Some nutritional and technological properties of garlic (Allium sativum L.)

Optimization of Awaze paste formulations: The effects of using spices through a mixture design approach

Previous studies have revealed the microbial quality of Awaze paste. However, limited reports describe the effect of individual spices on Awaze paste quality. A mixture design approach was used to determine the appropriate proportions, with 15 experimental points for independent variables including RP (60-90 %), GA (10-30 %), RO (5-20 %), and GI (5-10 %). The techno-functional properties, particle size, antioxidant activity (DDPH radical assay), proximate composition, iron (Fe), zinc (Zn) content, viscosity, hardness, and microbiological quality of Awaze paste were assessed. The prepared Awaze paste showed a range of characteristics, with antioxidant activity (DDPH radical assay) ranging from 11.86 % to 62.5 %, crude protein content from 6.18 % to 16.22 %, crude fat from 5.7 % to 12.6 %, crude fiber from 16.86 % to 29.06 %, total ash content from 6.32 % to 9.94 %, total carbohydrate from 41.79 % to 60.61 %, energy from 264.3 to 329.2 k cal. , iron (Fe) content from 35.59 to 108.82 mg/100g, zinc (Zn) content from 1.72 to 26.93 mg/100g, viscosity from 65.5 to 125.5 cps, hardness from 8.48 to 55.09 g, yeast and mold count from 0.83 to 2.04 log cfu/g, and total bacterial count from 1.53 to 2.61 log cfu/g. Significant differences (p < 0.05) were observed in proximate composition, techno-functional properties, particle size, antioxidant activity, physicochemical properties, and microbiological characteristics among the formulations of Awaze paste. The selected formula showed a statistically significant difference (p < 0.05) compared to the control sample. The formulation containing 74.79 % RP, 10 % GA, 10.2 % RO, and 5.0 % GI was determined to be the optimal formula with a desirability of 0.73, based on the evaluated parameters. This preferred Awaze paste had a porosity of 28.12 %, particle size of 16.49 μm, antioxidant activity of 63.63 %, crude protein content of 17.28 %, iron (Fe) content of 98.06 mg/100g, and zinc (Zn) content of 15.04 mg/100g. Therefore, this optimal blend of ingredients could be used to produce a consumer accepted Awaze paste.

Garden cress seeds: a review on nutritional composition, therapeutic potential, and industrial utilization

The growing preference for natural remedies has resulted in increased use of medicinal plants. One of the most significant and varied plants is garden cress (Lepidium sativum), which has large concentrations of proteins, fatty acids, minerals, and vitamins. It also contains a wide range of bioactive components, including kaempferol glucuronide, gallic acid, protocatechuic acid, coumaric acid, caffeic acid, terpenes, glucosinolates, and many more. These substances, which include antioxidant, thermogenic, depurative, ophthalmic, antiscorbutic, antianemic, diuretic, tonic, laxative, galactogogue, aphrodisiac, rubefacient, and emmengogue qualities, add to the medicinal and functional potential of garden cress. An extensive summary of the phytochemical profile and biological activity of garden cress seeds is the main goal of this review. Research showed that garden cress is one of the world's most underutilized crops, even with its nutritional and functional profile. Consequently, the goal of this review is to highlight the chemical and nutritional makeup of Lepidium sativum while paying particular attention to its bioactive profile, various health claims, therapeutic benefits, and industrial applications.

Optimization of spicy red pepper paste (Awaze) formulation by D-optimal mixture design

The aim of this study was to produce spicy red pepper paste (Awaze) by addition of various sources of antioxidant, mineral, and fiber and optimize better processing methods of the paste. For this purpose, D-optimal mixture design was used, Awaze considering color value (a*), antioxidant content, mineral content, fiber content, chewiness, and viscosity of the paste as the main parameters. Various properties of the optimized formulation were evaluated. The optimal formulation contained 65.66% red pepper, 10% garlic, 19.08% red onion, and 5.25% ginger. In the optimized formulation, the redness value (a*) increased by more than 3.12 times compared to the control with the average antioxidant activity (44.6%). The optimal formulation had a higher fiber content, chewiness, and viscosity value compared to control which is probably related to the ingredient proportion difference. Due to the higher nutritional and processing quality obtained, this formulation can be suggested for commercial and household producers as a guide to manufacture Awaze. The results obtained indicate that it is possible to production of Awaze with high nutritional value and improved processing quality by utilizing a blend of red pepper, garlic, red onion, and ginger. Therefore, this formulation stands as a viable recommendation for both commercial enterprises and household producers due to its demonstrated ability to yield Awaze with enhanced nutritional content and superior processing quality.

