Fatty acid composition of garlic (Allium sativum Linnaeus) lipids

Chloroform-methanol extracted lipids of garlic (Allium sativum Linnaeus) amounted to 0.6% on a dry weight basis. Fractionation by silicic acid column chromatography showed that garlic lipids comprise 62.6% neutral lipids 14.0% glycolipids and 23.4% phospholipids. Fatty acid compositions of total lipids and component lipid fractions were determined.     

Effect of garlic (Allium sativum linn) on serum lipoproteins and lipoprotein cholesterol levels in albino rats rendered hypercholesteremic by feeding cholesterol

The hypocholesteremic activity of garlic was tested by incorporating freeze-dried garlic powder at 0.5, 1.0, 2.0 and 3.0% levels in an atherogenic diet fed to rats. It was observed that 0.5 and 1.0% levels were not effective whereas the other 2 levels were. The group fed 2.0% garlic powder had much lower serum cholesterol level than the one fed 3%. The increased levels of low density lipoproteins (LDL) and LDL-cholesterol in rats fed the atherogenic diet were partly reversed in rats receiving a supplement of 2% garlic powder. On a cholesterol-containing diet, high density lipoproteins (HDL) and HDL-cholesterol levels were decreased. Inclusion of garlic powder in the atherogenic diet enhanced the percentage of HDL whereas no change was observed in HDL cholesterol levels. Commercial garlic pearls (equivalent to 0.15% garlic powder in the diet) produced a significant decrease in serum and liver cholesterol levels in rats fed the atherogenic diet. On the other hand, asafoetida at 1.5% level failed to reduce the serum cholesterol levels in the cholesterol-fed rats.     

Drying of Garlic (Allium sativum) and Its Effect on Allicin Retention

Convective hot air-drying and freeze-drying were investigated as potential processes to preserve and concentrate allicin in garlic. Both temperature and air velocity had an important effect on hot air-drying kinetics. Sample size and temperature significantly affected the duration of freeze-drying, and thus the remaining moisture content of the garlic samples. Allicin content decreased with an increase of drying temperature in both convective hot air-drying or freeze-drying. Moderate air temperatures (40 and 50°C) allowed a better allicin retention than higher temperatures (60°C). However, retention of allicin was more important in garlic samples freeze-dried at a temperature of 20°C. The drying method did not show a significant impact on glass transition temperature values, indicating that garlic composition is a more important factor than internal structure. The predictions of the Gordon and Taylor model are in good agreement with the experimental data.     

Sidewall modification of multiwalled carbon nanotubes by Allivum sativum (garlic) and its effect on the deposition of gold nanoparticles

Sidewall modification of multiwalled carbon nanotubes (abbreviated as MWCNTs) was achieved using Allivum sativum (garlic) extract by an acid-free green process. These organosulfur modified-MWCNTs were then decorated with gold nanoparticles and examined by transmission electron microscopy. The presence of organosulfurs over the modified nanotube surface was confirmed. Nanotube surface modification and subsequent presence of thiols as an active linker was confirmed by Raman spectroscopy, Fourier transform infrared spectroscopy, energy dispersive X-ray and X-ray photoelectron spectroscopy. In the absence of these organosulfurs (thiols), no gold nanoparticle attachment was observed. Both small (1–8 nm) and large (12–20 nm) gold nanoparticles were found to decorate the modified nanotube surface suggesting coalescence among nanoparticles.     

Effect of garlic on cardiovascular disorders: a review

Garlic and its preparations have been widely recognized as agents for prevention and treatment of cardiovascular and other metabolic diseases, atherosclerosis, hyperlipidemia, thrombosis, hypertension and diabetes. Effectiveness of garlic in cardiovascular diseases was more encouraging in experimental studies, which prompted several clinical trials. Though many clinical trials showed a positive effect of garlic on almost all cardiovascular conditions mentioned above, however a number of negative studies have recently cast doubt on the efficary of garlic specially its cholesterol lowering effect of garlic. It is a great challenge for scientists all over the world to make a proper use of garlic and enjoy its maximum beneficial effect as it is the cheapest way to prevent cardiovascular disease. This review has attempted to make a bridge the gap between experimental and clinical study and to discuss the possible mechanisms of such therapeutic actions of garlic.     

