Organosulfur compound compositions in fresh Voghiera garlic hydro-alcoholic extract andafter different storage periods (ug/g of fresh matter)

Voghiera garlic is an Italian white garlic variety which obtained in 2010 the Protected
Designation of Origin. It is widely used for culinary purposes or as an ingredient for supplement
production due to its phytochemical compositions. The storage conditions seem to be crucial to retain
the high quality of garlic bulbs and their by-products, taking into account the high importance of
organosulfur and phenolic compounds for the bioactive potency of garlic and its shelf-life. This
study aims to examine the effect of storage on the phytochemical composition, biological effects,
and shelf-life of Voghiera garlic PDO. In detail, we considered (i) 􀀀4 ?C (industrial storage) for 3, 6,
and 9 months; (ii) +4 ?C for 3 months (home conservation), and (iii) 􀀀4 ?C for 3 months, plus +4 ?C
for another 3 months. We focused our attention on the organosulfur compounds, total condensed
tannins, flavonoids, phenolic compounds, and related antioxidant activity changes during the storage
period. To evaluate the bioactive effects, the Voghiera garlic extracts at different storage conditions
were administered to a breast cancer cell line, while antioxidant and anti-inflammatory activity
was detected using macrophage RAW 264.7 cells. We observed a decrease in sulfur compounds
after 6 months which correlated to a decrease in bioactive effects, while the number of antioxidant
compounds was stable during the storage period, showing the good effect of refrigerated temperature
in maintaining garlic bulb shelf-life.