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Journal articles on the topic 'Garlic'
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Ima Dudin, Muhammad Dika, Agung Suryawan Wiranatha, and Cokorda Anom Bayu Sadyasmara. "Simulasi Model Sistem Dinamik Ketersediaan Bawang Putih (Allium sativum, L.) di Provinsi Bali." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 8, no. 1 (March 4, 2020): 114. http://dx.doi.org/10.24843/jrma.2020.v08.i01.p12.
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The demand of garlics in Bali is considerably high and exceed the capability of farmers in Bali to produce garlics. Therefore garlics were supplied from other islands of Indonesia. Demand of garlics will increase along with the increasing number of population and the number of foods industry. The aims of this research were to determine the factors that affect demand and supply garlic, to analyze the stock of garlics, and policy recommendations which can be implemented to provide sufficient garlics in Bali, therefore the price will remain stable. This research was conducted in Bali Province using a system dynamics modelling, with the length of simulation period from 2012 to 2024. The research results showed the factors that affected of garlic stock in Bali were the production of garlics, demand of garlics, inter island supply and price. Further, the simulation results showed that the production of garlics in Bali wasn’t able to fulfill the demand of garlics therefore it affected the price. So, it requires inter-island supply to stabilize price and to fulfill the demand of garlics. Based on some simulation scenarios, the most effective policy could be developed in order to minimize inter-island supply and stabilize prices is through increasing garlic planting area of 35%/year and increasing land productivity of garlic plantation of 5 ton/year.
Keywords: system dynamics, availability of garlic, Bali Province.
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Liang, Cai Yun, Jian Xiong, and Jun Ye. "Study on Storage Conditions of Greening of Garlic Purees." Advanced Materials Research 1052 (October 2014): 290–93. http://dx.doi.org/10.4028/www.scientific.net/amr.1052.290.
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Garlic puree turns green easily during the storage. And temperature is one of the greatest affects on degree of greening of garlic puree. The greening of garlic purees was evaluated by sensory analysis. It showed that 35°C was the best temperature to prevent garlic from greening. At the same storage time, different kinds of garlics were at different degree of greening. Organic garlic didn’t show absolutely advantage at preventing garlic from greening.
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Havey, Michael J., and Yul-Kyun Ahn. "Single Nucleotide Polymorphisms and Indel Markers from the Transcriptome of Garlic." Journal of the American Society for Horticultural Science 141, no. 1 (January 2016): 62–65. http://dx.doi.org/10.21273/jashs.141.1.62.
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Garlic (Allium sativum) is cultivated worldwide and appreciated for its culinary uses. In spite of primarily being asexually propagated, garlic shows great morphological variation and adaptability to diverse production environments. Molecular markers and phenotypic characteristics have been used to assess the genetic diversity among garlics. In this study, we undertook transcriptome sequencing from a single garlic plant to identify molecular markers in expressed regions of the garlic genome. Garlic sequences were assembled and selected if they were similar to monomorphic sequences from a doubled haploid (DH) of onion (Allium cepa). Single nucleotide polymorphisms (SNPs) and insertion–deletion (indel) events were identified in 4355 independent garlic assemblies. A sample of the indels was verified using the original complementary DNA (cDNA) library and genomics DNAs from diverse garlics, and segregations confirmed by sexual progenies of garlic. These molecular markers from the garlic transcriptome should be useful for estimates of genetic diversity, identification and removal of duplicate accessions from germplasm collections, and the development of a detailed genetic map of this important vegetable crop.
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Matsuse, Kanako, Sho Hirata, Mostafa Abdelrahman, Tetsuya Nakajima, Yoshihito Iuchi, Satoshi Kambayashi, Masaru Okuda, Kimiko Kazumura, Benya Manochai, and Masayoshi Shigyo. "Comparative Studies of Bioactivities and Chemical Components in Fresh and Black Garlics." Molecules 29, no. 10 (May 11, 2024): 2258. http://dx.doi.org/10.3390/molecules29102258.
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To investigate the bioactivities of fresh garlic and its processed product, black garlic, we conducted comparative analyses of antioxidant, anti-inflammatory, innate immune activation, and anti-cancer activities in addition to the chemical composition (sugar, amino acid, and polyphenol contents) of these materials. Simultaneous assay using neutrophil-like cells showed that fresh garlic exhibited antioxidant and innate immunostimulatory activities, whereas black garlic displayed a potent anti-inflammatory effect. The antioxidant activity index was correlated with phenol and flavonoid contents, while the innate immunostimulatory activity was correlated with fructan content. Furthermore, some black garlics with low fructose content were found to inhibit the proliferation of UM-UC-3 cancer cells, while other black garlics rich in fructose increased UM-UC-3 cell proliferation. It was shown that the processing of fresh garlic could change the composition of sugars, antioxidants, and amino acids, which have different effects on neutrophil-like cells and UM-UC-3 cells, as well as on bioactivities.
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Choi, Sun-Tay, Ro-Na Bae*, Dae-Sung Chung, and Seung-Koo Lee. "Effects of Storage Conditions on Postharvest Qualities in Garlic Bulbs (Allium sativum L.)." HortScience 39, no. 4 (July 2004): 805C—805. http://dx.doi.org/10.21273/hortsci.39.4.805c.
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To investigate quality changes of garlic associated with cultivars and storage conditions, northern type `Seosan' and sub-tropical type `Daeseo' garlics were stored at controlled atmosphere (O2 3%, CO2 5%, -1 ± 1°C) condition, low temperature (-1 ± 1°C), and room temperature (20 ± 5°C). The rate of sprouting, weight loss, enzymatic pyruvic acid content, and degree of greening in crushed garlic were determined during storage. The rate of sprouting was higher in `Daeseo' than in `Seosan' garlic in all storage conditions. Sprouting was effectively suppressed in low temperature and controlled atmosphere storage. Weight loss in `Daeseo' garlic was higher than in `Seosan' garlic. Enzymatic pyruvic acid (EP) contents increased for 3 months storage period, and then decreased gradually as the storage period was prolonged at room or low temperatures. However, EP content decreased dramatically during storage under CA condition in both cultivars. When garlic bulbs were crushed, greening appeared in the garlic stored at low temperature for more than one month. However, greening did not occur in the crushed garlic bulbs stored in CA condition.
