Evaluation of allicin stability in processed garlic of different cultivars

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dc.creatorPatricia PRATI
dc.creatorCelina Maria HENRIQUE
dc.creatorAparecida Sônia de SOUZA
dc.creatorVera Sônia Nunes da SILVA
dc.creatorMaria Teresa Bertoldo PACHECO
dc.date2014
dc.date.accessioned2026-07-07T04:17:44Z
dc.descriptionThis 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.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940096028
dc.identifier.urihttp://hdl.handle.net/123456789/456786
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.3 Vol.34
dc.subjectAgrociencias
dc.titleEvaluation of allicin stability in processed garlic of different cultivars
dc.typeartículo científico

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