Skoči na glavni sadržaj

Food Technology and Biotechnology, Vol. 56 No. 4, 2018.

Kratko priopćenje

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 Pedisić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Petra Kasandrića 3, HR-23000 Zadar, Croatia
Zoran Zorić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Petra Kasandrića 3, HR-23000 Zadar, Croatia
Anđela Miljanović ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Danijela Šimić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Maja Repajić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Verica Dragović-Uzelac ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia

Puni tekst: hrvatski pdf 152 Kb

str. 590-596

preuzimanja: 275

citiraj

Puni tekst: engleski pdf 280 Kb

str. 590-596

preuzimanja: 483

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Sažetak

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.

Ključne riječi

Croatian domestic garlic; thermal treatment; domestic processing; bioactive compounds; antioxidant activity

Hrčak ID:

214997

URI

https://hrcak.srce.hr/214997

Datum izdavanja:

31.12.2018.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.783 *