Evaluation of allicin stability in processed garlic of different cultivars

Detalhes bibliográficos
Autor(a) principal: Prati,Patricia
Data de Publicação: 2014
Outros Autores: Henrique,Celina Maria, Souza,Aparecida Sônia de, Silva,Vera Sônia Nunes da, Pacheco,Maria Teresa Bertoldo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300028
Resumo: This research aimed at evaluating the suitability of five different garlic cultivars for the processing of unsalted garlic paste, chopped fried garlic, and fried sliced garlic. The concentration of allicin in the products was evaluated immediately after processing and at 45-day intervals during 180 days of storage. Allicin concentrations in raw garlic of the varieties under study differed (20.73 a 24.31mg of allicin g- 1 garlic). Stability exhibited a similar between the varieties according to the type of processing utilized. Processing into paste was more favorable to the preservation of allicin than the other processes. The amount of allicin lost during the process to obtain paste for the different varieties was less than 9.5%, and it reached a maximum loss of 22% for the commercial varieties during storage (180 days). All fried garlic samples showed a decrease by 99% in the content of allicin right after processing. The processing of garlic in the form of acidified paste preserved its bioactive characteristics during storage.
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spelling Evaluation of allicin stability in processed garlic of different cultivarsbioactive compoundsallicin stabilityAllium sativum Lgarlic friedgarlic pasteThis research aimed at evaluating the suitability of five different garlic cultivars for the processing of unsalted garlic paste, chopped fried garlic, and fried sliced garlic. The concentration of allicin in the products was evaluated immediately after processing and at 45-day intervals during 180 days of storage. Allicin concentrations in raw garlic of the varieties under study differed (20.73 a 24.31mg of allicin g- 1 garlic). Stability exhibited a similar between the varieties according to the type of processing utilized. Processing into paste was more favorable to the preservation of allicin than the other processes. The amount of allicin lost during the process to obtain paste for the different varieties was less than 9.5%, and it reached a maximum loss of 22% for the commercial varieties during storage (180 days). All fried garlic samples showed a decrease by 99% in the content of allicin right after processing. The processing of garlic in the form of acidified paste preserved its bioactive characteristics during storage.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2014-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300028Food Science and Technology v.34 n.3 2014reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.6397info:eu-repo/semantics/openAccessPrati,PatriciaHenrique,Celina MariaSouza,Aparecida Sônia deSilva,Vera Sônia Nunes daPacheco,Maria Teresa Bertoldoeng2014-10-28T00:00:00Zoai:scielo:S0101-20612014000300028Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2014-10-28T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Evaluation of allicin stability in processed garlic of different cultivars
title Evaluation of allicin stability in processed garlic of different cultivars
spellingShingle Evaluation of allicin stability in processed garlic of different cultivars
Prati,Patricia
bioactive compounds
allicin stability
Allium sativum L
garlic fried
garlic paste
title_short Evaluation of allicin stability in processed garlic of different cultivars
title_full Evaluation of allicin stability in processed garlic of different cultivars
title_fullStr Evaluation of allicin stability in processed garlic of different cultivars
title_full_unstemmed Evaluation of allicin stability in processed garlic of different cultivars
title_sort Evaluation of allicin stability in processed garlic of different cultivars
author Prati,Patricia
author_facet Prati,Patricia
Henrique,Celina Maria
Souza,Aparecida Sônia de
Silva,Vera Sônia Nunes da
Pacheco,Maria Teresa Bertoldo
author_role author
author2 Henrique,Celina Maria
Souza,Aparecida Sônia de
Silva,Vera Sônia Nunes da
Pacheco,Maria Teresa Bertoldo
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Prati,Patricia
Henrique,Celina Maria
Souza,Aparecida Sônia de
Silva,Vera Sônia Nunes da
Pacheco,Maria Teresa Bertoldo
dc.subject.por.fl_str_mv bioactive compounds
allicin stability
Allium sativum L
garlic fried
garlic paste
topic bioactive compounds
allicin stability
Allium sativum L
garlic fried
garlic paste
description This research aimed at evaluating the suitability of five different garlic cultivars for the processing of unsalted garlic paste, chopped fried garlic, and fried sliced garlic. The concentration of allicin in the products was evaluated immediately after processing and at 45-day intervals during 180 days of storage. Allicin concentrations in raw garlic of the varieties under study differed (20.73 a 24.31mg of allicin g- 1 garlic). Stability exhibited a similar between the varieties according to the type of processing utilized. Processing into paste was more favorable to the preservation of allicin than the other processes. The amount of allicin lost during the process to obtain paste for the different varieties was less than 9.5%, and it reached a maximum loss of 22% for the commercial varieties during storage (180 days). All fried garlic samples showed a decrease by 99% in the content of allicin right after processing. The processing of garlic in the form of acidified paste preserved its bioactive characteristics during storage.
publishDate 2014
dc.date.none.fl_str_mv 2014-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300028
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300028
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.6397
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.34 n.3 2014
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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