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Krisnawan, Alfian Hendra, Ryanto Budiono, Albina Natarika, Arum Mirani, and Novia Andarini. "The Effects of Processing Time on the Total Phenolic, Flavonoid Content, and Antioxidant Activity of Multi Bulb and Single Bulb Black Garlic." Jurnal Teknologi dan Industri Pangan 33, no. 1 (June 30, 2022): 69–76. http://dx.doi.org/10.6066/jtip.2022.33.1.69.
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Black garlic is produced by processing multi-bulb garlic (Allium sativum) or single-bulb garlic in high temperature and high humidity for several days. Black garlic has many health benefits, such as an antioxidant activity resulting from its compound, including groups of flavonoid and phenolic compounds. This study aimed to analyze the effect of aging time on multi-bulb and single-bulb black garlic on the content of total phenolic, flavonoid, and antioxidant activity. Black garlic was processed at a 60-70°C heating temperature and 70-80% relative humidity for 25 days. Determination of total phenol and flavonoid contents was conducted using spectrophotometric methods with gallic acid as a standard of total phenolic and quercetin as a standard of flavonoid, while the antioxidant activity was determined by DPPH radical reduction. The results showed that total phenolic contents (% w/w GAE), flavonoids contents (% w/w QE), and EC50 values at 0 until day 25 increased on a particular day in multi-bulb and single-bulb black garlic. The optimal total phenolic content of both black garlic was obtained by heating for 20 days, flavonoid content of multi-bulb garlic for 10 days, and single-bulb black garlic for 15 days. Highest antioxidant activity was obtained on days 20 and 25 for single-bulb black garlic and multi-bulb black garlic, respectively. The aging time of black garlic affects total phenolic, flavonoid content, and antioxidant activity. In general, longer processing time caused an increase in the total phenolic content, flavonoid content, and antioxidant activity of both black garlics. Multi-bulb black garlic showed higher phenolic or flavonoid content and antioxidant activity than single-bulb black garlic.
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Huynh, Khanh Duy, Van Thinh Pham, Van Khang Tran, Hoang Danh Pham, and Tri Nhut Pham. "Polyphenol, Flavonoid Content and Antioxidant Activity of the Garlic (<i>Allium sativum </i>L.) Extract Obtained by Two Different Extraction Processes." Materials Science Forum 1048 (January 4, 2022): 493–501. http://dx.doi.org/10.4028/www.scientific.net/msf.1048.493.
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Garlic is a globally used spice due to its pungent taste and a fishy deodorant and digestive stimulator. Owing to the widespread use of garlic in both Oriental and Western medicine, further investigations on garlic extracts might carry important implications in the industry. In this study, we conducted extraction of garlic extraction by two conventional methods and an ultrasonic assisted method. The processes were optimized with respect to various quality parameters including polyphenol, flavonoid content, and antioxidant activity. The results showed that extracting garlic under the ultrasonic support will show higher efficiency than the non-ultrasonic extraction. The optimal extraction parameters are: 70% ethanol solvent, 10/1 solvent / material ratio, 40 °C temperature and 40 minutes time. Keywords: Allium Sativum L., Garic, Polyphenol, Flavonoid, Antioxidant
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Moniharapon, Debby, and Maria Nindatu. "PENGARUH EKSTRAK AIR BAWANG PUTIH (Allium sativum) TERHADAP MORTALITAS LARVA Crocidolomia binotalis PADA TANAMAN KUBIS." BIOPENDIX: Jurnal Biologi, Pendidikan dan Terapan 2, no. 1 (October 19, 2015): 1–7. http://dx.doi.org/10.30598/biopendixvol2issue1page1-7.
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Background: Garcil (Allium sativum) is an important commodity and has high economic value in Indonesia.Studies have been using water extracts of garcil as larval mortality Crocidolomia binotalis in august –september 2014. This study aimed to determine the effect of water extract of Garlic (Allium sativum) on mortality of larvae on cabbage plants Crocidolomia binotalis.
Methods: This study was an experimental study, using a rando mized block design (RBD), using the control group, and treatment concentraction of water extracts of garlic (Allium sativum). Concentration ranging from 2%, 4%, 6%, 8% with observation for 24 hours. Data effect of aqueous extract of garlic is effective against larval mortality Crocidolomia binotalis analyzed by real difference test (LSD) and the determination of the value of LC50, using SPSS.
Result: The results showed the water extract of garlic is effective for larval mortality Crocidolomia binotalis is the concentration of 6% and of probit analysis LC50 values of 4,632%.
Conclusion: Concentration of 4,632% aqueous extract of garlic (Allium sativum) can kill larvae Crocidolomia binotalis after administration of the extract and observation for 24 hours
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Cahyaningrum, Ika, and Errick Endra Cita. "Pengendalian Tekanan Darah dengan Black Garlic Varian Bawang Lanang pada Pasien Hipertensi." Jurnal Akademika Baiturrahim Jambi 11, no. 2 (September 15, 2022): 321. http://dx.doi.org/10.36565/jab.v11i2.581.
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Cardiovascular disease is a major health problem in the world. Hypertension is one of the most common cardiovascular diseases. Efforts to control and treat hypertension are very important so as not to cause complications. Hypertension control can be done with pharmacological and non-pharmacological therapy. One of the non-pharmacological therapies is black garlic therapy with solo garlic variant. The type of research used is pre experimental with a one-group pretest and post-test design. Researchers analyzed the respondents' blood pressure before and after being given black garlic variant solo garlic therapy for 14 days. The research was carried out in the working area of the Gedangan Village Health Center, Malang Regency from March to June 2022. The population in this study were patients with hypertension in the working area of the Gedangan Health Center. The sampling technique used consecutive sampling with a total sampling of 20 samples. Analysis of the data used by using the paired t test. The results showed that there were differences in blood pressure values after consuming black garlic variants of garlic (systole -value 0.000, diastole -value 0.014). The hope is that the public can use non-pharmacological black garlic therapy, especially the solo garlick variant, as a complementary therapy in controlling blood pressure.
