Quality characteristics of garlic peel according to processing methods

Abstract

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 (Allium sativum) peel extracts and their potential as antioxidant and antimicrobial agents for food applications: influence of pretreatment and extraction solvent

“…Roasting time (10 min) was selected following the results reported by Min et al . (2020), where a combination of steam cooking and 10 min roasting enhanced the extraction of phenolic compounds from GP (Table 2).…”

“…Min et al . (2020) reported higher TPC, TF, and AC levels on extracts of thermally processed GP when combining steaming and roasting processes rather than using each process alone. They observed an increase in AC of the thermally treated extracts of ~2.8 times compared to the control.…”

“…To establish comparisons, peels used in this experiment were sterilised in an autoclave prior to roasting, and a control experiment consisting of GPE prepared with autoclaved but non-pretreated peels (NP) was also conducted. Roasting time (10 min) was selected following the results reported by Min et al (2020), where a combination of steam cooking and 10 min roasting enhanced the extraction of phenolic compounds from GP (Table 2).…”

“…Although garlic peel (GP) is known to have excellent physiological activity (Min et al ., 2020), research on its pre‐processing prior to extraction is lacking. The objective of this study is to evaluate the effect of two pretreatments, such as fermentation and heat application (roasting), along with the effect of the extraction solvent, on the phenolic content as well as the antioxidant and antimicrobial activities of the GPE, to enhance the value of discarded GP.…”

Evaluation of Pretreatments and Extraction Conditions on the Antifungal and Antioxidant Effects of Garlic (Allium sativum) Peel Extracts

“…Finally, fermented garlic peels were stored at 4 °C until their use for the extraction procedure. The steam cooking process was conducted based on the methodology proposed by Min et al [ 16 ] with some modifications. Sixty g of garlic peels were placed in a bottle resistant to high temperature and pressure for a wet thermal treatment (100 °C for 15 min).…”