Abstract
Abstract. Allicin is the most important active ingredient in garlic because it gives garlic its unique flavor and has a broad spectrum of antibiotic activities. It is also an indicator of garlic product quality. Color can also be used to determine the quality of dehydrated garlic. The allicin content and color of dried garlic are influenced by the processing method, such as pretreatment, and the drying parameters, primarily temperature. To explore the factors that affect the allicin content and color of dried garlic, this study compared the differences in allicin content and color for common pretreatment methods and drying temperatures (35°C for 22 h, 55°C for 12 h, and 75°C for 5 h, to simulate open-sun drying, solar drying, and factory drying, respectively). The results showed that high-temperature pretreatment had a negative effect on the color and allicin retention of dried garlic slices. Cold-water washing and 55°C drying temperature are recommended to produce good garlic color and preserve the allicin content (2.78 mg g -1 ) to meet both national and international standards. Keywords: Allicin, Color change, Dehydration, Drying, Garlic.
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Claims 4
Claim · model-written summary
High-temperature pretreatment worsened dried garlic slice color.
- Taxon
- garlic
Allium sativume0 - Organ / stage
- slicese0
- Treatment
- high-temperature pretreatmente0
- Outcome
- colore0
- Direction
- negative effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“high-temperature pretreatment had a negative effect on the color and allicin retention of dried garlic slices”
Claim · model-written summary
High-temperature pretreatment worsened allicin retention in dried garlic slices.
- Taxon
- garlicAllium sativume0
- Organ / stage
- slicese0
- Treatment
- high-temperature pretreatmente0
- Outcome
- allicin retentione0
- Direction
- negative effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“high-temperature pretreatment had a negative effect on the color and allicin retention of dried garlic slices”
Claim · model-written summary
The authors recommend cold-water washing to obtain good dried garlic color.
- Taxon
- garlicAllium sativume0
- Treatment
- Cold-water washinge0
- Outcome
- good garlic colore0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cold-water washing and 55°C drying temperature are recommended to produce good garlic color and preserve the allicin content (2.78 mg g -1 )”
Claim · model-written summary
The authors recommend 55°C drying to preserve dried garlic allicin content at 2.78 mg g -1.
- Taxon
- garlicAllium sativume0
- Treatment
- 55°C drying temperaturee0
- Outcome
- allicin contente0
- Value
- 2.78 mg g -1e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cold-water washing and 55°C drying temperature are recommended to produce good garlic color and preserve the allicin content (2.78 mg g -1 )”
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