ArticleFood chemistry: X2023
Bioactive properties and organosulfur compounds profiling of newly developed garlic varieties of Bangladesh.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- HS-SPME/GC-MS andFood chemistry: X · 2025Article
- Comparative Studies of Bioactivities and Chemical Components in Fresh and Black Garlics.Molecules (Basel, Switzerland) · 2024Article
- Different Preharvest Diseases in Garlic and Their Eco-Friendly Management Strategies.Plants (Basel, Switzerland) · 2024Review
- Effect of honeysuckle leaf extract on the physicochemical properties of carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film.Food chemistry: X · 2023Article
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Authors and funding
11 authors.
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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.
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