African Journal of Food Science and Technology

Effects Of Pretreatments And Drying Methods On Physico-chemical, Sensory Properties, Mineral Contents And Bioactive Compounds Of Garlic Powders

Ahmed Rabie M. Maray^1* and Safia M. Abdel-Mageed Ahmed^{2 1}Food Science and Technology Dept, Fac. of Agric, Fayoum University, Fayoum 63514, Egypt
²Botany Dept, Fac. of Agric, Fayoum University, Fayoum 63514, Egypt
^*Corresponding Author:
Ahmed Rabie M. Maray, Food Science and Technology Dept, Fac. of Agric, Fayoum University, Egypt, Email: arm00@fayoum.edu.eg

Received: 03-Sep-2022, Manuscript No. AJFST-22-77057 ; Editor assigned: 04-Sep-2022, Pre QC No. AJFST-22-77057 ; Reviewed: 18-Sep-2022, QC No. AJFST-22-77057 ; Revised: 23-Sep-2022, Manuscript No. AJFST-22-77057 ; Published: 30-Sep-2022, DOI: http:/dx.doi.org/10.14303//ajfst.2022.042

Introduction

Garlic (Allium sativum L.) is a species of bulbous flowering plant in the genus Allium and it is the most important genus of the Alliaceae family, which contains more than 700 species distributed around the world.

Garlic is native to Central Asia, southeast of Iran, it has been used as a seasoning, with a history of several thousand years of human consumption and use in different regions of the world (Block, 2010; Tape et al., 2005), also used in culinary purposes and medical sciences since ancient times, and it is one of the oldest known cultivated plants as an integral component of the human diet has been mentioned in documents obtained by the ancient Egyptians, Greeks, Indians and Chinese. For example, Egyptian fed garlic to pyramid crews to boost their immunity thereby rendering safe from various maladies and improve their performance (Rivlin, 2001; Shooriabi, 2021). Globally, China is the largest producer of garlic, with more than 74% of world production followed by India, Bangladesh, South Korea and Egypt (FAOSTAT, 2020).

The height of the garlic plant reaches 4 feet, but varies in different species. The product of it is a tuber or bulb that is composed of several small tubers called cloves. Each garlic tuber contains about 12 cloves. The nutrient components of garlic bulbs mainly contain 61% water, 30% carbohydrates, 2% protein, 1% fat, whereas ash content is between 0.6% to 1.0% and energy content is around 140 kcal/100 g (Sethi et al., 2014; Nidhish et al., 2014; Brewster, 2008). Garlic has a high content of non-volatile compounds with well known medicinal and therapeutic characteristics, like amides, nitrogen oxides, phenolic compounds specifically; flavonoids, proteins, saponins and sapogenins (Lanzotti et al., 2014; Lu et al., 2011), in addition to its content from antioxidants, minerals and vitamins (Rekowska & Skupie, 2009).

Garlic is of major importance because of its beneficial components using in nutrition and medicine, therefore it is used for disease prevention and treatment around the word, since it has an antioxidant properties, also can be used as anti-bacterial, anti-virus, anti-fungal, anti-cancer, anti-diabetic and anti-inflammatory (Rizwani Ghazala & Shareef, 2011; Kimura et al., 2017). The biologically active substances in garlic are divided into two groups: (a) sulfur substances (b) sulfur-free active substances (Ma et al., 2011), Organosulfur compounds in garlic are thought to be responsible for its flavor and aroma, also its potential health benefits (Block, 1985), as well as garlic is a source of prebiotic fiber, which makes it useful for dental health and proper digestion (Migliorati & Madrid, 2007).

Drying is one of the most widely used methods of preserving vegetables and fruits because it leads to extend shelf life, product diversity and substantial size reduction of dried fruits and vegetables, this can be further extended improvements in product quality and process applications (Akpinar et al., 2003). The methods of drying limit the growth and a toxin produced by microorganisms, also improves quality of the product in terms of color, texture and flavor (Bondre et al., 2017).

