Abstract
This study investigated the effects of thawing conditions on physiological activities and quality of peeled garlic. Peeled frozen garlic was analyzed after thawing at low temperature (4℃), room temperature (20℃), tap water (20℃), radio frequency of 27.12 MHz, and 2.45 GHz in a microwave. As a result, the time required to thaw garlic to 0℃ by various thawing methods was shortest at2.45 GHz in a microwave, followed by 20℃ tap water, radio frequency of 27.12 MHz, 20℃, and 4℃. Microwave thawing was faster than other methods, but it resulted in significant non-uniformity of heating. The hardness of peeled garlic significantly decreased upon freeze-thawing, whereas it showed improved hardness upon radio-frequency thawing. Total color difference in garlic increased upon freeze-thawing, and it was not improved by various thawing methods. Antioxidant activities were determined for DPPH radical scavenging ability, SOD-like activity, and reducing power. Total phenolic compounds and flavonoids in garlic extract were measured as 3.222±0.214 μg GAE/g and 0.149±0.03 μg QE/g, respectively. The content of total phenolic compounds was significantly reduced by 2.45 GHz microwave thawing (1.90±0.02 μg GAE/g); however, flavonoid contents were slightly reduced under freezing and thawing conditions. The DPPH radical scavenging ability of garlic extracts was not affected by thawing methods; however, SOD-like activity and reducing power were slightly reduced by freeze-thawing. These results indicate that physiological activities were not improved by radio-frequency thawing; however, thawing time and maintain hardness were reduced compared with conventional thawing methods.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 12
Claim · model-written summary
Microwave thawing at 2.45 GHz gave the shortest time to 0℃ for garlic.
- Taxon
- garlic
Allium sativume0 - Treatment
- 2.45 GHz in a microwavee0
- Outcome
- time required to thaw garlic to 0℃e0
- Direction
- shorteste0
- Comparator
- 20℃ tap watere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“As a result, the time required to thaw garlic to 0℃ by various thawing methods was shortest at2.45 GHz in a microwave, followed by 20℃ tap water, radio frequency of 27.12 MHz, 20℃, and 4℃.”
Claim · model-written summary
Microwave thawing produced significant non-uniform heating of garlic.
- Taxon
- garlicAllium sativumt0
- Treatment
- Microwave thawinge0
- Outcome
- non-uniformity of heatinge0
- Comparator
- other methodse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Microwave thawing was faster than other methods, but it resulted in significant non-uniformity of heating.”
t0“Garlic”
Claim · model-written summary
Freeze-thawing significantly decreased peeled garlic hardness.
- Taxon
- garlicAllium sativume0
- Treatment
- freeze-thawinge0
- Outcome
- hardness of peeled garlice0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The hardness of peeled garlic significantly decreased upon freeze-thawing, whereas it showed improved hardness upon radio-frequency thawing.”
Claim · model-written summary
Radio-frequency thawing improved peeled garlic hardness.
- Taxon
- garlicAllium sativume0
- Treatment
- radio-frequency thawinge0
- Outcome
- hardnesse0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The hardness of peeled garlic significantly decreased upon freeze-thawing, whereas it showed improved hardness upon radio-frequency thawing.”
Claim · model-written summary
Freeze-thawing increased garlic total color difference.
- Taxon
- garlicAllium sativume0
- Treatment
- freeze-thawinge0
- Outcome
- Total color differencee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total color difference in garlic increased upon freeze-thawing, and it was not improved by various thawing methods.”
Claim · model-written summary
Thawing methods did not improve garlic total color difference.
- Taxon
- garlicAllium sativume0
- Treatment
- various thawing methodse0
- Outcome
- Total color differencee0
- Direction
- not improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total color difference in garlic increased upon freeze-thawing, and it was not improved by various thawing methods.”
Claim · model-written summary
Garlic extract Total phenolic compounds measured 3.222±0.214 μg GAE/g.
- Taxon
- garlicAllium sativume0
- Outcome
- Total phenolic compoundse0
- Value
- 3.222±0.214 μg GAE/ge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total phenolic compounds and flavonoids in garlic extract were measured as 3.222±0.214 μg GAE/g and 0.149±0.03 μg QE/g, respectively.”
Claim · model-written summary
Garlic extract flavonoids measured 0.149±0.03 μg QE/g.
- Taxon
- garlicAllium sativume0
- Outcome
- flavonoidse0
- Value
- 0.149±0.03 μg QE/ge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total phenolic compounds and flavonoids in garlic extract were measured as 3.222±0.214 μg GAE/g and 0.149±0.03 μg QE/g, respectively.”
Claim · model-written summary
Microwave thawing significantly reduced garlic total phenolic content.
- Taxon
- garlicAllium sativumt0
- Treatment
- 2.45 GHz microwave thawinge0
- Outcome
- content of total phenolic compoundse0
- Direction
- reducede0
- Value
- 1.90±0.02 μg GAE/ge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The content of total phenolic compounds was significantly reduced by 2.45 GHz microwave thawing (1.90±0.02 μg GAE/g); however, flavonoid contents were slightly reduced under freezing and thawing conditions.”
t0“Garlic”
Claim · model-written summary
Freezing and thawing slightly reduced garlic flavonoid content.
- Taxon
- garlicAllium sativumt0
- Treatment
- freezing and thawing conditionse0
- Outcome
- flavonoid contentse0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The content of total phenolic compounds was significantly reduced by 2.45 GHz microwave thawing (1.90±0.02 μg GAE/g); however, flavonoid contents were slightly reduced under freezing and thawing conditions.”
t0“Garlic”
Claim · model-written summary
Thawing method did not affect garlic DPPH radical scavenging ability.
- Taxon
- garlicAllium sativume0
- Treatment
- thawing methodse0
- Outcome
- DPPH radical scavenging abilitye0
- Direction
- not affectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The DPPH radical scavenging ability of garlic extracts was not affected by thawing methods; however, SOD-like activity and reducing power were slightly reduced by freeze-thawing.”
Claim · model-written summary
Freeze-thawing slightly reduced garlic SOD-like activity and reducing power.
- Taxon
- garlicAllium sativume0
- Treatment
- freeze-thawinge0
- Outcome
- SOD-like activity and reducing powere0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The DPPH radical scavenging ability of garlic extracts was not affected by thawing methods; however, SOD-like activity and reducing power were slightly reduced by freeze-thawing.”
The same questions in other papers
cold · physiology: antioxidant enzymes · Allium sativum (garlic)Positive and negative results
1 in the opposite direction
- positive
cold · quality: phytochemicals · Allium sativum (garlic)Positive and negative results
1 paper in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
cold · quality: postharvest · Allium sativum (garlic)Positive and negative results
1 paper in the same direction as this paper · 7 in the opposite direction
- positive
- positive
- positive
5 papers more in this group
See all 9 papers →processing · quality: phytochemicals · Allium sativum (garlic)Positive and negative results
8 papers in the same direction as this paper · 7 in the opposite direction
- positive
- positive
- positive
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.