Abstract
Garlic (Allium sativum L.) is an essential part of Polish, Ukrainian, and Israeli cuisine. The aim of this investigation was to compare the changes in bioactive compounds, proteins, and antioxidant potentials in fresh Polish, Ukrainian, and Israeli garlic samples after subjection to cooking temperature. Dietary fiber and essential trace elements were comparable. The antioxidant potentials were determined by four scavenging methods using beta-carotene, 1,1-diphenyl-2-picrylhydrazyl (DPPH), nitric oxide (NO), and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS(*)(+)) radical cation with K(2)S(2)O(8) or MnO(2) assays. Polyphenols, tocopherols, proteins, and antioxidant potentials were higher in Polish garlic, but not significantly (P > 0.05). The SDS- and native-PAGE electrophoretic patterns of all three fresh garlic samples were without significant differences. Most of the proteins were in the molecular mass range of 24-97 kDa, and the more intensive major bands were concentrated at 50 and 12 kDa. The 50 kDa protein nearly disappears and the intensity of the 12 kDa lectin bands slightly decreases during cooking. It was observed that the bioactive compounds, antioxidant potential, and proteins in garlic decrease significantly after 20 min of cooking at 100 degrees C (P < 0.05). In conclusion, (a) the bioactive compounds, electrophoretic patterns, and antioxidant potential of fresh Polish, Ukrainian, and Israeli garlic samples are comparable; (b) garlic samples subjected to 100 degrees C during 20 min preserve their bioactive compounds, antioxidant potential, and protein profile and are comparable with fresh garlic; and (c) fresh garlic should be added to dishes cooked at 100 degrees C in the last 20 min of the cooking process.
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Claims 11
Claim · model-written summary
Dietary fiber and essential trace elements were comparable across the garlic samples.
- Taxon
- Garlic (Allium sativum L.)
Allium sativume0 - Outcome
- Dietary fiber and essential trace elementse1
- Direction
- comparablee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic (Allium sativum L.)”
e1“Dietary fiber and essential trace elements were comparable.”
Claim · model-written summary
Polish garlic had higher polyphenols, tocopherols and proteins, without a significant difference.
- Taxon
- Garlic (Allium sativum L.)Allium sativume0
- Material
- Polish garlice1
- Outcome
- Polyphenols, tocopherols, proteinse1
- Direction
- highere1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic (Allium sativum L.)”
e1“Polyphenols, tocopherols, proteins, and antioxidant potentials were higher in Polish garlic, but not significantly (P > 0.05).”
Claim · model-written summary
Polish garlic had higher antioxidant potential, without a significant difference.
- Taxon
- Garlic (Allium sativum L.)Allium sativume0
- Material
- Polish garlice1
- Outcome
- antioxidant potentialse1
- Direction
- highere1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic (Allium sativum L.)”
e1“Polyphenols, tocopherols, proteins, and antioxidant potentials were higher in Polish garlic, but not significantly (P > 0.05).”
Claim · model-written summary
Protein electrophoretic patterns did not differ significantly among the three fresh garlic samples.
- Taxon
- Garlic (Allium sativum L.)Allium sativume0
- Outcome
- electrophoretic patternse1
- Direction
- without significant differencese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic (Allium sativum L.)”
e1“The SDS- and native-PAGE electrophoretic patterns of all three fresh garlic samples were without significant differences.”
Claim · model-written summary
Most garlic proteins fell in the 24-97 kDa molecular mass range.
- Taxon
- Garlic (Allium sativum L.)Allium sativume0
- Outcome
- proteinse1
- Value
- 24-97 kDae1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic (Allium sativum L.)”
e1“Most of the proteins were in the molecular mass range of 24-97 kDa, and the more intensive major bands were concentrated at 50 and 12 kDa.”
Claim · model-written summary
The most intense garlic protein bands were at 50 and 12 kDa.
- Taxon
- Garlic (Allium sativum L.)Allium sativume0
- Outcome
- major bandse1
- Value
- 50 and 12 kDae1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic (Allium sativum L.)”
e1“Most of the proteins were in the molecular mass range of 24-97 kDa, and the more intensive major bands were concentrated at 50 and 12 kDa.”
Claim · model-written summary
The 50 kDa garlic protein nearly disappeared during cooking.
- Taxon
- Garlic (Allium sativum L.)Allium sativume0
- Treatment
- cookinge1
- Outcome
- 50 kDa proteine1
- Direction
- nearly disappearse1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic (Allium sativum L.)”
e1“The 50 kDa protein nearly disappears and the intensity of the 12 kDa lectin bands slightly decreases during cooking.”
Claim · model-written summary
The 12 kDa lectin band intensity decreased slightly during cooking.
- Taxon
- Garlic (Allium sativum L.)Allium sativume0
- Treatment
- cookinge1
- Outcome
- 12 kDa lectin bandse1
- Direction
- slightly decreasese1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic (Allium sativum L.)”
e1“The 50 kDa protein nearly disappears and the intensity of the 12 kDa lectin bands slightly decreases during cooking.”
Claim · model-written summary
Garlic bioactive compounds, antioxidant potential and proteins decreased significantly after cooking for 20 minutes at 100 degrees C.
- Taxon
- Garlic (Allium sativum L.)Allium sativume0
- Treatment
- 20 min of cooking at 100 degrees Ce1
- Outcome
- bioactive compounds, antioxidant potential, and proteinse1
- Direction
- decreasee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic (Allium sativum L.)”
e1“the bioactive compounds, antioxidant potential, and proteins in garlic decrease significantly after 20 min of cooking at 100 degrees C (P < 0.05).”
Claim · model-written summary
The authors also conclude that garlic cooked at 100 degrees C for 20 minutes preserves bioactive compounds, antioxidant potential and protein profile at levels comparable with fresh garlic.
- Taxon
- Garlic (Allium sativum L.)Allium sativume0
- Treatment
- 100 degrees C during 20 mine1
- Outcome
- bioactive compounds, antioxidant potential, and protein profilee1
- Direction
- comparablee1
- Comparator
- fresh garlice1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic (Allium sativum L.)”
e1“garlic samples subjected to 100 degrees C during 20 min preserve their bioactive compounds, antioxidant potential, and protein profile and are comparable with fresh garlic”
Claim · model-written summary
The authors recommend adding fresh garlic in the last 20 minutes of cooking at 100 degrees C.
- Taxon
- Garlic (Allium sativum L.)Allium sativume0
- Outcome
- fresh garlic should be added to dishes cooked at 100 degrees C in the last 20 mine1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic (Allium sativum L.)”
e1“fresh garlic should be added to dishes cooked at 100 degrees C in the last 20 min of the cooking process.”
The same questions in other papers
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8 papers in the same direction as this paper · 7 in the opposite direction
- positive
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12 papers more in this group
See all 16 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.