Pandey & Bhonde (2003) reported that the garlic is consumed throughout the year in one or other preparations. Being a highly perishable crop, its storage is a serious problem. In India garlic is harvested in the month of March-April and stored throughout the year. Due to the fluctuations in daily environmental conditions, it is very difficult to maintain the quality and quantity of garlic during storage period. For these reasons, there is inadequate availability of garlic bulbs in the market as compared to demand. Thus, garlic should made available in different forms (dehydrated cloves, garlic paste, minimally processed garlic, dehydrated powder) etc. Garlic powder has chemical properties similar to those of fresh; powder of it is widely used in the flavor industry because of its stability in flavor, aroma, color and satisfactory in rehydration properties (Singh et al., 2014).

New drying techniques such as hot air drying have been developed due to economic and hygienic considerations (Motevali et al., 2010). Hot air drying of food has advantages, like controlling product quality, achieving hygienic conditions and reducing product loss (Corzo et al., 2008). Open sun drying is a simple and the seasoned drying method that does not require many costs, requires less technology and a familiar food preservation method and reducing the moisture content of most agricultural commodities, it is considered the most widespread to preserve the agricultural products in developing countries (El-Sebaii & Shalaby, 2012; Durance & Wang, 2002). The aim of the present study is to select a drying method and its pretreatments that achieving the quality characteristics of the obtained garlic powder.

Materials and Methods

Garlic material

The garlic used in this study was purchased from the El- Baroudia Market, Fayoum, Egypt, which was the harvested in the month of March-April, season 2021-2022 .The moisture content of fresh garlic slices was 66.54%.

Drying of garlic

Fresh garlic bulbs selected by considering on the basis the absence of damage or infections, then cleaned, peeling, cut into slices with the uniformity of size.

The pretreatments were carried out as follows: T1, T5=control (untreated), T2, T6=soaking in citric acid solution 0.5% for 30 min., T3, T7=blanching by steam for 3 min., T4, T8=steaming and soaking together as previously.

After that the garlic slices were dried using two methods by the following; the treatments of garlic were placed on trays of stainless steel, then dried by using an oven drying (A) at 55ºC ± 2 until the weight is constant. Other garlic treatments were exposed to open sun drying (B) at ambient temperature with average 30 ± 5ºC and relative humidity at 40% ± 5 during the day and for 5 days (11 hr., daily). Dried garlic slices were ground and sifted to pass through 80 mesh sieve to obtain dried garlic powder (DGP). The powders were stored packed in a refrigerator at 4ºC until analysis.

Chemical analysis

The moisture content of fresh garlic was estimated through the method described by (Akgun & Doymaz, 2005). Chemical composition components (moisture, protein, ash, lipids and crude fibers) of garlic powders were determined by AOAC (2012). Total carbohydrate contents were calculated by difference.

Physico-chemical properties

Powders of garlic were estimated the physico-chemical characteristics, namely; yield, browning index and swelling index as follows. The percent of garlic powders yield was estimated according to Negi (2003). For the browning index values carried out through a five g of garlic powder sample was determined as optical density (OD) using a digital spectrophotometer at 440 nm (Srivastava & Kumar, 2000). Swelling index of DGP samples was determined according to (Nollet & Leo, 2004).

Sensory evaluation

Sensory evaluation of dried garlic powders was done with 9 trained panelists of Food Science and Technology Department, Faculty of Agriculture, Fayoum University, Fayoum, Egypt. The quality attributes of DGP included items; appearance, color, taste, odor, texture and overall acceptability. The evaluation was carried out according to the method described by (Johanson, 1990). The score values were statistically analyzed by L.S.D. value.

Mineral contents

Calcium content of garlic powder samples was estimated by Inductively Coupled Plasma, APHA. (2005). Other minerals (Mg, K, Fe, Mn and Zn) were determined by using an atomic absorption spectrometer (Perkin-Elmer, 1982), these analyzes were estimated in the Environmental and Food Pollutants Laboratory, Faculty of Agriculture, Fayoum University, Egypt.