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Khaririyatun, Nur, Yusuf, Tulus Fernando Silitonga, Helmi Kurniawan, and Hadis Jayanti. "Farmers’ Preferences on the Quality of Local Garlic Varieties from Bali Indonesia." IOP Conference Series: Earth and Environmental Science 1364, no. 1 (June 1, 2024): 012045. http://dx.doi.org/10.1088/1755-1315/1364/1/012045.
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Abstract The objective of this research was to identify local varieties of garlic that are preferred by customers. The research was conducted in Tabanan Bali from July to October 2021. The methodology was used a combination of demonstration plots and Participatory Research. In the demonstration plot, local varieties of garlic were planted, consisting of 4 varieties of local garlics from Indonesia, namely Kesuna Kayu, Sangga Sembalun, Lumbu Putih, and Lumbu Kuning. The demonstration plot was created for an observation plot for garlics customers, including farmers, traders, and housewives. They participated in implementing Participatory Research to determine their preferences for local garlic varieties of garlic in the demonstration plot. Respondents who participated in this preference test included 28 farmers, 4 traders, and 12 housewives. Each respondent assesses the preference for the predetermined attributes. Farmers assessed garlic attributes in terms of the number of cloves per bulb, bulbs size, bulbs shape, bulbs colour, bulbs diameter, cloves size, cloves shape, bulbs colour, aroma, skin thickness outside bulbs, harvest time and production/yield. Traders assess garlic attributes in terms of the number of cloves per bulb, bulbs size, bulbs shape, bulbs colour, bulbs diameter, clove size, clove shape, clove colour, clove diameter, aroma, skin thickness outside bulbs, easy to peel and easy to grind (to make pasta). Housewives’ consumers assessed garlic attributes in terms of the number of cloves per bulb, bulbs size, bulbs shape, bulbs colour, bulbs diameter, clove size, clove shape, clove colour, aroma, easy to peel, and easy to grind (to make pasta). Rating based on the Likert scale, namely: like very much (score 5), like (score 4), normal (score 3), do not like (score 2), and really do not like (score 1). Based on the results of data analysis, the results obtained are: Kesuna Kayu, as a local Balinese variety, is the first ranked (4.19), followed by Sangga Sembalun (3.81), Lumbu Kuning (3.38), and Lumbu Putih (3.17), respectively.
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Malviya, Ankita, and Rajneesh Gupta. "FORMULATION DEVELOPMENT OF GARLIC POWDER (ALLIUM SATIVUM) FOR ANTI-DIABETIC ACTIVITY ALONG WITH PHARMACEUTICAL EVALUATION." International Journal of Advanced Research 10, no. 09 (September 30, 2022): 543–47. http://dx.doi.org/10.21474/ijar01/15388.
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Allium sativum is an edible garllic known for its nutritional & bio-medicinal properties. The methanolic extract of Allium stivum for phytochemical screening performed & phytochemical analysis reveals that the extracts were rich source of phytoconstituents containing Alkaloids, Carcogydrate, Glycosides, Protien, Flavanoids, Saponins, Phenolic, Steroids.Some of them are responsible for anti-diabetic activities. In the present study oral administrable dosage form of Allium sativum (garlic) were prepared Herbal Tablets and Cream . A Compressed Tablets were evaluated. Garlic has been utilized securely since antiquated times as both food and medication in human populaces, however investigations of its adequacy in the administration of diabetes have yielded clashing outcome. This study has assessed the hypoglycemic impacts of garlic in patients.
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BESSA, ANTONIA TAMIRES MONTEIRO, MARIA ZULEIDE DE NEGREIROS, WELDER DE ARAÚJO RANGEL LOPES, LAÍZA GOMES DE PAIVA, and OTACIANA MARIA DOS PRAZERES DA SILVA. "QUALITY OF VIRUS-FREE GARLIC GROWN UNDER HIGH ALTITUDE CONDITIONS IN THE SEMIARID REGION OF THE NORTHEAST OF BRAZIL." Revista Caatinga 33, no. 4 (October 2020): 945–53. http://dx.doi.org/10.1590/1983-21252020v33n409rc.
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ABSTRACT Garlic is a vegetable rich in starch and in aromatic substances; it has high value as a spice and is consumed as a fresh vegetable or in processed products. The garlic market demand has been growing in the last years, and virus-free garlic seed is a technology that can result in better quality products. The objective of this work was to evaluate the quality of virus-free garlic cultivars (VFGC) grown under high altitude conditions in the Semiarid region of the Northeast of Brazil. Three experiments were conducted in 2018 in Portalegre, state of Rio Grande do Norte, Brazil: the first experiment with first-generation VFGC (G1), the second with second-generation VFGC (G2), and the third with infected cultivars (without clonal cleaning). The experiments were conducted in randomized block experimental design, with four replications. The treatments consisted of five garlic cultivars (Amarante, Branco-Mossoró, Cateto-Roxo, Gravatá, and Hozan). The use of virus-free garlic seeds results in bulbs with larger diameter and higher soluble solid and total solid contents, pungency, and industrial yield, showing that the seed health is important for the quality of garlics for fresh consumption and industrial processing. The cultivars Amarante, Cateto -Roxo, and Hozan had the highest total solid contents; and the cultivar Hozan had the largest bulb diameter and the highest soluble solid contents, pungency, and industrial index. The cultivar Hozan is the most indicated for dehydration due to its higher industrial index. Bulb diameter, pungency, and industrial index presented positive correlations with soluble solids, pungency, and industrial index.
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Arifin, Lutfi, Siwi Indarti, and Arif Wibowo. "Identification of Pathogens Causing Bulb Rot Disease on Garlic (Allium sativum L.) in Central Java, Indonesia." Jurnal Perlindungan Tanaman Indonesia 25, no. 1 (July 30, 2021): 74. http://dx.doi.org/10.22146/jpti.64743.
