Retention of Bioactive Compounds During Domestic Processing of „Croatian Domestic“ Garlic (Allium sativum L.)

Abstract

SUMMARY The content of bioactive compounds and antioxidant activity were determined in Croatian domestic garlic after domestic processing (crushing, water blanching and frying) through different thermal treatments. The predominant phenolics in fresh garlic expressed per fresh mass were p -coumaric (10.79 mg/100 g) and caffeic (9.50 mg/100 g) acids, while the most abundant organosulfur compounds were methylsulfinylsulfanylmethane (9881.84 mg/100 g), 3-methylsulfinylsulfanylprop-1-ene and 3-methylsulfanylsulfinylprop-1-ene (257.59 mg/100 g) and allicin (185.62 mg/100 g). The highest total phenolic content and antioxidant activity were determined in fresh garlic followed by crushed, blanched and fried garlic, while organosulfur content increased after shorter thermal treatment. As time of treatment increased, frying showed the most pronounced losses of garlic total phenolic acids (in the range from 19.47 to 37.93%) and blanching of organosulfur content (about 25%). The blanching and frying significantly reduced allicin content, while S-methyl methanesulfinothioate was more stable.

Evaluation of Garlic Landraces from Foggia Province (Puglia Region; Italy)

“…The total amount of volatile (S)-compounds was lower than that found in other studies [4,39]. The allicin in our landraces, representing less than 1% of the total volatile compounds and of the S-compounds, was slightly lower than that found in five endemic Italian varieties [6] and much lower than that found in red garlic from Argentinian germplasm [40] and in Croatian garlic [8].…”

“…Garlic is also characterized by phenolic compounds and the main group consists of phenolic acids (mainly as caffeic acids), followed by flavonoids (mainly as quercetin) [6][7][8]. A lot of research has been conducted to assess the dietary role of phenolic compounds, their characteristics, metabolic pathways, and biological effects, affirming their capacity to scavenge Reactive Oxygen Species (ROS) and to treat a variety of diseases including heart disease and cancer [2,6].…”

Hairy Garlic (Allium subhirsutum) from Sicily (Italy): LC-DAD-MSn Analysis of Secondary Metabolites and In Vitro Biological Properties

“…Such derivatives were previously reported also in A. sativum [ 23 ] and A. fistolosum L. [ 10 ]. Notably, when comparing the analyzed samples with the literature data reported for other garlic species [ 11 ], the hydroxycinnamic acid derivatives as ferulic acid and chlorogenic acid derivatives, were not detectable, thus suggesting a different polyphenol composition profile. These quali-quantitative differences can be related to species-specific phenolic compositions as well as due to the different area of cultivation and processing in the post-harvest procedures including drying and extraction protocols.…”

“…On the other hand, crushed raw garlic contains 37 mg/g of allicin [ 22 ]. A recently published paper reported, for fresh Croatian garlic, amounts ranging from 1–77 mg/g [ 11 ]. Thus, the allicin content in the Sicilian A. subhirsutum is consistent with that found in the Croatian samples.…”

“…Many sulphur compounds found in Allium species are responsible for several biological properties such as antimicrobial [ 5 ], antiatherosclerotic [ 6 ], antitumorigenetic [ 7 ], immunomodulatory [ 8 ] antiprotozoal, antioxidant, antihypertensive, hypolipidemic, hepatoprotective, and antithrombotic activities [ 4 ]. Moreover, other classes of constituents such as flavonoids, hydroxycinnamic acid derivatives and phenylpropanoid amide derivatives of tyramine or related compounds have been reported in Allium species [ 9 , 10 , 11 ].…”