Determination of bioactive compounds

The total phenolic compounds of dried garlic powders were determined through Folin–Ciocalteu reagent according to (Singleton & Rossi, 1965), as described by (Woldegiorgis et al., 2014). The antioxidant capacity of DGP was estimated by radical scavenging ability using stable DPPH radical according to the method described with Akowuah et al. (2005). In Brief, 200 μL of methanolic solution of tested samples (50, 100, 150 and 200 μg/mL) was added to 2 mL of methanolic solution of DPPH radical and complete the total volume to 3mL with methanol. The absorbance was measured at 515 nm against methanol as blank in an UV spectrophotometer after 30 min of incubation at 30°C in the dark. The percent inhibition of the tested samples was evaluated by comparison with a control (2 mL of DPPH solution and 1mL of methanol). Each sample was measured in triplicate, and an average value was calculated. Antioxidant activity was expressed as a percentage of inhibition compared to control as follows:

% inhibition=[(A control–A sample)/A control]×100

Where A is the absorbance at 517 nm.

Data analysis

The collected data were statistically analyzed using analysis of variance (ANOVA) through used to the least significant differences LSD (at the 5 % level) according to (McClave & Benson,1991).

Results and Discussion

The chemical composition of dried garlic powders

(Table 1 shows the effect of different pretreatments and drying methods on chemical composition of garlic powders. The results mentioned that there were significant differences (P<0.05) between all chemical composition constituents of DGP samples except lipid component. The moisture contents ranged from 7.23 to 8.50%, the sun dried garlic powder treated with steaming and soaking together (T8) has a higher value, whereas the oven dried garlic powder treated with soaked in citric acid (T2) recorded the lowest value. These results are in agreement with (Bisnoi et al., 2008; Abano et al., 2011).

For the protein contents found to be in the range 19.45 to 25.74%. The sun dried garlic treated with soaked in citric acid (T6) achieved the highest value, while the oven dried garlic powder treated with steaming and soaking together (T4) has a lower value. The sun-dried garlic powder had a higher protein content compared to other drying methods because of it's a low ambient temperature (25-40 ºC) (Maray et al., 2018). Steaming reduced the protein content; the reason for this decrease is due to the presence of water soluble- medium molecular weight protein and amino acids, which may have been affected during the evaporation process (Unlusayin et al., 2010).

The ash contents of garlic powders ranged between 2.15 to 3.78%. Powders of T4, T5 showed the lowest and highest values, respectively. The decrease of ash content, especially in the pretreatments of blanching with steam may be due to minerals leaching out during the blanching process (Chandra & Samsher, 2006). These results are in agreement with those reported by Anju et al. (2010) they found that the ash content of dried garlic powder, which obtained from oven drying was 3.62%.

For the fat contents of DGP samples were between 0.34 to 0.63%. These results similar with (Mariam & Devi, 2016; Yusuf et al., 2018). Data indicated that crude fiber contents of garlic powder samples ranged from 3.76 to 5.93%. Powders of T3 and T5 showed the lowest and highest values, respectively. Steaming using high temperature leads to rupture of the cell wall, thus resulted in a decrease in fiber contents of powders (Ekanem & Ubengama, 2002).

The total carbohydrate contents of DGP varied from 56.58 to 66.17%. The highest value obtained by the oven dried garlic powder treated with steaming (T3), while the sun dried garlic powder treated with soaked in citric acid (T6) scored the lowest value. These results similar to those reported by (Eshak & Nareman, 2018; Yusuf et al., 2018).

Physico-chemical properties of DGP

Results are shown in (Table 2) refers to the physico-chemical properties of DGP included items; yield, browning index and swelling index. Yield garlic powders ranged between 30.0 to 33.0%, the highest value obtained with the sun dried garlic powder treated by soaked in citric acid (T6), whereas the lowest value obtained by the oven garlic powder treated with steaming and soaking together (T4). These results are paralleled with Chang & Kimc (2011) they found that blanching garlic by boiling reduces the yield of powder compared to other treatments.

For the browning index values of garlic powders were between 0.082 to 0.127 (OD), but no significant differences between all powders samples. A decrease in the values of browning index were observed with blanching by steam treatments (T3 and T7), irrespective of drying methods. These results are agreed with Bisnoi et al. (2008) they found that the sun dried garlic powders had a higher values of browning index compared to powders were dried by other methods.

