Abstract
Ohmic heating technique, a high-temperature short-time process (HTST), where heat is generated by controlling the electrical conductivity of the food components. In this study, garlic was extracted by ohmic heating technique at different voltage gradients (13.33 to 26.66 V/cm) for different extraction times (5, 7.5 and 10 min). Similarly, garlic was conventionally extracted in different heating rate (low, medium, high) for different extraction times (5, 7.5 and 10 min). The process parameters were optimized based on the physico-chemical analyses such as, total phenol content, DPPH radical scavenging activity and diallyl disulphide content by high performance liquid chromatography. Resulted data were compared with the data obtained from conventional extraction done at (35-82 ºC). Though there were no significant differences (p < 0.05) found in physico-chemical properties of garlic extract, while the samples treated with ohmic heating has significant levels of diallyl disulphide content. Diallyl disulphide content of about 67.1% was obtained in ohmic extract whereas only 33.8% was resulted by conventional extract.
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Claims 2
Claim · model-written summary
The extraction methods had no significant difference in garlic extract physicochemical properties.
- Taxon
- garlic
Allium sativume0 - Treatment
- ohmic heatinge1
- Outcome
- physico-chemical properties of garlic extracte0
- Direction
- no significant differencese0
- Comparator
- conventional extracte2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“there were no significant differences (p < 0.05) found in physico-chemical properties of garlic extract”
e1“the samples treated with ohmic heating”
e2“only 33.8% was resulted by conventional extract”
Claim · model-written summary
Ohmic extraction gave significantly higher diallyl disulphide content than conventional extraction.
- Taxon
- garlicAllium sativume1
- Treatment
- ohmic heatinge0
- Outcome
- Diallyl disulphide contente0
- Direction
- higherinferrede0
- Value
- 67.1%e0
- Qualifier
- 33.8%e0
- Comparator
- conventional extracte0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the samples treated with ohmic heating has significant levels of diallyl disulphide content. Diallyl disulphide content of about 67.1% was obtained in ohmic extract whereas only 33.8% was resulted by conventional extract”
e1“garlic was extracted by ohmic heating technique”
The same questions in other papers
heat · molecular: metabolites · Allium sativum (garlic)Positive and negative results
2 papers in the same direction as this paper · 6 in the opposite direction
- no effect
- negative
- no effect
5 papers more in this group
See all 9 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.