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WP 1: Genetic ressources

Garlic & Health P5. WP 1: Genetic ressources Screening of CSO compounds in 55 garlic accessions from Dutch collection (Chris Kik P1) and in 32 from Israeli collection (Rina Kamenetsky P7). Pr. Jacques Auger Ing. Ingrid Arnault. 1. 4. 1. 0,40. 3. 0,30. 1-alliin. 2-isoalliin. 0,30. 5.

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WP 1: Genetic ressources

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  1. Garlic & Health P5 WP 1: Genetic ressources Screening of CSO compounds in 55 garlic accessions from Dutch collection (Chris Kik P1) and in 32 from Israeli collection (Rina Kamenetsky P7) Pr. Jacques Auger Ing. Ingrid Arnault

  2. 1 4 1 0,40 3 0,30 1-alliin 2-isoalliin 0,30 5 4 6 0,20 3-GLUAlCS AU AU 0,20 4-isoGLUAlCS 5 5-GLUPheAla 3 0,10 6 2 6-allicin 0,10 2? 0,00 0,00 2,00 6,00 10,00 14,00 18,00 22,00 26,00 30,00 2,00 6,00 10,00 14,00 18,00 22,00 26,00 30,00 Minutes Minutes Accession n°73097 (Netherland site) Accession n°2507 (Israël site) HPLC profiles* Comparison of one accession cultivated in the 2 sites: Netherlands and Israel Compound 2: below detection limit or disappeared. Peak 3,4,5 and 6 increased. *I. Arnault, J.P. Christidès, N. Mandon, T. Haffner, R. Kahane & J. Auger, 2003. High performance ion-pair chromatography method for simultaneous analysis of alliin, deoxyalliin, allicin, dipeptides precursors in garlic products using multiple mass spectrometry and UV detection: J. Chrom. A, in press.

  3. Total amount (1+2+3+4+6) Israel Netherland 150 100 nmole/mg 50 0 2505 2507 2510 2517 2439 accessions Proportion of GLUAlCS Israël Proportion of alliin Netherlands Israël 30 Netherland 80 20 60 % 10 % 40 0 20 2505 2507 2510 2517 2439 0 2505 2507 2510 2517 2439 Results of common accessions cultivated in Israël and Netherland • Total amount of compounds superior in garlic cultivated in Israel due to GLUAlCS (3), allicin (6) and isoGLUAlCS (4) and not to alliin (1) content. • More alliin and less GLUAlCS and allicin in proportion (except for 2510) in bulbs from Netherland. Origin has an effect on sulfur compounds content.

  4. conclusions • Alliin is not the only sulfur compound to characterize the garlic chemistry: • Embryogenic experiment (1st part-P9): alliin is the same in embryogenic bulbs as in vegetative bulbs contrary to dipeptides. • Screening of Dutch and Israeli collection (P1 & P7-P10):no difference on alliin but only on dipeptides and allicin in a same accession. • Phytotron experiments (P7): Dipeptides and allicin increase with higher temperatures. Interest of this HPLC method quantitation of dipeptides, allicin, isoalliin and not only alliin

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