Results indicated that the swelling index of garlic powders ranged from 0.11 to 0.57 ml/g. T4 and T8 powders exhibited significantly higher values, while the lowest values were obtained by T3 and T7. From the results, it was a low significant difference between the most samples. In this regard, The swelling capacity of dry flour samples depends on the temperature, available water, the size of the particles, species of starch and the extent of the starch damage due to thermal and mechanical processes and other proteins and carbohydrates (Yellavila et al., 2015; Suresh & Samsher, 2013). Proteins and carbohydrates were associated to water molecules by forming hydrophilic bonds. The high swelling forces of the drying samples can be attributed to the relatively high carbohydrate and crude fiber contents which have ability to absorb water molecules and swell. The presence of strong, attractive forces within the structures of these molecules causes swelling as water is absorbed, which leads to an increase in the viscosity of the medium (Dossou et al., 2014). In a parallel direction (Dunkwal et al., 2007; Maray et al., 2018) they concluded that the mushroom samples soaked in citric acid solution and dried showed better physicochemical properties.

Sensory evaluation of powders

The organoleptic properties of garlic powders are shown in (Table 3). Results indicated that a significant differences (P<0.05) between most of the determinants evaluated with regard to appearance, odor, color, texture and overall acceptability. Data showed that the sun dried garlic powder has a higher score of overall acceptability. Soaking in 0.2% citric acid before drying, improved the color, odor, texture and properties of reconstitution (Pruthi et al., 1978).These results are similar with Eshak,Nareman (2018) and Maray et al. (2018) who reported that the dried mushroom powders obtained by sun drying were the best in the sensory attributes compared to other drying method.

Mineral composition of garlic powders

The mineral contents of Ca, Mg, K, Fe, Mn and Zn of garlic powders were indicated in (Table 4).The results showed that Ca content was between 13.07 to 26.28 mg/100g, the highest value achieved with the sun dried garlic powder (T5), while the lowest value recorded with the oven dried garlic powder treated with steaming and soaking together (T4). For Mg content ranged from 39.84 to 64.33 mg/100g, for K content ranged between 451.1 to 907.3 mg/100g, the same trend for the highest and the lowest values of Mg and K were T5 and T4 respectively. For Fe content varied from 4.70 to 8.67 mg/100g, the highest value obtained with T6, while the lowest value obtained with T4. A significant differences (P<0.05) between of the most DGP samples for mineral contents of Ca, Mg, K and Fe. On the other hand, no significant differences of Mn and Zn values, the contents ranged between 0.62 to 0.94 and 1.66 to 2.45 mg/100g of Mn and Zn, respectively. These data are in agreements with Kang (2016) and Eshak, Nareman (2018).

Total Phenolic compounds of DGP

The values of total phenolic compounds (TPC) of garlic powders are shown in (Figure 1). Polyphenol contents varied from 38.0 to 124.0 expressed as mg gallic acid/100 g d.m. The chart showed that the highest value of TPC content achieved by the sun dried garlic powder (T5), while the oven dried garlic powder treated with steaming (T3) has a lower value of TPC. Also, there are significant differences between the most garlic powder samples for TPC values. These results are similar with the studying obtained by Chang & Kim (2011) they found that the oven dried untreated garlic powder scored the highest value of total phenolic compounds compared to other pretreatments Rababah et al. (2015) found that TPC values of dried species had higher amounts using the sun drying compared to the oven drying method.

Antioxidant activity of garlic powders

Figure 2 shows the antioxidant activity of garlic powder samples, which carried out based on estimated the radical scavenging ability through DPPH levels (2, 2-diphenyl-1- picrylhydrazyl). Percentage of DPPH radical scavenging capacity of dried garlic samples were in the range from 48.84 to 67.11%. From the results shown in the chart, there are a little significant difference between all garlic powder samples. The highest levels of DPPH activities obtained with the sun dried garlic powders (T5 and T6), while the oven dried garlic powders (T3 and T4) scored the lowest levels. These results are paralleled with Inchuen et al. (2010) they reported an improvement in the antioxidant activity of red curry powder obtained by drying process, Oboh & Akindahunsi (2004) found that the sun drying causes significant increases in the antioxidant properties of green leafy vegetables. Rababah et al. (2015) found that DPPH levels of dried spices were the highest using the sun drying compared to the oven drying method.

