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Effect of Blanching Treatments on Antioxidant Activity and Thiosulfinate Degradation of Garlic (Allium sativum L.)

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Abstract

The degradation kinetics of thiosulfinates and the reduction of antioxidant activity of garlic bulbs cut in slices were studied during steam at 100 °C and in water at 80 and 90 °C. Blanching process led to significant reduction of the antioxidant activity and thiosulfinate contents. The reaction rate constants for loss of thiosulfinate species and antioxidant activity increased with blanching temperature, with activation energies of 7.67 and 89.75 kJ/mol, respectively. The antioxidant activity showed a significant correlation with thiosulfinates (R = 0.7604), and both the antioxidant activity and thiosulfinate contents decreased with increasing blanching time. The antioxidant activity did not show significant differences after 6 min of steam blanching and 8 min of water blanching at 90 and 80 °C. Regarding the thiosulfinate concentration, there was no significant difference after 8 min of blanching for all temperatures.

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Acknowledgement

This work was supported by FAPERGS and CNPq, Brazil.

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  1. Institute of Food Science and Technology, Federal University of Rio Grande do Sul, 91501-970, Porto Alegre, Rio Grande do Sul, Brazil

    Tenisa Kinalski & Caciano Pelayo Zapata Noreña

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  1. Tenisa Kinalski
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  2. Caciano Pelayo Zapata Noreña
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Correspondence to Caciano Pelayo Zapata Noreña.

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Kinalski, T., Noreña, C.P.Z. Effect of Blanching Treatments on Antioxidant Activity and Thiosulfinate Degradation of Garlic (Allium sativum L.). Food Bioprocess Technol 7, 2152–2157 (2014). https://doi.org/10.1007/s11947-014-1282-1

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