Bioactive properties and organosulfur compounds profiling of newly developed garlic varieties of Bangladesh

Md Saddam Hossain; Md Shahiduzzaman; Mohammad Abdur Rahim; Methun Paul; Rajib Sarkar; Farjana Showline Chaity; Md Najem Uddin; G M Masud Rana; Mst Sarmina Yeasmin; Amena Kibria; Saiful Islam

doi:10.1016/j.fochx.2023.100577

Bioactive properties and organosulfur compounds profiling of newly developed garlic varieties of Bangladesh

Food Chem X. 2023 Jan 13:17:100577. doi: 10.1016/j.fochx.2023.100577. eCollection 2023 Mar 30.

Affiliations

¹ Industrial Microbiology Research Division, BCSIR Chattogram Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Chattogram 4220, Bangladesh.
² Regional Spices Research Centre, Bangladesh Agriculture Research Institute, Gazipur 1701, Bangladesh.
³ Department of Horticulture, Bangladesh Agriculture University, Mymensingh 2202, Bangladesh.
⁴ Department of Microbiology, Noakhali Science & Technology University, Noakhali 3814, Bangladesh.
⁵ Pharmaceutical Sciences Research Division, BCSIR Dhaka Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Dhaka, Dhaka 1205, Bangladesh.
⁶ Oils, Fats & Waxes Research Division, BCSIR Rajshahi Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Rajshahi 6206, Bangladesh.
⁷ Aromatic and Medicinal Plant Research Division, BCSIR Chattogram Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Chattogram 4220, Bangladesh.

Abstract

Studies are being carried out on achieving the maximum quality of garlic through various approaches. In Bangladesh, new garlic varieties (BARI 1-4, BAU-1, BAU-2, BAU-5) have been recently developed by artificial selection to enhance their quality. The present study aimed to evaluate their potency in terms of bioactive properties and organosulfur compounds content using different bioassay and GC-MS techniques while comparing them with other accessible varieties (Chinese, Indian, Local). The new variety, BARI-3 showed the highest antioxidant activity and total phenolic content. It was also found with the highest level of a potent blood pressure-lowering agent, 2-vinyl-4H-1,3-dithiine (78.15 %), which is never reported in any garlic at this percentage. However, the local variety exhibited greater inhibitory properties against the tested organisms including multidrug-resistant pathogens compared to other varieties. This study primarily shows the potential of these two kinds of garlic for their further utilization and development.

Keywords: 1,1-Diphenyl-2-picrylhydrazine-DPPH (PubChem CID: 74358); 2,3,5-Triphenyltetrazolium Chloride (PubChem CID: 9283); Anhydrous MgSO4 (PubChem CID: 24083); Antibacterial Activity; Bioactive Properties; DPPH-2, 2,2-diphenyl-1-picrylhydrazyl; Folin-Ciocalteu reagent; GAE, Gallic Acid Equivalent; Gallic Acid (PubChem CID: 370); MBC, Minimum Bactericidal Concentration; MIC, Minimum Inhibitory Concentration; Methanol (PubChem CID: 9283); N-hexane (PubChem CID: 8058); Organosulfur Compounds; Sodium Carbonate (PubChem CID: 10340); TPC, Total Phenolic Content; Total Phenolic Content.