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Changes of S-alk(en)ylcysteine sulfoxide levels during the growth of different garlic morphotypes

Author

Listed:
  • Jana Horníčková

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic,)

  • Roman Kubec

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic,)

  • Jan Velíšek

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic,)

  • Karel Cejpek

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic,)

  • Jaroslava Ovesná

    (Department of Applied Chemistry, Faculty of Agriculture, University of South Bohemia, České Budějovice, Czech Republic)

  • Helena Stavělíková

    (Crop Research Institute, Prague, Czech Republic$2)

Abstract

The contents of three S-alk(en)ylcysteine sulfoxides (alliin, methiin, and isoalliin) were determined in the leaves, pseudostems, and bulbs of six garlic genotypes (two flowering plant morphotypes, two semi bolters, and two scape absent morphotypes) cultivated for five consecutive years at the same location. The average levels of alliin, methiin, and isoalliin were found to be as follows: 1.92, 0.44, and 0.07 mg/g fw in the leaves, 1.57, 0.27, and 0.08 mg/g fw in the pseudostems, and 1.71, 0.20 and 0.13 mg/g fw in the bulbs, respectively. No statistically significant year-to-year differences were observed between the samples. Furthermore, the total contents and relative proportions of S-alk(en)ylcysteine sulfoxides in various parts of the plants (leaves, pseudostems, bulbs and roots) were evaluated in detail during the whole vegetation period. It was observed that the total content of these amino acids gradually decreased in all parts except for the bulbs. In the bulbs, the total content initially decreased after planting but significantly increased in June and culminated before harvest. Analogous trends were also observed for alliin and methiin concentrations. On the other hand, isoalliin levels steadily decreased during the whole vegetation period in all parts of the plants.

Suggested Citation

  • Jana Horníčková & Roman Kubec & Jan Velíšek & Karel Cejpek & Jaroslava Ovesná & Helena Stavělíková, 2011. "Changes of S-alk(en)ylcysteine sulfoxide levels during the growth of different garlic morphotypes," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(4), pages 373-381.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:3-2011-cjfs
    DOI: 10.17221/3/2011-CJFS
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    Cited by:

    1. Jaroslava OVESNÁ & Leona LEIŠOVÁ-SVOBODOVÁ & Ladislav KUČERA, 2014. "Microsatellite analysis indicates the specific genetic basis of Czech bolting garlic," Czech Journal of Genetics and Plant Breeding, Czech Academy of Agricultural Sciences, vol. 50(3), pages 226-234.
    2. A. Grégrová & H. Čížková & I. Bulantová & A. Rajchl & M. Voldřich, 2013. "Characteristics of garlic of the Czech origin," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(6), pages 581-588.

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