CONICET | Buscador de Institutos y Recursos Humanos

Numerous studies show that garlic has numerous biological properties, due to the presence of phytochemicals, which make garlic a healthy food. These components include organosulfur compounds (OSCs). The first OSCs generated, when the garlic tissue breaks, are the tiosulfinates. These compounds are responsible of the garlic pungency. Several biological properties are attributed to allicin, the main thiosulfinate found in fresh garlic. This compound suffers important biological transformations, resulting in different products including diallylsulfide (DAS), diallyldisulfide (DADS), diallyltrisulfide (DATS), ajoenes and vinyldithiins (VD), all of these with important biological activities. These compounds can arise during different processes. For all above mentioned, arises the aim of this work, to evaluate the effect of different cooking method in chopped garlic (ChG). The study was carried out on 120 g of peeled garlic, which was chopped and subjected to different cooking processes. The cooking processes were simmering, rolling boil and stir-frying using raw garlic as control. All cooked samples were lyophilized for preservation until analysis. The extraction of the analytes was performed using 1 g of a powdered garlic, and dichloromethane as solvent. Finally, the samples were analyzed by Liquid Chromatography. The analytes evaluated were: allicin, ajoenes, VD, DAS, DADS and DATS. In raw ChG samples was found the highest concentration of allicin (6771.03±93.98 g g-1 d.w.), while simmering ChG and rolling boil ChG showed 15.63±0.26 and 166.25±3.08 g g-1 d.w, respectively. Allicin was not detected in stir-frying ChG. Comparing the studied processes, stir-frying ChG presented the highest concentration of VD, DADS and DATS (p