Conclusion

In the current research, there are some points that can be summarized as follows: fresh garlic done on it pretreatments and using two drying methods (hot air drying and sun drying) to obtain the best dried garlic powder (DGP). It has been noticed that the sun dried garlic powders had a higher values for the most parameters that have been studied, namely; chemical composition, physico-chemical characteristics, sensory properties, mineral contents and finally bioactive compounds, like the total polyphenols and antioxidants (DPPH radical scavenging activities).

References

Abano EE, Ma H, Qu W (2011). Effects of pretreatments on the drying characteristics and chemical composition of garlic slices in a convective hot air dryer. J Agric Food Tech. 1: 50-58.

Indexed at, Google Scholar

Akgun NA & Doymaz I (2005). Modeling of olive cake thin-layer drying process. J Food Eng. 68: 455-461.

Indexed at, Google Scholar, Cross ref

Akowuah GA, Ismail Z, Norhayati I, Sadikun A (2005). The effects of different extraction solvents of varying polarities on playfulness' of Orthosiphon stamineus and evaluation of the free radical-scavenging activity. Food chem. 93: 311-317.

Indexed at, Google Scholar, Cross ref

Akpinar EK, Midilli ADNAN, Bicer Y (2003). Experimental investigation of drying behaviour and conditions of pumpkin slices via a cyclone‐type dryer. J Sci Food Agric. 83: 1480-1486.

Indexed at, Google Scholar, Cross ref

Anju S, Kawatra A, Sehgal S (2010). Chemical composition of garlic powder using different drying methods. Asian J Home Sci. 5: 90-93.

Google Scholar

AOAC (2012). Official Methods of Analysis of AOAC International 19th. Published by AOAC International, Gaithersburg, Maryland. USA.

Google Scholar

APHA (2005). Method 3120 “B” Inductively Coupled Plasma (ICP).

Bisnoi N, Kumari P, Yadav YK (2008). Study of dehydration characteristics of garlic. J Dairy Foods. 27: 238-240.

Google Scholar

Block E (1985). The chemistry of garlic and onions. Sci Am. 252: 114-121.

Indexed at, Google Scholar, Cross ref

Block E (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry, Cambridge. 5-6.

Bondre SV, Sonkamble AM, Patil SR (2017). Drying characteristics of garlic. A review. Food Sci Res J. 8 403-408.

Brewster JL (2008). Onions and other vegetable Alliums. 2nd ed. CABI Publ, Wallingford, UK.

Chandra S & Samsher S (2006). Dehydration and sensory quality evaluation of edible mushrooms: A critical review. AJFST. 43: 221-227.

Chang ST & Quimio TH (1982). Tropical garlics: Biological nature and cultivation methods. The Chinese University Press, Hong Kong.

Chang YE & Kim JS (2011). Effects of pretreatment and drying methods on the quality and physiological activities of garlic powders. J Korean Soc Food Sci Nutr. 40: 1680-1687.

Indexed at, Google Scholar, Cross ref

Corzo O, Bracho N, Pereira A, Vasquez A (2008). Weibull distribution for modeling air drying of coroba slices. LWT-Food Sci. Technol. 41: 2023-2028.

Indexed at, Google Scholar, Cross ref

Dossou VM, Agbenorhevi JK, Alemawor F, Oduro I (2014). Physicochemical and functional properties of full fat and defatted ackee (Blighia sapida) aril flours. Am J Food Technol. 2: 187-191.

Indexed at, Google Scholar, Cross ref

Dunkwal V, Jood S, Singh S (2007). Physico‐chemical properties and sensory evaluation of Pleurotus sajor caju powder as influenced by pre‐treatments and drying methods. BFJ. 109: 749-759.

Indexed at, Google Scholar, Cross ref

Durance TD & Wang JH (2002). Energy consumption, density, and rehydration rate of vacuum microwave‐and hot‐air convection‐dehydrated tomatoes. JFST. 67: 2212-2216.

