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

Year 2016, Volume: 16 Issue: 2, 0 - 0, 01.12.2016
https://doi.org/10.17475/kastorman.289753

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

  • Kaynaklar
  • Abo, B., Bevan, J., Greenway, S., Healy, B., McCurdy, S.M., Peutz, J., Wittman, G. 2014. Acidification of garlic and herbs for consumer preparation of infused oils. Food Protection Trends 34 (4), 247-257.
  • Akan, S., Halloran, N. 2012. Hasat Öncesi ve Hasat Sonrası Uygulamaların Sarımsakta Depo Ömrü ve Kaliteye Etkisi. GIDA, 37 (4), 227-234.
  • Artık N., Poyrazoğlu E.S. 1994. Kastamonu sarımsağının (Allium sativum L.) kimyasal bileşiminin belirlenmesi üzerine araştırma. Gıda Teknolojisi Derneği (GTD) Yayın Organı. cilt 19, sayı 1: s.3-9.
  • Atashi, S., Akbarpour, V., Mashayekhi, K., Mousavizadeh, S.J. 2011. Garlic physiological characteristics from harvest to sprouting in response to low temperature. Journal of Stored Products and Postharvest Research, 2 (15), 285-291.
  • Bahçeci, S.K., Serpen, A., Gökmen, V., Acar, J. 2005. Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. J.of Food Eng. 66,187-192.
  • Bates, L.S., Waldern, R.P., Teare, I.D. 1973. Rapid determination of free proline for water-stress studies. Plant and Soil, 39, 205-207.
  • Beato, V.M., Orgaz, F., Mansilla, F., Montano, A. 2011. Changes in Phenolic Compounds in Garlic (Allium sativum L.) Owing to the Cultivar and location of growth. Plant Foods Hum Nutr., 66, 218-223.
  • Benkeblia, N., Selselet-Attou, G. 1999. Effects of low temperatures on changes in oligosaccharids, phenolics and peroxidase in inner bud of onion (Allium cepa L.) during break of dormancy. Acta Agric. Scand., 49, 98-102.
  • Bergmeyer, H.U. 1974. Methods of Enzymatic Analysis. New York, Academic Press.
  • Bradford, M.M. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analyt. Biochem.,72(1-2), 248-254.
  • Cantwell, M.I., Kang, J., Hong, G. 2003. Heat treatments control sprouting and rooting of garlic cloves. Postharvest Biol. Technol., 30, 57-65.
  • Cantwell, M., Suslow, Tv. 2002. Post Harvest Technologly of Horticultural Crops. University of California, pp. 445-463 (Publication 3311).
  • Cardelle-Cobas, A., Costo, R., Corzo, N., Villamiel, M. 2009. Fructo-oligosaccharide changes during the storage of dehydrated commercial garlic and onion samples. International Journal of Food Science and Technology, 44, 947-952.
  • Ciafardini, G., Zullo, B.A. 2002. Survival of microorganisms in extra virgin olive oil during storage. Food. Microbiol., 19,105-109.
  • Close, T.J. 1997. Dehydrins: A commonality in the response of plants to dehydration and low temperature. Physiol. Plantarum, 100, 291-296.
  • D’evoli, L., Lombardi-Boccia, G., Lucarini, M. 2013. İnfluence of Heat Treatments on Carotenoid Content of Cherry Tomatoes. Foods, 2, 352-363.
  • Demiray, E.; Tulek, Y.; Yilmaz, Y. 2013. Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying. LWT Food Sci. Technol. 2013, 50, 172-176.
  • Drozd, M., Thomas, M., Nowak, R. 2011. Determination of phenolic acids in raw garlic (Allium Sativum ) and onion (Allium cepa) bulbs. Ann. UMCS Sect DDD, 24 (14), 121-127.
  • Eraslan, F., İnal, A., Savaştürk, O., Güneş, A. 2007. Changes in antioxidative system and membrane damage of lettuce in response to salinity and boron toxicity. Sci Hortic., 114 (1), 5-10.
  • Ergün, A., Tuncer, Ş.D., Çolpan, İ., Yalçın, S., Yıldız, G., Küçükersan, M.K., Küçükersan, S., Önol, A.G., Muğlalı, Ö.H., Şehu, A., 2002. Yemler, Yem Hijyeni ve Teknolojisi. A.Ü. Veteriner Fakültesi, Hayvan Besleme ve Beslenme Hastalıkları Anabilim Dalı, Ankara, 465 s.
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  • Gliszczyńska-Świgło, A., Ciska, E., Pawlak-Lemanska, K., Chmielewski, J., Borkowski, T., Tyrakowska, B., 2006. Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing. Food Addit. Contam., 23(11), 1088-1098.
