Characterization of Argentine garlic cultivars for their allicin content

Acta Horticulturae

Volumn 688, Issue , 2005, Pages 309-312

  Camargo, A ^a   Masuelli, R W ^a   Burba, J L ^b  

^a UNIVERSIDAD NACIONAL DE CUYO   (Argentina)

^b INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

Author keywords

Allicin content; Allium sativum L.; Argentine garlic cultivars

Indexed keywords

EID: 34247559281     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2005.688.44     Document Type: Article

References (12)

1. Burba, J.L., Casali, V.W. and Buteler, M.I. 1989. Intensidad de la dormición como parámetro fisiológico para agrupar cultivares de ajo (Allium sativum L.). Horticultura Argentina 8 (18):47.
2. Freeman, G.G. and Mossadeghi, N. 1973. Studies on the relationship between water regime and flavour strength in watercress (Roripa nasturtium-aquaticum (L.) Hayek), cabbage (Brassica oleracea capitata) and onion (Allium cepa). J. Hort. Sci. 48:365-378.
3. Freeman, G.G. and Whenham, R.J. 1976. Effect of overwinter storage at three temperatures on the flavour intensity of dry bulb onions. J. Sci. Food. Agric. 27:37-42.
4. Jansen, H., Müller, B. and Knobloch, K. 1987. Allicin characterization and its determination by HPLC. Planta Med. 559-562.
5. Lawson, L.D, Wang, Z.J. and Hughes, B.G. 1991. Indetification and HPLC quantitation of the sulfides and dialk(en)yl thiosulfinates in commercial garlic products. Planta Med. 57:363-370.
6. Lawson, L.D and Hughes, B.G. 1992. Characterization of the formation of allicin and other thiosulfinates from garlic. Planta Med. 58:345-350.
7. Lawson, L.D. 1995. The science and therapeutic application of Allium sativum and related species. Koch H.P. and Lawson, L.D. Williams and Wilkins. Baltimore.
8. Mayeux, P.R, Agrawal, K.C., Tou, J.S.H, King, B.T., Lipton, H.L, Hyman A.L., Kadowitz, P.J. and McNamara, D.B. 1988. The pharmacological effects of allicin, a constituent of garlic oil. Agents and Actions 25:182-190.
9. Morimitsu, Y., Morioka, Y. and Kawakishi, S. 1992. Inhibitors of platelet aggregation generated from mixtures of Allium species and/or S-alk(en)nyl-L-cysteine sulfoxides. J. Agri. Food Chem. 40:368-372.
10. Randle, W.M. 1997. Onion flavour chemistry and factors influencing flavour intensity. p.41-52. In: S.J. Risch and Chi-Hang-To (eds.), Spices: Flavour Chemistry and antioxidant properties, ACS symposium series, Washington DC.
11. Sodimu, O., Joseph, P.K and Augusti, K.T.I. 1984. Certain biochemical effects of garlic oil on rate maintained on a high fat-cholesterol diet. Experientia 40:78-80.
12. Sterling, S.J. and Eagling, R. 2001. Agronomic and allicin yield of Asutralian grown garlic (Allium sativum). Acta Hort. 555:63-73.