Basic Chemical Composition, Antioxidant Activity and Selected Polyphenolic Compounds Profile in Garlic Leaves and Bulbs Collected at Various Stages of Development

Garlic is commonly used as vegetable or spice and as a herb in folklore as well as traditional medicine in many countries. The current study aimed to compare the chemical composition, antioxidant activity, and the content of selected polyphenolic compounds in cloves as well as leaves of winter garlic plants of the Harnaś and Ornak cultivars, which are of Polish origin. Garlic was grown from cloves for three years (2018-2020) in the experimental field of the University of Agriculture in Krakow, Poland. The research material was harvested on three dates: May; June, unripe garlic plants; and in July, the plant at full maturity. The content of vitamin C in the fresh material was determined. The proximate analysis was determined in the freeze-dried plants of garlic, and the total carbohydrate content was calculated. The antioxidant activity and the content of selected polyphenolic compounds were also determined. Garlic cloves showed a higher content of dry matter, and total carbohydrates than the leaves of garlic plants. On the other hand, in the leaves, a significantly higher content of protein, total fat and ash were observed. Additionally, garlic leaves were characterised by a higher content of vitamin C, total polyphenols, and a higher antioxidant activity than garlic cloves. The leaves of young garlic plants from the May harvest were distinguished by a higher content of these compounds. The dominant phenolic compounds were catechin and epicatechin. The leaves of young plants can be a valuable source of bioactive substances, especially in early spring.

Screening potential hypertensive peptides using two consecutive bioassay-guided SPE fractionations and identification of an ACE inhibitory peptide, DHSTAVW (DW7), derived from pearl garlic protein hydrolysate

The pearl garlic (Allium sativum L.) protein (PGP) was digested using pepsin, trypsin, α-chymotrypsin, thermolysin, and simulated gastrointestinal digestion. The α-chymotrypsin hydrolysate showed the highest angiotensin-I-converting enzyme inhibitory (ACEI) activity, with an IC₅₀ value of 190.9 ± 11µg/mL. A reversed-phase C₁₈ solid-phase extraction (RP-SPE) cartridge was used for the first fractionation, and the S4 fraction from RP-SPE showed the most potent ACEI activity (IC₅₀ = 124.1 ± 11 3µg/mL). The S4 fraction was further fractionated using a hydrophilic interaction liquid chromatography SPE (HILIC-SPE). The H4 fraction from HILIC-SPE showed the highest ACEI activity (IC₅₀ = 57.7 ± 3µg/mL). Four ACEI peptides (DHSTAVW, KLAKVF, KLSTAASF, and KETPEAHVF) were identified from the H4 fraction using liquid chromatography-tandem mass spectrometry (LC-MS/MS), and their biological activities were appraised in silico. Among the identified α-chymotryptic peptides, DHSTAVW (DW7), derived from I lectin partial protein, exhibited the most potent ACEI activity (IC₅₀ value of 2.8 ± 0.1µM). DW7 was resistant to simulated gastrointestinal digestion, and it was classified as a prodrug-type inhibitor according to the preincubation experiment. The inhibition kinetics indicated that DW7 was a competitive inhibitor, which was rationalized by the molecular docking simulation. The quantities of DW7 in 1mg of hydrolysate, S4 fraction, and H4 fraction were quantified using LC-MS/MS to give 3.1 ± 0.1, 4.2 ± 0.1, and 13.2 ± 0.1µg, respectively. The amount of DW7 was significantly increased by 4.2-fold compared with the hydrolysate, which suggested that this method is efficient for active peptide screening.

