Search Results (27)

Allium ursinum (wild garlic) has long been collected and consumed as food and medicine in the north temperate zone, where its popularity is growing. Colchicum autumnale and Convallaria majalis contain toxic alkaloids. Their habitats overlap, and without flowers, their vegetative organs are similar. Confusing the leaves of Colchicum or Convallaria with the leaves of wild garlic has repeatedly led to serious human and animal poisonings. Our goal was to find a histological characteristic that makes the separation of these leaves clear. We compared the anatomy of foliage leaves of these three species grown in the same garden (Debrecen, Hungary, Central Europe). We used a bright-field microscope to characterize the transversal sections of leaves. Cell types of epidermises were compared based on peels and different impressions. We established some significant differences in the histology of leaves. The adaxial peels of Allium consist of only “long” cells without stomata, but the abaxial ones show “long”, “short” and “T” cells with wavy cell walls as a peculiarity, and stomata. Convallaria and Colchicum leaves are amphystomatic, but in the case of Allium, they are hypostomatic. These traits were confirmed with herbarium specimens. Our results help to clearly identify these species even in mixed, dried plant material and may be used for diagnostic purposes. Full article

This study explores the role of Allium ursinum L. in shaping authentic gastronomic experiences and its influence on tourists’ perceptions and revisit intentions in rural destinations. Allium ursinum was selected due to its cultural symbolism, seasonal availability, and traditional culinary use, particularly in Serbia. The study applies the SOR (Stimulus–Organism–Response) model to investigate how cognitive and affective responses elicited by interactions with this plant shape tourist behavior. A structured questionnaire was administered to 336 tourists who had consumed food containing Allium ursinum in ten rural destinations across the Republic of Serbia. The findings emphasize the importance of cognitive responses, such as authenticity perception, knowledge acquisition, and cultural understanding, which in turn influence affective responses, including enjoyment, emotional involvement, and flow state. While positive emotions enhance attachment to local food and revisit intention, the subjective nature of these assessments calls for caution when generalizing. The study contributes to the literature by identifying sensory and emotional mechanisms that link local food ingredients with tourist loyalty. This is the first study to empirically test the SOR model using a local plant ingredient in a rural tourism context. Full article

Allium ursinum L. (Alliaceae) is a perennial geophyte known for its medicinal properties. This study examines the yield, morphological characteristics, and bioactive component composition of A. ursinum across forty-three different habitats in Serbia, focusing on the relationship between these factors and habitat conditions. Data on habitat locations and soil conditions were gathered from previous studies, while climate parameters were estimated using meteorological data from the Republic Hydrometeorological Institute of Serbia. Cluster analysis identified five habitat clusters, with the first and third clusters representing 88% of the sampled habitats. Fresh leaf yield H1:39.46–H15:564.83 g m⁻² was correlated with morphological parameters grouped into two clusters. A positive correlation was found between habitat conditions, particularly soil type and altitude. Spectrophotometric quantification of phenolics (1.47–2.49 mg FAE g⁻¹) and flavonoids (0.27–0.82 mg QE g⁻¹) identified five clusters, with soil type being the key factor influencing bioactive component concentration. A. ursinum displayed significant adaptability, thriving in higher altitudes and fertile soils, which enhanced yield and morphological traits, though inversely related to bioactive components. These findings support sustainable cultivation and conservation practices for A. ursinum. Full article

The aim of this study was to investigate the effect of the addition of wild garlic leaves on the sensory quality, volatiles, color, and texture of sheep milk soft rennet-curd cheese. The sensory evaluation of color, appearance, texture, odor, and taste was performed using a 5-point scale. The intensity of selected taste and odor discriminants was also assessed. Volatiles were analyzed by the GC-MS method. Color and textural characteristics were determined instrumentally. The wild garlic addition had no effect on the sensory characteristics of the cheese (p > 0.05). However, cheese with herbs exhibited a less intensive sour odor (p ≤ 0.05), sheep’s milk odor, and taste (p ≤ 0.01). (E)-7-methyl-4-decene, dichloroacetic acid undecyl ester, and 3,5-dimethyl-octane, described as creamy, acetic, and acid pungent in smell, were not detected in the cheese with wild garlic while they were present in the natural one. Moreover, herbal cheese was more piquant (p ≤ 0.01). PCA showed that the differences in volatiles resulted both from the use of wild garlic and the time of storage. Herbal addition affected almost all color characteristics, except for the hue angle (h), but caused an increase only in hardness and chewiness. In conclusion, wild garlic leaves can be recommended as an additive in the production of soft sheep’s milk rennet-curd cheese. Full article