  • Gökmen, V., Bahçeci, K.S., Serpen, A., Acar, J. 2005. Study of Lipoxygenase and Peroxidase as Indicator Enzymes in Peas: Change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. LWT, Food Science and Technology, 38(8), 903-908.
  • Gregory, J. 1996. Vitamins. In Food Chemistry. O. Fennema (Ed.), p. 531-567. Marcel Dekker, Inc., New York.
  • Hagen, S.F., Borge, G.I.A., Solhaug, K.A., Bengtsson, G.B. 2009. Effects of cold storage and harvest date on bioactive compounds in curly kale (Brassica oleracea L var. Acephala). Post Harvest Biology and Technology, 51, 36-42.
  • Harbourne, N. Marete, E. Jacquier, J.C. O’Riordan, D. 2009. Effect of drying methods on the phenolic constituents of meadowsweet (Filipendula ulmaria) and willow (Salix alba). LWT-Food Sci. Technol., 42, 1468-1473.
  • Hernandez, I., Alegre, L., Munne-Bosch, S. 2004. Drought-induced changes in flavonoids and other low-molecularweight antioxidants in Cistus clusii plants grown under Mediterranean field conditions. Tree Physiology, 24, 1303-1311.
  • Hodges, D.M., DeLong, J.M., Forney, C.F., Prange, R.K. 1999. Improving the thiobarbituric acid-reactive-substances assay for estimating lipid peroxidation in plant tissues containing anthocyanin and other interfering compounds. Planta, 207, 604-11.
  • Hughes, J., Collin, H.A., Tregova, A., Tomsett. A.B., Cosstick, R., Jones, M.G. 2006. Effect of low storage temperature on some of the flavour precursors in garlic (Allium Sativum). Plant Foods for Human Nutrition, 61(2), 81-85.
  • Hughes, J., Collin, H.A., Tregova, A., Tomsett, A.B., Cosstick, R., Jones, M.G. 2006. Effect of low storage temperature on some of the flavour precursors in garlic. (Allium sativum). Plant Foods for Human Nutrition, 61, 78-82.
  • Ichikawa, M., Ide, N., Ono, K. 2006. Changes in organosulfur compounds in garlic cloves during storage. Journal of Agricultural and Food Chemistry, 54, 4849-4854.
  • Ilahy, R., Hdider, C., Lenucci, M.S., Tlili, I., Dalessandro, G. 2011. Antioxidant activity and bioactive compound changes during fruit ripening high-lycopene tomato cultivars. J Food Comp Anal., 24, 588-595.
  • Iqbal, S., Bhanger, M.I. 2007. Stabilization of sunflower oil by garlic extract during accelerated storage.Food Chemistry, 100, 246-254.
  • İzgi B. 2001. Biyolojik ve gıda örneklerinde selenyum tayini ve fraksiyonlama (türlendirme) çalışmaları. Uludağ Üniversitesi Fen Bilimleri Enstitüsü Kimya Anabilim Dalı, Yayınlanmamış Doktora Tezi, Bursa.
  • Jung-Eun, C., Seung-Koo, L. 2008. Current Research Status of Postharvest Technology of Garlic (Allium sativum L.) Current Research Status of Postharvest Technology of Garlic (Allium sativum L.). Korean Society of Horticultural Science, 26 (3), 350-356.
  • Kacar, B., Katkat, V., Öztürk, Ş. 2002. Bitki Fizyolojisi. Uludağ Üniv. Güçlendirme Vakfı, Yayın no: 198, Bursa, s. 493, 494, 510-513.
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  • Kumaran, A., Karunakaran, R.J. 2006. Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus. Food Chemistry, 97, 109-114.
  • Lanzotti, V. 2006. The analysis of onion and garlic. J chromatogr., A1112, 3-22.
  • Lawson, L.D., Wang, Z.Y.J., Hughes, B.G. 1991. Identification and HPLC quantitaion of the sulphides and dialkenyl thiosulfinates in commercial garlic products. Planta Medica, 57 (4), 363-70.
  • Li, L., Hu, D., Jiang, Y., Chen, F., Hu, X., Zhao, G. 2008. Relationship between γ-Glutamyl Transpeptidase Activity and Garlic Greening, as Controlled by Temperature. J. Agric. Food Chem., 56 (3), 941–945.
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Year 2016, Volume: 16 Issue: 2, 0 - 0, 01.12.2016
https://doi.org/10.17475/kastorman.289753

