Addition Of Garlic Research Articles

Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Polish Red and Polish Holstein-Friesian Cows.

This study aimed to assess the effect of milk source and bear garlic addition on the selected properties of soft rennet cheese. Cheeses were produced from cow milk derived from two sources: Polish Red cows (PR) and Polish Holstein-Friesian cows (PHF) with a 0.5% (w/w) addition of bear garlic (Allium ursinum L.) dried leaves. Chemical composition and fatty acid profiles (GC) were determined in fresh cheeses. Fresh and stored for two weeks cheeses were subjected to microbiological studies, i.e., total aerobic bacteria count (TABC); count of Lactococcus sp., yeast and molds; coliforms; analysis of the proteolysis extension by means of o-phthaldialdehyde (OPA) assay and free amino acids content (HPLC); antioxidant capacity as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP); as well as pH and water activity. Cheeses with bear garlic herbs were more prone to proteolysis but this was not accompanied by any effect on the microbial counts, water activity or pH. Cheeses produced from PR milk contained less monounsaturated fatty acids (MUFA) but were richer in n-3 PUFA and had a lower n-6/n-3 FA ratio than cheeses from PHF milk. Bear garlic addition increased DPPH anti-radical power but had less of an effect on the FRAP values.

The Effect of Cow Breed and Wild Garlic Leaves (Allium ursinum L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd Cheese.

The aim of this study was to investigate the effects of cow breed and the addition of wild garlic on the sensory quality, volatile compounds, and physical properties of soft rennet-curd cheese. Cheese was produced from the milk of the Polish Holstein-Friesian breed Black-and-White type and the Polish Red breed, with or without the addition of wild garlic leaves. The samples were analyzed for their sensory quality, volatile compounds (using an electronic nose and GC/MS), color, and texture. The intensity of taste and smell characteristics depended only on the addition of wild garlic. PCA showed that the differences in volatile profiles resulted both from the milk cow breed and the use of wild garlic. Breed influenced almost all color parameters, while the addition of wild garlic affected all of them. The milk source, wild garlic addition, and storage duration influenced the majority of the textural parameters of the cheeses. The research conducted indicates that the addition of wild garlic leaves results in the enrichment of the volatile compound profile of cheese, making its taste and smell less milky and sour (p ≤ 0.001), while modifying its color and some textural properties (p ≤ 0.001); while, at the same time, not adversely affecting the sensory assessment of the color, appearance, texture, smell, or taste of the cheese (p > 0.05).

Free Radical Scavenging Activity of DPPH and ABTS on Fish Paste Products with Black Garlic

specialized conditions of heat and humidity. Fillets of Pacific cod (Gadus macrocephalus), Atlantic mackerel (Scomber scombrus), shrimp (Fenneropenaeus chinensis), and squid (Caribbean Reef Squid) were used as raw material for the preparation of fish pastes. This study was conducted to investigate the effect of DPPH and ABTS free radial scavenging activity on fish paste with black garlic. The DPPH results showed that there was a significant (p<0.01) increase in the degree of inhibition in different black garlic treatments. DPPH scavenging activity of the fish-pasta was evaluated 57.1% on 100% solution with 15g black garlic addition. Control extract of the six food materials was evaluated 25.1% on 100% and those of the 5g and 10g black garlic extracts were 33.9% and 39.2% at the same concentration, respectively. A significant inhibition effect was observed in ABTS in all samples according to increasing concentration. The values of IC50 for the DPPH and ABTS on 15mg/ml were 152.2 and 162.4 μg/ml, respectively. The value of lightness (L) was decreased to the increase of the content of black garlic. Excessive black color may not be good for fish cake sales.