Natural Emulsions Based on Essential Oils as Antifungal and Antimycotoxicogenic Agents on Wheat for Bakery Industry

This study aimed to investigate the antifungal and antimycotoxicogenic effect of binary and tertiary mixtures of Thymus vulgaris, Origanum sativum, and Coriandrum sativum essential oils (EOs), as well as emulsions based on EO mixtures, on fungi developed on wheat grains destined for the bakery industry. The chemical composition of the EO mixtures, the physical characteristics of the emulsions, and the influence of treatments on the proximate composition of wheat seeds were also studied. The methods used included the microbiological analysis of fungi developed on wheat seeds, the ELISA technique for determining the deoxynivalenol content (DON), gas chromatography coupled with mass spectrometry (GC-MS) to detect the chemical composition of the EOs, Zetasizer to analyse the particle sizes and their electric charge at the surface, and NIR analysis of the proximate composition of wheat. The chemical composition analysis revealed that thymol and o-cymene were the major components in the binary mixture of the EOs with thyme, linalool in the binary mixtures of the EOs with coriander and carvacrol, and o-cymene in the binary mixtures of the EOs with oregano. The results showed that, based on the zeta potential, the tertiary mixture ensured maximum emulsion stability, while the emulsion based on thyme and oregano was the less stable system. Regarding the antifungal and antimycotoxicogenic effect, the results showed that the highest inhibition potential on fungi was observed with the binary mixtures of the EOs based on thyme and oregano, and on deoxynivalenol (DON) when the binary emulsion based on the same EOs was applied to wheat seeds. The proximate composition of wheat seeds contaminated with DON showed an increase in protein content and mineral substances, and there were changes in the colour of the wheat seeds after treatment with the EOs. In conclusion, the results obtained in this study showed the possibility of using binary/tertiary mixtures of EOs and emulsions as healthy and environmentally friendly alternatives in the bakery industry.

The structure, antioxidant and antibacterial properties of thiol-modified soy protein isolate induced by allicin

This study investigated the effect of allicin binding on the structure, antioxidant and antibacterial properties of soy protein isolate (SPI). Results showed that allicin bound to 82.6 % free thiol groups of SPI at a molar ratio of 0.5. The combination of allicin and SPI significantly affected the structure of protein. Result of circular dichroism showed that the content of α-helix decreased by 26.9 % and the content of β-sheet increased by 12.2 % over control when the molar ratio was 0.5. The result of surface hydrophobicity signified the unfolding of SPI with the action of allicin. These results implied that allicin binding might be a suitable method for the modification of SPI. Furthermore, the antibacterialand antioxidant experiments indicated that allicin-SPI conjugates not only had the capacity to inhibit the growth of Escherichia coli and Staphyloccocus aureus, but also had DPPH and ABTS radicals scavenging activities.

Bromatological Analysis and Characterization of Phenolics in Snow Mountain Garlic

The remarkable properties of garlic A. sativum L. have been described, but little is known about Snow mountain garlic. Understanding general aspects of this garlic composition, including the presence of phenolics, will establish its possible use for health or infer which compounds can contribute to improving it. This study aimed to determine the ash content, lipid profile, and characterization of phenolics in Snow mountain garlic. The organic content was obtained by common techniques (oven drying, calcination, Kjeldahl method, etc.). The quantitative analysis of the ashes was made by Inductively Coupled Plasma Emission Spectrometry. The fatty acid profile was determined by Gas Chromatography. The presence of phenolics was determined by foam, Libermann–Burchard, Dragendorff, Salkowski, ferric chloride, vanillin, catechin, Constantinescu, and Shinoda reactions. The total phenolic content was determined via the Folin–Ciocalteu method, and antioxidant activity was determined using the DPPH radical method. The bromatological analysis showed a 51.1% humidity, and the main organic compounds were carbohydrates (46.7%). Ash analysis showed 287.46 g/kg of potassium. The fatty acid profile showed 75.61% of polyunsaturated fatty acid. Phenolics like saponins, alkaloids, triterpenes, tannins, and flavonoids were present. Antioxidant activity was found by radical DPPH of 25.64 (±0.78) µmol TE/1 g dw. Snow mountain garlic shares a composition similar to those found in other garlic.

