Characterization of phytochemical and functional properties of endemic edible Allium tuncelianum and comparison with commonly cultivated garlic, onion and leek crops

İPEK M., CANSEV A., ŞAHAN Y., İPEK A., Altinseker Acun D. Z.

European Food Research and Technology, vol.249, no.4, pp.1113-1123, 2023 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 249 Issue: 4
  • Publication Date: 2023
  • Doi Number: 10.1007/s00217-023-04201-4
  • Journal Name: European Food Research and Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Veterinary Science Database
  • Page Numbers: pp.1113-1123
  • Keywords: Allium tuncelianum, Allicin, Antioxidant capacity, Bioaccessibility, Phytochemicals, Total phenolic content
  • Bursa Uludag University Affiliated: Yes


© 2023, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.Edible Allium tuncelianum ([Kollman] Ozhatay, Matthew and Siraneci), endemic to Turkey, has received increased attention in recent years because of its appealing characteristics, such as garlic (A. sativum L.)-like odor and single-clove solid bulb structure with few peels, which could be advantageous in the food processing industry. The aims of this study were to determine chemical composition, phytochemicals (alliin, allicin, phenolics), antioxidant capacity, and bioaccessibility of total phenolic content and antioxidant capacity in A. tuncelianum and to compare with the values in commonly cultivated Allium species: garlic, onion (A. cepa L.), and leek (A. porrum L.) to reveal its nutritional and health beneficial properties. The chemical composition of A. tuncelianum was comparable with that of garlic, and its dietary fiber content was three times higher than that of garlic. Alliin and allicin organosulfur compounds, which give garlic its distinct flavor and odor, were detected in all analyzed A. tuncelianum genotypes although their values lower than the amounts detected in garlic genotypes. However, alliin and allicin were not detected in any onion and leek genotypes. A. tuncelianum genotypes had higher total phenolic contents with over 78 percent bioaccessibility rates than garlic, onion, and leek. The antioxidant capacity of A. tuncelianum was comparable to those of cultivated Allium species. Our results suggested that A. tuncelianum can be considered a promising new health-enhancing crop for human nutrition. Graphical abstract: [Figure not available: see fulltext.].