Profiling and Quantification of Chemical Constituents in Leek (Allium Porrum) Cultivated in Cameron Highlands

Abstract

Leek cultivars, belonging to the Allium porrum species, are widely utilized in various global cuisines due to their distinctive flavor and are a staple in diets worldwide. As a member of the Amaryllidaceae family and Allium genus, leeks share health benefits with other Allium species like onions and garlic, known for their rich of organosulfur compounds and bioflavonoids. This study focuses on profiling and quantifying the chemical constituents in leek cultivars using gas chromatography-mass spectrometry (GC-MS) and the evaluation of leek extract's antimicrobial activity against selected strains holds potential for the development of new antimicrobial agents or natural preservatives in light of rising antibiotic resistance.