Influence of the packaging material and storage temperature on the shelf life of garlic powder

The effect of the packaging materials and storage temperatures on the quality characteristics of the (convective dried at 55 °C and mechanical grounded) garlic powder, was studied for a period of 120 days. The quality parameters such as moisture content, flavour strength, pH, total soluble solids, titrable acidity, change in colour etc. as affected by the packaging materials (LDPE and HDPE) and storage temperatures (Room temperature, refrigerated storage at 4 °C, storage at - 10 °C). The results showed that there was a significant effect of the storage temperature and packaging materials on the quality parameters of the garlic powder. The quality characteristics of garlic powder namely, moisture content (from 6.54 to 7.31 per cent), pH (from 5.57 to 5.69), total soluble solids (from 36.6 to 38.9°BX) and change in colour (from 7.07 to 17.12 per cent) were increased whereas flavour strength (from 0.219 to 0.192 per cent) and titrable acidity (from 0.67 to 0.62) of garlic powder were decreased with the increase of the storage period. Garlic powder packed in low density polyethylene and stored at - 10 °C retained the quality after storage.

A Comparative Study of Black and White Allium sativum L.: Nutritional Composition and Bioactive Properties

Garlic (Allium sativum L.) has been used worldwide not only for its being a subject of dietary interest, but also for medicinal purposes, in prophylaxis, and for the treatment of diverse pathologies. New processing techniques have been developed and placed on the market in recent years to improve the organoleptic and nutritional value of food products. The present work aimed to study bulbils (cloves) of white (commercial and traditionally cultivated samples with different proveniences) and black (processed samples) garlic. All samples were compared with regard to their nutritional composition as well as their antioxidant and antimicrobial activities. Black garlic had the lowest moisture content but the highest total amount of sugars and energetic value. Black garlic also presented the highest antioxidant and antimicrobial (especially against methicillin-resistant Staphylococcus aureus) activities. Thus, black garlic, obtained by processing techniques, can be considered a promising product with high value that will be able to be exploited by the functional food/nutraceutical industry.

Classification of Varieties of Grain Species by Artificial Neural Networks

In this study, an Artificial Neural Network (ANN) model was developed in order to classify varieties belonging to grain species. Varieties of bread wheat, durum wheat, barley, oat and triticale were utilized. 11 physical properties of grains were determined for these varieties as follows: thousand kernel weight, geometric mean diameter, sphericity, kernel volume, surface area, bulk density, true density, porosity and colour parameters. It was found that these properties had been statistically significant for the varieties. An Artificial Neural Network was developed for classifying varieties. The structure of the ANN model developed was designed to have 11 inputs, 2 hidden and 2 output layers. Thousand kernel weight, geometric mean diameter, sphericity, kernel volume, surface area, bulk density, true density, porosity and colour were used as input parameters; and species and varieties as output parameters. While classifying the varieties by the ANN model developed, R2, RMSE and mean error were found to be 0.99, 0.000624 and 0.009%, respectively. In classifying the species, these values were found to be 0.99, 0.000184 and 0.001%, respectively. It has shown that all the results obtained from the ANN model had been in accordance with the real data.

Effect of different light spectra on the pigmentation of stored elephant garlic

BACKGROUND

In the present study high-brightness light-emitting diodes were used to investigate the influence of different light spectra on garlic discoloration at different humidity levels and temperature. Many processes involved in the discoloration process of garlic/leek during storage under different conditions remain unanswered. For this reason in this study the ability of specific light spectra to enhance the production of desirable pigments has been evaluated in elephant garlic. It is well known that the pigments involved in the discoloration reaction are of great interest because of their potential ability to increase the nutritional value and health benefits of the food.

RESULTS

In the present study, we show how the chlorophyll content of the sprout increases directly proportionally to the wavelength of the light tested; green/blue light delays the greening process of garlic young shoots whilst red/infra-red light irradiance conditions increase the greening process at different storage temperatures and humidity. Moreover different lights in the visible spectrum have been observed to stimulate and enhance the outer layer purple coloration.

CONCLUSION

The use of different lights to modulate garlic pigmentation has been demonstrated and, in particular, the utilisation of red/green/blue lights and lower temperature resulted in higher red/pink pigments production supporting the hypothesis that this process involves more than one light to be fully performed and the low temperature is a condition that influences the formation of these products. © 2017 Society of Chemical Industry.

