CARACTERIZAÇÃO ESPECTROSCOPICA, CROMATOGRÁFICA E COMPOSIÇÃO NUTRICIONAL DO ALHO-PORÓ (Allium sp.)

Abstract

Leek is a plant with origins associated with the region near the Mediterranean Sea, with a strong introduction into the European continent. The plant is generally classified as Allium porrum L., Allium ampeloprasum L., or Allium ampeloprasum var. porrum L. Used for various applications throughout history, this vegetable belongs to the same family as garlic and onion (Amaryllidaceae). This study aimed to carry out the chemical and nutritional characterization of a plant traditionally known as leek (Allium sp.) in the northern region of the state of Tocantins. The analyzed variety comes from a family farming system in the municipality of Bielândia – TO, and was cultivated in the nursery of the agronomy program at Centro Universitário Tocantinense Presidente Antônio Carlos (UNITPAC), located in the city of Araguaína – TO. Part of the physicochemical analyses was performed based on the dry matter of the foliage, allowing for the determination of ash (0.65%), moisture (96.13%), nitrogen (4.42%), and protein (27.59%). The contents of calcium (215 mg/100g), magnesium (119 mg/100g), phosphorus (502 mg/100g), sodium (79.55 mg/100g), and potassium (7.71 mg/100g) were also measured. The remaining analyses were conducted using instrumental techniques such as Fourier-transform infrared spectroscopy (FTIR) and headspace solid-phase microextraction followed by gas chromatography–mass spectrometry (HS-SPME/GC-MS). The characterization performed using the HS-SPME/GC-MS technique enabled the precise identification of 32 volatile organic compounds (VOCs) in the oil and leaves of the plant. Among the major compounds, methyl 2-propenyl disulfide, diallyl disulfide, and diallyl sulfide stood out, showing the highest areas percentages and possessing functional activities widely reported in the literature. Based on the results obtained, the leek variety studied in this work stands out as a nutritious, functional, and health-promoting food alternative for the population of northern Tocantins.