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Garlic bulb rot disease was found from garlics (Allium sativum L.) cultivated from 2017 to 2019 by farmers in Central Java Province, Indonesia. The initial symptoms of the disease were stunted, leaf yellowing, and necrotizing to rotten bulbs. This research was conducted to determine the major causal agent of garlic bulb rot disease in Central Java. A survey was carried out in five regencies across Central Java that were major garlic-producing areas. Nematodes were isolated using water immersion methode and pathogenic fungi were isolated on Potato Dextrose Agar (PDA). Nematode identification was carried out based on the Ditylenchus dipsaci morphological and morphometric character. Seven isolates of Fusarium species were obtained from infected garlic. Identification of four chosen isolates were performed by sequencing the TEF-1α gene. The TEF sequence of isolate TB3, KK1, and KK4 showed 99% similarity with several F. oxysporum, BT3 sequences showed 98% identity with several F. solani, and all were deposited in the NCBI GenBank. Three locations were positively infected by the interaction between D. dipsaci and Fusarium sp. Based on the results of the morphological identification, parasitic nematode was identified as D. dipsaci, while based on the morphological and molecular identification isolates Fusarium were identified as F. oxysporum and F. solani, respectively, as first report causal agents of garlic bulbs rot in Central Java.
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Sunanta, Piyachat, Vassilis Kontogiorgos, Noppol Leksawasdi, Yuthana Phimolsiripol, Sutee Wangtueai, Malaiporn Wongkaew, and Sarana Rose Sommano. "Loss Assessment during Postharvest and Handling of Thai Garlic Used for Processing." Horticulturae 9, no. 4 (April 12, 2023): 482. http://dx.doi.org/10.3390/horticulturae9040482.
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Garlic is one of the most economically important crops cultivated and consumed worldwide. The rising demand for garlic in the functional food market is driven by the growing interest in using processed products and supplements for benefits in health and wellbeing. Prior to processing, freshly harvested Thai garlic undergoes six distinct curing procedures; however, the losses and initial quality evaluation of the cured garlics have never been assessed. The research aims to evaluate losses and types of biomass during post-harvest processing using lab scale waste composition and mass–flow analyses, which align with the bio-circular green economic approach. Qualitative process flow diagrams (PFD) of each curing procedure were outlined, and the volume of post-harvest loss and types of biomasses were recorded. The study found that the overall losses during garlic curing were significantly higher than those associated with curing the bulb with root attached and the bulb alone. Moisture loss (>60%) was the greatest type of loss, followed by through biomass during initial and minimal processing. The aerial part accounted for >40% of total biomass loss, while root and skin were variable, depending on whether the initial process was conducted before or after curing. In terms of quality, the study found that the total phenolic and flavonoid content of garlic decreased after curing, and the level of total reducing sugar significantly decreased from the day of harvest. This result can be used as the criterion for handling Thai garlic after harvest. In addition, the biomass produced by postharvest processing can be utilised as a raw material for biorefinery extraction.
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&NA;. "Garlic." Reactions Weekly &NA;, no. 1218 (September 2008): 18. http://dx.doi.org/10.2165/00128415-200812180-00055.
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&NA;. "Garlic." Reactions Weekly &NA;, no. 1283 (January 2010): 45. http://dx.doi.org/10.2165/00128415-201012830-00145.
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Morbidoni, Laura, Jennifer Moore Arterburn, Veronica Young, David Mullins, Cynthia Mulrow, and Valerie Lawrence. "Garlic." Journal of Herbal Pharmacotherapy 1, no. 1 (January 2001): 63–83. http://dx.doi.org/10.1080/j157v01n01_06.
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Morbidoni, Laura, Jennifer Moore Arterburn, Veronica Young, David Mullins, Cynthia Mulrow, and Valerie Lawrence. "Garlic." Journal Of Herbal Pharmacotherapy 1, no. 1 (December 11, 2000): 63–83. http://dx.doi.org/10.1300/j157v01n01_06.
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BAUMANN, LESLIE S. "Garlic." Skin & Allergy News 38, no. 12 (December 2007): 21. http://dx.doi.org/10.1016/s0037-6337(07)70934-8.
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Mansell, P., and J. P. Reckless. "Garlic." BMJ 303, no. 6799 (August 17, 1991): 379–80. http://dx.doi.org/10.1136/bmj.303.6799.379.
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Brosche, T., and D. Platt. "Garlic." BMJ 303, no. 6805 (September 28, 1991): 785. http://dx.doi.org/10.1136/bmj.303.6805.785.
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ROSER, D. "Garlic." Lancet 335, no. 8681 (January 1990): 114–15. http://dx.doi.org/10.1016/0140-6736(90)90584-r.
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Charlson, Mary. "Garlic." Archives of Internal Medicine 167, no. 4 (February 26, 2007): 325. http://dx.doi.org/10.1001/archinte.167.4.325.
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Ernst, Edzard. "Garlic." Molecular Nutrition & Food Research 51, no. 11 (November 2007): 1317. http://dx.doi.org/10.1002/mnfr.200790025.
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Wahyuni, Andi Nirma, I. Ketut Suwitra, Idris, Bambang Hariyanto, Syafruddin, Heni SP Rahayu, and Saidah. "Exploration and characterization of tinombo local garlic, Central Sulawesi." IOP Conference Series: Earth and Environmental Science 1230, no. 1 (September 1, 2023): 012064. http://dx.doi.org/10.1088/1755-1315/1230/1/012064.
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Abstract Most of Indonesia’s garlic needs are fulfilled by imported (97%). The government focuses on local garlic for seed prospects and gives a mandatory for importers to plant it to increase domestic production. Beside of using registered local varieties, it is also intended for local varieties which have not been registered, to be developed especially by local farmers. Exploration and characterization are very necessary so that the presence of local varieties of garlic in each region is known. This study aims to explore and characterize the local garlics in Central Sulawesi. The research was carried out in March 2020, located in Parigi Moutong Regency. The research used survey method, while the observations of plant morphology and agronomy using a Horticultural Plant Characterization Guidebook. The research found a local variety of garlic namely Tinombo Variety. Apart from being a cooking spice, Tinombo variety also used as a biopharmaceutical. The result of the characterization shows that Tinombo variety has light green leaf color, pale yellow flesh color, very sharp aroma, 14-21 cloves per bulb, 2-3 t/ha production while the yield potential is 7.6 t/ha. The harvest age is 5-6 months, and it is suitable in the highlands. The obstacle for farmers is the difficulty of the access to and from the field, thus the price of garlic is expensive. The cultivation technology is still conventional and does not use fertilizers. This local variety has a high chance to increase its productivity with the application of appropriate and site-specific technologies.
