https://doi.org/10.17113/ftb.56.04.18.5709

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

Sandra Pedisić¹, Zoran Zorić¹, Anđela Miljanović², Danijela Šimić², Maja Repajić² and Verica Dragović-Uzelac²

¹Faculty of Food Technology and Biotechnology, University of Zagreb, Petra Kasandrića 3, HR-23000 Zadar, Croatia
²Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia




Article history:
Received: 6 February 2018
Accepted: 4 October 2018

Key words:
Croatian domestic garlic, thermal treatment, domestic processing, bioactive compounds, antioxidant activity

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.

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