Nutritional Value, Chemical Characterization and Bulb Morphology of Greek Garlic Landraces

Garlic (Allium sativum L.) is an important vegetable crop throughout the world. In Greece there are many areas which have specialized in garlic cultivation through the last decades, considered the main production areas. However, despite the significance of garlic as a food product and the high annual income of this crop, there is a decreasing trend in total cultivated area in Greece, and the local landraces are gradually neglected in favor of new imported genotypes. In the present study, garlic genotypes (local landraces/varieties, imported genotypes, commercial cultivars) from the main production regions of Greece were assessed for their chemical composition and quality (total soluble solids, dry matter content, nutritional value, mineral composition, organic acids, fatty acids content and free sugars content), and bulb morphology. The results of the present study showed significant diversity in quality features and bulb morphology, not only between the genotypes from different growing regions, but also between those of the same region. This result is interesting since it could be implemented for further improvement and valorization of this important vegetable crop through extensive breeding programs within the framework of sustainability and genetic, material conservation.

Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat

The effects of utilizing fermented soybeans paste (miso) as an alternative flavor-coating material for eliminating unpleasant odor of sulphuric and sotolone compounds from cemen in commercial pastirma were investigated. Results showed that miso-pastirma (MP) and commercial pastirma (CP) had higher L* values in comparison with the fresh meat. While no pathogen was detected in all the meat samples, statistically significant stearic acid was increased (P<0.05) and also oleic and arachidic acids were observed in MP. SDS-PAGE patterns indicated that miso had higher impacts on muscle proteins than cemen suggesting that miso can generate proteins and peptides with better technological or nutritional properties. None of the sulphur containing compounds responsible for unpleasant odor was detected in MP. Limonene, 5 esters, beta-pinene and saponins in MP contributed to citrus fruit aroma with smoother, roasty flavor and delicious taste. These findings suggest that miso contain good flavoring molecules for enhancing fruity smell and quality of pastirma. Thus, laminating cured meat with miso can be used as an alternative to cemen for producing healthier pastirma with extended shelf life and better flavor.

Development and performance evaluation of a garlic peeler

Garlic peeling is a tedious, key, costly and time consuming unit operation in garlic processing. A power operated garlic peeler having a cylinder-concave mechanism was developed with an intention to reduce cost and time. Physical properties of garlic relevant for peeler development were identified and measured. The average length, width, thickness, geometric mean diameter, sphericity, weight of garlic segment and weight of 1,000 garlic segment were measured as 26.3 mm, 10.4 mm, 8.7 mm, 13.3 mm, 0.5, 1.8 g and 1,813 g, respectively. An experimental garlic peeler having cylinder covered with 10 mm thick rubber was fabricated and evaluated for its performance with crop-machine parameters viz., cylinder speed (29, 36 and 42 rpm), cylinder-concave clearance (8, 10 and 12 mm), moisture content (23.1, 27.7, 33.4 and 40.5 % wet basis) and concave mechanisms. Crop-machine parameters were optimized based peeling efficiency and they found to be cylinder speed of 36 rpm, cylinder-concave clearance of 10 mm, mild steel square (8 × 8 screen). Prototype garlic peeler was evaluated with the optimized crop-machine parameters. The peeling efficiency, yield of peeled garlic and unpeeled garlic, damage and peel separation were 86.6, 86.2, 4.7, 9.15 and 96 %, respectively with a machine throughput capacity of 27 kg/h and the energy requirement of 1.15 kw-h. Operation cost of the peeler was determined on the basis of fixed and variable cost and found to be INR 22.9/h. The developed garlic peeler saved INR 16.11/kg (94.99 %) and 1.63 (97 %) man hours in comparison to the hand peeling of garlic.