Sauce Product Development with Black Garlic Addition as a Flavour Enhancer and Antioxidant

This study aims to determine the variations effect of black garlic concentration on the sauce's physical, chemical, and organoleptic characteristics. The experimental design used was a Completely Randomized Design with a single factor, the ratio of black garlic concentration to sauce paste. The experiment was performed with five treatments and three replications. The ratio of black garlic concentration to the sauce paste in this experiment was 5:95 (A1), 10:90 (A2), 15:85 (A3), 20:80 (A4), and 25:75 (A5). The results showed that the black garlic concentration significantly affected the sauce's physical and chemical characteristics (Total Dissolved Solids (TDS), color intensity, viscosity, antioxidant activity, and total polyphenols). The organoleptic test showed that black garlic concentration significantly affected panelists' preference for color, taste, viscosity, and overall parameters and did not significantly affect aroma preference. The best treatment was the sauce with a 15:85 (A3) concentration ratio of black garlic to sauce paste. The best treatment sauce's physical characteristics were 34.23±0.17 °Brix TDS, 1.35±0.12 color intensity, and 0.41±0.05 Poise viscosity, while the chemical characteristics were 22.75±0.38% antioxidant activity and 1.07±0.21 mg GAE/g total polyphenols. The organoleptic test of the best treatment sauce's results was 5.97 color preference, 5.30 aroma, 5.57 taste, 5.43 viscosity, and 5.23 overall preference.

Garlic: A natural bread improver for wheat bread with a high level of resistant starch

The aim of this work was to evaluate the effects of resistant starch and garlic on the technological quality of wheat bread. Bread formulations with 20% of resistant starch (RS) and 3% of garlic (G) and with both ingredients together (RS + G) were compared with control wheat bread (C). A decrease in specific volume and crust color on RS bread was obtained while both parameters increased by garlic addition. Resistant starch led to harder crumbs, while garlic led to softer ones. Besides, fresh crumbs with garlic had a more elastic structure (low elastics moduli and high relaxation time) and presented the crunchiest crust. This work shows that the addition of garlic highly improved the baking quality, which had been negatively affected by resistant starch. Thus, combining garlic and resistant starch as ingredients, a functional baked product of good quality and nutritionally improved was obtained. Novelty Impact Statement Dough with garlic presented a greater expansion associated with larger breads. The presence of garlic and resistant starch affected posetively the baking quality of breads. Breads with garlic and resistant starch presented better technological characteristics and longer shelf life than wheat bread.

Effects of garlic addition on bacterial communities and the conversions of nitrate and nitrite in a simulated pickle fermentation system

Garlic is a spice widely used in traditional pickle making. In this study, effects of garlic addition on bacterial communities and dynamic changes of nitrate and nitrite levels in a simulated pickle fermentation system were investigated under different conditions (with/without the inoculation of Lactobacillus plantarum or Escherichia coli). The result showed that garlic addition efficiently enhanced the growth of Lactobacillus and Weissella while inhibited a lot of undesirable microorganisms during the fermentation. Kinetic analysis revealed that garlic addition and L. plantarum inoculation both significantly decreased the conversion of nitrate and eliminated nitrite peak, but led to much higher level of remaining nitrate (above 1000 mg/kg). Correlation analysis suggested that nitrite conversion was mainly related with the growth of lactic acid bacteria, while nitrate conversion depended more on other microorganisms (like E. coli). Based on these results, introducing safe microorganisms with relatively high nitrate reductase activities and balancing the conversions of nitrate and nitrite were suggested for safer pickle production.

Influence of Garlic and Hot Pepper Sauce on the Quality of Marinated Anchovies during 7 Months at 4°C Storage

Marinated anchovies produced in a fish processing plant in Samsun province (with 3% garlic and 3% hot pepper sauce) were filled in plastic jars and vacuum packed. Physical, chemical and microbiological analyses of the samples were performed to determine the effects of garlic and hot pepper sauce on the shelf life of marinated anchovies. Total viable bacteria count (TVB), lactic acid bacteria count (LAB), Enterobacteriaceae count, biogenic amines (histamine, tyramine, cadaverine, putrescine, tryptamine), pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) analysis were performed during 7 months of storage at 4°C. Comparing the control group with garlic added and hot pepper sauce added samples, garlic addition reduced the microbial growth and provided that the samples retained their physicochemical properties (TBA, TVB-N) for a longer period time. The amounts of biogenic amines were determined less in garlic added samples.

