Abstract Title:

Antimicrobial and antioxidant properties of various Greek garlic genotypes.

Abstract Source:

Food Chem. 2018 Apr 15 ;245:7-12. Epub 2017 Oct 16. PMID: 29287429

Abstract Author(s):

Spyridon Petropoulos, Ângela Fernandes, Lillian Barros, Ana Ciric, Marina Sokovic, Isabel C F R Ferreira

Article Affiliation:

Spyridon Petropoulos


Recent studies show a significant variation in antioxidant and antimicrobial properties between the various garlic genotypes mostly due to differences in chemical composition and bioactive compounds content. The aim of the present study was to evaluate antioxidant properties and antimicrobial activity of garlics collected from the main cultivation areas of Greece, as well as to correlate this activity with their total phenolics content. Genotype G5 showed the highest total phenolics content, which was significantly correlated with the lowest EC50 values for all the tested antioxidant activity assays. Antimicrobial activity was significant, especially against the bacteria Proteus mirabilis and Antibiotic resistant Escherichia coli. In conclusion, significant variation was observed between the studied garlic genotypes, indicating the importance of both growing conditions and genotype on bioactive properties of dry garlic bulbs. This variation could be further exploited in breeding programs in order to select elite genotypes with increased bioactive properties.

Study Type : In Vitro Study, Plant Study

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Sayer Ji
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