Post-harvest management of aflatoxin contamination in groundnut

Aflatoxin contamination in groundnut by Aspergillus section Flavi is a major pre- and post-harvest problem causing kernel-quality loss. Post-harvest aflatoxin contamination is caused initially by infestation of aflatoxigenic strains at the pre-harvest stage, resulting in reduced kernel quality after harvest. Improper handling of pods and storage methods after harvest lead to high moisture and ambient temperatures, directly causing aflatoxin contamination. In this review, we report the extent of post-harvest contamination along the groundnut value chain in the Kolokani, Kayes, and Kita districts of Mali in West Africa. Groundnut kernels and paste samples were collected from retailers in selected markets from December 2010 to June 2011, and aflatoxin B1 (AFB1) content was estimated. Aflatoxin was significantly higher in groundnut paste than in kernels. Kolokani recorded the highest toxin levels in both kernels and groundnut paste compared with the other districts. Overall, AFB1 levels in kernels and paste increased during storage at the market level in the three districts and were above permissible levels (≯20 μg/kg). The effect of weather factors on post-harvest contamination and the reasons for aflatoxin build-up in Mali are discussed. This paper also highlights different management tools for reducing post-harvest aflatoxin contamination, such as post-harvest grain handling, post-harvest machinery, physical separation, storage methods and conditions, disinfestation, detoxification, inactivation, filtration, binding agents, and antifungal compounds. Post-harvest management options and enhanced use of good agricultural practices for mitigating this problem in Mali are also presented.

Optimizing conditions for E-and Z-ajoene formation from garlic juice using response surface methodology

The optimum conditions for the formation of E- and Z-ajoene from garlic juice mixed with soybean oil were determined using response surface methodology. A central composite design was used to investigate the effects of three independent variables temperature (°C, X₁), reaction time (hours, X₂), and oil volume (multiplied by weight, X₃). The dependent variables were Z-ajoene (Y₁) and E-ajoene (Y₂) in oil-macerated garlic. The optimal conditions for E- and Z-ajoene using ridge analysis were 98.80°C, 6.87 h, and weight multiplied by weight 2.57, and 42.24°C, 9.71 h, and weight multiplied by weight 3.08, respectively. These conditions resulted in E- and Z-ajoene compound predicted values of 234.17 and 752.62 μg/g from garlic juice, respectively. The experimental values of E- and Z-ajoene were 222.75 and 833.59 μg/g, respectively. The estimated maximum values at the predicted optimum conditions were in good agreement with experimental values.

Validated HPLC method and temperature stabilities for oil-soluble organosulfur compounds in garlic macerated oil

To enhance the utilization of garlic macerated oil as functional foods, oil-soluble organosulfur compounds were investigated using normal-phase high-performance liquid chromatography method. For analysis of compounds, it was simply extracted with 98% n-hexane in 2-propanol followed by sensitive and selective determination of all compounds. These method exhibited excellent linearity for oil-soluble organosulfur compounds with good coefficient (r > 0.999). Average recoveries were in the range of 80.23-106.18%. The limits of quantitation of oil-soluble organosulfur compounds ranged from 0.32 to 9.56 μg mL(-1) and the limits of detection were from 0.11 to 3.16 μg mL(-1). Overall, the precision of the results, expressed as relative standard deviation, ranged from 0.55 to 11.67%. The proposed method was applied to determining the contents of oil-soluble organosulfur compounds in commercial garlic macerated oils. Also, the stability of oil-soluble organosulfur compounds in garlic macerated oil were evaluated during 3 months of storage at four difference temperatures (4, 10, 25 and 35°C). The results showed the studied oil-soluble compounds in garlic macerated oil were stable at 4°C and relatively unstable at 35°C with varied extents degradation. Therefore, these validation data and temperature stability may be useful for quality evaluation of garlic macerated oils.

High temperature- and high pressure-processed garlic improves lipid profiles in rats fed high cholesterol diets

Garlic protects against degenerative diseases such as hyperlipidemia and cardiovascular diseases. However, raw garlic has a strong pungency, which is unpleasant. In this study, we examined the effect of high temperature/high pressure-processed garlic on plasma lipid profiles in rats. Sprague-Dawley rats were fed a normal control diet, a high cholesterol (0.5% cholesterol) diet (HCD) only, or a high cholesterol diet supplemented with 0.5% high temperature/high pressure-processed garlic (HCP) or raw garlic (HCR) for 10 weeks. The body weights of the rats fed the garlic-supplemented diets decreased, mostly because of reduced fat pad weights. Plasma levels of total cholesterol (TC), low-density lipoprotein cholesterol, and triglyceride (TG) in the HCP and HCR groups decreased significantly compared with those in the HCD group. Additionally, fecal TC and TG increased significantly in the HCP and HCR groups. It is notable that no significant differences in plasma or fecal lipid profiles were observed between the HCP and HCR groups. High temperature/high pressure-processed garlic contained a higher amount of S-allyl cysteine than raw garlic (P<.05). The results suggest that high temperature/high pressure-processed garlic may be useful as a functional food to improve lipid profiles.

