Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 128187 10.21603/2308-4057-2027-2-713 XQYITV Research Article Research Article Research Article Correlation patterns of biochemical compounds in single-clove and multi-clove garlic varieties Correlation patterns of biochemical compounds in single-clove and multi-clove garlic varieties https://orcid.org/0000-0002-8277-6202 Budianto Budianto Budianto Budianto budianto_delta@yahoo.com https://orcid.org/0000-0003-4081-444X Arumsari Alif Gita Arumsari Alif Gita alifgitaarumsari@ista.ac.id https://orcid.org/0009-0002-6880-5983 Yusup Abdul Yusup Abdul 25_abdulyusup@ista.ac.id https://orcid.org/0009-0001-3208-5681 Gumintang Muhammad Gumintang Muhammad https://orcid.org/0009-0005-9015-9692 Rosidin Zahra Sifa Rosidin Zahra Sifa Institute of Science and Technology Al-Kamal Jakarta Индонезия Institute of Science and Technology Al-Kamal Jakarta Indonesia Institute of Science and Technology Al-Kamal Jakarta Индонезия Institute of Science and Technology Al-Kamal Jakarta Indonesia Institute of Science and Technology Al-Kamal Jakarta Индонезия Institute of Science and Technology Al-Kamal Jakarta Indonesia Institute of Science and Technology Al-Kamal Jakarta Индонезия Institute of Science and Technology Al-Kamal Jakarta Indonesia Institute of Science and Technology Al-Kamal Jakarta Индонезия Institute of Science and Technology Al-Kamal Jakarta Indonesia 09 07 2026 09 07 2026 15 2 333 343 09 02 2025 03 02 2026 https://jfrm.ru/en/issues/24523/24669/

Garlic is used in traditional medicine due to its diverse bioactive components. The study focused on three garlic varieties, namely the multi-clove Honan and Tawangmangu cultivars and the single-clove Lanang garlic. To evaluate their biochemical profiles, a comprehensive analytical approach was employed, involving LC-MS/MS and HPLC for phenolic compound quantification, GC-FID for fatty acid analysis, and HS-SPME-GC-MS for the identification of volatile organosulfur compounds, followed by PCA and ANOVA for statistical evaluation. This study investigated the biochemical composition of a new Indonesian single-clove garlic variety (Lanang) in comparison with two multi-clove varieties (Honan and Tawangmangu) in order to assess its potential as a traditional medicinal source. A total of 23 phenolic compounds, 9 volatile organosulfur compounds, and 8 types of fatty acids were identified and quantified using UPLC-MS/MS and GC-MS analyses. Lanang garlic exhibited the highest concentration of kainic acid among the phenolic compounds (80.774 μg/g) and showed a dominant presence of such volatile compound as diallyl disulfide (86.41%). Meanwhile, Honan garlic recorded the highest concentrations of most fatty acids, particularly linoleic (27.90%) and oleic acid (17.16%). The principal component analysis revealed that Lanang garlic contributed most significantly to PC1 for volatile compounds (76.90%) and phenolic compounds (69.93%), while Honan garlic did so for fatty acids (88.24%). Tawangmangu garlic showed lower biochemical diversity compared to the other varieties. These findings demonstrate that Lanang garlic has a unique and enriched biochemical profile, particularly in phenolic and volatile compounds, indicating its strong potential as a medicinal garlic variety.

Garlic is used in traditional medicine due to its diverse bioactive components. The study focused on three garlic varieties, namely the multi-clove Honan and Tawangmangu cultivars and the single-clove Lanang garlic. To evaluate their biochemical profiles, a comprehensive analytical approach was employed, involving LC-MS/MS and HPLC for phenolic compound quantification, GC-FID for fatty acid analysis, and HS-SPME-GC-MS for the identification of volatile organosulfur compounds, followed by PCA and ANOVA for statistical evaluation. This study investigated the biochemical composition of a new Indonesian single-clove garlic variety (Lanang) in comparison with two multi-clove varieties (Honan and Tawangmangu) in order to assess its potential as a traditional medicinal source. A total of 23 phenolic compounds, 9 volatile organosulfur compounds, and 8 types of fatty acids were identified and quantified using UPLC-MS/MS and GC-MS analyses. Lanang garlic exhibited the highest concentration of kainic acid among the phenolic compounds (80.774 μg/g) and showed a dominant presence of such volatile compound as diallyl disulfide (86.41%). Meanwhile, Honan garlic recorded the highest concentrations of most fatty acids, particularly linoleic (27.90%) and oleic acid (17.16%). The principal component analysis revealed that Lanang garlic contributed most significantly to PC1 for volatile compounds (76.90%) and phenolic compounds (69.93%), while Honan garlic did so for fatty acids (88.24%). Tawangmangu garlic showed lower biochemical diversity compared to the other varieties. These findings demonstrate that Lanang garlic has a unique and enriched biochemical profile, particularly in phenolic and volatile compounds, indicating its strong potential as a medicinal garlic variety.

 Bioactive components garlic fatty acids phenolics organosulfur compounds PCA Bioactive components garlic fatty acids phenolics organosulfur compounds PCA

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