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Garlic peel has been found to have various beneficial effects including antioxidant activities, antithrombosis activities and cancer inhibition. This study was to analyze the quality characteristics and antioxidant activities of garlic peel processed using different methods (control, roasting, steaming, roasting after steaming and blanching) to determine the most appropriate processing method for garlic peel to be used as a functional food ingredient. The lightness color values was highest in the control group, redness was highest in the roasting after steaming group, and yellowness was highest in the roasting group. The total pyruvate content of the roasting after steaming group garlic peel was 37.05 mg/100 g, which was higher than those of the other groups. The total polyphenol and total flavonoid contents of garlic peel ranged 47.60 to 172.53 mg/100 g and 3.43 to 17.63 mg/100 g, respectively. The highest total polyphenol content and total flavonoid content were observed for the roasting after steaming group. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity was also the highest in the roasting after steaming group (81.28%). These results indicate that the method used to process garlic peel affects its quality, and that roasting after steaming is the most appropriate processing method, as it achieves the highest antioxidant activity. Key words:garlic peel, processing, quality characteristics, total polyphenol, DPPH radical scavenging activity
Garlic peel has been found to have various beneficial effects including antioxidant activities, antithrombosis activities and cancer inhibition. This study was to analyze the quality characteristics and antioxidant activities of garlic peel processed using different methods (control, roasting, steaming, roasting after steaming and blanching) to determine the most appropriate processing method for garlic peel to be used as a functional food ingredient. The lightness color values was highest in the control group, redness was highest in the roasting after steaming group, and yellowness was highest in the roasting group. The total pyruvate content of the roasting after steaming group garlic peel was 37.05 mg/100 g, which was higher than those of the other groups. The total polyphenol and total flavonoid contents of garlic peel ranged 47.60 to 172.53 mg/100 g and 3.43 to 17.63 mg/100 g, respectively. The highest total polyphenol content and total flavonoid content were observed for the roasting after steaming group. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity was also the highest in the roasting after steaming group (81.28%). These results indicate that the method used to process garlic peel affects its quality, and that roasting after steaming is the most appropriate processing method, as it achieves the highest antioxidant activity. Key words:garlic peel, processing, quality characteristics, total polyphenol, DPPH radical scavenging activity
This study was conducted to investigate the quality characteristics, antioxidant activities and levels of acrylamide formation in cookies containing different amounts of onion peel powder. Onion peel powder was incorporated into the cookies at a level of 2-6% based on the total weight of wheat flour. The contents of moisture, ash, crude protein, total polyphenols, total flavonoids, and acrylamide content of cookies were determined, in addition to their antioxidant activities, pH values, loss rates, spread ratios, color, and texture. Upon increasing the amount of onion peel powder, the moisture and ash contents of the cookies increased, wheareas the pH, loss rate and spread ratio of the cookies decreased. In terms of the chromatic analysis, the L and b values decreased, while the a values increased as the amount of added onion peel powder increased. Furthermore, the total polyphenol and total flavonoid contents increased, while the antioxidant activities were significantly higher than that of the control, increasing proportionally with the concentration of onion peel powder. Moreover, the acrylamide contents of the cookies decreased slightly upon increasing the amount of added onion peel powder, with 6% onion peel powder being particularly effective in inhibiting acrylamide formation. These results suggest that the addition of onion peel powder to cookies will increase the value of cookies by enhancing their antioxidant activities and decreasing acrylamide formation.
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