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European wild garlic (<italic>Allium ursinum</italic> L.) syn. wood garlic, ramsons or bear’s garlic is a perennial plant that is common in Europe and Asia, but rare in the Mediterranean region. Bear’s garlic is included in the Latvian Red Data Book. The plant species has high commercial value and a high amount of biologically active compounds. Because of the conservation status of wild populations, raw material should be obtained by cultivation. For the experiment, leaves of six accessions of bear’s garlic from the <italic>ex situ</italic> collection of medicinal and aromatic plants at the Latvia University of Life Sciences and Technologies, were used. The aim of this study was to identify the individual phenolic compounds in bear‘s garlic leaves. The composition of the phenolic profile was determined using a high-performance liquid chromatograph (HPLC) Shimadzu Nexera LC-40 with diode-array detector (DAD). Overall, 18 phenolic compounds (gallic acid, 3.5-diOHbenzoic acid, catechin, chlorogenic acid, 4-hydroxybenzoic acid, epicatechin, homovanillic acid, caffeic acid, vanillic acid, syringic acid, vanillin, p-coumaric acid, rutin, sinapic acid, ferulic acid, 2-OHcinnamic acid, quercetin, luteolin, and kaempferol) were detected in the samples. The gallic acid was the predominant phenolic compound, with a range in concentration from 75.8 mg·100 g−1 to 322.5 mg·100 g−1 in bear’s garlic.
</abstract>

European wild garlic (Allium ursinum L.) syn. wood garlic, ramsons or bear’s garlic is a perennial plant that is common in Europe and Asia, but rare in the Mediterranean region. Bear’s garlic is included in the Latvian Red Data Book. The plant species has high commercial value and a high amount of biologically active compounds. Because of the conservation status of wild populations, raw material should be obtained by cultivation. For the experiment, leaves of six accessions of bear’s garlic from the ex situ collection of medicinal and aromatic plants at the Latvia University of Life Sciences and Technologies, were used. The aim of this study was to identify the individual phenolic compounds in bear‘s garlic leaves. The composition of the phenolic profile was determined using a high-performance liquid chromatograph (HPLC) Shimadzu Nexera LC-40 with diode-array detector (DAD). Overall, 18 phenolic compounds (gallic acid, 3.5-diOHbenzoic acid, catechin, chlorogenic acid, 4-hydroxybenzoic acid, epicatechin, homovanillic acid, caffeic acid, vanillic acid, syringic acid, vanillin, p-coumaric acid, rutin, sinapic acid, ferulic acid, 2-OHcinnamic acid, quercetin, luteolin, and kaempferol) were detected in the samples. The gallic acid was the predominant phenolic compound, with a range in concentration from 75.8 mg·100 g−1 to 322.5 mg·100 g−1 in bear’s garlic.

Evaluation of the Phenolic Profile of Bear’s Garlic (<italic>Allium Ursinum</italic> L.) Leaves

Latvia University of Life Sciences and Technologies

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Evaluation of the Phenolic Profile of Bear’s Garlic ( L.) Leaves

European wild garlic (Allium ursinum L.) syn. wood garlic, ramsons or bear’s garlic is a perennial plant that is common in Europe and Asia, but rare in the...

Evaluation of the Phenolic Profile of Bear’s Garlic (Allium Ursinum L.) Leaves

Publié en ligne: 14 oct. 2022

Pages: 512 - 516

Reçu: 25 août 2021

Accepté: 13 juil. 2022

DOI: https://doi.org/10.2478/prolas-2022-0079

Mots clés
wild garlic, polyphenols, HPLC

© 2022 Ingmārs Cinkmanis et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Evaluation of the Phenolic Profile of Bear’s Garlic (Allium Ursinum L.) Leaves

Publié en ligne: 14 oct. 2022

Pages: 512 - 516

Reçu: 25 août 2021

Accepté: 13 juil. 2022

DOI: https://doi.org/10.2478/prolas-2022-0079

Mots cléswild garlic, polyphenols, HPLC

© 2022 Ingmārs Cinkmanis et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Mots clés
wild garlic, polyphenols, HPLC