Chemical and bacteriological evaluation of broiler’s meat after adding garlic powder to poultry ration

This study was conducted on 75 chicks starting from the age of one day (Cobb strain) in the laboratory animal’s home in the College of Veterinary Medicine, University of Sadat City to find out the changes that garlic powder has made on the meat quality of these broilers. Chicks were weighed upon arrival and randomly allocated into3 experimental groups with apparently healthy chicks and adding of garlic powder (3% and 5%) in its feed from the first day. After 42 days, meat samples taken from breast and thigh after slaughtering then made chemical examination (pH, Thiobarbituric acid values “TBA”and Total volatile base nitrogen values “TVN”) and bacteriological examination (Aerobic Plate Count “APC”, Coliform count, Staphylococci count as well as isolation and identification of Salmonella, Escherichia coli and Staphylococcus aureus). Garlic powder (3%) revealed the best results in pH, TBA and TVN. Bacteriologically, garlic powder (5%) achieved the best results for Coliforms count and Staphylococci count. Generally; garlic additives revealed that salmonella, E. coli or S.aureus failed to be isolated.

Dietary medicinal plants in broiler chickens nutrition in function of meat quality enhancing

The use of nutritional strategies to improve the quality of meat is a relatively new approach that has emerged at the interface of animal science and food science. The effects of dietary medicinal plants ( Allium sativum L., Piper nigrum L., and Capsicum annuum L.) addition to chicken nutrition on quality characteristics of breast and thigh with drumstick meat, as well as caloric value of chicken meat were investigated. Quality measurements included meat sensory (colour, smell, taste, softness, chewiness, juiciness and overall impression), physical (pH, colour – CIE L*a*b* and drip-loss) and chemical (moisture, protein, fat and ash content) characteristics. Herbs showed significant (P < 0.05) influence in altering most examined quality parameters of chicken meat, especially when adding red hot pepper. Caloric value of chicken meat was improved which makes garlic, black pepper and hot red pepper valuable natural feed additives in improvement of meat quality as well as a natural growth promoter. In conclusion, herbs had positive influence on chicken meat quality, however the knowledge of their mode of action is still limited and thus requires further investigation.

Development and Metabolite Profiling of Elephant Garlic Vinegar.

Elephant garlic (Allium ampeloprasum var. ampeloprasum), which belongs to the Alliaceae family along with onion and garlic, has a flavor and shape similar to those of normal garlic but is not true garlic. Additionally, its properties are largely unknown, and its processing and product development have not been reported. In this study, we focused on using elephant garlic to produce a new type of vinegar, for which the market is rapidly growing because of its health benefits. First, we evaluated the effects of elephant garlic addition on acetic acid fermentation of rice wine by Acetobacter pasteurianus. In contrast to normal garlic, for which 2% (w/v) addition completely halted fermentation, addition of elephant garlic enabled slow but successful fermentation of ethanol to acetic acid. Metabolite analysis suggested that sulfur-containing volatile compounds were less abundant in elephant garlic than in normal garlic; these volatile compounds may be responsible for inhibiting acetic acid fermentation. After acetic acid fermentation, vinegar with elephant garlic did not have any sulfur-containing volatile compounds, which could positively contribute to the vinegar flavor. Moreover, the amino acid profile of the vinegar suggested that nutritional and sensory properties were more enhanced following addition of elephant garlic. Thus, elephant garlic may have applications in the development of a new vinegar product with improved flavor and quality and potential health benefits.

