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African Journal of Traditional, Complementary and Alternative Medicines
African Ethnomedicines Network
ISSN: 0189-6016
Vol. 11, No. 3, 2014, pp. 217-220
Bioline Code: tc14102
Full paper language: English
Document type: Short Communication
Document available free of charge

African Journal of Traditional, Complementary and Alternative Medicines, Vol. 11, No. 3, 2014, pp. 217-220

 en COMPARITIVE STUDY ON VOLATILE AROMA COMPOUNDS OF TWO DIFFERENT GARLIC TYPES (KASTAMONU AND CHINESE) USING GAS CHROMATOGRAPHY MASS SPECTROMETRY (HS-GC/MS) TECHNIQUE
Keleş, Davut; Taşkın, Hatıra; Bakhtemur, ‘Gökhan; Kafkas, Ebru & Büyükalaca, Saadet

Abstract

Backround: The medicinal use of garlic is much older than its usage as a food. The medical importance of garlic comes forward for its sulfurcontaining components. In this study, it was aimed to compare Kastamonu garlic type with Chinese garlic type based on their aroma profiles.
Materials and Methods: Fresh Kastamonu garlic samples harvested from Kastamonu region of Turkey and Chinese garlic samples obtained from Turkish market were used as plant material. Volatile aroma compounds were determined using Headspace Gas Chromatography Mass Spectrometry (HS-GC/MS).
Results: Sixteen and twenty aroma components were identified in Kastamonu and Chinese garlic types, respectively. Kastamonu garlic type was found to be richer than Chinese garlic types in terms of sulfur-containing compounds. Diallyl disulphide, which is one of these components, was detected at level of 41.87% and 34.95% in the Kastamonu and Chinese garlic types, respectively. Also di-2-propenyl trisulfide was found only in Kastamonu garlic types. Disulfide, methyl 2-propenyl was determined at similar levels in both garlic types. Conclusion: The majority of garlic grown in Kastamonu region of Turkey is assessed by medical companies.
Conclusion: The results of the current study showed that Kastamonu garlic type has important medical properties. Therefore, this garlic can also be used in the medical field, as well as the consumption as food.

Keywords
Allium sativum; dially disulfide; di-2-propenyl trisulfide; medicinal plant

 
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