Kinetics of allicin potential loss in garlic slices during convective drying

Kinetics of allicin potential loss in garlic slices during convective drying

Allicin is an organosulfur compound formed in garlics, and it is slightly yellow in colour and gives unique odour to garlic. Allicin has been known to have an antioxidant and antimicrobial activity, and it can react with thiol groups containing proteins. Allicin potential (AP) in Taskopru garlic sli...

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Veröffentlicht in:Quality assurance and safety of crops & food 2019-06, Vol.11 (3), p.211-220
Hauptverfasser: Doganturk, M, Demiray, E, Gursoy, O, Yilmaz, Y
Format: Artikel
Sprache:eng
Schlagworte:
Antiinfectives and antibacterials
Antimicrobial activity
Convective drying
Dry matter
Drying
Garlic
Organosulfur compounds
RESEARCH ARTICLE
Temperature
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Zusammenfassung:Allicin is an organosulfur compound formed in garlics, and it is slightly yellow in colour and gives unique odour to garlic. Allicin has been known to have an antioxidant and antimicrobial activity, and it can react with thiol groups containing proteins. Allicin potential (AP) in Taskopru garlic slices and its loss were monitored during drying in a cabinet drier at three temperatures (50, 60 and 70 °C). Initial AP of fresh garlic samples was 10.91±0.15 mg/g on the basis of dry matter (dm), and it reduced significantly during drying (P
ISSN:1757-8361
1757-837X
DOI:10.3920/QAS2018.1343