Abstract

References

  • Kaynaklar
  • Abo, B., Bevan, J., Greenway, S., Healy, B., McCurdy, S.M., Peutz, J., Wittman, G. 2014. Acidification of garlic and herbs for consumer preparation of infused oils. Food Protection Trends 34 (4), 247-257.
  • Akan, S., Halloran, N. 2012. Hasat Öncesi ve Hasat Sonrası Uygulamaların Sarımsakta Depo Ömrü ve Kaliteye Etkisi. GIDA, 37 (4), 227-234.
  • Artık N., Poyrazoğlu E.S. 1994. Kastamonu sarımsağının (Allium sativum L.) kimyasal bileşiminin belirlenmesi üzerine araştırma. Gıda Teknolojisi Derneği (GTD) Yayın Organı. cilt 19, sayı 1: s.3-9.
  • Atashi, S., Akbarpour, V., Mashayekhi, K., Mousavizadeh, S.J. 2011. Garlic physiological characteristics from harvest to sprouting in response to low temperature. Journal of Stored Products and Postharvest Research, 2 (15), 285-291.
  • Bahçeci, S.K., Serpen, A., Gökmen, V., Acar, J. 2005. Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. J.of Food Eng. 66,187-192.
  • Bates, L.S., Waldern, R.P., Teare, I.D. 1973. Rapid determination of free proline for water-stress studies. Plant and Soil, 39, 205-207.
  • Beato, V.M., Orgaz, F., Mansilla, F., Montano, A. 2011. Changes in Phenolic Compounds in Garlic (Allium sativum L.) Owing to the Cultivar and location of growth. Plant Foods Hum Nutr., 66, 218-223.
  • Benkeblia, N., Selselet-Attou, G. 1999. Effects of low temperatures on changes in oligosaccharids, phenolics and peroxidase in inner bud of onion (Allium cepa L.) during break of dormancy. Acta Agric. Scand., 49, 98-102.
  • Bergmeyer, H.U. 1974. Methods of Enzymatic Analysis. New York, Academic Press.
  • Bradford, M.M. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analyt. Biochem.,72(1-2), 248-254.
  • Cantwell, M.I., Kang, J., Hong, G. 2003. Heat treatments control sprouting and rooting of garlic cloves. Postharvest Biol. Technol., 30, 57-65.
  • Cantwell, M., Suslow, Tv. 2002. Post Harvest Technologly of Horticultural Crops. University of California, pp. 445-463 (Publication 3311).
  • Cardelle-Cobas, A., Costo, R., Corzo, N., Villamiel, M. 2009. Fructo-oligosaccharide changes during the storage of dehydrated commercial garlic and onion samples. International Journal of Food Science and Technology, 44, 947-952.
  • Ciafardini, G., Zullo, B.A. 2002. Survival of microorganisms in extra virgin olive oil during storage. Food. Microbiol., 19,105-109.
  • Close, T.J. 1997. Dehydrins: A commonality in the response of plants to dehydration and low temperature. Physiol. Plantarum, 100, 291-296.
  • D’evoli, L., Lombardi-Boccia, G., Lucarini, M. 2013. İnfluence of Heat Treatments on Carotenoid Content of Cherry Tomatoes. Foods, 2, 352-363.
  • Demiray, E.; Tulek, Y.; Yilmaz, Y. 2013. Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying. LWT Food Sci. Technol. 2013, 50, 172-176.
  • Drozd, M., Thomas, M., Nowak, R. 2011. Determination of phenolic acids in raw garlic (Allium Sativum ) and onion (Allium cepa) bulbs. Ann. UMCS Sect DDD, 24 (14), 121-127.
  • Eraslan, F., İnal, A., Savaştürk, O., Güneş, A. 2007. Changes in antioxidative system and membrane damage of lettuce in response to salinity and boron toxicity. Sci Hortic., 114 (1), 5-10.
  • Ergün, A., Tuncer, Ş.D., Çolpan, İ., Yalçın, S., Yıldız, G., Küçükersan, M.K., Küçükersan, S., Önol, A.G., Muğlalı, Ö.H., Şehu, A., 2002. Yemler, Yem Hijyeni ve Teknolojisi. A.Ü. Veteriner Fakültesi, Hayvan Besleme ve Beslenme Hastalıkları Anabilim Dalı, Ankara, 465 s.
  • Fei, M.L.I., Tong, L.I., Wei, L.I., Yang, L.D. 2015. Changes in antioxidant capacity, levels of soluble sugar, total polyphenol, organosulfur compound and constituents in garlic clove during storage. Industrial Crops and Products, 69, 137-142.
