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How to Distinguish Garlic From the Other Allium Vegetables

How to Distinguish Garlic From the Other Allium Vegetables

Y Itakura, M Ichikawa, Y Mori, R Okino, M Udayama, T Morita

J Nutr. 2001 Mar;131(3s):963S-7S.

PMID: 11238797

Abstract:

The establishment of international monographs for herbs is in progress. Here, we propose both a marker compound and a method for its analysis for the identification of garlic bulbs and their products. The constituents in 26 kinds of fresh edible parts of Allium vegetables and three types of garlic preparations were analyzed. Sulfur compounds are the most characteristic constituents in garlic, but manufacturing processes of garlic products dramatically affect these constituents. Thus, no sulfur compound could be specified as a universal marker of identification applicable for any type of garlic. On the other hand, garlic contains other characteristic compounds, namely, saponins. After analyzing Allium vegetables and garlic preparations, we concluded that sapogenins, especially beta-chlorogenin, may be a viable candidate for identifying and distinguishing garlic from other Allium vegetables.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
CS31041067	β-Chlorogenin			Price

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