Abstract
Allicin is an organosulfur compound formed in garlics, and it is slightly yellow in colour and gives unique odour to garlic. Allicin has been known to have an antioxidant and antimicrobial activity, and it can react with thiol groups containing proteins. Allicin potential (AP) in Taskopru garlic slices and its loss were monitored during drying in a cabinet drier at three temperatures (50, 60 and 70 °C). Initial AP of fresh garlic samples was 10.91±0.15 mg/g on the basis of dry matter (dm), and it reduced significantly during drying (P<0.05). APs of garlic samples dried at 50, 60 and 70 °C for up to 480 minutes were 5.35±0.029, 4.32±0.13 and 3.95±0.26 mg/g dm, respectively (P<0.05). Loss of AP values determined during drying followed a second-order reaction. Drying temperature had a significant influence on the loss of AP in garlic slices. Activation energy for AP loss was 25.48 kJ/mol. Q10 value was 4.18 for the drying temperature increase from 50 to 60 °C, and it reduced to 3.07 for the temperature increase from 60 to 70 °C. Therefore, the effect of the first temperature rise on AP loss was bigger than the second temperature rise.
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Claims 10
Claim · model-written summary
Fresh garlic had initial allicin potential of 10.91±0.15 mg/g dry matter.
- Taxon
- garlic
Allium sativume0 - Organ / stage
- fresh garlic samplese0
- Outcome
- APe0
- Value
- 10.91±0.15 mg/ge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Initial AP of fresh garlic samples was 10.91±0.15 mg/g on the basis of dry matter (dm)”
Claim · model-written summary
Allicin potential fell significantly during garlic drying.
- Taxon
- garlicAllium sativume0
- Treatment
- dryinge0
- Outcome
- APe0
- Direction
- reducede0
- Comparator
- fresh garlic samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Initial AP of fresh garlic samples was 10.91±0.15 mg/g on the basis of dry matter (dm), and it reduced significantly during drying (P<0.05).”
Claim · model-written summary
Garlic dried at 50 °C had AP of 5.35±0.029 mg/g dry matter.
- Taxon
- garlicAllium sativume0
- Treatment
- 50e0
- Outcome
- APse0
- Value
- 5.35±0.029e0
- Qualifier
- for up to 480 minutese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“APs of garlic samples dried at 50, 60 and 70 °C for up to 480 minutes were 5.35±0.029, 4.32±0.13 and 3.95±0.26 mg/g dm, respectively (P<0.05).”
Claim · model-written summary
Garlic dried at 60 °C had AP of 4.32±0.13 mg/g dry matter.
- Taxon
- garlicAllium sativume0
- Treatment
- 60e0
- Outcome
- APse0
- Value
- 4.32±0.13e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“APs of garlic samples dried at 50, 60 and 70 °C for up to 480 minutes were 5.35±0.029, 4.32±0.13 and 3.95±0.26 mg/g dm, respectively (P<0.05).”
Claim · model-written summary
Garlic dried at 70 °C had AP of 3.95±0.26 mg/g dry matter.
- Taxon
- garlicAllium sativume0
- Treatment
- 70 °Ce0
- Outcome
- APse0
- Value
- 3.95±0.26 mg/g dme0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“APs of garlic samples dried at 50, 60 and 70 °C for up to 480 minutes were 5.35±0.029, 4.32±0.13 and 3.95±0.26 mg/g dm, respectively (P<0.05).”
Claim · model-written summary
AP loss during drying followed a second-order reaction.
- Taxon
- garlicAllium sativumt0
- Outcome
- Loss of AP valuese0
- Qualifier
- second-order reactione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Loss of AP values determined during drying followed a second-order reaction.”
t0“garlic slices”
Claim · model-written summary
Drying temperature significantly influenced AP loss in garlic slices.
- Taxon
- garlicAllium sativume0
- Treatment
- Drying temperaturee0
- Outcome
- loss of APe0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Drying temperature had a significant influence on the loss of AP in garlic slices.”
Claim · model-written summary
Activation energy for garlic AP loss was 25.48 kJ/mol.
- Taxon
- garlicAllium sativumt0
- Outcome
- Activation energy for AP losse0
- Value
- 25.48 kJ/mole0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Activation energy for AP loss was 25.48 kJ/mol.”
t0“garlic slices”
Claim · model-written summary
Q10 for AP loss was 4.18 from 50 to 60 °C.
- Taxon
- garlicAllium sativumt0
- Outcome
- Q10 valuee0
- Value
- 4.18e0
- Qualifier
- drying temperature increase from 50 to 60 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Q10 value was 4.18 for the drying temperature increase from 50 to 60 °C”
t0“garlic slices”
Claim · model-written summary
Q10 for AP loss fell to 3.07 from 60 to 70 °C.
- Taxon
- garlicAllium sativumt0
- Outcome
- Q10 valuee1
- Direction
- reducede0
- Value
- 3.07e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“it reduced to 3.07 for the temperature increase from 60 to 70 °C”
e1“Q10 value was 4.18”
t0“garlic slices”
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