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 ProtectedDesignation of Origin. It is widely used for culinary purposes or as an ingredient for supplementproduction due to its phytochemical compositions. The storage conditions seem to be crucial to retainthe high quality of garlic bulbs and their by-products, taking into account the high importance oforganosulfur and phenolic compounds for the bioactive potency of garlic and its shelf-life. Thisstudy 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 ?Cfor another 3 months. We focused our attention on the organosulfur compounds, total condensedtannins, flavonoids, phenolic compounds, and related antioxidant activity changes during the storageperiod. To evaluate the bioactive effects, the Voghiera garlic extracts at different storage conditionswere administered to a breast cancer cell line, while antioxidant and anti-inflammatory activitywas detected using macrophage RAW 264.7 cells. We observed a decrease in sulfur compoundsafter 6 months which correlated to a decrease in bioactive effects, while the number of antioxidantcompounds was stable during the storage period, showing the good effect of refrigerated temperaturein maintaining garlic bulb shelf-life.