Medicinal plants are a valuable reservoir of novel pharmacologically active compounds. ROS and free radicals are primary contributors to oxidative stress, a condition associated with the onset of degenerative diseases such as cancer, coronary heart disease, and vascular disease. In this study, we used different spectrophotometry methods to demonstrate the antioxidant properties of 6 Allium extracts: Allium fistulosum; Allium ursinum; Allium cepa: Arieș red cultivar of A. cepa, and white variety of A. cepa; Allium sativum; and Allium senescens subsp. montanum. HPLC–MS determined the chemical composition of the extracts. Among the tested extracts, the Arieș red cultivar of A. cepa stands out as having the best antioxidant activity, probably due to the high content of polyphenols and alliin (12.67 µg/mL and 3565 ng/mL, respectively). The results obtained in this study show that Allium extracts have antioxidant activity, but also free radical scavenging capabilities. Also, their interactions with cytochrome c and hemoglobin can be the basis of future studies to create treatments for oxidative stress-related diseases. Full article

The Allium genus belongs to the family Amaryllidaceae. These species are native to the Northern Hemisphere and grow in various regions. Among Lithuania’s perennial Allium plant species, the most well known and cultivated are Allium schoenoprasum L., Allium angulosum L., Allium nutans L., Allium fistulosum L., and Allium ursinum L. These Allium species are important for practical insights and are discussed in this review to present their specific features. The changing climate impacts perennial plants’ agrobiological and nutritional properties, but not all kinds can adapt to new conditions, reducing species diversity. Perennial Allium species adapt well in local growing areas, but yields remain constant or may increase when the bulbs are transplanted under conditions similar to the plant’s native growing location. In addition, the susceptibility of garlic to pests and pathogens also poses a serious threat to genetic resources stored in uncontrolled field collections. Since ancient times, Allium species have played a significant role in the human diet, in traditional medicine for many ailments the treatment of, and in official medicine as a supplemental ingredient. This review analyzes the nutritional importance and consumption of the perennial Allium species, their biochemical composition, and their tolerance to environmental conditions. Full article

Pastas enriched with vegetables are premium nutritious products and their consumption can bring significant health benefits. Recent studies have reported a high content of bioavailable phytochemical compounds in Allium ursinum L.; as such, it can be used in the development of functional food products. This study involved the evaluation of 10 varieties of pasta. Five of these varieties were made from white flour and varying amounts of egg (Ctrl_1–Ctrl_5). The other five varieties (AU_1–AU_5) contained fresh shredded wild garlic leaves in equal proportions (20 g) in addition to the corresponding ingredients (white flour and egg). All pasta variants were investigated for their cooking properties and the presence of bioactive compounds and antioxidant capacity in the raw and cooked pasta. Sensory analysis was conducted on all types of cooked pasta, and results indicated that the pasta with the least quantity of eggs was the most favoured variant. Additionally, the pasta that was enhanced with wild garlic leaves received the highest rating for “overall quality”. According to our results, the optimal cooking time (OCT) increased when the quantity of eggs was raised, but when wild garlic leaves were present, OCT decreased in comparison to the control samples. A significant decrease (p < 0.05) in the cooking parameters, swelling index, and water absorption was observed in both egg pasta (Ctrl) and egg pasta enriched with A. ursinum L. (AU). However, compared to the corresponding egg pasta, the presence of wild garlic in pasta generally produced higher values in SI and WA. Pastas enriched with wild garlic are rich in polyphenols (TPh), with a content ranging from 82.44 to 94.62 µg GAE/g dw, and also exhibit antioxidant properties. The amount of total polyphenol significantly decreases (p < 0.05) during cooking varies depending on the composition of the pasta. The pasta with the highest egg content (AU_5) had the lowest loss of polyphenols, equivalent to 55.35%. Our investigations indicate that producing pasta with eggs and fresh wild garlic leaves results in a valuable food product with a good sensory score, enriched in bioactive components, with essential nutrients that maintains cooking qualities. Full article

