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 |
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| creator | Doganturk, M Demiray, E Gursoy, O Yilmaz, Y |
| description | 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 |
| doi_str_mv | 10.3920/QAS2018.1343 |
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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<0.05). APs of garlic samples dried at 50, 60 and 70 °C for up to 480 minutes were 5.35±0.029, 4.32±0.13 and 3.95±0.26 mg/g dm, respectively (P<0.05). Loss of AP values determined during drying followed a second-order reaction. Drying temperature had a significant influence on the loss of AP in garlic slices. Activation energy for AP loss was 25.48 kJ/mol. Q10 value was 4.18 for the drying temperature increase from 50 to 60 °C, and it reduced to 3.07 for the temperature increase from 60 to 70 °C. Therefore, the effect of the first temperature rise on AP loss was bigger than the second temperature rise.</description><identifier>ISSN: 1757-8361</identifier><identifier>EISSN: 1757-837X</identifier><identifier>DOI: 10.3920/QAS2018.1343</identifier><language>eng</language><publisher>Brisbane: Wageningen Academic Publishers</publisher><subject>Antiinfectives and antibacterials ; Antimicrobial activity ; Convective drying ; Dry matter ; Drying ; Garlic ; Organosulfur compounds ; RESEARCH ARTICLE ; Temperature</subject><ispartof>Quality assurance and safety of crops & food, 2019-06, Vol.11 (3), p.211-220</ispartof><rights>2019 Wageningen Academic Publishers</rights><rights>2019. This work is published under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c311t-619482c95baaa1e676fb6c9f5aa7c225c156c96d35a9304ac6195db5c1b587833</citedby><cites>FETCH-LOGICAL-c311t-619482c95baaa1e676fb6c9f5aa7c225c156c96d35a9304ac6195db5c1b587833</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,26100,27901,27902</link.rule.ids><linktorsrc>$$Uhttp://dx.doi.org/10.3920/QAS2018.1343$$EView_record_in_Wageningen_Academic_Publishers$$FView_record_in_$$GWageningen_Academic_Publishers</linktorsrc></links><search><creatorcontrib>Doganturk, M</creatorcontrib><creatorcontrib>Demiray, E</creatorcontrib><creatorcontrib>Gursoy, O</creatorcontrib><creatorcontrib>Yilmaz, Y</creatorcontrib><title>Kinetics of allicin potential loss in garlic slices during convective drying</title><title>Quality assurance and safety of crops & food</title><description>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<0.05). APs of garlic samples dried at 50, 60 and 70 °C for up to 480 minutes were 5.35±0.029, 4.32±0.13 and 3.95±0.26 mg/g dm, respectively (P<0.05). Loss of AP values determined during drying followed a second-order reaction. Drying temperature had a significant influence on the loss of AP in garlic slices. Activation energy for AP loss was 25.48 kJ/mol. Q10 value was 4.18 for the drying temperature increase from 50 to 60 °C, and it reduced to 3.07 for the temperature increase from 60 to 70 °C. Therefore, the effect of the first temperature rise on AP loss was bigger than the second temperature rise.</description><subject>Antiinfectives and antibacterials</subject><subject>Antimicrobial activity</subject><subject>Convective drying</subject><subject>Dry matter</subject><subject>Drying</subject><subject>Garlic</subject><subject>Organosulfur compounds</subject><subject>RESEARCH ARTICLE</subject><subject>Temperature</subject><issn>1757-8361</issn><issn>1757-837X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>BENPR</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNptUMtKAzEUDaJgre78gIBbp-YxmcwsS_GFBREV3IU7dzIlZZqpybTSvzelohs393Huua9DyCVnE1kJdvMyfRWMlxMuc3lERlwrnZVSfxz_xgU_JWcxLhkrdKHFiMyfnLeDw0j7lkLXOXServvB-sFBR7s-RpqQBYRUojEZG2mzCc4vKPZ-a3FwW0ubsEvIOTlpoYv24sePyfvd7dvsIZs_3z_OpvMMJedDVvAqLwVWqgYAbtMlbV1g1SoAjUIo5CqlRSMVVJLlgKlBNXXCa1XqUsoxuTrMXYf-c2PjYJb9Jvi00ggtlMhFnleJdX1gYUhfBNuadXArCDvDmdnrZX70Mnu9El0f6F-wsD59Yz0gNHbl8G_8v53fHmhvkw</recordid><startdate>20190601</startdate><enddate>20190601</enddate><creator>Doganturk, M</creator><creator>Demiray, E</creator><creator>Gursoy, O</creator><creator>Yilmaz, Y</creator><general>Wageningen Academic