Allicin and total phenolic content in ramps (Allium tricoccum Ait.) in relation to phenological stage, morphological traits, and harvest location

Ramps (Allium tricoccum Ait., Alliaceae/Amaryllidaceae) are an herbaceous perennial native to the forests of central/eastern North America. Ramps are consumed for their unique onion and garlic flavor. Knowledge of ramp phytochemistry is limited. Here the influence of plant part, phenological stage, morphology, and growing location on allicin and total phenolic content (TPC) in ramps was examined. Ramps were collected from wild populations across six sites in Pennsylvania at seven developmental stages. In spring, when leaves were present, allicin levels were 5 times greater in bulbs than leaves, and TPC in leaves was 4.5 times greater than bulbs. Allicin concentration was influenced by phenology and peaked at flowering in bulbs and at peak stage in leaves. TPC in bulbs and leaves was influenced by phenology and harvest location. TPC concentration was highest in bulbs and leaves at flowering and emergence, respectively. Stem color and leaf number had no influence on the phytochemicals measured.