Comparative Analysis of Genetic Variation and Chemical Variability in Commonly Available Egyptian and Chinese Garlic

Abstract

Three garlic varieties (Sids 40, Sids 50 and Chinese) comparisons of oil composition and genetic variation of three garlic cultivars (Allium sativum L.) commonly used for cooking, pharmaceutical industries and essential oil production in the Egyptian market. Garlic essential oils were obtained by hydrodistillation and then analyzed for chemical components by GC-MS. Also, Phenolic content, Alliin content and DPPH% radical-scavenging activity (IC50) and determine the genetic diversity in different of the three garlic varieties and to investigate the genetic distances between them were evaluated. The results, in general, indicated that the variety of Sids 40 was distinguished in the studied traits. IC50 value was arranged as follows: Sids 40, Sids 50 and Chinese. The phenol content of the three garlic varieties were arranged in terms of their phenol content from highest to lowest, as follows: Sids 40 (396.50 μg/g), Sids 50 (366.58 μg/g) and Chinese (296.92 μg/g). The highest of Alliin content,  was Sids 40 with a content of 91.53 mg 100/ml, followed by the Chinese variety at a content of 88.70 mg 100/ml, and the least of them was Sids 50 with a content 60.43 mg 100/ml. The highest similarity value (1.00) was recorded between Sids 40 genotypes and Sids 50 genotypes, while the lowest similarity value (0.610) was recorded between China genotypes and Sids 50 genotypes. On the other hand there was no similarity between China genotypes and Sids 40 genotypes.