Vitamins and Minerals in Four Traditional Garlic Ecotypes (Allium sativum L.) from Italy: An Example of Territorial Biodiversity

Abstract

Garlic (Allium sativum L.) is one of the most important food products in the world and an ancient and widespread medicinal herb. It is rich in minerals and vitamins, which are both essential nutrients for human health. This study was carried out on four traditional landraces of garlic: Rosso di Sulmona, Rosso di Proceno, Bianco Piacentino, and Rosso di Castelliri, all cultivated with the same agricultural practices in two different areas of the Lazio region. The aim was to study the effects of both production soil and genetic characteristics on the concentrations of certain micronutrients in these garlic bulbs. The content of minerals and trace elements (Ca, K, P, Mg, Na, Fe, Zn, Cu, Mn) was determined via ICP plasma after liquid washing. Water-soluble vitamins (riboflavin, niacin, thiamine, B6, vitamin C) were evaluated using an HPLC and UV detector. Among the minerals identified, potassium was most represented, with a value ranging between 645 and 1057 mg/100 g d.w., whose content is influenced by the interaction between cultivars and cultivation area, suggesting that pedoclimatic and genetic characteristics determine this content. Among vitamins, vitamin C was found to be most represented, with an amount that varied from 9.7 to 15.6 mg/100 g f.w. and did not depend on the cultivar or the geographical area. Among the B vitamins, the most abundant was vitamin B6, the maximum content of which was found in the Rosso di Castelliri cultivar grown in Viterbo (2.04 mg/100 g f.w.). Its concentration is influenced by the cultivar and the soil and their interaction. The results obtained showed good levels of essential micronutrients and highlighted that for some of them, the effect of soil typology is expressed in the presence of specific characteristics linked to the genotype.

Evaluation of Productivity Components and Antioxidant Activity of Different Types of Garlic Depending on the Morphological Organs

“…One of the vitamins contained in black and white garlic is vitamin C. Vitamin C acts as an antioxidant and effectively defeats free radicals that damage cells or cultures [20]. In a study conducted by Gambelli et al (2021) [10], regarding the vitamin content of some garlic ecotypes, they showed that vitamin C turned out to be the most represented vitamin, with an amount that varied from 9.7 to 15.6 mg −1 100 g f.w.…”

“…In addition to phenolic and organosulfur compounds, garlic is also rich in vitamins and minerals [9]. However, it should be noted that the content of these bioactive compounds may vary depending on genotype, environmental factors, culture technology, maturity of the morphological organ, or post-harvest conditions [9,10]. Garlic is an excellent natural source of bioactive sulfur-containing compounds and has promising applications in the development of functional foods or nutraceuticals for the prevention and management of certain diseases [5,9].…”

“…Most of the studies in the literature refer to "commercial" garlic varieties, but their particular allogamy type of reproduction has favored the development and spreading of numerous ecotypes that have been adapted to different types of climates and soils [10]. With the modernization and intensification of agriculture, the regional agrobiodiversity of vegetable crops has decreased because farmers cultivate modern varieties and hybrids and tend to abandon traditional varieties [1].…”

Garlic (Allium sativum L.): Characterization of Bioactive Compounds and Related Health Benefits

“…Garlic contains relatively large amounts of vital minerals and trace elements, such as calcium, phosphorus, potassium, sodium, magnesium, aluminum, iron, copper, manganese, chromium, molybdenum, selenium, germanium, and iodine. The most represented minerals in garlic are potassium, phosphorus, and calcium [23]. Other authors [24][25][26] state the rich content of sodium, magnesium, potassium as well as vitamin C and group B in garlic.…”

Colchicine-Induced Polyploidy Induction in Garlic (Allium sativiumL.) and its effect on Mortality of In-Vitro Propagated Plants

“…Garlic is made up primarily of water (65%), followed by carbohydrates (26-30%), followed by other substances like proteins, lipids, bre, minerals, saponins and gallic acid (Spyridon A. Petropoulos, 2018). Other nutrients found in garlic include phenols, the B-complex vitamins thiamine, ribo avin, and niacin, as well as selenium, sulphur, zinc, magnesium, iron, salt, and calcium (Loretta Gambelli, 2021). Including antibacterial, antifungal, antiviral, antioxidant, and anticancer qualities (Leyla Bayan, 2014).…”