COMPARITIVE STUDY ON VOLATILE AROMA COMPOUNDS OF TWO DIFFERENT GARLIC TYPES (KASTAMONU AND CHINESE) USING GAS CHROMATOGRAPHY MASS SPECTROMETRY (HS-GC/MS) TECHNIQUE

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dc.authorid0000-0003-3412-5971
dc.contributor.authorKeles, Davut
dc.contributor.authorTaskin, Hatira
dc.contributor.authorBaktemur, Gokhan
dc.contributor.authorKafkas, Ebru
dc.contributor.authorBuyukalaca, Saadet
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2014
dc.departmentNiğde ÖHÜ
dc.description.abstractBackround: The medicinal use of garlic is much older than its usage as a food. The medical importance of garlic comes forward for its sulfur-containing components. In this study, it was aimed to compare Kastamonu garlic type with Chinese garlic type based on their aroma profiles. Materials and Methods: Fresh Kastamonu garlic samples harvested from Kastamonu region of Turkey and Chinese garlic samples obtained from Turkish market were used as plant material. Volatile aroma compounds were determined using Headspace Gas Chromatography Mass Spectrometry (HS-GC/MS). Results: Sixteen and twenty aroma components were identified in Kastamonu and Chinese garlic types, respectively. Kastamonu garlic type was found to be richer than Chinese garlic types in terms of sulfur-containing compounds. Diallyl disulphide, which is one of these components, was detected at level of 41.87% and 34.95% in the Kastamonu and Chinese garlic types, respectively. Also di-2-propenyl trisulfide was found only in Kastamonu garlic types. Disulfide, methyl 2-propenyl was determined at similar levels in both garlic types. Conclusion: The majority of garlic grown in Kastamonu region of Turkey is assessed by medical companies. Conclusion: The results of the current study showed that Kastamonu garlic type has important medical properties. Therefore, this garlic can also be used in the medical field, as well as the consumption as food.
dc.description.sponsorshipKastamonu and Taskopru Agriculture Province Management and Republic of Turkey Ministry of Food, Agriculture and Livestock-General Directorate of Agricultural Research and Policy Projects Coordinating Office [TAGEM/11/AR-GE/20]
dc.description.sponsorshipThe author would like to thank the Kastamonu and Taskopru Agriculture Province Management and Republic of Turkey Ministry of Food, Agriculture and Livestock-General Directorate of Agricultural Research and Policy Projects Coordinating Office (TAGEM/11/AR-GE/20), for garlic samples and supporting this study.
dc.identifier.doi10.4314/ajtcam.v11i3.30
dc.identifier.endpage220
dc.identifier.issn0189-6016
dc.identifier.issue3
dc.identifier.pmid25371585
dc.identifier.scopus2-s2.0-84964315811
dc.identifier.scopusqualityN/A
dc.identifier.startpage217
dc.identifier.urihttps://dx.doi.org/10.4314/ajtcam.v11i3.30
dc.identifier.urihttps://hdl.handle.net/11480/4272
dc.identifier.volume11
dc.identifier.wosWOS:000334493100030
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherAFRICAN NETWORKS ETHNOMEDICINES
dc.relation.ispartofAFRICAN JOURNAL OF TRADITIONAL COMPLEMENTARY AND ALTERNATIVE MEDICINES
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAllium sativum
dc.subjectdially disulfide
dc.subjectdi-2-propenyl trisulfide
dc.subjectmedicinal plant
dc.titleCOMPARITIVE STUDY ON VOLATILE AROMA COMPOUNDS OF TWO DIFFERENT GARLIC TYPES (KASTAMONU AND CHINESE) USING GAS CHROMATOGRAPHY MASS SPECTROMETRY (HS-GC/MS) TECHNIQUE
dc.typeArticle

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