A comparative study of lipid oxidation in garlic oil ( Allium sativum L.): An accelerated oxidation

Abstract

Garlic (Allium sativum L.) has been used as folk medicine for generations. This herb strengthens the immune system due to its particularly allicin and quercetin contents. Clinical searches revealed that bioactive components in garlic reduce the cholesterol level, cardiovascular diseases, and empower the immune system owing to antioxidant, antibacterial, antimicrobial, antifungal, antihypertensive, and antidiabetic properties (Fratianni et al., 2016;Goncagul & Ayaz, 2010). Besides, this kind of herbal products diminishes the antagonist effects of viral infections (Panyod et al., 2020). On the other hand, the Covid-19, which came out at the end of 2019, is similar to SARS, so it is named as SARS-CoV-2. Millions of human beings have died from the coronavirus infections. Since Covid-19 has become the biggest problem in the world in 2020; thereby, all researchers around the world seek for a solution for diminishing this SARS-CoV-2's impact. Many clinical studies have recommended garlic oil against SARS-CoV-2 effect (Asif et al., 2020;Khubber et al., 2020;Thuy et al., 2020).Oxidation reactions occur during heat and storage conditions that give rise to changes in the structure of the oil-containing products. Besides, as a result of oxidation, undesirable flavors and bad aroma occur (Golmakani et al., 2020). Therefore, the stability of the oil against oxidation must be evaluated in terms of several respects such as induction time and prediction of shelf life (Martín-Torres et al., 2022). On the other side, many accelerated lipid oxidation methods such as differential nuclear magnetic resonance (NMR), scanning calorimetry (DSC), and Rancimat have been utilized to