Retention of Bioactive Compounds During Domestic Processing of „Croatian Domestic“ Garlic (Allium sativum L.)
Year: 2018
Type: article
Abstract: The content of bioactive compounds and antioxidant activity were determined in Croatian domestic garlic after domestic processing (crushing, water blanching and frying) through different thermal treatments.The predominant phenolics in fresh garlic expressed per fresh mass were p-coumaric (10.79 mg/100 g) and caffeic (9.50 mg/100 g) acids, while the most abundant organosulfur compounds were methylsulfinylsulfanylmethane (9881.84mg/100 g), 3-methylsulfinylsulfanylprop-1-ene and 3-methylsulfanylsulfinylprop-1-ene (257.59mg/100 g) and allicin (185.62 mg/100 g).The highest total phenolic content and antioxidant activity were determined in fresh garlic followed by crushed, blanched and fried garlic, while organosulfur content increased after shorter thermal treatment.As time of treatment increased, frying showed the most pronounced losses of garlic total phenolic acids (in the range from 19.47 to 37.93 %) and blanching of organosulfur content (about 25 %).The blanching and frying significantly reduced allicin content, while S-methyl methanesulfinothioate was more stable.
Institution: University of Zagreb
Language: English
Topic: Garlic and Onion Studies
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
Funder: Hrvatska Zaklada za Znanost
OpenAlex ID: W2901152110