Biosorption of mercury(II) ions from aqueous solution by garlic (<Emphasis Type=Italic>Allium sativum</Emphasis> L.) powder

A biosorbent was prepared by drying garlic (Allium sativum L.) under vacuum and tested in its powder form for its mercury adsorption capability in aqueous solution. Results show that garlic powder has a good adsorption capacity for mercury and that the mercury concentration of the solution has a significant impact on the adsorption capacity of the biosorbent. The Langmuir and Freundlich adsorption isotherms were also constructed. The adsorption capacity, q _max , adsorption efficiency, b, and correclation confficient, r² for the Langmuir model were 0.6497, 0.4903, and 0.9980, respectively. For the Freundlich model, the model parameters, K _F , 1/n, and r² for mercury were 4.1879, 0.3467, and 0.9518, respectively. Langmuir adsorption isotherm was better suited for the adsorption of mercury onto garlic powder, and that the maximum amount of mercury adsorbed (q _max ) was 0.6497 mg/g.     

Genome-Wide Identification and Characterization of KNOTTED-Like Homeobox (KNOX) Homologs in Garlic (Allium sativum L.) and Their Expression Profilings Responding to Exogenous Cytokinin and Gibberellin

Garlic (Allium sativum L.) is an important vegetable and is cultivated and consumed worldwide for its economic and medicinal values. Garlic cloves, the major reproductive and edible organs, are derived from the axillary meristems. KNOTTED-like homeobox (KNOX) proteins, such as SHOOT MERISTEM-LESS (STM), play important roles in axillary meristem formation and development. However, the KNOX proteins in garlic are still poorly known. Here, 10 AsKNOX genes, scattered on 5 of the 8 chromosomes, were genome-wide identified and characterized based on the newly released garlic genome. The typical conserved domains of KNOX proteins were owned by all these 10 AsKNOX homologs, which were divided into two Classes (Class I and Class II) based on the phylogenetic analysis. Prediction and verification of the subcellular localizations revealed the diverse subcellular localization of these 10 AsKNOX proteins. Cis-element prediction, tissue expression analysis, and expression profilings in responding to exogenous GA₃ and 6-BA showed the potential involvement of AsKNOX genes in the gibberellin and cytokinin signaling pathways. Overall, the results of this work provided a better understanding of AsKNOX genes in garlic and laid an important foundation for their further functional studies.     

Preparation,characterization and antioxidant activity of acetylated garlic polysaccharide,and garlic polysaccharide-Zn (II) complex

Garlic polysaccharide (PS) was extracted from garlic by hot-water extraction. Acetylated garlic polysaccharide (AcPS) and garlic polysaccharide-zinc complex (ZnPS) were synthesized. The results of Fourier transform infrared spectroscopy and nuclear magnetic resonance spectroscopy analysis showed that the modifications were successful. The antioxidant activities of PS, AcPS, and ZnPS were further investigated in vitro, including scavenging superoxide anion and hydroxyl radicals, antilipid peroxidation capacity, and reducing power. The results showed that the scavenging abilities of AcPS and ZnPS on hydroxyl radical (The IC₅₀ of PS, AcPS, and ZnPS were 2.86, 1.62 and, 1.49 mg/ml, respectively,) and superoxide anion radical (The scavenging rate of PS, AcPS, and ZnPS were 1.5% and 1.8%, and 2.3%, respectively, when concentration was at 1.0 mg/ml.) were stronger than that of PS, and the inhibitory effect of AcPS on lipid peroxidation was significantly stronger than that of PS (The IC₅₀ of PS and AcPS were 1.05 and 0.53 mg/ml, respectively.). It indicated that the acetylation was a favorable way to enhance the antioxidant activity of garlic PS; ZnPS complex could be applied as potential candidate for antioxidant and Zn supplement.     

Composition of the surface lipids of pea leaves (Pisum sativum)

Surface lipid of pea leaves (Pisum sativum var. Frosty) was analyzed with column, thin layer and gas liquid chromatography in conjunction with mass spectrometry and infrared spectroscopy. It contained 42%n-hentriacontane and 7.3%n-hentriacontan-16-ol. About 5% was wax esters, C₄₀–C₅₀ consisting of primarily C₂₆ and C₂₈ alcohols and C₁₆–C₂₂ acids. Almost 5% was aldehydes, mainly C₂₆ and C₂₈. Primary alcohols, chiefly C₂₆ and C₂₈, made up 20% of the surface lipid.     

Pulsed vacuum pickling (PVP) of garlic cloves: Mass transfer kinetics and quality attributes

Abstract

Due to special taste and medicinal properties, pickled sweat-sour garlic is one of the most popular garlic-based functional foods in China. The traditional pickling method of garlic is tedious, time consuming, laborious, low efficient, and easily influenced by environmental factors and microorganisms. In the present study, garlic cloves were subjected to two pickling methods: osmotic dehydration at atmospheric conditions (OD) and pulsed vacuum osmotic dehydration (PVOD). Pulsed vacuum impregnation was applied in order to evaluate the possibility of enhancement of pickling efficiency and quality of final product. The effect of OD and PVOD on mass transfer kinetics of sodium chloride, sucrose and acetic acid as well as quality attributes (color parameters such as L*, a*, b*, and thiosulfinates content) of pickled sweet and sour garlic cloves was investigated. Results indicate that PVOD promoted mass transfer of sodium chloride and acetic acid compared to the traditional OD method. However, there was no significant effect on mass transfer of sugar. PVOD significantly decreased thiosulfinates content (from 4.49?mg/mL to 1.91?mg/mL) and L* values (from 66.72 to 45.85) of garlic. During PVOD of garlic, samples gradually turned from white color to the desired amber color during the PVOD process. The findings of current work indicate that PVOD is a promising technique for garlic pickling as it enhances mass transfer and accelerates the degradation of thiosulfinates content in garlic.     

