Abstract
UNLABELLED: The objective of this study was to investigate the browning of garlic under different steeping conditions and storage temperatures. The brown indices of steeped garlics showed lowest values (7.3 and 7) in 25% and 50% EtOH at 7 d of storage. The degree of browning of steeped garlics was lowest (10.2 in 25% EtOH and 10.4 in 50% EtOH) in the samples soaked for 8 h at 13 d of storage. As the storage temperature was increased from 10 to 40 degrees C, the brown indices of garlics revealed an increasing trend relative to storage time regardless of steeping treatment. Overall, the kinetic parameters showed relatively low R(2) and irregular reaction constants, but the k(o) values showed an increasing trend with temperature under a zero-order model. The highest polyphenol content within the garlic bulbs was seen in controls (without steeping treatment, 588.9 microg/g), than 0% EtOH (water, 392.5 microg/g), than 25% EtOH (211.3 microg/g), and finally 50% EtOH (155.6 microg/g). The polyphenol oxidase activity of garlic showed a similar trend to that of polyphenol content. However, the texture properties of garlics steeped with 25% and 50% did not change. PRACTICAL APPLICATION: The garlic color preferred by consumers is a creamy-white, but this is susceptible to enzymatic browning when pre-peeled and chopped. When garlic was steeped in the 25% and 50% alcohol, the browning of garlic was prevented during storage.
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Claims 8
Claim · model-written summary
Garlic brown indices were lowest after 7 days in 25% and 50% ethanol.
- Taxon
- garlics
Allium sativume0 - Treatment
- 25% and 50% EtOHe0
- Outcome
- brown indicese0
- Direction
- loweste0
- Value
- 7.3 and 7e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The brown indices of steeped garlics showed lowest values (7.3 and 7) in 25% and 50% EtOH at 7 d of storage.”
Claim · model-written summary
Eight-hour steeping yielded the lowest browning at 13 days.
- Taxon
- garlicsAllium sativume0
- Treatment
- samples soaked for 8 he0
- Outcome
- degree of browninge0
- Direction
- loweste0
- Value
- 10.2 in 25% EtOH and 10.4 in 50% EtOHe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The degree of browning of steeped garlics was lowest (10.2 in 25% EtOH and 10.4 in 50% EtOH) in the samples soaked for 8 h at 13 d of storage.”
Claim · model-written summary
Garlic browning increased as storage temperature rose from 10 to 40 degrees C.
- Taxon
- garlicsAllium sativume0
- Treatment
- storage temperature was increased from 10 to 40 degrees Ce0
- Outcome
- brown indicese0
- Direction
- increasing trende0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“As the storage temperature was increased from 10 to 40 degrees C, the brown indices of garlics revealed an increasing trend relative to storage time regardless of steeping treatment.”
Claim · model-written summary
The zero-order browning model had low fit and irregular reaction constants.
Verbatim
e0“Overall, the kinetic parameters showed relatively low R(2) and irregular reaction constants, but the k(o) values showed an increasing trend with temperature under a zero-order model.”
Claim · model-written summary
The zero-order rate constants increased with temperature.
Not reportedTaxon
Verbatim
e0“the k(o) values showed an increasing trend with temperature under a zero-order model.”
Claim · model-written summary
Control garlic had the highest polyphenol content, followed by water, 25% ethanol and 50% ethanol steeping.
- Taxon
- garlicAllium sativume0
- Outcome
- polyphenol contente0
- Direction
- higheste0
- Value
- 588.9 microg/ge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The highest polyphenol content within the garlic bulbs was seen in controls (without steeping treatment, 588.9 microg/g), than 0% EtOH (water, 392.5 microg/g), than 25% EtOH (211.3 microg/g), and finally 50% EtOH (155.6 microg/g).”
Claim · model-written summary
Garlic polyphenol oxidase activity followed the polyphenol content trend.
- Taxon
- garlicAllium sativume0
- Outcome
- polyphenol oxidase activitye0
- Direction
- similar trende0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The polyphenol oxidase activity of garlic showed a similar trend to that of polyphenol content.”
Claim · model-written summary
Steeping in 25% and 50% ethanol left garlic texture unchanged.
- Taxon
- garlicsAllium sativume0
- Treatment
- 25% and 50%e0
- Outcome
- texture propertiese0
- Direction
- did not changee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the texture properties of garlics steeped with 25% and 50% did not change.”
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application · disease · Allium sativum (garlic)Results agree
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See all 12 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.