Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter

Abstract

In this research, the effect of adding garlic and synthetic antioxidant to butter produced on both quality characteristics and oxidation stability during the storage (1st, 15th, 30th, 45th, 60th, 75th, and 90th days) process is investigated. With this aim, two replicates of butter samples as control, containing different proportions of garlic (butter treated with 2.5%, 5%, 7.5%, 10% crushed garlic) and with 50 ppm butylated hydroxytoluene (BHT) added are prepared. 2,2′‐Azinobis‐(3‐ethylbenzthiazoline‐6‐sulfonate) and 2,2‐diphenyl‐1‐picrylhydrazyl free radical‐scavenging ability, ferric reducing antioxidant power value of garlic are found as 26.05%; 87.48%; 70 mm mL−1, respectively. Total phenolic content, total flavonoids, and total antioxidant capacity of fresh garlic are determined. The main components of essential oil of garlic are determined. The rate of oxidation decreases as the garlic rate increases. The highest sensory analysis scores for the first days of storage are for the control and butter with 50 ppm BHT added, followed by samples with 5%, 2.5%, and 7.5% garlic added. At the end of storage, the highest sensory analysis scores are obtained by the butter with 5% garlic added. The butter with 10% garlic added is not liked in terms of sensory properties. Practical Applications: Oxidation‐causing or accelerating factors are oxygen, light, temperature, metal ions, some pigments, and degree of unsaturation. Oxidation is eliminated when these factors are eliminated. But in practice this is not possible. Therefore, it is very difficult to prevent oxidation without adding any material. Antioxidants are the most effective substances in the food industry for the production, storage, transport, and marketing of vegetable and animal fats and fat‐containing foods, delaying the effect of atmospheric oxygen at normal temperatures, preventing food spoilage, and rancidity for a certain period of time. Due to the carcinogenic effects of synthetic antioxidants, interest in natural antioxidants has increased. It is known that garlic has antioxidant effects. Natural antioxidants are used in the food industry for different purposes due to their extensive bioactivity profile. Peroxide value and thiobarbituric acid tests are generally used to determine the degree of lipid oxidation in butter.

Chemical and microbiological stability and sensorial properties of traditional Iranian butter incorporated with pomegranate peel extract

“…In general, the concentration and type of additives and flavourings of plant origin to food has a great impact on its sensory acceptance by consumers. In line with the present study, in a study, 10% garlic was added to butter and the results showed that it is not desirable in terms of sensory properties (Aydın and Tahmas Kahyaoğlu 2020). Another study found that the sensory scores of the ghee samples incorporated with 4.0, 6.0 and 8.0% orange peel powder extract were not in the acceptable range (Asha et al .…”

“…2017a; 2017b; Mehdizadeh et al . 2019; Aydın and Tahmas Kahyaoğlu 2020; Simonenkova et al . 2021; Sadri Saeen et al .…”

Garlic: A natural bread improver for wheat bread with a high level of resistant starch

“…The levels of calcium citrate, resistant starch, and garlic were defined based on previous works. And, in the case of garlic, sensory studies were also considered to define the level of addition (Aydın & Kahyaoğlu, 2020; Mohammed, 2017; Salinas et al., 2016; Suleria et al., 2015; Wang et al., 2013).…”

Fatty acid profiles and flavour-related compounds of retorted Korean ginseng chicken soup (Samgyetang) affected by pre-treated black garlic extract

“…The altered phenolic compounds during BG processing are believed to be responsible for the superior suppression activity by neutralizing free radicals and chelating the metal ion [17]. Therefore, although G addition into meat products has been reported to decrease LOP formation [18], the higher phenolic concentration and antioxidant activity of the BG extract made it more effective in reducing the lipid oxidation rate, causing quality deterioration. Furthermore, the high antioxidant activity of the EBG group might be due to the extensive protection of antioxidant compounds during high-temperature exposure.…”