Chemical composition and comparison of genetic variation of commonly available Thai garlic used as food supplement

Authors

  • Sarana Rose Sommano Chiang Mai University, Department of Plant Science and Soil Sciences, Faculty of Agriculture, Chiang Mai 50200, Thailand http://orcid.org/0000-0001-7356-2598
  • Nittaya Saratan Queen Sirikit Botanic Garden, P.O. Box 7, Mae Rim, Chiang Mai 50180, Thailand
  • Ratchuporn Suksathan Queen Sirikit Botanic Garden, P.O. Box 7, Mae Rim, Chiang Mai 50180, Thailand
  • Tonapha Pusadee Chiang Mai University, Department of Plant Science and Soil Sciences, Faculty of Agriculture, Chiang Mai 50200, Thailand

DOI:

https://doi.org/10.5073/JABFQ.2016.089.030

Keywords:

Allium sativum, Essential oil, Gene expression, Sulphides

Abstract

In order to classify true garlic cultivars, comparisons of oil composition and genetic of three garlic cultivars (Allium sativum L.) commonly used for essential oil production in the northern Thai market [viz., Thai (TH), Chinese (CH) and Pingpong (PP) cultivars] were carried out. Garlic essential oils were obtained by hydrodistillation and microwave hydrodistillation which were then analysed for chemical components by gas chromatography-mass spectrometry. The RAPD data suggests similarity (>95%) of the three cultivars in chemical compositions, and the major compounds are trisulphide, di-2-propenyl, the disulphide, di-2-propenyl, and the trisulphide, methyl 2-propenyl. Sulphur-containing compounds (Rf = 0.18-0.2) were detected by thin-layer chromatography (TLC) with ninhydrin staining reagent. The essential oil of CH from hydrodistillation and microwave hydrodistillation showed the highest alliin content. The RAPD analysis of the three garlic cultivars presents 45 fragments. A dendrogram shows genetic similarity between the garlic cultivars. The TH and the CH showed similarity value as 0.93, while the PP was classified as a different cluster. Though there was considerable similarity between the chemical and the genetic profiles of the TH and the CH, the CH demonstrated high potential as an ingredient in food supplement products due to its high alliin content.

Downloads

Published

2016-08-15

Issue

Vol. 89 (2016): Journal of Applied Botany and Food Quality

Section

Article

License

From Volume 92 (2019) on, the content of the journal is licensed under the Creative Commons Attribution 4.0 License. Any user is free to share and adapt (remix, transform, build upon) the content as long as the original publication is attributed (authors, title, year, journal, issue, pages) and any changes are labelled.

The copyright of the published work remains with the authors. If you want to use published content beyond what the CC-BY license permits, please contact the corresponding author, whose contact information can be found on the last page of the respective article. In case you want to reproduce content from older issues (before CC BY applied), please contact the corresponding author to ask for permission.