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Farhat, Zeinab, Tyler Scheving, Diana S. Aga, Pamela A. Hershberger, Jo L. Freudenheim, Rachael Hageman Blair, Manoj J. Mammen, and Lina Mu. "Antioxidant and Antiproliferative Activities of Several Garlic Forms." Nutrients 15, no. 19 (September 22, 2023): 4099. http://dx.doi.org/10.3390/nu15194099.
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It is hypothesized that garlic, Allium sativum, might protect against oxidative stress that causes damage to cells and tissues leading to the development of various health conditions including cancer. However, it is not known whether garlic’s potential anticancer benefits differ by form of garlic consumed. This study aimed to quantify and compare the in vitro antioxidant and antiproliferative activity of several garlic forms in water and alcohol extracts including fresh garlic, fresh garlic set aside, heated garlic, heated garlic set aside, garlic powder, black garlic, two commercially available garlic supplements. Antioxidant activity of different garlic forms were measured using three assays: DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) assay, superoxide assay, and hydroxyl assay. In vitro effects of garlic extracts were investigated against the most common lung cancer subtypes: H520, H1975, and A549 cell lines using the sulforhodamine B (SRB) assay. Among free radical scavenging assays, Garlicin®, a commercially available supplement, displayed high antioxidant activity in water and alcohol extracts (DPPH assay: 2.02 mg AAE (mg ascorbic acid equivalent)/g garlic and 3.53 mg AAE/g garlic, respectively; superoxide assay: 6.73 mg AAE/g garlic and 7.13 mg AAE/g garlic, respectively). In the hydroxyl assay, water extract of fresh garlic crushed and set aside for 10 min showed the highest antioxidant activity. Garlicin® alcohol extract and fresh garlic water extracts strongly inhibited the proliferation of H1975, A549 and H520 cells. Other forms of garlic including garlic powder and black garlic exhibited low antioxidant and antiproliferative activity. Our results demonstrate that the preparation and processing methods of garlic may lead to different antioxidant benefits.
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Chen, Jianneng, Chennan Yu, Kun Yao, Yun Zhou, and Binsong Zhou. "Design and Experiment of a Garlic Orientation and Orderly Conveying Device Based on Machine Vision." Agriculture 12, no. 8 (July 22, 2022): 1077. http://dx.doi.org/10.3390/agriculture12081077.
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Aiming at the problem that the existing garlic-root-cutting equipment requires the orientation and orderly conveying of garlic, a garlic orientation and orderly conveying method based on machine vision and mechanical orientation mechanisms was proposed and a garlic orientation and orderly conveying device was designed. To realize garlic posture recognition, garlic and garlic roots were used as detection objects, the YOLOv5s objection detection model was used to establish a garlic feature detection model, and the model was trained. The garlic orientation and orderly conveying device was developed and a garlic posture recognition test and garlic orientation and orderly conveying test were completed. The test results show that the success rate of posture recognition is 98.67% and the average accuracy rate of the garlic deviation angle is 99.11%. When the conveying speed is 95 mm⋅s−1 and the rotating speed is 55 rpm, the orientation success rate is 95.6% and the conveying efficiency reaches 75 garlic per minute, which meets the design requirements. The accuracy of the garlic posture recognition method and the rationality of the garlic orientation and orderly conveying device design are verified, and the automatic orientation and orderly conveying of garlic is realized.
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Mochizuki, Emiko, Takao Yamamoto, Sumiko Suzuki, and Hiroyuki Nakazawa. "Electrophoretic Identification of Garlic and Garlic Products." Journal of AOAC INTERNATIONAL 79, no. 6 (November 1, 1996): 1466–70. http://dx.doi.org/10.1093/jaoac/79.6.1466.
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Abstract We developed a rapid and simple method for identifying garlic and garlic products using sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS–PAGE) with silver staining. Samples were homogenized with 1 % SDS or 6M urea and centrifuged. Supernatant containing garlic proteins was mixed with the same volume of loading buffer containing SDS and mercaptoethanol, heated in boiling water for 2 min, and applied to the wells of a ready-to-use polyacrylamide gradient gel (4–20%). Electrophoresis was performed 20 mA constant current for 2 h. The gel was stained with a silver staining kit and dried. Protein patterns of garlic and garlic products are different from those of other Allium plants such as onion, rakkyo, and caucas. The method was used to analyze samples of spice and garlic clove products. Absence of protein bands in garlic extract products suggests the products may contain less proteins and/or denatured proteins.
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Jurwita, Magfira, M. Nasir, and Abdul Gani Haji. "Analisis Kadar Vitamin C Bawang Putih dan Hitam dengan Metode Spektrofotometri UV-Vis." KOVALEN: Jurnal Riset Kimia 6, no. 3 (December 30, 2020): 252–61. http://dx.doi.org/10.22487/kovalen.2020.v6.i3.15289.
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An analysis of vitamin C levels of garlic and black garlic was done by UV-Vis spectrophotometric method. Garlic and black garlic contain a variety of nutrients and vitamins. Single and plural garlic is widely used as a medicine, besides garlic is currently also popular with garlic which is processed at temperatures between 60-80̊C with an environmental humidity of around 70-90% for 10-40 days. One of the vitamins contained in garlic includes vitamin C which acts as an antioxidant and is effective in dealing with free radicals. Vitamin C analysis was performed by the spectrophotometric method on the maximum wavelength is 250 nm with an absorbance value of 3.994. Results of analysis of vitamin C levels single garlic by 0.28% content of plural garlic by 0.27%. Vitamin C levels of single black garlic 0.29% (10 days), 0.31% (20 days), and 0.32% (30 days), plural black garlic Vitamin C levels 0.28% (10 days), 0.29% (20 days) and 0.31% (30 days).Based on ANOVA test results obtained there are differences in levels of vitamin C in single black garlic over several variations of time (days)and there are differences in levels of vitamin C in plural black garlic over several variations of time (days) because of Fcount ≥ Ftable.The coefficient of variation (KV) value is needed to test the level of accuracy of the analysis results. KV value in single garlic is 0.68% and plural garlic is 1.24%. KV value of single black garlic 0.3% (10 days), 0.25% (20 days), and 0.7% (30 days), KV of black garlic 0.55% (10 days), 0.61% (20 days), and 0.43% (30 days).
