Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: A review

Food Chemistry

Volumn 211, Issue , 2016, Pages 41-50

  Martins, Natália ^b   Petropoulos, Spyridon ^a   Ferreira, Isabel C F R ^b  

^a UNIVERSITY OF THESSALY   (Greece)

^b INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

Author keywords

Allicin; Alliin; Allium sativum L.; Antioxidant activity; Bioactive compounds; Garlic extracts; Phenolics; S allyl cysteine sulfoxides

Indexed keywords

AMINO ACIDS; HARVESTING; PHENOLS; SULFUR COMPOUNDS; VEGETABLES;

ALLICIN; ALLIIN; ALLIUM SATIVUM L; ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; GARLIC EXTRACT; PHENOLICS; S-ALLYL CYSTEINES;

CHEMICAL COMPOUNDS;

ALLICIN; ALLIIN; ALLYL SULFIDE; ANTHOCYANIN; ASCORBIC ACID; CARBOHYDRATE; DIALLYL DISULFIDE; FLAVONOID; GARLIC EXTRACT; HERBACEOUS AGENT; ORGANOSULFUR DERIVATIVE; PHENOL DERIVATIVE; POLYPHENOL; TANNIN;

ANTIOXIDANT ACTIVITY; BIOLOGICAL ACTIVITY; CHEMICAL COMPOSITION; CONTROLLED ATMOSPHERE; COOKING; CROP PRODUCTION; CULTIVAR; ECOTYPE; GARLIC; GENOTYPE; GROWING SEASON; HARVEST PERIOD; HEAT TREATMENT; HUMAN; IRRADIATION; IRRIGATION (AGRICULTURE); NONHUMAN; PH; PLANT GROWTH; POSTHARVEST PERIOD; PREHARVEST PERIOD; REVIEW; SHELF LIFE; SOIL WATER CONTENT; STORAGE; STORAGE TEMPERATURE; WATER STRESS; CHEMISTRY;

GARLIC; HUMANS;

EID: 84966309047     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.05.029     Document Type: Review

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