# Evaluation of Chemical Compounds in Local Garlic Genotypes from Southwestern Romania
## 4 Discussion  
Phenolic compounds are important constituents that influence the quality, taste, color, and nutritional properties of plants [21]. The results obtained regarding the chemical compound content in garlic genotypes showed significant differences between the studied genotypes and the analyzed parameters, thus indicating a high degree of genetic diversity, and this is crucial for plant breeding programs as it allows the selection and development of new varieties with established characteristics such as disease resistance, adaptability to different environmental conditions, and higher yield. Data related to the total polyphenol content (TPC) measured in fresh garlic samples from various studies show significant variations, highlighting the impacts of genotype, environment, and agricultural practices on these values: between 367.11 and 472.11 mg GAE/kg FW, which are lower than the range reported in the current study [18]; between 430.26 and 640.04 mg GAE/kg FW, also lower than those in the current study [17]; between 92.20 and 119.60 mg GAE/100 g FW, similar to the higher values in the current study [19]; between 21.27 and 33.96 mg GAE/g DW, significantly higher than those reported in the current study and other analyzed studies [16]; 780 mg GAE/kg FW [22]; similar to the values in the current study were the values reported between 212.86 mg and 487.23 GAE/g [23]. Compared to other studies, the polyphenol content values were per gram of fresh garlic (FW), revealing a wide range of variation depending on the genotype. This specific reporting approach is essential in making direct and relevant comparisons between different studies and in assessing genetic and environmental impacts on garlic polyphenol content. Different garlic genotypes exhibit significant differences in polyphenol content, as observed in the current study, where 14 genotypes exceeded the control values. TFC values vary significantly among the analyzed studies, similar to the total polyphenol content, influenced by genotype, environmental conditions, and measurement methods: between 10.00 and 21.90 mg CE/g DW, values significantly higher than those in this study [20]; between 10.30 and 60.49 mg CE/kg FW, lower than in the present study [17]; between 7.49 and 11.24 mg CE/kg FW, reported values lower compared to those in this study [18]; similar to the values in the current study were the values reported between 223.50 and 1609.94 g QE/g [23]. These variations reflect the complexity and diversity of factors that influence the chemical composition of garlic. Significant differences in TFC values between studies reflect the genetic diversity of garlic. Each genotype has a different capacity to synthesize and accumulate flavonoids, which is influenced by its genetic characteristics. Factors such as soil type, climate, exposure to sunlight, and agricultural practices can significantly influence the content of flavonoids, and they can modify the biochemical processes in plants, thus affecting the synthesis and accumulation of flavonoids. Flavonoids, due to their antioxidant and anti-inflammatory properties, play an important role in human health, and studies made on their diversity in garlic genotypes can guide the selection  
Figure 1: Relationship between TPC and AO. and cultivation of varieties with superior nutritional benefits. This fact underscores the importance of continued research in this area to maximize the beneficial potential of garlic. To contextualize the values for vitamin C, additional information is provided from the literature. Vitamin C is implicated in various physiological processes, including the stimulation of the immune system, collagen synthesis, hormone synthesis, and iron absorption [24]. Increasing the vitamin C content of plants can have beneficial effects on human health, such as improving human health, antioxidant properties, and improving the immune function, respectively [25]. Vitamin C values ranged between 0.097 and 0.155 mg/g FW in the study conducted by [PERSON] et al.