Abstract
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.
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Claims 11
Claim · model-written summary
Fresh garlic contained p-coumaric acid at 10.79 mg/100 g fresh mass.
- Taxon
- garlic
Allium sativume0 - Compound
- p-coumarice1
- Outcome
- predominant phenolicse1
- Value
- 10.79 mg/100 ge1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“determined in Croatian domestic garlic”
e1“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”
Claim · model-written summary
Fresh garlic contained caffeic acid at 9.50 mg/100 g fresh mass.
- Taxon
- garlicAllium sativume0
- Compound
- caffeice1
- Outcome
- predominant phenolicse1
- Value
- 9.50 mg/100 ge1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“determined in Croatian domestic garlic”
e1“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”
Claim · model-written summary
Methylsulfinylsulfanylmethane was the most abundant organosulfur compound in fresh garlic, at 9881.84 mg/100 g.
- Taxon
- garlicAllium sativume0
- Outcome
- methylsulfinylsulfanylmethanee1
- Value
- 9881.84 mg/100 ge1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“determined in Croatian domestic garlic”
e1“the most abundant organosulfur compounds were methylsulfinylsulfanylmethane (9881.84 mg/100 g)”
Claim · model-written summary
3-methylsulfinylsulfanylprop-1-ene and 3-methylsulfanylsulfinylprop-1-ene were present in fresh garlic at 257.59 mg/100 g.
- Taxon
- garlicAllium sativume0
- Outcome
- 3-methylsulfinylsulfanylprop-1-ene and 3-methylsulfanylsulfinylprop-1-enee1
- Value
- 257.59 mg/100 ge1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“determined in Croatian domestic garlic”
e1“3-methylsulfinylsulfanylprop-1-ene and 3-methylsulfanylsulfinylprop-1-ene (257.59 mg/100 g)”
Claim · model-written summary
Allicin was present in fresh garlic at 185.62 mg/100 g.
- Taxon
- garlicAllium sativume0
- Outcome
- allicine1
- Value
- 185.62 mg/100 ge1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“determined in Croatian domestic garlic”
e1“allicin (185.62 mg/100 g)”
Claim · model-written summary
Processing lowered total phenolic content and antioxidant activity: both were highest in fresh garlic, followed by crushed, blanched and fried garlic.
- Taxon
- garlicAllium sativume0
- Treatment
- domestic processing (crushing, water blanching and frying)e2
- Outcome
- total phenolic content and antioxidant activitye1
- Direction
- higheste1
- Comparator
- fresh garlice1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“determined in Croatian domestic garlic”
e1“The highest total phenolic content and antioxidant activity were determined in fresh garlic followed by crushed, blanched and fried garlic”
e2“after domestic processing (crushing, water blanching and frying)”
Claim · model-written summary
Organosulfur content increased after shorter thermal treatment.
- Taxon
- garlicAllium sativume0
- Treatment
- shorter thermal treatmente1
- Outcome
- organosulfur contente1
- Direction
- increasede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“determined in Croatian domestic garlic”
e1“organosulfur content increased after shorter thermal treatment”
Claim · model-written summary
Frying caused the most pronounced losses of total phenolic acids in garlic, 19.47 to 37.93 %.
- Taxon
- garlicAllium sativume0
- Treatment
- fryinge1
- Outcome
- total phenolic acidse1
- Direction
- lossese1
- Value
- 19.47 to 37.93 %e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“determined in Croatian domestic garlic”
e1“frying showed the most pronounced losses of garlic total phenolic acids (in the range from 19.47 to 37.93 %)”
Claim · model-written summary
Blanching lowered organosulfur content by about 25 %.
- Taxon
- garlicAllium sativume0
- Treatment
- blanchinge1
- Outcome
- organosulfur contente1
- Direction
- decreaseinferrede1
- Value
- about 25 %e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“determined in Croatian domestic garlic”
e1“blanching of organosulfur content (about 25 %)”
Claim · model-written summary
Blanching and frying significantly reduced allicin content.
- Taxon
- garlicAllium sativume0
- Treatment
- blanching and fryinge1
- Outcome
- allicin contente1
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“determined in Croatian domestic garlic”
e1“The blanching and frying significantly reduced allicin content”
Claim · model-written summary
S-methyl methanesulfinothioate was more stable than the other measured organosulfur compounds during processing.
- Taxon
- garlicAllium sativume0
- Compound
- S-methyl methanesulfinothioatee1
- Outcome
- S-methyl methanesulfinothioatee1
- Direction
- more stablee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“determined in Croatian domestic garlic”
e1“while S-methyl methanesulfinothioate was more stable”
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See all 26 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.