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Hossain MS, Shahiduzzaman M, Rahim MA, Paul M, Sarkar R, Chaity FS, Uddin MN, Rana GM, Yeasmin MS, Kibria A, Islam S. Bioactive properties and organosulfur compounds profiling of newly developed garlic varieties of Bangladesh. Food Chem X 2023; 17:100577. [PMID: 36845496 PMCID: PMC9944507 DOI: 10.1016/j.fochx.2023.100577] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 01/09/2023] [Accepted: 01/11/2023] [Indexed: 01/15/2023] Open
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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Affiliation(s)
- Md. Saddam Hossain
- Industrial Microbiology Research Division, BCSIR Chattogram Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Chattogram 4220, Bangladesh
| | - Md. Shahiduzzaman
- Regional Spices Research Centre, Bangladesh Agriculture Research Institute, Gazipur 1701, Bangladesh
| | - Mohammad Abdur Rahim
- Department of Horticulture, Bangladesh Agriculture University, Mymensingh 2202, Bangladesh
| | - Methun Paul
- Department of Microbiology, Noakhali Science & Technology University, Noakhali 3814, Bangladesh
| | - Rajib Sarkar
- Industrial Microbiology Research Division, BCSIR Chattogram Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Chattogram 4220, Bangladesh
| | - Farjana Showline Chaity
- Industrial Microbiology Research Division, BCSIR Chattogram Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Chattogram 4220, Bangladesh
| | - Md. Najem Uddin
- Pharmaceutical Sciences Research Division, BCSIR Dhaka Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Dhaka, Dhaka 1205, Bangladesh
| | - G.M. Masud Rana
- Oils, Fats & Waxes Research Division, BCSIR Rajshahi Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Rajshahi 6206, Bangladesh
| | - Mst. Sarmina Yeasmin
- Oils, Fats & Waxes Research Division, BCSIR Rajshahi Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Rajshahi 6206, Bangladesh
| | - Amena Kibria
- Aromatic and Medicinal Plant Research Division, BCSIR Chattogram Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Chattogram 4220, Bangladesh
| | - Saiful Islam
- Industrial Microbiology Research Division, BCSIR Chattogram Laboratories, Bangladesh Council of Scientific & Industrial Research (BCSIR), Chattogram 4220, Bangladesh
- Corresponding author.
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