Bioactive compounds, in vitro antioxidant capacity and Maillard reaction products of raw, boiled and fried garlic (Allium sativum L.)

Abstract

Summary Garlic is used in many dishes but some of its bioactive compounds are lost when exposed to heat. This study evaluated bioactive compounds, antioxidant activity and Maillard reaction products of raw (RG), boiled (BG) and fried garlic (FG). Total phenolic compounds, flavonoids, allicin and phytosterol were quantified as well as dietary fibres and mineral content. Antioxidant activities of RG, BG and FG were evaluated by oxygen radical absorbance capacity (ORAC), oxidation of β‐carotene/linoleic acid and Rancimat methods. The main results were the following: thermal processing of RG decreased both bioactive compounds and antioxidant capacity, boiling was found to be less aggressive than frying, and strong correlations were obtained between total phenolic compounds and the antioxidant assays. However, phytosterol content was higher in FG than in RG and BG and higher temperatures increased the formation of Maillard reaction products. It was concluded that RG and BG should be preferred for human consumption as they present higher antioxidant capacity.

Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes

“…frying showed a more decrease than others, caffeic acid was much easier to be reduced than chlorogenic acid or other phenolic acids). In addition to the degradation during cooking, the transport from the tissue to the surrounding water and the amount that taking part in the Maillard reaction will cause a further loss of content (de Queiroz et al, 2014).…”

Antimicrobial and antioxidant properties of various Greek garlic genotypes

“…Although volatile compounds are of outmost importance, especially organosulfuric compounds such as thiosulfinates, garlic bulbs contain a great variety of other bioactive compounds which contribute to their overall antimicrobial activity, including phenols, saponins, peptides and so forth (Kyung, 2012;Lanzotti, Barile, Antignani, Bonanomi, & Scala, 2012;Lanzotti et al, 2013), especially after processing of garlic. It has been reported that processing treatments may alter chemical composition and therefore affect significantly antimicrobial and antioxidant properties of garlic products, mostly due to the labile nature of organosulfuric compounds (de Queiroz et al, 2014;Horita et al, 2016). Therefore, garlic bulbs content in other bioactive compounds except for organosulfuric ones, is essential for their overall antimicrobial properties.Total phenolic compounds content of garlic bulbs shows a great variability depending on both growing condition and genetic factors.…”

High hydrostatic pressure treatment for manufacturing of garlic powder with improved microbial safety and antioxidant activity

“…Garlic, well known as a healthy, therapeutic spices and seasonings in virtually every cuisine in the world, possesses multiple beneficial properties that enhances antimicrobial (Pirak et al, 2012), antithrombotic (Ariga & Seki, 2006) and antioxidant activities (Kim et al, 1997;Queiroz et al, 2014). Biological functions are also improved with consumption of garlic by lowering serum lipid, glucose levels and blood pressure (Corzo-Mart ınez et al, 2007;Kim et al, 2014a).…”