Abstract
SUMMARYThe 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 (9881.84 mg/100 g), 3-methylsulfinylsulfanylprop-1-ene and 3-methylsulfanylsulfinylprop-1-ene (257.59 mg/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.
Highlights
Garlic (Allium sativum L.) is one of the most important vegetable crops that have been used for centuries as a food and spice
Croatian domestic garlic cultivar was exposed to air after crushing and subjected to procedures of water blanching and frying over a period of 2, 4, 8 and 10 min in order to observe the effect of the type of treatment on the total phenolic content (TPC), polyphenolic compounds, organosulfur compounds (OSC) and antioxidant activity (AOA), respectively
The fresh crushed Croatian domestic garlic served as control sample for calculation of the retention of TPC, polyphenolic compounds, OSC and AOA during each applied processes
Summary
Garlic (Allium sativum L.) is one of the most important vegetable crops that have been used for centuries as a food and spice It contains numerous bioactive molecules such as polyphenols and organosulfur compounds (OSC) responsible for organoleptic properties and for potential pharmacological properties, such as antioxidant, anticancer, anti-atherosclerotic, antibacterial, antiviral, and anti-inflammatory effects [1]. Some literature data have shown significant decrease of garlic phenolic and organosulfur content and antioxidant activity after boiling and frying [6], while in other studies phenolic content and antioxidant activity of garlic was not significantly affected [3,7] These differences in stability of garlic bioactive compounds were determined after
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