  • Gliszczyńska-Świgło, A., Ciska, E., Pawlak-Lemanska, K., Chmielewski, J., Borkowski, T., Tyrakowska, B., 2006. Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing. Food Addit. Contam., 23(11), 1088-1098.
  • Gökmen, V., Bahçeci, K.S., Serpen, A., Acar, J. 2005. Study of Lipoxygenase and Peroxidase as Indicator Enzymes in Peas: Change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. LWT, Food Science and Technology, 38(8), 903-908.
  • Gregory, J. 1996. Vitamins. In Food Chemistry. O. Fennema (Ed.), p. 531-567. Marcel Dekker, Inc., New York.
  • Hagen, S.F., Borge, G.I.A., Solhaug, K.A., Bengtsson, G.B. 2009. Effects of cold storage and harvest date on bioactive compounds in curly kale (Brassica oleracea L var. Acephala). Post Harvest Biology and Technology, 51, 36-42.
  • Harbourne, N. Marete, E. Jacquier, J.C. O’Riordan, D. 2009. Effect of drying methods on the phenolic constituents of meadowsweet (Filipendula ulmaria) and willow (Salix alba). LWT-Food Sci. Technol., 42, 1468-1473.
  • Hernandez, I., Alegre, L., Munne-Bosch, S. 2004. Drought-induced changes in flavonoids and other low-molecularweight antioxidants in Cistus clusii plants grown under Mediterranean field conditions. Tree Physiology, 24, 1303-1311.
  • Hodges, D.M., DeLong, J.M., Forney, C.F., Prange, R.K. 1999. Improving the thiobarbituric acid-reactive-substances assay for estimating lipid peroxidation in plant tissues containing anthocyanin and other interfering compounds. Planta, 207, 604-11.
  • Hughes, J., Collin, H.A., Tregova, A., Tomsett. A.B., Cosstick, R., Jones, M.G. 2006. Effect of low storage temperature on some of the flavour precursors in garlic (Allium Sativum). Plant Foods for Human Nutrition, 61(2), 81-85.
  • Hughes, J., Collin, H.A., Tregova, A., Tomsett, A.B., Cosstick, R., Jones, M.G. 2006. Effect of low storage temperature on some of the flavour precursors in garlic. (Allium sativum). Plant Foods for Human Nutrition, 61, 78-82.
  • Ichikawa, M., Ide, N., Ono, K. 2006. Changes in organosulfur compounds in garlic cloves during storage. Journal of Agricultural and Food Chemistry, 54, 4849-4854.
  • Ilahy, R., Hdider, C., Lenucci, M.S., Tlili, I., Dalessandro, G. 2011. Antioxidant activity and bioactive compound changes during fruit ripening high-lycopene tomato cultivars. J Food Comp Anal., 24, 588-595.
  • Iqbal, S., Bhanger, M.I. 2007. Stabilization of sunflower oil by garlic extract during accelerated storage.Food Chemistry, 100, 246-254.
  • İzgi B. 2001. Biyolojik ve gıda örneklerinde selenyum tayini ve fraksiyonlama (türlendirme) çalışmaları. Uludağ Üniversitesi Fen Bilimleri Enstitüsü Kimya Anabilim Dalı, Yayınlanmamış Doktora Tezi, Bursa.
  • Jung-Eun, C., Seung-Koo, L. 2008. Current Research Status of Postharvest Technology of Garlic (Allium sativum L.) Current Research Status of Postharvest Technology of Garlic (Allium sativum L.). Korean Society of Horticultural Science, 26 (3), 350-356.
  • Kacar, B., Katkat, V., Öztürk, Ş. 2002. Bitki Fizyolojisi. Uludağ Üniv. Güçlendirme Vakfı, Yayın no: 198, Bursa, s. 493, 494, 510-513.
  • Kaynaş, K., Beşirli, G., Özelkök, S. 1995. Farklı Sıcaklıklarda Depolanan Sarımsakların Dinlenme Süresi ve Dinlenme Süresince Yumru İçsel Hormon Değişimlerinin Saptanması. Atatürk Bahçe Kültürleri Merkez Araştırma Enstitüsü-Yalova, Bilimsel Araştırma ve İncelemeler, Yayın No: 87.
  • Kumaran, A., Karunakaran, R.J. 2006. Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus. Food Chemistry, 97, 109-114.
  • Lanzotti, V. 2006. The analysis of onion and garlic. J chromatogr., A1112, 3-22.
  • Lawson, L.D., Wang, Z.Y.J., Hughes, B.G. 1991. Identification and HPLC quantitaion of the sulphides and dialkenyl thiosulfinates in commercial garlic products. Planta Medica, 57 (4), 363-70.
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There are 74 citations in total.