Indexed at, Google Scholar, Cross ref

Ekanem EO & Ubengama VS (2002). Chemical composition, anti-nutritional factors and shelf-life of oyster mushroom (Pleurotus ostreatus). JFST. 39: 635-638.

Indexed at, Google Scholar

El-Sebaii AA & Shalaby SM (2012). Solar drying of agricultural products: A review. Renew Sustain Energy Rev.16: 37-43.

Indexed at, Google Scholar, Cross ref

Eshak NS (2018). Quality attributes of some vegetables and fruits preserved by sun and oven drying methods. ASEJ. 39: 707-721.

Indexed at, Google Scholar, Cross ref

FAOSTAT (2020). Food and Agriculture Organization of the United Nations- Statistics, Production of garlic.

Gautam N, Kumar D, Bhardwaj R, Kumar S, Sharma S et al. (2014). Growth and yield of garlic (Allium sativum L) as influenced by clove weight and plant growth regulators. Int J Farm Sci. 4: 49-57.

Indexed at Google Scholar

Inchuen S, Narkrugsa W, Pornchaloempong P (2010). Effect of drying methods on chemical composition, color and antioxidant properties of Thai red curry powder. Agric Nat Resour. 44: 142-151.

Indexed at, Google Scholar

Johanson FC (1990). Characteristics of muffins containing various levels of waxy rice flour. Cereal Chem. 67: 114-118.

Indexed at, Google Scholar

Kang OJ (2016). Physicochemical characteristics of black garlic after different thermal processing steps. Prev Nutr Food Sci. 21: 348-354.

Indexed at, Google Scholar, Cross ref

Kimura S, Tung YC, Pan MH, Su NW, Lai YJ et al. (2017). Black garlic: A critical review of its production, bioactivity, and application. JFDA. 25: 62-70.

Indexed at, Google Scholar, Cross ref

Lanzotti V, Scala F, Bonanomi G (2014). Compounds from Allium species with cytotoxic and antimicrobial activity. Phytochem Rev. 13: 769-791.

Indexed at, Google Scholar, Cross ref

Lu X, Ross CF, Powers JR, Aston DE, Rasco BA (2011). Determination of total phenolic content and antioxidant activity of Garlic (Allium sativum) and Elephant Garlic (Allium ampeloprasum) by attenuated total reflectance-fourier transformed infrared spectroscopy. J Agric Food Chem. 59: 5215-5221.

Indexed at, Google Scholar, Cross ref

Ma Y, Song D, Wang Z, Jiang J, Jiang T et al, (2011). Effect of ultrahigh pressure treatment on volatile compounds in garlic. J Agric Food Chem. 34: 1915-1930.

Indexed at, Google Scholar, Cross ref

Maray AR, Mostafa MK., El‐Fakhrany AEDM (2018). Effect of pretreatments and drying methods on physico‐chemical, sensory characteristics and nutritional value of oyster mushroom. J Food Process Preserv. 42: 1- 8.

Indexed at, Google Scholar, Cross ref

Mariam MBB & Devi UC (2016). Chemical and shelf life analysis of dry garlic powder: A golden herb. IJAFST. 7: 1-6.

Google Scholar

McClave JT & Benson PG (1991). Statistical for Business and Economics, Maxwell Macmillan International editions. Ellen Publishing Co. USA, 272-295.

Migliorati CA & Madrid C (2007). The interface between oral and systemic health: The need for more collaboration. CMI. 13: 11-16.

Motevali A, Minaei S, Khoshtaghaza MH, Kazemi M, Nikbakht AM (2010). Drying of pomegranate arils: comparison of predictions from mathematical models and neural networks. Int J Food Eng. 6.

Indexed at, Google Scholar, Cross ref

Negi A (2003). Development and Incorporation of Fruit Powders for Value Addition of Cereal Based Food Products. Ph.D. Thesis, CCS Haryana Agricultural University, Hisar.

