Evaluation of allicin stability in processed garlic of different cultivars

• Main Authors: Patricia Prati, Celina Maria Henrique, Aparecida Sônia de Souza, Vera Sônia Nunes da Silva, Maria Teresa Bertoldo Pacheco
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014-09-01
• Series: Food Science and Technology
• Subjects: bioactive compounds; allicin stability; Allium sativum L; garlic fried; garlic paste
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300028&lng=en&tlng=en

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.