Keywords: Single garlic, garlic plural, black garlic, fermentation, vitamin C levels
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Hellu, Tasha S., Meredith M. Schuldt, Robert A. Gomez, and Karla E. Adams. "Garlic: a potential food allergen?" Journal of Food Allergy 5, no. 2 (December 1, 2023): 65–67. http://dx.doi.org/10.2500/jfa.2023.5.230012.
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Background: Garlic, Allium sateevum, is one of the most commonly used spices worldwide but a rare cause of immunoglobulin E (IgE) mediated allergy. Six garlic proteins have been associated with sensitization. Alliin lyase has been classified as the major garlic allergen and demonstrated to be heat labile. Thus, some patients with garlic allergy have reported the ability to ingest cooked garlic without symptoms. Methods: We report two cases of patients with reaction to garlic, the first to both raw and cooked garlic, and the second to only raw but not cooked garlic. We further examined the proteins found in raw, cooked, and powdered garlic by Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE), then assessed the patients’ sera for IgE to these proteins with immunoblot. Results: We confirmed that most garlic proteins, to include alliin lyase are degraded with heat and discovered that garlic powder is most consistent with raw garlic on SDS-PAGE. In addition, we corroborated the potential for binding of serum IgE to a rare garlic allergen at ∼70 kDa and demonstrated its heat lability for the first time with immunoblot. Conclusion: These findings would suggest that patients with garlic allergy could ingest cooked garlic without symptoms but not raw or powdered forms. However, our patient with garlic sensitization reported symptoms with both raw and cooked garlic, which further illustrated the need for further studies.
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Rahmaniar, Reina Puspita, Dyah Widhowati, and Nurul Hidayah. "Garlic As Antibacterial in Lactose Fermenter Enterobacteriaceae." JURNAL KAJIAN VETERINER 11, no. 1 (June 13, 2023): 47–53. http://dx.doi.org/10.35508/jkv.v11i1.11002.
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This study attempts to investigate the antibacterial effectiveness of three varieties of garlic (single garlic, kating garlic, and black garlic) on the growth of Enterobacteriaceae bacteria (Escherichia coli, Enterobacter sp, Klebsiella sp. from chicken meat samples. Treatment Kating garlic, single garlic, and black garlic at concentrations of 20%, 40%, 60%, 80%, 90%, 100%. This study observed the inhibition zone on Muller Hinton Agar (MHA) media that had been planted with bacterial isolates. The inhibition test uses the disk diffusion method. The findings revealed that kating garlic and single garlic showed inhibition zones against Escherichia coli, Enterobacter sp., and Klebsiella sp. bacteria. Meanwhile, black garlic did not show an inhibition zone against E. coli bacteria, but showed an inhibition zone against Klebsiella sp., Enterobacter sp., and Kating garlic had the largest bacterial inhibition zone against E. coli, Klebsiella sp., Enterobacter sp., followed by single garlic.
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Nguyen, Thi Hanh, Xuan Hoa Tong, Van Hung Nguyen, and Giang Hoang. "The changes in physicochemical properties of various garlic cultivars during the fermentation of black garlic." Ministry of Science and Technology, Vietnam 65, no. 3 (March 25, 2023): 68–72. http://dx.doi.org/10.31276/vjst.65(3).68-72.
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Black garlic is produced by biochemical reactions that occur during the processing of fresh garlic by controlling temperature and humidity. This study aims to determine the changes in the physicochemical properties of various garlic cultivars during the fermentation of black garlic. In this study, four garlic samples from various regions were collected: Hai Duong’s monobulb garlic, China’s hardneck garlic, Hai Duong’s hardneck garlic, Ly Son’s hardneck garlic were placed under control procedure at a temperature of 85-90oC and relative humidity of 80-90%. The samples were observed and examined with their changes in humidity, colours, reducing sugars contents, total polyphenol, total acid, antioxidant index, and alliinase activity throughout the fermentation process. Research results have shown that Hai Duong’s monobulb garlic is the most suitable material for black garlic production among the four materials.
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Jensen, Katherine, Keiko Goto, Joan Giampaoli, and Julie Holland. "Factors Associated with Consumer Knowledge of Garlic Health Properties, Garlic Preparation Knowledge and Garlic Intake." Californian Journal of Health Promotion 19, no. 1 (September 8, 2021): 44–53. http://dx.doi.org/10.32398/cjhp.v19i1.2648.
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Background: Garlic has been shown to provide numerous health benefits attributed to its innate compound allicin. However, this compound is highly unstable when exposed to various cooking methods as it is affected by temperature and pH changes. There is limited information about health and preparation knowledge of garlic among consumers with various nutrition education levels including future nutrition professionals such as registered dietitian nutritionists. Purpose: To determine if consumer garlic health knowledge and perceptions were associated with garlic intake and if nutrition education level was associated with garlic health and preparation knowledge. Methods: An online survey was conducted to examine garlic health and preparation knowledge, garlic health perceptions, garlic intake, and garlic cooking methods among undergraduate students with and without a major. Results: There was a significant moderate positive correlation between garlic health knowledge and garlic intake (rs=.421, p<.001). Those with a nutrition major had significantly greater garlic health knowledge than non-majors (p<0.001), while there was no difference between nutrition majors and non-majors on cooking methodology knowledge. Conclusion: Knowledge of the health benefits of garlic appears to be associated with its intake. Nutrition education should focus more on appropriate garlic preparation in relation to its health benefits.