Medicinal and aromatic plants, such as wild garlic (Allium ursinum), are valuable sources of bioactive compounds in traditional and modern medicine. However, the challenges in cultivating wild garlic and its seasonality limit its availability primarily to early spring. To maintain the quality of wild garlic, effective postharvest practices are essential, considering the delicate nature of its leaves and their susceptibility to rapid decay. This study focuses on implementing eco-friendly postharvest practices to address the seasonality and perishability of wild garlic. Optimizing storage conditions and drying processes is essential for extending its shelf life and preserving bioactive components. Two postharvest approaches were evaluated, with vacuum packaging at 4 °C demonstrating the most effective preservation of sensory attributes and bioactive composition over a 9-day period. Additionally, different drying methods, including convective and vacuum drying at various temperatures, were investigated. When the best drying temperature was selected, the results revealed that convective drying is more efficient at preserving phenolic compounds in wild garlic leaves at 60 °C. Conversely, vacuum drying shows superior preservation of alliinase activity and total thiosulfinate content at 70 °C. Furthermore, this study explores the utilization of unused wild garlic, which is typically discarded as waste during storage. By employing suitable drying methods, this material can be preserved and provide a valuable source of phenolic compounds (7.17–10.12 g GAE/100 g) and thiosulfinate (9.35–12.72 mg AC/110 g) compounds for various extraction processes. Accordingly, this research presents significant implications for the integration of wild garlic into diverse industries, particularly in the fields of food and pharmaceutical sectors. The findings offer opportunities for sustainable utilization, economic benefits, and a more environmentally friendly and economically viable approach to wild garlic production and processing. Full article

In Poland, the mountainous and hilly regions until recently were territories with unbalanced and poor diet quality, especially in early spring. Wild edible plants were or remain influential in supplementing a human diet. One of the earliest wild edible plants to appear in the growing season, characteristic of a broad swath of Europe from Ukraine to Germany, remains wild (ramsons) garlic (Allium ursinum L.). This paper assesses the impact of the vegetation site and preservation methods on the content of chlorophylls, β-carotene, vitamin C, total polyphenols, and antioxidant activity (ABTS, DPPH, and FRAP) of wild garlic leaves. In addition, the connection between its genome pattern and chemical composition was assessed. The plants were collected in three locations in the Carpathian foothills, and the reference sample was plants collected in the lowlands. The site from which the raw material was harvested has a statistically significant effect on the chemical composition of the preserved leaves of wild garlic. The profiles of the analysed components differed in the material from a different site. Wild garlic leaves from mountainous areas (400–600 m above sea level) were characterized by a higher content of the analysed ingredients than leaves obtained from lowland sites (200 m above sea level). Moreover, the material from the lowlands had a different genetic pattern from the leaves from the mountainous areas. Full article

Understanding the invasion potential of any plant species is crucial for early detection in habitat conservation, particularly when observing their expansion within their native region. As a test species, we utilised Allium ursinum L., a dominant clonal species in early spring forest floors. We compared the species’ germination capacity in native (Hungarian) and non-native (North American) soils, its seedling growth, and competing performances with two co-occurring dominant species, Melica uniflora Retz. and Carex pilosa Scop., in ten soil types and three soil compositions, respectively. Additionally, the competitive interactions of A. ursinum with Convallaria majalis L., a species already introduced in North America, were assessed under three moisture conditions. The results revealed that A. ursinum exhibited enhanced germination in non-native soils, while its shoot growth was most vigorous in control soil. When grown in soils with different co-dominant species, A. ursinum seedlings exhibited varying growth rates, significantly influenced by solar radiation intensity. A. ursinum shoots displayed superior growth in soil collected from C. pilosa stands compared to soil originating from its own stands. Notably, A. ursinum effectively competed against C. majalis in moderate soil moisture conditions. Furthermore, increasing sand content improved the competitive ability of A. ursinum against C. pilosa and M. uniflora. Based on our findings, A. ursinum possesses an invasion potential for particular North American habitats. However, the extent of its potential is dependent upon soil and climatic conditions. Under medium moisture regime, A. ursinum might outcompete the already established C. majalis from its habitats. Additionally, it can potentially displace native species with comparable ecological characteristics, such as C. pilosa and M. uniflora, especially in loose soils. Similar cross-range seed germination, growth, and paired competition experiments with potential competitor species are highly recommended as these can not only elucidate its native range expansion but also various growth scenarios for its agricultural cultivation. Full article

Allium ursinum L. is a wild relative of garlic, and it is abundant in many antioxidant compounds. Sulfur compounds, primarily cysteine sulfoxides (CSOs), are converted through several reactions into various volatile molecules, which are considered the principal flavor compounds of Alliums. In addition to secondary metabolites, wild garlic is abundant in primary compounds, such as amino acids, which serve not only as building blocks for the health-promoting sulfur compounds but also as antioxidants. The aim of this study was to investigate the link between individual amino acid contents, the total phenolic content, and the profile of volatile compounds as well as their influence on the antioxidant capacity of both the leaves and bulbs of wild garlic populations in Croatia. Both univariate and multivariate methods were used to study the differences in the phytochemical compositions among the wild garlic plant organs and the link between individual compounds and antioxidant capacity. Both the plant organ and location, as well as their interaction, have a significant impact on the content of total phenolic content, amino acids, volatile organic compounds, and the antioxidant capacity of wild garlic. Full article

