Home-cooked garlic remains a healthy food

Autores
Locatelli, Daniela Ana; Altamirano, Jorgelina Cecilia; González, Roxana Elizabeth; Camargo, Alejandra Beatriz
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Numerous studies have demonstrated that garlic has many biological properties due to its phytochemicals. These components include organosulphur compounds (OSCs) such as allicin, which is a chemically unstable metabolite. The aim of this study was to evaluate whether garlic could still be considered a healthy food after home cooking procedures. For that purpose, an experimental design with two factors and three levels was used. Pre-cooking and cooking procedures were the selected factors. Allicin, ajoenes, 2-vinyl-4H-1,3-dithiin (2-VD), diallyl sulphide (DAS), diallyl disulphide (DADS) and diallyl trisulphide (DATS) were the target analytes. Samples were analyzed by high performance liquid chromatography coupled to ultraviolet detector (HPLC-UV). The results showed that it was possible to find OSCs with important biological activities after all pre-cooking and cooking treatments. This is the first study to our knowledge to investigate cooked garlic using an analytical methodology, which avoid artifacts formation
Fil: Locatelli, Daniela Ana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Altamirano, Jorgelina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Provincia de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: González, Roxana Elizabeth. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Camargo, Alejandra Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Provincia de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina
Materia
Garlic
Cooking Treatments
Bioactive Compounds
Pre-Cooking Treatments
Oscs Profile
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/23018
Acceder
id CONICETDig_c501514c8bc8a48788b011cd1fd52577
oai_identifier_str oai:ri.conicet.gov.ar:11336/23018
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Home-cooked garlic remains a healthy foodLocatelli, Daniela AnaAltamirano, Jorgelina CeciliaGonzález, Roxana ElizabethCamargo, Alejandra BeatrizGarlicCooking TreatmentsBioactive CompoundsPre-Cooking TreatmentsOscs ProfileNumerous studies have demonstrated that garlic has many biological properties due to its phytochemicals. These components include organosulphur compounds (OSCs) such as allicin, which is a chemically unstable metabolite. The aim of this study was to evaluate whether garlic could still be considered a healthy food after home cooking procedures. For that purpose, an experimental design with two factors and three levels was used. Pre-cooking and cooking procedures were the selected factors. Allicin, ajoenes, 2-vinyl-4H-1,3-dithiin (2-VD), diallyl sulphide (DAS), diallyl disulphide (DADS) and diallyl trisulphide (DATS) were the target analytes. Samples were analyzed by high performance liquid chromatography coupled to ultraviolet detector (HPLC-UV). The results showed that it was possible to find OSCs with important biological activities after all pre-cooking and cooking treatments. This is the first study to our knowledge to investigate cooked garlic using an analytical methodology, which avoid artifacts formationFil: Locatelli, Daniela Ana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Altamirano, Jorgelina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Provincia de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: González, Roxana Elizabeth. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Camargo, Alejandra Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Provincia de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; ArgentinaElsevier2015-05-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/23018Locatelli, Daniela Ana; Altamirano, Jorgelina Cecilia; González, Roxana Elizabeth; Camargo, Alejandra Beatriz; Home-cooked garlic remains a healthy food; Elsevier; Journal of functional foods; 16; 14-5-2015; 1-81756-4646CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1756464615001851info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2015.04.012info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:02:55Zoai:ri.conicet.gov.ar:11336/23018instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:02:55.9CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Home-cooked garlic remains a healthy food
title Home-cooked garlic remains a healthy food
spellingShingle Home-cooked garlic remains a healthy food
Locatelli, Daniela Ana
Garlic
Cooking Treatments
Bioactive Compounds
Pre-Cooking Treatments
Oscs Profile
title_short Home-cooked garlic remains a healthy food
title_full Home-cooked garlic remains a healthy food
title_fullStr Home-cooked garlic remains a healthy food
title_full_unstemmed Home-cooked garlic remains a healthy food
title_sort Home-cooked garlic remains a healthy food
dc.creator.none.fl_str_mv Locatelli, Daniela Ana
Altamirano, Jorgelina Cecilia
González, Roxana Elizabeth
Camargo, Alejandra Beatriz
author Locatelli, Daniela Ana
author_facet Locatelli, Daniela Ana
Altamirano, Jorgelina Cecilia
González, Roxana Elizabeth
Camargo, Alejandra Beatriz
author_role author
author2 Altamirano, Jorgelina Cecilia
González, Roxana Elizabeth
Camargo, Alejandra Beatriz
author2_role author
author
author
dc.subject.none.fl_str_mv Garlic
Cooking Treatments
Bioactive Compounds
Pre-Cooking Treatments
Oscs Profile
topic Garlic
Cooking Treatments
Bioactive Compounds
Pre-Cooking Treatments
Oscs Profile
dc.description.none.fl_txt_mv Numerous studies have demonstrated that garlic has many biological properties due to its phytochemicals. These components include organosulphur compounds (OSCs) such as allicin, which is a chemically unstable metabolite. The aim of this study was to evaluate whether garlic could still be considered a healthy food after home cooking procedures. For that purpose, an experimental design with two factors and three levels was used. Pre-cooking and cooking procedures were the selected factors. Allicin, ajoenes, 2-vinyl-4H-1,3-dithiin (2-VD), diallyl sulphide (DAS), diallyl disulphide (DADS) and diallyl trisulphide (DATS) were the target analytes. Samples were analyzed by high performance liquid chromatography coupled to ultraviolet detector (HPLC-UV). The results showed that it was possible to find OSCs with important biological activities after all pre-cooking and cooking treatments. This is the first study to our knowledge to investigate cooked garlic using an analytical methodology, which avoid artifacts formation
Fil: Locatelli, Daniela Ana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Altamirano, Jorgelina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Provincia de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: González, Roxana Elizabeth. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Camargo, Alejandra Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Provincia de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina
description Numerous studies have demonstrated that garlic has many biological properties due to its phytochemicals. These components include organosulphur compounds (OSCs) such as allicin, which is a chemically unstable metabolite. The aim of this study was to evaluate whether garlic could still be considered a healthy food after home cooking procedures. For that purpose, an experimental design with two factors and three levels was used. Pre-cooking and cooking procedures were the selected factors. Allicin, ajoenes, 2-vinyl-4H-1,3-dithiin (2-VD), diallyl sulphide (DAS), diallyl disulphide (DADS) and diallyl trisulphide (DATS) were the target analytes. Samples were analyzed by high performance liquid chromatography coupled to ultraviolet detector (HPLC-UV). The results showed that it was possible to find OSCs with important biological activities after all pre-cooking and cooking treatments. This is the first study to our knowledge to investigate cooked garlic using an analytical methodology, which avoid artifacts formation
publishDate 2015
dc.date.none.fl_str_mv 2015-05-14
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/23018
Locatelli, Daniela Ana; Altamirano, Jorgelina Cecilia; González, Roxana Elizabeth; Camargo, Alejandra Beatriz; Home-cooked garlic remains a healthy food; Elsevier; Journal of functional foods; 16; 14-5-2015; 1-8
1756-4646
CONICET Digital
CONICET
url http://hdl.handle.net/11336/23018
identifier_str_mv Locatelli, Daniela Ana; Altamirano, Jorgelina Cecilia; González, Roxana Elizabeth; Camargo, Alejandra Beatriz; Home-cooked garlic remains a healthy food; Elsevier; Journal of functional foods; 16; 14-5-2015; 1-8
1756-4646
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1756464615001851
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2015.04.012
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613839055749120
score 13.070432

Publicaciones similares