IANIGLA   20881
INSTITUTO ARGENTINO DE NIVOLOGIA, GLACIOLOGIA Y CIENCIAS AMBIENTALES
Unidad Ejecutora - UE
artículos
Título:
Home-cooked garlic remains a healthy food
Autor/es:
LOCATELLI, DANIELA A.; ALTAMIRANO, JORGELINA C.; GONZÁLEZ, ROXANA E.; CAMARGO, ALEJANDRA
Revista:
Journal of functional Foods
Editorial:
Elsevier
Referencias:
Año: 2015 vol. 16 p. 1 - 1
ISSN:
1756-4646
Resumen:
Numerous studies have demonstrated that garlic has many biological properties due to its phytochemicals. These components include organosulphur compounds (OSCs) such as allicin, which is a chemically unstable metabolite. The aim of this study was to evaluate whether garlic could still be considered a healthy food after home cooking procedures. For that purpose, an experimental design with two factors and three levels was used. Pre-cooking and cooking procedures were the selected factors. Allicin, ajoenes, 2-vinyl-4H-1,3-dithiin (2-VD), diallyl sulphide (DAS), diallyl disulphide (DADS) and diallyl trisulphide (DATS) were the target analytes. Samples were analyzed by high performance liquid chromatography coupled to ultraviolet detector (HPLC-UV). The results showed that it was possible to find OSCs with important biological activities after all pre-cooking and cooking treatments. This is the first study to our knowledge to investigate cooked garlic using an analytical methodology, which avoid artifacts formation
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