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Effect of drying methods on anti-oxidative potential of garlic (Allium sativum L.)
- Wongsa, P., Spreer, W., Muller, J., Sruamsiri, P.
- Acta horticulturae 2016 no.1125 pp. 209-214
- Allium sativum, alpha-amylase, alpha-glucosidase, antioxidant activity, color, drying temperature, enzyme inhibition, freeze drying, garlic, medicinal properties, water activity, water content
- 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.