Armaghane Danesh Bimonthly Journal (Apr 2011)
The Effect of Heating on Useful Components of Garlic
Abstract
Introduction & Objective: Garlic (Allium sativum. L.) is an important dietary herb which its useful compounds may be altered during different processes. The aim of this study was to evaluate the effect of heating on the amounts of allicin, felavonol, felavonoid, total phenolic components, and antioxidant capacity of garlic. Materials & Methods: In this experimental study which was conducted at Shahr-e-Kord University of Medical Sciences in 2009, the alcoholic extract of fresh, micro waved, and boiled garlic were prepared. Then, their antioxidant capacities were evaluated in linoleic acid and ß-carotene linoleate system. The phenolic contents were measured with Folin–ciocalteu method, felavonoid or felavonol contents with aluminum coloride method, and allicine contents with spectrophotometry method. Collected data were statistically analyzed using the SPSS software. Differences between the means of groups were evaluated by a two-tailed t-test for independent samples. Results: The fresh and fresh boiled garlic had the highest and lowest antioxidant activities, respectively (P0.05). The flavonoid and phenolic compounds in fresh garlic were more than micro waved or boiled garlic. The allicin content in fresh garlic was also higher then micro waved or boiled garlic (P<0.05). All of these components were low in boiled garlic. Conclusion: Fresh garlic has the most useful compounds and consumption of this form of the vegetable is recommended.
