Naslov
Retention of Bioactive Compounds During Domestic Processing of 'Croatian Domestic' Garlic (Allium sativum L.)

Autori
Pedisić, Sandra ; Zorić, Zoran ; Miljanović, Anđela ; Šimić, Danijela ; Repajić, Maja ; Dragović-Uzelac, Verica

Izvornik
Food technology and biotechnology (1330-9862) 56 (2018), 4; 590-596

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Croatian domestic garlic, thermal treatment, domestic processing, bioactive compounds, antioxidant activity

Sažetak
The 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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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