Determining of Some Chemical Properties in Taşköprü Garlic Stored in Different Conditions

Year 2016, Volume: 16 Issue: 2, 0 - 0, 01.12.2016

Nezahat Turfan , Aslı Kurnaz , Mehtap Alay

https://doi.org/10.17475/kastorman.289753

Cited By: 2

Abstract

Abstract

Garlic (Allium sativum) is the most important plant species that richer for of sulphur-containing compounds (allysin, alliin), carbohydrates (saccharos, glycose), protein, fiber, free amino acids, enzymes, minerals, β-caroten and vitamins. Because of those properties it has been used to treat many diseases as well as a food flavoring for many years. Garlic can be consumed as dried, powder, juice of garlic, pure, volatile oil forms which prooducted from garlic bulp directly as well as freshly. However, taste of garlic, nutrients, chemical composition, colour and shape can be changed according to pre and postharvest treatments, storage life and conductions and preservation types. In this presentstudy, the effect of different preservation condition on cloves quality in Taşköprü garlic was evaluated by analyzing the chemical composition of garlic such as proline, free amino acids, total soluble proteins, β-caroten, total phenoloic compund and flavonoit, saccharose and total soluble carbohydrates amounts, level of lipid peroxadation (as malondialdehyde), APx, CAT and SOD activity. All analyses were performed in control group, stored in -18 °C and kept in pure oil, vinegar which contained 2% NaCl, and left for 10 mounths in dark and warm conduction. Based on the data, the proline, free amino acid, total flavonoit amount were the highest for the stored in vinegar, whereas total soluble protein, total phenoloic compound content and APx and SOD activity increased in the olive oil samples. The highest β-caroten, saccharose and total soluble carbohydrate value obtained from the samples kept in -18 °C; the highest CAT activity was found in the control group. Level of lipit peroxadation was lower in the cloves belonged -18 °C and vinegar but it was higher in others garlic samples.

Finaly, we have concluded that we can obtain different garlic products by using olive oil and vinegar in different concentrations. In addition, the results have shown that Taşköprü garlic have higher nutrients and antioxidant capacity.

 

References

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