Publishers</general><general>Codon Publications</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QO</scope><scope>7ST</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>8C1</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>FYUFA</scope><scope>F~G</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>M0C</scope><scope>M0K</scope><scope>M2O</scope><scope>MBDVC</scope><scope>P64</scope><scope>PADUT</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PYYUZ</scope><scope>Q9U</scope><scope>SOI</scope></search><sort><creationdate>20190601</creationdate><title>Kinetics of allicin potential loss in garlic slices during convective drying</title><author>Doganturk, M ; Demiray, E ; Gursoy, O ; Yilmaz, Y</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c311t-619482c95baaa1e676fb6c9f5aa7c225c156c96d35a9304ac6195db5c1b587833</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Antiinfectives and antibacterials</topic><topic>Antimicrobial activity</topic><topic>Convective drying</topic><topic>Dry matter</topic><topic>Drying</topic><topic>Garlic</topic><topic>Organosulfur compounds</topic><topic>RESEARCH ARTICLE</topic><topic>Temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Doganturk, M</creatorcontrib><creatorcontrib>Demiray, E</creatorcontrib><creatorcontrib>Gursoy, O</creatorcontrib><creatorcontrib>Yilmaz, Y</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Biotechnology Research Abstracts</collection><collection>Environment Abstracts</collection><collection>ABI/INFORM Collection</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection</collection><collection>Public Health Database</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest Business Premium Collection</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>Engineering Research Database</collection><collection>Business Premium Collection (Alumni)</collection><collection>Health Research Premium Collection</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ABI/INFORM global</collection><collection>Agriculture Science Database</collection><collection>ProQuest research library</collection><collection>Research Library (Corporate)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Research Library China</collection><collection>One Business (ProQuest)</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ABI/INFORM Collection China</collection><collection>ProQuest Central Basic</collection><collection>Environment Abstracts</collection><jtitle>Quality assurance and safety of crops & food</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Doganturk, M</au><au>Demiray, E</au><au>Gursoy, O</au><au>Yilmaz, Y</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Kinetics of allicin potential loss in garlic slices during convective drying</atitle><jtitle>Quality assurance and safety of crops & food</jtitle><date>2019-06-01</date><risdate>2019</risdate><volume>11</volume><issue>3</issue><spage>211</spage><epage>220</epage><pages>211-220</pages><issn>1757-8361</issn><eissn>1757-837X</eissn><abstract>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<0.05). APs of garlic samples dried at 50, 60 and 70 °C for up to 480 minutes were 5.35±0.029, 4.32±0.13 and 3.95±0.26 mg/g dm, respectively (P<0.05). Loss of AP values determined during drying followed a second-order reaction. Drying temperature had a significant influence on the loss of AP in garlic slices. Activation energy for AP loss was 25.48 kJ/mol. Q10 value was 4.18 for the drying temperature increase from 50 to 60 °C, and it reduced to 3.07 for the temperature increase from 60 to 70 °C. Therefore, the effect of the first temperature rise on AP loss was bigger than the second temperature rise.</abstract><cop>Brisbane</cop><pub>Wageningen Academic Publishers</pub><doi>10.3920/QAS2018.1343</doi><tpages>10</tpages></addata></record> |
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| subjects | Antiinfectives and antibacterials Antimicrobial activity Convective drying Dry matter Drying Garlic Organosulfur compounds RESEARCH ARTICLE Temperature |
| title | Kinetics of allicin potential loss in garlic slices during convective drying |
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