Details

Journal Section Articles
Authors

Nezahat Turfan

Aslı Kurnaz

Mehtap Alay This is me

Publication Date December 1, 2016
Published in Issue Year 2016 Volume: 16 Issue: 2

Cite

APA Turfan, N., Kurnaz, A., & Alay, M. (2016). Determining of Some Chemical Properties in Taşköprü Garlic Stored in Different Conditions. Kastamonu University Journal of Forestry Faculty, 16(2). https://doi.org/10.17475/kastorman.289753
AMA Turfan N, Kurnaz A, Alay M. Determining of Some Chemical Properties in Taşköprü Garlic Stored in Different Conditions. Kastamonu University Journal of Forestry Faculty. December 2016;16(2). doi:10.17475/kastorman.289753
Chicago Turfan, Nezahat, Aslı Kurnaz, and Mehtap Alay. “Determining of Some Chemical Properties in Taşköprü Garlic Stored in Different Conditions”. Kastamonu University Journal of Forestry Faculty 16, no. 2 (December 2016). https://doi.org/10.17475/kastorman.289753.
EndNote Turfan N, Kurnaz A, Alay M (December 1, 2016) Determining of Some Chemical Properties in Taşköprü Garlic Stored in Different Conditions. Kastamonu University Journal of Forestry Faculty 16 2
IEEE N. Turfan, A. Kurnaz, and M. Alay, “Determining of Some Chemical Properties in Taşköprü Garlic Stored in Different Conditions”, Kastamonu University Journal of Forestry Faculty, vol. 16, no. 2, 2016, doi: 10.17475/kastorman.289753.
ISNAD Turfan, Nezahat et al. “Determining of Some Chemical Properties in Taşköprü Garlic Stored in Different Conditions”. Kastamonu University Journal of Forestry Faculty 16/2 (December 2016). https://doi.org/10.17475/kastorman.289753.
JAMA Turfan N, Kurnaz A, Alay M. Determining of Some Chemical Properties in Taşköprü Garlic Stored in Different Conditions. Kastamonu University Journal of Forestry Faculty. 2016;16. doi:10.17475/kastorman.289753.
MLA Turfan, Nezahat et al. “Determining of Some Chemical Properties in Taşköprü Garlic Stored in Different Conditions”. Kastamonu University Journal of Forestry Faculty, vol. 16, no. 2, 2016, doi:10.17475/kastorman.289753.
Vancouver Turfan N, Kurnaz A, Alay M. Determining of Some Chemical Properties in Taşköprü Garlic Stored in Different Conditions. Kastamonu University Journal of Forestry Faculty. 2016;16(2).

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