Evaluation on The Supplementation of Fermented Garlic Extract in Protecting Human Lymphocytes In Vitro From The Negative Impact of Gamma-Rays

Garlic (Allium sativum) contains a wide range of phytocompounds that produce various responses in human body. However the knowledge on the potential of fermented form of garlic in protecting negative impacts of radiation is very limited. In this research in vitro efficacy of fermented garlic in protecting negative impact of gamma ray was studied using cytogenetic test. A set of culture of human lymphocytes was irradiated with 60Co gamma rays at dose of 2 Gy (dose rate of 2 Gy/min) and fermented garlic extract at four working concentrations of 0, 125, 250 and 500 mg/mL were added to these cells and then were incubated at 37oC for 48 hrs. Colcemid was added at 3 hr before harvest to collect metaphase cells and it was done by standard methodology for cytogenetic analysis. The fermented garlic extract significantly (p&lt;0.05) did not exhibited antigenotoxic effect of gamma rays and its effectiveness was same as in control (without extract treatment) group. In contrary all concentration of chemicals (125, 250 and 500 mg/mL) were seemingly tend to induce higher number of dicentric and fragment chromosomes than control under microscopic observation. Mitotic index of the cell that was determined with programmed metaphase finder also did not influenced by garlic addition. It was concluded that aqueous garlic extract did not possesses its efficacy in protecting impact of ionizing radiation.

Effect of almond roasting, light exposure and addition of different garlic cultivars on almond oil stability

The oxidation of commercial oils is currently a major concern for producers and consumers. In this study, we evaluate the influence on almond oil stability of previous almond roasting, light exposure and the addition of four different garlic cultivars by two different addition methods. Results show that previous almond roasting and oil storage in darkness conditions reduce significantly the oxidation of almond oil over time. The direct addition of garlic shows slight reductions on oils stability. However, differences appear depending on the garlic cultivar and the way of garlic addition. The addition of the whole clove causes lower reductions on oil stability than the addition of crushed garlic, but only on roasted oils. Within the considered garlic cultivars, the “Purple garlic from Las Pedroneras” (European Protected Geographical Indication) shows higher protection to oxidation, especially if the whole garlic clove was added to oil from roasted almonds.

Utilization of Garlic with and without Addition of Enzymes on Black-capped Lory (Lorius lory Linnaeus, 1758) in Captive Breeding

ABSTRACT Phytogenic feed additives are plant-derived product such as herbs, spices, and essential oils used in animal feed to improve their performances and health. Garlic (Allium sativum) is well-known as a spice and herbal medicine. Garlic possesses antimicrobial activity and increase nutrient digestibility in animal. The objectives of this study were to compare the effect of supplementing garlic, exogenous enzyme and combination of both on Black-capped Lory (Lorius lory) in digestibility and bacterial count on excreta. Five Black-capped Lory were used in the study and fed with control diet (K1), control diet supplemented with garlic powder (K2), control diet supplemented with Allzyme SSF (K3), and control diet supplemented with both garlic powder and Allzyme SSF (K4). Variables observed include feed consumption, Apparent Metabolizable Energy (AME) value and bacterial count in excreta. Adding enzyme to the diet increased AME compared to control. AME value of K1 was 3,579 kcal/kg, meanwhile AME value of diet K3 and K4 were 3,690 kcal/kg and 3,619 kcal/kg respectively. Adding garlic to the diet did not give significant improvement to AME value. The highest inhibition of bacterial population was in K2 mash. Combination of allzyme and garlic addition showed decreased in bacterial number. Keywords: Allzyme SSF, AME value, bacterial population, black-capped Lory, garlic

Utilization of Garlic With and Without Addition of Enzymes on Black-capped Lory (Lorius lory Linnaeus, 1758) in Captive Breeding

Jurnal Biologi Indonesia diterbitkan oleh Perhimpunan Biologi Indonesia. Jurnal ini memuat hasil penelitian ataupun kajian yang berkaitan dengan masalah biologi yang diterbitkan secara berkala dua kali setahun.

