Influence of cooking methods in quali and quantitative bioactive compounds levels in garlic chopped samples

DANIELA, LOCATELLI; JORGELINA C. ALTAMIRANO; GONZÁLEZ, ROXANA; FUSARI, CECILIA; ALEJANDRA B. CAMARGO

Concordia, Entre Ríos

Conferencia; International Conference on Food Innovation, Food Innova.; 2014

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), ajoenos 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 several cooking method in chopped garlic (ChG). The cooking processes were simmering (HS), rolling boil (RB) and stir-frying (SF) using raw garlic (R) as control. For this, 120 g of garlic were peeled, chopped and subjected to various cooking processes. All samples were conditioned by lyophilization for preservation. The extraction of the analytes was performed using 1 g of a garlic powder, and using dichloromethane as solvent. Finally were analyzed in duplicate by Liquid Chromatography. The analytes evaluated were: allicin, ajoene, VD, DAS, DADS and DATS. In RChG samples the highest concentration of allicin (6771.03±93.98 g g- 1 dry weight (d.w)) was found and HSChG and RBChG showed a concentration of 15.63±0.26 and 166.25±3.08 g g-1d.w respectively. Allicin was not detected in SFChG. Comparing the four processes, SFChG was presented the highest concentration of VD, DADS and DATS (p