DETERMINACIÓN DE FENOLES TOTALES, FRUCTANOS Y PUNGENCIA EN SEIS CULTIVARES DE AJOS (Allium sativum L.) EN EL PERÚ

3 ABSTRACT The quantification of chemistry components in different varieties of garlics, are an important factor to differentiate and to select the cultivars with the best chemistry characteristics in prevention of specific diseases. Our work of investigation quantified the levels of total phenols, fructans, pyruvic acid (pungency) and pH. The cultivars Cincomesino E1C2, Barranquino early E1C5, Mapuri E1C6, Alfa Suquia E1C4, Pata de Perro E1C7, Barranquino Late E1C3, were evaluated after of 40 day dried them, the analytic unit was of ten cloves for sample. The levels of total phenols, pyruvic acid (pungency), fructans and pH rank variation 0,307- 0,626 mg GAE/g fresh sample, 16,13-22,50 g of fructans/100 g fresh sample, 55,13-