Abstract
Garlic (Allium sativum L.) is one of the most commonly produced vegetables worldwide. It has been consumed as a species and is considered important medicine for treating and preventing many diseases due to its content of various bioactive phytomolecules. This study aimed to assess the effect of different processing and preservation methods, including pickling, frying, freezing, and drying, on total phenolics and antioxidant activities of ethanolic extracts of garlic. Total phenolics, flavonoids, and antioxidant activities of dehydrated, pickled, and fried garlic were measured directly after treatment, and frozen garlic was assessed after 1 and 3 months of storage. Results showed that the total flavonoids and phenolics contents, and antioxidant activities of all treated samples significantly decreased compared with fresh sample. Phenolic contents strongly correlated with DPPH radical scavenging activities (r=0.956) at a concentration of 40 mg/mL for all treatments. The reducing power activity result of fresh garlic sample at a concentration of 20 mg/mL was 213.9% (30μg vitamin c equivalent); other treatments were shown to have significantly lower reducing power activities than fresh samples. Flavonoid contents showed a strong correlation with reducing power activities (r=0.759) at a concentration of 40 mg/mL for all treatments, while in phenolic contents, the correlation (r) was 0.94 at the same concentration. It can be concluded that fresh garlic showed the highest reducing power activities compared to the other treatments, while lowest activity was for dehydrated garlic. In addition, freezing process resulted in the highest preservation of the total flavonoid and phenolic contents and antioxidant activities.
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Claims 8
Claim · model-written summary
Processing significantly decreased garlic flavonoids, phenolics and antioxidant activities versus fresh garlic.
- Taxon
- garlic
Allium sativumt0 - Treatment
- all treated samplese0
- Outcome
- total flavonoids and phenolics contents, and antioxidant activitiese0
- Direction
- decreasede0
- Comparator
- fresh samplee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“total flavonoids and phenolics contents, and antioxidant activities of all treated samples significantly decreased compared with fresh sample.”
t0“GARLIC”
Claim · model-written summary
Phenolic content strongly correlated with DPPH scavenging at 40 mg/mL.
- Taxon
- garlicAllium sativumt0
- Compound
- Phenolic contentse0
- Outcome
- DPPH radical scavenging activitiese0
- Direction
- strongly correlatede0
- Value
- r=0.956e0
- Qualifier
- 40 mg/mLe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Phenolic contents strongly correlated with DPPH radical scavenging activities (r=0.956) at a concentration of 40 mg/mL for all treatments.”
t0“GARLIC”
Claim · model-written summary
Fresh garlic reducing power was 213.9% at 20 mg/mL.
- Taxon
- garlicAllium sativume0
- Outcome
- reducing power activitye0
- Value
- 213.9%e0
- Qualifier
- 20 mg/mLe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“reducing power activity result of fresh garlic sample at a concentration of 20 mg/mL was 213.9% (30μg vitamin c equivalent)”
Claim · model-written summary
Processed garlic had significantly lower reducing power than fresh garlic.
- Taxon
- garlicAllium sativumt0
- Treatment
- other treatmentse0
- Outcome
- reducing power activitiese0
- Direction
- lowere0
- Comparator
- fresh samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“other treatments were shown to have significantly lower reducing power activities than fresh samples.”
t0“GARLIC”
Claim · model-written summary
Flavonoids correlated with reducing power at 40 mg/mL, r=0.759.
- Taxon
- garlicAllium sativumt0
- Compound
- Flavonoid contentse0
- Outcome
- reducing power activitiese0
- Direction
- strong correlatione0
- Value
- r=0.759e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Flavonoid contents showed a strong correlation with reducing power activities (r=0.759) at a concentration of 40 mg/mL”
t0“GARLIC”
Claim · model-written summary
Phenolics correlated with reducing power at 40 mg/mL, r=0.94.
- Taxon
- garlicAllium sativumt0
- Compound
- phenolic contentse0
- Outcome
- correlatione0
- Value
- 0.94e0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in phenolic contents, the correlation (r) was 0.94 at the same concentration.”
t0“GARLIC”
Claim · model-written summary
Dehydrated garlic had the lowest reducing power.
- Taxon
- garlicAllium sativume0
- Treatment
- dehydratede0
- Outcome
- activitye0
- Direction
- loweste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“lowest activity was for dehydrated garlic.”
Claim · model-written summary
Freezing best preserved garlic flavonoids, phenolics and antioxidant activities.
- Taxon
- garlicAllium sativumt0
- Treatment
- freezing processe0
- Outcome
- total flavonoid and phenolic contents and antioxidant activitiese0
- Direction
- highest preservatione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“freezing process resulted in the highest preservation of the total flavonoid and phenolic contents and antioxidant activities.”
t0“GARLIC”
The same questions in other papers
cold · quality: phytochemicals · Allium sativum (garlic)Positive and negative results
2 in the opposite direction
- negative
- no effect
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.