Comparative phytochemical profile of the elephant garlic (Allium ampeloprasum var. holmense) and the common garlic (Allium sativum) from the Val di Chiana area (Tuscany, Italy) before and after in vitro gastrointestinal digestion. (15th February 2021)

• Record Type: Journal Article
• Authors: Ceccanti, Costanza; Rocchetti, Gabriele; Lucini, Luigi; Giuberti, Gianluca; Landi, Marco; Biagiotti, Stefano; Guidi, Lucia
• Is Part Of: Food chemistry. Volume 338(2021)
• Publication Date: 2021-02-15
• Subjects: UHPLC-QTOF mass spectrometry -- Food metabolomics -- In vitro digestion -- Polyphenols -- Sulfur compounds; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128011
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Elephant garlic (EG) has a 2-fold higher total phenolic content compared to common garlic (CG). Some metabolites were the discriminant compounds in the raw bulbs. Sulfur-containing compounds were found in lower amounts in EG. Three aromatic compounds are the main biomarkers of EG consumption. Abstract: This study is aimed to comparatively investigate the phytochemical profiles, focusing on the nutritional and phytochemical properties of common garlic ( Allium sativum L.; CG) and elephant garlic (EG) ( Allium ampeloprasum var. holmense ) collected from the Val di Chiana area (Tuscany, Italy). The results showed a lower amount of fibers, demonstrating a higher digestibility of the bulb, and sulfur-containing compounds in EG rather than in CG. Untargeted metabolomic profiling followed by supervised and unsupervised statistics allowed understanding the differences in phytochemical composition among the two bulbs, both as raw bulbs, processed following the in vitro gastrointestinal digestion process. Typical sulfur-containing compounds, such as alliin and N -gamma-glutamyl-S-allyl cysteine, could notably be detected in lower amounts in EG. EG maintains a distinct phytochemical signature during in vitro gastrointestinal digestion. Our findings support the distinct sensorial attributes of the bulbs.