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Distribution of S-alk(en)yl-l-cysteine Sulfoxides in Garlic (Allium sativum L.)

Author

Listed:
  • J. Horníčková

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic)

  • J. Velíšek

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic)

  • J. Ovesná

    (Research Institute of Crop Production, 161 06 Prague, Czech Republic, *E-mail: jan.velisek@vscht.cz)

  • H. Stavělíková

    (Research Institute of Crop Production, 161 06 Prague, Czech Republic, *E-mail: jan.velisek@vscht.cz)

Abstract

This study was devoted to distribution of S-alk(en)yl-L-cysteine sulfoxides (particularly alliin, methiin, and isoalliin) in plants of Allium sativum L. and to diversity of selected groups of garlic clones representing the three basic garlic morfotypes (i.e. flowering plants, scape absent and semi-bolters - this classification is based on IPGRI descriptors). The content of S-alk(en)yl-L-cysteine sulfoxides, important non-volatile precursors flavour-active compounds, was determined in four parts (roots, bulbs, false stems, and leaves) of six different clones of garlic (Allium sativum L.) plants collected during the whole of vegetation - in March, April, May, June, and July. The contents of target S-alk(en)yl-L-cysteine sulfoxides were dependent not only on part of garlic plants but also on morfotype of garlic plants and vegetation period.

Suggested Citation

  • J. Horníčková & J. Velíšek & J. Ovesná & H. Stavělíková, 2009. "Distribution of S-alk(en)yl-l-cysteine Sulfoxides in Garlic (Allium sativum L.)," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 232-235.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:610-cjfs
    DOI: 10.17221/610-CJFS
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    References listed on IDEAS

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    1. Jan Velíšek & Roman Kubec & Karel Cejpek, 2006. "Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 24(3), pages 93-109.
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