Department for Innovation in Biological, Agro-food and Forest systems (DIBAF), University of Tuscia, Via San Camillo De Lellis snc, 01100 Viterbo, (VT) Italy.
Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo De Lellis snc, 01100 Viterbo, (VT) Italy.
Food Chem. 2024 Dec 1;460(Pt 2):140643. doi: 10.1016/j.foodchem.2024.140643. Epub 2024 Jul 31.
The ancient native variety of elephant garlic, known as "Aglione della Valdichiana" and cultivated in the Valdichiana area of Tuscany, Italy, has gained recent recognition in the National Catalog of Local Varieties. The renewed interest in traditional products has led to a focus on identifying local varieties of elephant garlic, driven by their distinctive organoleptic and nutritional characteristics. However, other types of elephant garlic nowadays available on the market appear similar, but challenges exist in discerning their origin and composition. This study focused on characterizing elephant garlic from Lazio, Italy, and the Val di Chiana region through genetic, chemical, and aromatic analyses to understand genetic and geographic influences. ISSR markers differentiated elephant garlic from common varieties and highlighted regional genetic diversity. Chemical analysis revealed higher polyphenol content and antioxidant activity in elephant garlic compared to common garlic. Moreover, analysis highlights the variability in the concentrations of sulfur-containing compounds between common and elephant garlic. Aromatic and sensory assessments underscored distinctions between garlic types and regions, emphasizing the significant impact of geographic origin and genetic background on metabolite profiles in Allium genotypes.
原产于意大利托斯卡纳大区瓦尔迪钱亚地区的本地大蒜品种“阿格利奥内·德拉·瓦尔迪钱亚”，因其具有独特的感官和营养特性，在最近被列入国家地方品种目录。人们对传统产品的兴趣重新燃起，促使人们开始关注具有独特感官和营养特性的本地大蒜品种，而这些品种可能来自不同的产地。然而，目前市场上其他类型的大蒜外观相似，但要辨别它们的产地和成分仍具有一定的挑战性。本研究通过遗传、化学和香气分析，对意大利拉齐奥地区和瓦尔迪钱亚地区的大蒜进行了特征分析，以了解遗传和地理因素的影响。ISSR 标记可区分大蒜和普通大蒜品种，并突出了区域遗传多样性。化学分析表明，与普通大蒜相比，大蒜中的多酚含量和抗氧化活性更高。此外，分析还突出了普通大蒜和大蒜中含硫化合物浓度的差异。香气和感官评估强调了大蒜品种和地区之间的区别，强调了地理起源和遗传背景对大蒜基因型代谢物图谱的重大影响。
