Evaluation of the argentinian garlic germplasm in relation to its aptitude for the freeze drying process

SANCE, MARÍA; BAUZÁ, MÓNICA; CAMARGO, ALEJANDRA; GONZÁLEZ, ROXANA; SOTO, VERÓNICA

Molecular Medicinal Chemistry

IDECEFyN

Año: 2006 vol. 10 p. 33 - 34

1666-888X

Currently the consumers tendency is toward foods with beneficial attributes for health and  good organoleptic characteristics. Therefore is important to establish a scientific support for the food consumption with bioactive compounds. Diets that includes garlic and other vegetables from the genus Allium have been associated whit decreased risks of several chronic diseases, such as coronary heart diseases and some cancers (Block et al., 1992). Due to the medicinal properties is that in the last years had been prepared different garlic products with therapeutic purposes. The responsible for these effects are organosulfur compounds, e.g., allicin (principal thiosulfinate of garlic). When the bulb is cut or crushed allicin is produced enzymatically from an aminoacid called alliin [(+)-S-(2-propenyl)-L-cysteine sulfoxide]. This compound is also the main responsible for the characteristic garlic "flavour" (Lancaster and Boland, 1990). The quantity of these compounds (thiosulfinates)  shows a natural variability owing to the cultivar, fertilization, water management, physiological state and storage conditions (Brewster, 1990). On the other hand, during the enzymatic reaction of allicin synthesis, ammonium and pyruvic acid are also formed. The quantification of pyruvic acid is used as a pungency indicator and in an indirect way, this is a measure of thiosulfinates content (e.g., allicin). Therefore, in the present work, we have chosen the quantification of pyruvic acid as quality indicator. Consequently the aim of this work is the characterization of the Argentinean garlic cultivars by their aptitude for the freeze drying process. The information obtained will contribute whit the quality improvement of the garlic supplements.