Effect of drying methods on anti-oxidative potential of garlic (Allium sativum L.)

Publication Type

Conference proceedings

Authors

Wongsa, P; Spreer, W; Müller, J; Sruamsiri, P

Year of publication

2016

Published in

ISHS 1126

Editor

ISHS

Band/Volume

1/

ISBN / ISSN / eISSN

9789462611313

DOI

10.17660/ActaHortic.2016.1125.26

Conference name

XXIX International Horticultural Congress on Horticulture: Sustaining lives, livelihoods and landscapes (IHC2014): V World Congress on Medicinal and Aromatic Plants and International Symposium on Plants, as Factories of Natural Substances, Edible and Esse

Conference location

Brisbane, Australia

Conference date

17 August 2014

Keywords

a-glucosidase, allium sativum L., bioactive functional property, garlic, preservation process

The effects of drying methods and conditions on quality parameters and medicinal properties of garlic (Allium sativum L.) were studied by performing various drying methods including freeze- (FD), vacuum- (VD), and oven- (OD) drying at various drying temperatures (20, 50 and 60°C). Dried garlic obtained from vacuum- and oven-drying at a higher drying temperature resulted in a higher optical index and b* value (high b* values indicate yellow color) but a lower moisture content, water activity, and L* value (high L values indicate a lighter color). In addition, dried garlic showed inhibition of α-amylase and α-glucosidase ranging from 42.70 to 61.84 and 41.91 to 73.38%, respectively. Freeze dried garlic showed the highest inhibition of α-amylase while oven-dried garlic exhibited the highest inhibition of α-glucosidase. A strongly significant correlation between b* value and antioxidant activity and enzyme inhibitory activity of garlic was observed. Furthermore, oven-drying of garlic produced better acceptable quality characteristics and better conservation of bio-active compounds compared to vacuum- and freeze-drying.