Changes of S-alk(en)ylcysteine Sulfoxide Levels During the Growth of Different Garlic Morphotypes

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892770" target="_blank" >RIV/60461373:22330/11:43892770 - isvavai.cz</a>

Alternative codes found

RIV/60076658:12220/11:43882091 RIV/00027006:_____/11:00001791

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Changes of S-alk(en)ylcysteine Sulfoxide Levels During the Growth of Different Garlic Morphotypes

Original language description

The contents of three S-alk(en)ylcysteine sulfoxides (alum, methiin, and isoalliin) were determined in the leaves, pseudostems, and bulbs of six garlic genotypes (two flowering plant morphotypes, two semi bolters, and two scape absent morphotypes) cultivated for five consecutive years at the same location. The average levels of alliin, methiin, and isoalliin were found to be as follows: 1.92, 0.44, and 0.07 mg/g fw in the leaves, 1.57, 0.27, and 0.08 mg/g fw in the pseudostems, and 1.71, 0.20 and 0.13 mg/g fw in the bulbs, respectively. No statistically significant year-to-year differences were observed between the samples. Furthermore, the total contents and relative proportions of S-alk(en)ylcysteine sulfoxides in various parts of the plants (leaves,pseudostems, bulbs and roots) were evaluated in detail during the whole vegetation period. It was observed that the total content of these amino acids gradually decreased in all parts except for the bulbs. In the bulbs, the total content

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/1G58084" target="_blank" >1G58084: Selection of garlic (Allium sativum L.)clones comprising a high level of biologicaly active compound prekursors: corresponding gene cloning and characterisation</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2011

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Volume of the periodical

29

Issue of the periodical within the volume

4

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

9

Pages from-to

373-381

UT code for WoS article

000294387800010

EID of the result in the Scopus database

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