Bulb maturity and storage effect on total phenolic and flavonoid contents and antioxidant activity of freeze-dried garlic

A study on the morphological characterization of one local garlic variety was conducted. The effects of various maturity levels and storage were evaluated via measurement of parameters such as Total Phenolic Content (TPC), Total Flavonoid Contents (TFC) and antioxidant activity. The assessments were done in plants divided into four groups depending upon the period of maturity i.e. 90, 100, 110 and 120 Days After Planting (DAP) and three storage periods i.e. 30, 60 and 90 days under ambient conditions. Results showed that bulb weight, bulb diameter and clove weight increased as the garlic matured. These morphological characteristics showed highest values at maturity achieved at 120 DAP. Before storage, TPC and TFC were not affected by maturity, irrespective of the group. The antioxidant activity was higher at 90 and 110 DAP. After storage, maturity group and storage period showed a significant effect on the TPC, TFC and antioxidant activity. TPC was significantly decreased after storage as compared to without storage. Values of the parameters were highest at maturity achieved at 100 and 120 DAP. Whereas storage exhibited a decline in contents across maturity groups in the case of TFC. In 90 to 120 DAP, a decreasing trend of the TFC was observed from 30 to 90 days of storage. A 120 DAP maturity and storage for 90 days is recommended for the farmers to obtain bigger bulbs and cloves due to its higher weight and higher TPC and TFC and comparable antioxidant activity with the other maturity groups. Analysis of other secondary metabolites is recommended.