statistical significance p < .05 of the yogurts throughout different points of storage (Repeated Measures Analysis of Variance followed by Duncan post hoc test). Different capital letters indicate statistical significance p < .05 between the yogurts on the same day of storage (One-way Analysis of Variance followed by Duncan post hoc test). P.i, P. igniarius; P.t, P. torulosus; Y, yogurt.

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Pharmacological potency of organic sulfur compounds revived the interest of garlic consumption, particularly by the discoveries about their involvement in suppressing the secretion of proinflammatory cytokines, therefore providing successful prevention against COVID‐19. Hence, the aim of our study was to assess the differences in thiosulfinate and H2S content in different parts from three garlic specimens, influenced by different extractants. Wild garlic was found as the richest source of bioactive compounds (4.09 mg GAE/g and 5.11 mg QE/g for phenol and flavonoid content in ME) which contributed to its high 2,2‐Diphenyl‐1‐picrylhydrazyl and NO scavenging rates (⁓70% and ⁓50%, respectively, at 100 mg/ml), reducing power and enzyme activity. Higher H2S content was detected in leaves (1.47–1.76 µmol/g FW), which inversely correlates with thiosulfinates as its source. Additionally, H2S maintained higher value of reducing sugars in leaves (88.19% of total carbohydrates), highlighting its protective role in delaying the process of senescence. Practical applications Targeting the tissue‐specific distribution of bioactive components in different garlic specimens, with particular interest in the thiosulfinate content and its stability, its conversion to H2S will provide a valuable insight about the therapeutic properties of garlic, highlight novel understandings about the vasoactive effects, thus inviting additional in vivo research with isolated H2S donors. Differences in the antioxidant potencies on account of the environmental factors and cultivation sites could also contribute to exposing high‐quality garlic specimens.