Efficacy of allicin from garlic against Ascaridia galli infection in chickens

The use of garlic as a treatment against helminth infections is increasing in organic layer farms in several European countries. Its efficacy against these parasites, however, has not been demonstrated thus far. Therefore, a study was conducted to determine the efficacy of a commercially available garlic product consisting of a high concentration of allicin (i.e., the main active component of garlic) against experimentally induced Ascaridia galli infection in chickens. In total, 450 Lohmann LSL-Classic cockerels were used. Group 1, the uninfected, untreated group, consisted of 50 chickens. Groups 2 to 5, each consisting of approximately 100 chickens, were inoculated with 300 embryonated A. galli eggs/chicken at 6 wk of age. Group 2 was not treated, whereas groups 3 through 5 were given daily individual oral treatments from 13 wk of age onward. Group 3 received the recommended dose of allicin for 2 wk, whereas group 4 received a 10-fold dose of allicin. Group 5 was given 10 mg of flubendazole/kg of BW for 1 wk. Necropsy of 20 birds of all groups was performed weekly between 13 and 16 wk of age to determine adult worm loads. Group 1 remained free of A. galli. The experimental infection in the other groups resulted in a mean adult worm load of approximately 16 worms/bird. No significant differences were observed in worm counts of the allicin-treated groups (groups 3 and 4) compared with the infected, untreated group (group 2) at any week (P > 0.05). In contrast, no worms were found in chickens after flubendazole treatment (group 5). It was concluded that allicin does not represent an alternative to flubendazole for the treatment of A. galli infections in chickens.

The bioactivity of processed garlic (Allium sativum L.) as shown in vitro and in vivo studies on rats

Garlic (Allium sativum L.) is widely used as an obligatory part in many cooked dishes loosing during this process a certain part of its bioactivity. Antioxidant capacity measured by the ferric-reducing/antioxidant power (FRAP) method and by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical assay was the highest in raw and in a short time processed garlic samples by cooking. 70 Wistar rats were randomly divided into 10 diet groups, each of seven. They were named Control, NPG, PG1, PG2, PG3, Chol, Chol/NPG, Chol/PG1, Chol/PG2 and Chol/PG3. The rats of the Control group were fed basal diet (BD), which included wheat starch, casein, soybean oil, cellulose, mineral and vitamin mixtures. To the BD of the nine other groups were added 25mg of lyophilized non processed garlic equivalent of 500 mg non processed garlic/kg body weight (NPG), the same quantity of processed garlic for 20, 40 and 60 min for PG1, PG2 and PG3, respectively, 1% of cholesterol (Chol), 1% of cholesterol and 25mg/kg body weight of lyophilized non processed garlic (Chol/NPG), 1% of cholesterol and the same quantity of processed garlic for 20, 40 and 60 min for Chol/PG1, Chol/PG2 and Chol/PG3, respectively. The dose of 500 mg (25mg of lyophilized garlic/kg body weight) was chosen as the most effective (Banerjee, S.K., Maulik, M., Mancahanda, S.C., Dinda, A.K., Gupta, S.K., Maulik, S.K., 2002. Dose-dependent induction of endogenous antioxidants in rat heart by chronic administration of garlic. Life Sciences 70, pp. 1509-1518). Plasma lipid profile and the total antioxidant capacity in rats significantly differed in diet groups with addition of garlic samples cooked for a long time. In summary, garlic cooked for a short time preserves a high bioactivity of non processed garlic. The diet supplemented with these samples and cholesterol improved lipid indices, decreased fibrinogen and increased antioxidant activity in plasma of rats. Therefore, for preservation of garlic bioactivity optimal regime has to be used.