Impact of Plant Part and Age of Allium tuberosum Rottler ex Sprengel on Antioxidant Properties

TL;DR

This study examines how different parts and ages of garlic chives affect their antioxidant properties and chemical composition.

Contribution

The study identifies distinct antioxidant and chemical profiles in different parts of Allium tuberosum based on plant age.

Findings

Flowering shoots had higher chlorophyll and carotenoid levels.

Inflorescences showed the highest antioxidant activity and polyphenol content.

GC–MS analysis revealed unique chemical profiles in essential oils from different plant parts.

Abstract

Allium tuberosum, commonly known as garlic chives, is a promising species with significant antioxidant and anti-inflammatory properties, useful both fresh and dried as a spice. This study analyzed the chlorophyll, carotenoid, polyphenol content, and antioxidant activity in various parts of two- and three-year-old garlic chives, including green stems, inflorescences, and flowering shoots. The research found that flowering shoots had higher levels of chlorophylls and carotenoids, while inflorescences were rich in total polyphenols and exhibited the highest antioxidant activity. Essential oils extracted from different parts of the plant were analyzed using gas chromatography–mass spectrometry (GC–MS), revealing distinct chemical profiles. The oils contained unique compounds, with oxygenated monoterpenes predominant in green stems and stems with flower buds, and aliphatic hydrocarbons more prevalent in inflorescences. This study highlights the high antioxidant potential of Allium tuberosum and suggests further research due to its varied chemical composition across different plant parts.

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