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

• Main Authors: Wongsa P., Spreer W., Müller J., Sruamsiri P.
• Format: Book Series
• Published: 2017
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85007079340&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/41420
• Institution: Chiang Mai University

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 vacuumand 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 a-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 a-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 bioactive compounds compared to vacuum- and freeze-drying.