Nidhish G, Dharminder K, Ramesh K, Sandeep K, Subhash S et al. (2014) Growth and yield of garlic (Allium sativum L.) as influenced by clove weight and plant growth regulators. Int J Farm Sci. 4: 49-57.

Indexed at, Google Scholar

Nollet Leo ML (2004). Handbook of Food Analysis, 2nd edition, CRC Press, Marcel Dekker, New York.

Oboh G, Akindahunsi AA (2004). Change in the ascorbic acid, total phenol and antioxidant activity of sun-dried commonly consumed green leafy vegetables in Nigeria. Nutr Health.18: 29-36.

Indexed at, Google Scholar, Cross ref

Pandey VB & Bhonde SR (2003).Garlic cultivation in India. Technical Bulletin No. 7, NHRDF, Nashik, Maharsahtra, India.30.

Perkin-Elmer (1982). Analytical Methods for atomic Absorption Spectro-photometer. Perkin Elmer Crop., USA.

Pruthi JS, Gopalakrishnan M, Bhat AV (1978). Studies on the Dehydration of Tropical Paddystraw Mushroom (Volvariella Volvacea). Indian Food Pack. 32: 7-16.

Google Scholar

Rababah TM, Alhamad M, Al-Mahasneh M, Ereifej K, Andrade J et al. (2015). Effects of drying process on total phenolics, antioxidant activity and flavonoid contents of common mediterranean herbs. J Agric & Biol Eng. 8: 145-150.

Indexed at, Google Scholar, Cross ref

Rekowska E & Skupien K (2009). The influence of selected agronomic practices on the yield and chemical composition of winter garlic. Veg Crop Res Bull. 70: 173-18s2

Indexed at, Google Scholar, Cross ref

Rivlin RS (2001). Historical perspective on the use of garlic. J Nutr. 131: 951S-954S.

Indexed at, Google Scholar, Cross ref

Rizwani GH & Shareef H (2011). Genus Allium: The potential nutritive and therapeutic source. JPANS. 1: 158-165.

Indexed at, Google Scholar, Cross ref

Sethi N, Kaura S, Dilbughi N, Parle M, Pal M. (2014). Garlic: A pungent wonder from nature. Int Res J Pharm. 5: 523-529.

Indexed at, Google Scholar, Cross ref

Shooriabi M (2021). Effects of allium sativum (Garlic) and Its derivatives on oral diseases: A Narrative Review.J Res Dent Maxillofac Sci. 6: 36-44.

Indexed at, Google Scholar

Singh P, Amar S, Singh J, Singh S, Arya AM et al. (2014). Effect of drying characteristics of garlic-a review. Int J Food Process Technol. 5.

Indexed at, Google Scholar, Cross ref

Singleton VL & Rossi JA (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. AJEV. 16: 144-158.

Indexed at

Srivastava RP & Kumar S (2000). Fruit and Vegetable Preservation. Principles and Practices, International Book Distributing Company, Lucknow, 43-56.

Suresh C & Samsher L (2013). Assessment of functional properties of different flours. Afr J Agric. 8: 4849-4852.

Indexed at, Google Scholar

Tepe B, Sokmen M, Akpulat HA, Sokmen A (2005). In vitro antioxidant activities of the methanol extracts of five Allium species from Turkey. Food chem. 92: 89-92.

Indexed at, Google Scholar

Unlusayin M, Erdilal R, Gumus B, Gulyavuz H (2010). The effects of different salting methods on extract loss from rainbow trout. Pak Vet J. 30: 131-134.

Indexed at, Google Scholar

Woldegiorgis AZ, Abate D, Haki GD, Ziegler GR (2014). Antioxidant property of edible mushrooms collected from Ethiopia. Food chem. 157: 30-36.

Google Scholar

Yellavila SB, Agbenorhevi JK, Asibuo JY, Sampson GO (2015). Proximate composition, minerals content and functional properties of five lima bean accessions. J Food Secur. 3: 69-74.

Indexed at, Google Scholar, Cross ref

Yusuf A, Fagbuaro SS, Fajemilehin SOK (2018). Chemical composition, phytochemical and mineral profile of garlic (Allium sativum). JBBD. 3: 105-109.