# Evaluation of Chemical Compounds in Local Garlic Genotypes from Southwestern Romania
## 4 Discussion
[7], significantly lower than those in this study. Values ranging from 0.268 to 0.658 mg/g FW, also much lower than the values in this study, were reported in the study conducted by [PERSON] et al. [26]. In another study that analysed the content of vitamin C, reported values were around 10.46 mg/100 g and 13.63 mg/100 [23]. Considerably lower values compared to those in this study were reported by [PERSON] et al. [15], values between \(<\)0.001 and 0.03 mg/g FW. Identification and quantification of antioxidant content represent a crucial step in investigating the total antioxidant properties relating to the potential health benefits of foods [27]. According to [PERSON] et al. [28], the antioxidant properties of garlic are influenced by environmental conditions. Thus, longer photoperiods and higher temperatures affect the nutritional characteristics of garlic, leading to higher quantities of phenolic substances, proteins, and sugars, thereby enhancing antioxidant capacity. This confirms the assertion that light can significantly improve the antioxidant activity of polysaccharides [29]. To contextualize these results, the following values of antioxidant activity from the specialized literature are presented: between 0.932 and 1.906 mg/g FW suggest that the values in this study are comparable, albeit slightly lower [19]; values as 0.664 and 1.036 umol TE/g were reported in another study [23]; values ranging from 0.63 to 1.46 mmol TE/kg FW fall within the range of this study, indicating methodological similarities [17]; values between 0.51 and 1.05 mmol TE/kg FW are also within the range of this study, confirming methodological consistency [18]. Antioxidant activity varies significantly among genotypes studied in different regions, reflecting the influence of genetic and environmental factors. Carbohydrates play a significant biological role, and some carbohydrates can act as reducing agents [30]. All monosaccharides are reducing carbohydrates, along with some disaccharides, oligosaccharides, and polysaccharides [31]. This finding indicates a significant variation in the reducing carbohydrate content between different garlic genotypes, with the reducing sugar content ranging from 3.24 to 5.37 mg/g fresh weight (FW), thus reflecting the genetic diversity of the species, a fact supported by other studies, too [14]. The higher values of reducing carbohydrates in most genotypes compared to the control suggest the potential of these genotypes to provide additional nutritional benefits. The carbohydrates in garlic not only provide energy, but they also play an essential role in maintaining digestive health. In addition, the carbohydrates in garlic are involved in creating the specific aroma and taste of this food, which makes it a valuable ingredient in various culinary preparations. In addition to their nutritional and culinary role, the carbohydrates in garlic support various functional health benefits. They can help regulate blood sugar levels, thus providing a beneficial effect on glucose metabolism. Also, certain carbohydrates in garlic have antioxidant properties, which help protect cells from oxidative stress and may reduce the risk of chronic disease. Therefore, further research is needed to better understand the variation in reducing carbohydrate content and its impact on the quality and nutritional value of garlic. Regarding the level of acidity, the significant variations in acidity levels (3.48 and 11.02 meq/100 g) among garlic genotypes reflect the genetic diversity of the species and possible differences in their metabolism. These variations indicate that different garlic genotypes may metabolize and accumulate organic acids in different ways, which may be influenced by genetic, environmental, and growing conditions. In comparison, another study by [PERSON] et al. [12] reported an average acidity of 0.49%, thus highlighting the significant variability of this parameter, depending on the source and type of garlic studied.