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Sasmitaloka, K. S., SM Widayanti, I. Mulyawanti, and ES Iriani. "Physicochemical and antioxidant characteristics of black garlic from indigenous Indonesian garlic." IOP Conference Series: Earth and Environmental Science 1041, no. 1 (June 1, 2022): 012004. http://dx.doi.org/10.1088/1755-1315/1041/1/012004.
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Abstract Black garlic is a processed garlic product which is obtained by heat treatment of the raw garlic at high temperature under high humidity for several days. It was reported that black garlic has stronger antioxidant activity than raw garlic. This research aimed to produce black garlic from indigenous Indonesian garlic and its characteristics. The raw material used was Sangga Sembalun garlic variety. The study was designed using a completely randomized design, consisted of one factor, namely the type of garlic clove (x1: single clove and x2: multi clove), with four replications. The results showed that when garlic undergoes heat treatment, various properties changes occur, including changes in physicochemical and antioxidant content. Single clove black garlic has antioxidant higher than multi clove black garlic. The single clove black garlic had moisture of 47.83%, fructose of 4.92%, glucose of 2.85%, sucrose of 1.36%, maltose of 0.63%, total flavonoid of 2054.9 ppm, total phenol of 335.43 ppm, and S-allyl cysteine of 635.09 mg/100 g. Meanwhile, the compound clove black garlic had total flavonoid of 1745.7 ppm, total phenol of 104.71 ppm, and S-allyl cysteine of 326.7 mg/100 g.
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Devinder Dhingra and Shashi Paul. "Post Harvest Technology of Garlic - A Review." Journal of Agricultural Engineering (India) 42, no. 1 (March 31, 2005): 1–18. http://dx.doi.org/10.52151/jae2005421.1108.
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Garlic bulbs, valued for their flavour, command an extensive commercial importance because of their wide application in food and pharmaceutical preparations. The major producers of garlic in the world are China, India, South Korea, USA, Egypt and Spain. The world production of garlic in 2002 was 12.23 M tonne. Post harvest curing,. packaging, storage and processing of garlic are very important. Insects and fungi attack garlic bulbs during storage. Blue mold rot, dry rot and sprouting are the major causes of loss during storage. The storage loss can be minimized by following proper packaging and storage techniques. The pungent compounds of garlic responsible for the flavour suffer loss during processing. The processing techniques aim at minimizing the loss of pungent compounds and yielding shelf stable products. An attempt has been made to analyse the flavour chemistry of garlic, traditional and modern storage methods of garlic bulbs, methods of preparation of garlic paste, garlic extract, garlic oil, dehydrated garlic products, and "garlic pickle with special emphasis on the processing parameters and quality standards of end products. Analytical methods for the determination of volatile aromatic compounds in garlic bulbs and in its various preparations are also discussed.
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Bian, Yanli, Juan Wang, Fengmao Liu, Biming Mao, Hongwei Huang, Jingyi Xu, Xiaohan Li, and Yangyang Guo. "Residue behavior and removal of iprodione in garlic, green garlic, and garlic shoot." Journal of the Science of Food and Agriculture 100, no. 13 (June 29, 2020): 4705–13. http://dx.doi.org/10.1002/jsfa.10527.
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KAUR, TARANPREET, MONISHA RAWAT, and KHUSHBOO KATHAYAT. "VALUE-ADDED PRODUCTS OF GARLIC AND THEIR POTENTIAL HEALTH BENEFITS - A REVIEW." Asian Journal of Microbiology, Biotechnology & Environmental Sciences 25, no. 04 (2023): 707–12. http://dx.doi.org/10.53550/ajmbes.2023.v25i04.018.
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– Garlic and its different value-added products are widely employed in food and pharmaceutical industries in a variety of forms due to its distinct flavour. It is processed into dehydrated garlic flakes, garlic slices or rings, garlic grits, garlic tablets, garlic pickles, garlic powder, digestive churns, paste, garlic oil, salts which are mostly demanded at national as well as international market due to its nutritional composition, health benefits and medicinal properties. The presence of various biologically active compounds in garlic has attracted the attention of modern medicine because of its effects in maintaining good health it reduces cholesterol, boosts the immune system, prevents from various ailments such as cancer, cardiovascular diseases, metabolic disorders, blood pressure, and diabetes, through its anti-inflammatory, antioxidant, and lipid-lowering properties. Value addition of garlic in the form of various processed products will significantly increase the export of garlic and its value-added products and will also play an important role to augment the expanding garlic-based processing industries in India.
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Kunová, Simona, Peter Haščík, Ľubomír Lopašovský, and Miroslava Kačániová. "The microbiological quality of minced pork treated with garlic in combination with vacuum packaging." Potravinarstvo Slovak Journal of Food Sciences 15 (May 28, 2021): 453–59. http://dx.doi.org/10.5219/1585.
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The present study aimed to evaluate the microbial quality of minced pork treated with fresh garlic, dried garlic, and garlic oil in combination with vacuum packing. The growth of Total Viable Counts (TVC), Coliform Bacteria (CB), and Pseudomonas spp. were evaluated. The microbiological analyses were performed by the plate dilution method. The average value of TVC was 8.45 log CFU.g-1 in aerobically packed samples, 5.59 log CFU.g-1 in samples treated with garlic oil, 5.36 log CFU.g-1 in vacuum packed samples, and samples treated with dried garlic, and 4.98 log CFU.g-1 in samples treated with fresh garlic on 8th day of storage. The number of TVC was significantly lower in samples treated with fresh garlic compared to samples treated with dried garlic and garlic oil on the 8th day of storage (p <0.05). The average value of CB was 4.13 log CFU.g-1 in aerobically packed samples, 1.82 log CFU.g-1 in samples treated with garlic oil, the value of CB in vacuum packed samples, in samples treated with fresh garlic and also with dried garlic was lower than 1.00 log CFU.g-1 on 8th day of storage. The number of CB was significantly higher in aerobically packed samples and samples treated with garlic oil compared to vacuum-packed samples, samples treated with fresh garlic and dried garlic on the 8th day of storage (p <0.05). The average number of Pseudomonas spp. was 2.45 in aerobically packed samples, count of Pseudomonas spp. was lower than 1.00 log CFU.g-1 in vacuum packed samples and in the sample with garlic on the 8th day of storage. The number of Pseudomonas spp. was significantly higher in aerobically packed samples in comparison with vacuum-packed samples, samples with fresh garlic, dried garlic, and garlic oil (p <0.05).
