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

Martins, Natália; Petropoulos, Spyridon Α.; Ferreira, Isabel C.F.R.

Publication

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

2016Journal article

dc.contributor.author	Martins, Natália
dc.contributor.author	Petropoulos, Spyridon Α.
dc.contributor.author	Ferreira, Isabel C.F.R.
dc.date.accessioned	2016-11-14T14:27:54Z
dc.date.available	2016-11-14T14:27:54Z
dc.date.issued	2016
dc.description.abstract	Garlic (Allium sativum L.) is considered one of the twenty most important vegetables, with various uses throughout the world, either as a raw vegetable for culinary purposes, or as an ingredient of traditional and modern medicine. Furthermore, it has also been proposed as one of the richest sources of total phenolic compounds, among the usually consumed vegetables, and has been highly ranked regarding its contribution of phenolic compounds to human diet. This review aims to examine all the aspects related with garlic chemical composition and quality, focusing on its bioactive properties. A particular emphasis is given on the organosulfur compounds content, since they highly contribute to the effective bioactive properties of garlic, including its derived products. The important effects of pre-harvest (genotype and various cultivation practices) and post-harvest conditions (storage conditions and processing treatments) on chemical composition and, consequently, bioactive potency of garlic are also discussed.	pt_PT
dc.identifier.citation	Martins, Natália; Petropoulos, Spyridon; Ferreira, Isabel C.F.R. (2016). Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: a review. Food Chemistry. ISSN 0308-8146. 211, p. 41–50	pt_PT
dc.identifier.doi	10.1016/j.foodchem.2016.05.029	pt_PT
dc.identifier.issn	0308-8146
dc.identifier.uri	http://hdl.handle.net/10198/13489
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.subject	Allicin	pt_PT
dc.subject	Alliin	pt_PT
dc.subject	Allium sativum L.	pt_PT
dc.subject	Antioxidant activity	pt_PT
dc.subject	Bioactive compounds	pt_PT
dc.subject	Garlic extracts; Phenolics	pt_PT
dc.title	Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: a review	pt_PT
dc.type	journal article
dspace.entity.type	Publication
oaire.citation.endPage	50	pt_PT
oaire.citation.startPage	41	pt_PT
oaire.citation.title	Food Chemistry	pt_PT
oaire.citation.volume	211	pt_PT
person.familyName	Ferreira
person.givenName	Isabel C.F.R.
person.identifier	144781
person.identifier.ciencia-id	9418-CF95-9919
person.identifier.orcid	0000-0003-4910-4882
person.identifier.rid	E-8500-2013
person.identifier.scopus-author-id	36868826600
rcaap.rights	openAccess	pt_PT
rcaap.type	article	pt_PT
relation.isAuthorOfPublication	bd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscovery	bd0d1537-2e03-41fb-b27a-140af9c35db8