The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup

Ginger and garlic have long been used in Asian countries to enhance the flavor and to neutralize any unpleasant odors present in fish soup. The purpose of this study was to evaluate the change in the amount of volatile components present in fish soup compared to boiled water solutions of ginger and garlic. The fish soup was prepared by boiling oil-fried grass carp (Ctenopharyngodon idella) with or without ginger and/or garlic. Generally, boiling garlic and ginger in water led to a decrease in the amount of the principal volatile constituents of these spices, together with the formation of some new volatiles such as pentanal, hexanal, and nonanal. The results showed that 16 terpenes present in raw ginger, predominantly camphene, β-phellandrene, β-citral, α-zingiberene, and (E)-neral, were detected in fish soup with added ginger and thus remained in the solution even after boiling. Similarly, 2-propen-1-ol and three sulfur compounds (allyl sulfide, diallyl disulfide, and diallyl trisulfide) present in raw garlic, were present in trace amounts in the boiled garlic solution, but were present in considerably larger amounts in the boiled fish solution with garlic or garlic plus ginger. In conclusion, the effect of adding spices on the volatile profile of grass carp soup can be attributed to the dissolution of flavor volatiles mainly derived from raw spices into the solution, with few additional volatiles being formed during boiling. In addition, boiling previously fried grass carp with spices led to enhanced volatile levels compared to boiled spice solutions.

Effects of dietary garlic addition on productive performance and blood lipid profile of broiler chickens

The aim of this study was to investigate the effect of dietary garlic powder addition on productive performance and blood lipid status of broiler chicken. At the beginning of experiment, three treatments of 150 one day old broiler chickens of hybrid line Hubbard per treatment, on a total of 450 chickens were formed. Every treatment was divided in four groups which represents four replicates of the experiment. Control treatment (T1) was fed with mixtures without addition of garlic powder, while experimental treatments were fed with addition of 0.5% (T2) and 1.0% (T3) of dietary garlic powder, respectively. Experiment lasted 42 days. After the completion of experimental period the highest achieved body weight of chicken was at treatment T2 (2371.1g) which was followed by treatment T3 (2336.1 g) with statistically significant differences (p&lt;0.05) compared to control treatment. For the entire experimental period, feed conversion ratio was lowest in treatment T2 (1.8 kg/kg) and the highest in control treatment T1 (2.1 kg/kg), without statistically significant (p&gt;0.05) differences. Addition of garlic powder led to a statistically significant (p&lt;0.05) increase in values of EBI in compare to a control treatment T1. The highest mortality rate (5.1 %) and the lowest EBI (220.4 %) were recorded in control treatment. Addition of garlic powder in the amount of 1.0% (T3) significantly (p&lt;0.05) decreased LDL concentrations in blood serum. The lowest concentration of total cholesterol was recorded at treatment T2 (p&lt;0.05). The highest concentration of HDL (44.8 and 39.6 mg/dl) was recorded in treatments T3 and T2. It could be concluded that the addition of garlic has positive influence on chicken production and blood lipid status, but the further investigation of their mode of action is still necessary.

The Influence of Garlic Powder in Broiler Feed on Carcass and Breast Meat Quality

In this study the carcass and quality (nutritive, technological and sensory) of broiler breast meat were analysed. Hubbard chickens were used for investigations (n=200). There were two groups of samples: control group (C) chickens fed with standard mixture, and experimental group (E) chickens fed with standard feed mixture supplemented with 2% of garlic powder. The trial lasted 42 days. Experimental group had higher (p&lt;0.05) meat yield in chickens breast, but significant effect of garlic addition on nutritive quality of chicken breast meat were not noted. In the breast meat of the experimental group E significantly (P &lt; 0.05) higher protein content and lower (P &lt; 0.05) fat content, compared to control (C), was found. Cholesterol levels in breast meat of the experimental group E (46.1 mg/100g) was significantly lower (P &lt; 0.05) compared to the control group (60.1 mg/100g). The average technological quality of breast meat of groups regarding to pHk, as the parameter and criteria for determining the quality of breast meat corresponds to PSE. The average technological quality of breast meat of control and experimental group according to colouru (L*), as the parameter and criteria for determining the quality of breast meat, corresponds to “normal quality”. According to results of sensory analyzes, roasted breast meat of the experimental group had significantly (P &lt; 0.01) preferable juiciness and tenderness.