In vivo antioxidant effect of aqueous and etheric coriander (Coriandrum sativum L.) extracts

Research has shown that aqueous and etheric coriander extracts, composed of phenolics and carotenoids, exhibit a considerable antioxidant action. Considering the importance of natural antioxidants in the reduction of free radicals and oxidised compounds, coriander extracts obtained through sequential extraction, were administered by gavage to Wistar rats during 30 and 60 d consecutively. At the end of each experimental period, the animals were sacrificed to obtain the blood and the liver. The effect of extracts on plasma and liver lipid peroxidation was assessed by evaluation of thiobarbituric reactive substances. Initially, the aqueous extract demonstrated a superior antioxidant activity in plasma but this was replaced by the etheric extract by the end of the experiment. Of the 2 extracts, in the etheric exerted a superior antioxidant activity in both liver and plasma. The effectiveness of the extracts appears to be related to the biological material that is used (liver or plasma), furthermore to the duration of administration and the type of extract.     

Processing and analysis of onionseed (Allium cepa) and its fixed oil

The characteristics of onionseed (Allium cepa) and its fixed oil are reported. The component fatty acids of the oil by GLC are: palmitic, 7.2%; stearic, 1.2%; oleic, 33.5% and linoleic, 58.1%. The oil was refined and bleached to a light color.     

Aspergillus niger inactivation in microwave rotary drum drying of whole garlic bulbs and effect on quality of dried garlic powder

Abstract

Microwave rotary drum drying of whole garlic bulbs was investigated for the Aspergillus niger inactivation and moisture removal. The Weibull and Bigelow models were applied to microbial inactivation data. Garlic bulbs with initial moisture content in the range 1.95–2.14?g water g^?1?dry matter were dried up to 0.06?g water g^?1?dry matter. The microwave power density (PD) was varied from 1.03 to 2.67 Wg^?1 at 1.5 and 2.0 pulsation ratios (PRs). Effect of PD and PR on A. niger inactivation, product temperature, moisture diffusivity, moisture ratio, drying rate, color, and sensory parameters was studied. Page model was found to be a better fit for microwave rotary drying characteristics of whole garlic bulbs. Microwave rotary drum drying resulted in the average log reduction of A. niger between 1.12 and 1.60. Weibull model predicted A. niger inactivation better than the Bigelow model as it considered the nonlinearity associated with a microbial population in the sterilization process. Garlic powder prepared at 2.0 PR and 1.85 Wg^?1 PD was chosen as the best process based on sensory score. The cracking and peeling of garlic cloves were observed during microwave rotary drum drying. The SEM images confirmed the increase in the pore size of the microwave treated garlic sample than the untreated garlic which might be the reason for cracking and loosening of peel in garlic.     

Glass-Based Biomaterials: Present and Future (A Review)

The main trends in the development of a wide range of bioactive materials for medical purposes based on glasses are considered. Such materials are classified based on their compositions, physicochemical properties, and their relations to body tissues.     

Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes

Extractability, extractable protein compositions, technological-functional properties of pea (Pisum sativum) proteins from six genotypes grown in Serbia were investigated. Also, the relationship between these characteristics was presented. Investigated genotypes showed significant differences in storage protein content, composition and extractability. The ratio of vicilin:legumin concentrations, as well as the ratio of vicilin + convicilin: Legumin concentrations were positively correlated with extractability. Our data suggest that the higher level of vicilin and/or a lower level of legumin have a positive influence on protein extractability. The emulsion activity index (EAI) was strongly and positively correlated with the solubility, while no significant correlation was found between emulsion stability (ESI) and solubility, nor between foaming properties and solubility. No association was evident between ESI and EAI. A moderate positive correlation between emulsion stability and foam capacity was observed. Proteins from the investigated genotypes expressed significantly different emulsifying properties and foam capacity at different pH values, whereas low foam stability was detected. It appears that genotype has considerable influence on content, composition and technological-functional properties of pea bean proteins. This fact can be very useful for food scientists in efforts to improve the quality of peas and pea protein products.