Effect of Pretreatment on Allicin Degradation and Color Change in the Dehydration of Garlic

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.

Modeling and optimization of osmo‐sonicated dehydration of garlic slices in a novel infrared dryer using artificial neural network and response surface methodology

“…Allicin extraction from dried garlic slices from each treatment group was ground for the extraction of allicin as described in the methods with slight modification by (Zhao et al, 2019). About 1.5 g of garlic powder was accurately weighed with an analytical balance.…”