Garlic Additive on the Properties of Natural Rubber Vulcanite

The effects of garlic additive and part replacement of sulphur in the conventional curative systems (mercapto benzothiazole-sulphur) MBT/S, (cyclohexyl benzothiazole sulphenamide-sulphur) CBS/S, and semiEV on the mechanical and cure properties of natural rubber compound have been studied. Results show that the addition of garlic powder at content less than or equal to 6pphr to the conventional MBT/S mix improves the tensile strength of natural rubber compound. Part replacement of sulphur with garlic powder in the conventional MBT/S system up to 2ppr also enhances the tensile strength of the compound of natural rubber. MBT/S systems in which sulphur has been replaced with garlic up to a level of 1.5pphr show comparable reversion resistance, cure rate index and scorch resistance to the conventional MBT/S systems containing less or equal to 6ppr garlic Addition of 2pphr powder to semiEV system improves tensile strength, while tensile strength depresses on the addition of 2pphr garlic powder to the CBS/S system. It appears advantageous therefore to include garlic powder in the corresponding formulation of natural rubber compound.

The effect of dietary garlic powder and a low temperature on the physical quality of stored eggs

Eggs are a rich source of protein having, a primary advantage in satisfying human nutritional needs. However, the loss in egg quality within a short time during storage calls for more research to improve their condition following storage. This study investigated the potential of garlic powder as a feed supplement and low temperature in maintaining physical egg quality during storage. Seventy two thirty-week old hens of the Dekalb white strain were used in the study. Hens were divided into three dietary treatment groups in a completely randomized design experiment. Three treatments were control (no garlic addition), 3%, and 5% garlic powder (GP) additions to a basal diet on a weight ratio basis. Birds were fed the experimental diets for seven weeks. Eggs (n = 108) were collected from days 43 to 45 of the trial and stored either at 8 ± 2 ºC or 25 ± 2 ºC for 21 days. Feeding GP in the hens’ diet improved Haugh unit value by 11.9 HU and albumen height by 1.4 mm when eggs were stored at 25 ± 2 ºC. For eggs stored at a low temperature, GP supplementation had no affect on egg quality indicators. In comparison to values for fresh eggs, egg weight and albumen percentage were significantly reduced. An increase in yolk percentage was recorded in eggs stored at 25 ± 2 ºC. Similarly, changes were marginal for eggs stored at a low temperature. This study indicated that both dietary garlic powder and low temperature significantly maintained albumen quality of eggs stored during summer.Keywords: Egg quality, garlic powder, layer hens, low temperature, storage

Effect of dietary garlic powder on layer performance, fecal bacterial load, and egg quality

This study was conducted to investigate the potential of garlic powder (GP) in improving production efficiency, egg quality, and gut health of laying hens. A total of seventy-two 30-wk-old Dekalb white strain hens were used. The live weight of the hens ranged between 1.71 and 2.12 kg. Hens were randomly allotted into 3 dietary treatment groups in a complete randomized design experiment. The 3 dietary treatments were control (no garlic addition) and 3 and 5% GP additions to a basal diet on weight:weight ratio basis. Egg production and feed consumption were recorded daily, and hen BW and internal quality of fresh eggs were assessed weekly. Fecal samples were assessed for total bacterial load. The results from this study revealed significant (P < 0.05) increases of 0.81 mm in albumen height and 2.71 Haugh units of fresh eggs at 3% GP addition. Egg and albumen weights increased significantly (P < 0.05) by 2.06 and 1.84 g, respectively, at 5% GP over the control treatment. Egg production decreased significantly at 5% GP following a decrease in feed consumption. Similarly, log bacterial count in feces showed a dose-dependent reduction as dietary GP increased. Organoleptic evaluation of eggs from treatment birds revealed a strong garlic flavor in eggs from 5% GP group compared with the control and 3% GP groups. Results of this study suggest that dietary GP improved egg weight and albumen quality with a strong garlic flavor at high dietary levels.