Phenolic Content, Amino Acids, Volatile Compounds, Antioxidant Capacity, and Their Relationship in Wild Garlic (<i>A. ursinum</i> L.)

Phenolic Content, Amino Acids, Volatile Compounds, Antioxidant Capacity, and Their Relationship in Wild Garlic (<i>A. ursinum</i> L.)

<i>Allium ursinum</i> L. is a wild relative of garlic, and it is abundant in many antioxidant compounds. Sulfur compounds, primarily cysteine sulfoxides (CSOs), are converted through several reactions into various volatile molecules, which are considered the principal flavor compounds of...

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Bibliographic Details
Main Authors: Tvrtko Karlo Kovačević, Nikola Major, Marta Sivec, Dijana Horvat, Marina Krpan, Mirjana Hruškar, Dean Ban, Nina Išić, Smiljana Goreta Ban
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Foods
Subjects:
bear’s garlic
ramson
buckrams
plant organ
HS-GC/MS
biodiversity
Online Access:https://www.mdpi.com/2304-8158/12/11/2110

Internet

https://www.mdpi.com/2304-8158/12/11/2110

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