Microbial infections affect both the human population and animals. The appearance of more and more microbial strains resistant to classical treatments led to the need to develop new treatments. Allium plants are known for their antimicrobial properties due to their high content of thiosulfinates, especially allicin, polyphenols or flavonoids. The hydroalcoholic extracts of six Allium species obtained by cold percolation were analyzed regarding their phytochemical compounds and antimicrobial activity. Among the six extracts, Allium sativum L. and Allium ursinum L. have similar contents of thiosulfinates (approx. 300 μg allicin equivalents/g), and the contents of polyphenols and flavonoids were different between the tested species. The HPLC-DAD method was used to detail the phytochemical composition of species rich in thiosulfinates. A. sativum is richer in allicin (280 μg/g) than A. ursinum (130 μg/g). The antimicrobial activity of A. sativum and A. ursinum extracts against Escherichia coli, Staphylococcus aureus, Candida albicans and Candida parapsilosis can be correlated with the presence of large amounts of thiosulfinates. Both extracts have shown results against Candida species (inhibition zones of 20–35 mm) and against Gram-positive bacteria, Staphylococcus aureus (inhibition zones of 15–25 mm). These results demonstrate the antimicrobial effect of the extracts and suggest their use as an adjuvant treatment for microbial infections. Full article

This study aimed to assess the effect of milk source and bear garlic addition on the selected properties of soft rennet cheese. Cheeses were produced from cow milk derived from two sources: Polish Red cows (PR) and Polish Holstein-Friesian cows (PHF) with a 0.5% (w/w) addition of bear garlic (Allium ursinum L.) dried leaves. Chemical composition and fatty acid profiles (GC) were determined in fresh cheeses. Fresh and stored for two weeks cheeses were subjected to microbiological studies, i.e., total aerobic bacteria count (TABC); count of Lactococcus sp., yeast and molds; coliforms; analysis of the proteolysis extension by means of o-phthaldialdehyde (OPA) assay and free amino acids content (HPLC); antioxidant capacity as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP); as well as pH and water activity. Cheeses with bear garlic herbs were more prone to proteolysis but this was not accompanied by any effect on the microbial counts, water activity or pH. Cheeses produced from PR milk contained less monounsaturated fatty acids (MUFA) but were richer in n-3 PUFA and had a lower n-6/n-3 FA ratio than cheeses from PHF milk. Bear garlic addition increased DPPH anti-radical power but had less of an effect on the FRAP values. Full article

The aim of this study was to investigate the effects of cow breed and the addition of wild garlic on the sensory quality, volatile compounds, and physical properties of soft rennet-curd cheese. Cheese was produced from the milk of the Polish Holstein-Friesian breed Black-and-White type and the Polish Red breed, with or without the addition of wild garlic leaves. The samples were analyzed for their sensory quality, volatile compounds (using an electronic nose and GC/MS), color, and texture. The intensity of taste and smell characteristics depended only on the addition of wild garlic. PCA showed that the differences in volatile profiles resulted both from the milk cow breed and the use of wild garlic. Breed influenced almost all color parameters, while the addition of wild garlic affected all of them. The milk source, wild garlic addition, and storage duration influenced the majority of the textural parameters of the cheeses. The research conducted indicates that the addition of wild garlic leaves results in the enrichment of the volatile compound profile of cheese, making its taste and smell less milky and sour (p ≤ 0.001), while modifying its color and some textural properties (p ≤ 0.001); while, at the same time, not adversely affecting the sensory assessment of the color, appearance, texture, smell, or taste of the cheese (p > 0.05). Full article

A new type of corn snack has been created containing additions of wild garlic (Allium ursinum L.). This medicinal and dietary plant has a long tradition of use in folk medicine. However, studies on wild garlic composition and activity are fairly recent and scarce. This research aimed to investigate the influence of the screw speed and A. ursinum amounts on the antiradical properties as well as the content of polyphenolic compounds and individual phenolic acids of innovative snacks enriched with wild garlic leaves. The highest radical scavenging activity and content of polyphenols and phenolic acids were found in the snacks enriched with 4% wild garlic produced using screw speed 120 rpm. The obtained findings demonstrated that snacks enriched with wild garlic are a rich source of polyphenolic compounds. Since the concentration of such compounds is affected by many factors, e.g., plant material, presence of other compounds, and digestion, the second aim of this study was to determine radical scavenging activity, the content of polyphenols, and individual phenolic acids of snacks after in vitro simulated gastrointestinal digestion. Using an in vitro two-stage model, authors noted a significant difference between the concentration of polyphenolic compounds and the polyphenol content of the plant material before digestion. Full article