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Wang, Yan, Pingzeng Liu, Ke Zhu, Lining Liu, Yan Zhang, and Guangli Xu. "A Garlic-Price-Prediction Approach Based on Combined LSTM and GARCH-Family Model." Applied Sciences 12, no. 22 (November 9, 2022): 11366. http://dx.doi.org/10.3390/app122211366.
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The frequent and sharp fluctuations in garlic prices seriously affect the sustainable development of the garlic industry. Accurate prediction of garlic prices can facilitate correct evaluation and scientific decision making by garlic practitioners, thereby avoiding market risks and promoting the healthy development of the garlic industry. To improve the prediction accuracy of garlic prices, this paper proposes a garlic-price-prediction method based on a combination of long short-term memory (LSTM) and multiple generalized autoregressive conditional heteroskedasticity (GARCH)-family models for the nonstationary and nonlinear characteristics of garlic-price series. Firstly, we obtain volatility characteristic information such as the volatility aggregation of garlic-price series by constructing GARCH-family models. Then, we leverage the LSTM model to learn the complex nonlinear relationships between the garlic-price series and the volatility characteristic information of the series, and predict the garlic price. We applied the proposed model to a real-world garlic dataset. The experimental results show that the prediction performance of the combined LSTM and GARCH-family model containing volatility characteristic information of garlic price is generally better than those of the separate models. The combined LSTM model incorporating GARCH and PGARCH models (LSTM-GP) had the best performance in predicting garlic price in terms of evaluation indexes, such as mean absolute error, root mean-square error, and mean absolute percentage error. The combined model of LSTM-GARCH provides the best results in garlic price prediction and can provide support for garlic price prediction.
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Kyoung Kim, Hyun, Hyun Jeong Kim, and Su Jong Cha. "The Effect of Consumer Attitude toward Functional Food on Package Attributes and Ingestion Intention; Focused on Garlic." International Journal of Engineering & Technology 7, no. 3.33 (August 29, 2018): 8. http://dx.doi.org/10.14419/ijet.v7i3.33.18513.
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The purpose of this study was to investigate the effect of prior knowledge and preference of garlic on the ingestion intention and selecting package attributes of garlic functional food. Surveys were conducted to verify the purpose of the study. One-way ANOVA was performed for data analysis; the following conclusions were reached.First, the prior knowledge and preference of garlic have a significant impact on the intention to ingest garlic functional food. Second, the prior knowledge and preference of garlic have a significant impact on the attitude toward package properties of garlic functional food.However, it was confirmed that the preference for garlic was a more significant influence on the selection of garlic functional food and garlic food packaging than the prior knowledge on the benefit of garlic. So this study casts significant implications for the marketing of functional food with strong flavors such as garlic.
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SASMAZ, Hatice Kübra, Türkan UZLAŞIR, Serkan SELLİ, and Hasim KELEBEK. "Changes in bioactive compounds and antioxidant activity of Gaziantep and Kastamonu garlic during black garlic production." International Journal of Agriculture, Environment and Food Sciences 8, no. 1 (February 26, 2024): 111–18. http://dx.doi.org/10.31015/jaefs.2024.1.12.
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Garlic (Allium sativum L.), a member of the Alliaceae family, has been widely used in cuisine and traditional medicine since ancient times. Black garlic is produced by fermentation of fresh garlic under controlled conditions for a certain period at high temperature (60-90°C) and high humidity (70-90%). According to the Turkish Statistical Institute (TURKSTAT) data, Kastamonu and Gaziantep garlic varieties are the most cultivated garlic varieties in our country. Changes in protein, sugar content, antioxidant capacity (DPPH and ABTS methods), total phenolic content, 5-hydroxymethylfurfural (HMF) content, and organosulfur compound profiles were investigated in samples taken from Kastamonu and Gaziantep fresh garlic at 7, 14, 21, and 28 days of black garlic production under 65°C temperature and 70% humidity conditions. With these analyses, the differences between black garlic and fresh garlic and the changes in black garlic during the production process were revealed in detail. It was determined that the amount of total phenolic content and antioxidant capacities increased in the black garlic production processes of both regions compared to fresh garlic. While sucrose was fresh garlic’s dominant sugar, fructose was black garlic’s dominant sugar. Among the organosulfur compounds, allicin was dominant in fresh garlic and SAC in black garlic. It was determined that SAC was formed after the enzymatic conversion of ɣ-glutamyl-S-alk(en)yl-L-cysteine and ɣ-glutamyl and the temperature and fermentation time used in black garlic production increased the formation of SAC. The protein content ranging between 5.8%-7.3% in fresh garlic was 13.1-14.2% in black garlic. Fresh and black garlic from the Gaziantep region was determined to have higher total phenolic content, antioxidant capacity, and organosulfur compound contents.
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Ashraf, M., MS Butt, I. Ahmad, MK Saeed, Q. Syed, FH Shah, and M. Shaheen. "Bioactive ingredients of local garlic variety from Pakis." Bangladesh Journal of Scientific and Industrial Research 53, no. 4 (December 9, 2018): 245–52. http://dx.doi.org/10.3329/bjsir.v53i4.39187.
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The health claims of locally grown garlic variety/line lehsan gulabi (garlic pink) for the management of serum glucose were explored. In efficacy study, garlic based diets given to the rats i.e. whole garlic (G1), garlic powder (G2) and garlic oil (G3) resulted in reduction in glucose, serum creatinine and serum urea levels, ALT, AST and ALP and elevation in serum insulin as compared to control (G0). The weight of rats substantially suppressed after the intake of different garlic preparations. It is deduced that garlic feeding may prove beneficial in weight management program. The whole garlic consumption proved more effective. The garlic oil caused highest glucose reduction (9.38%). Garlic oil alleviates glucose and insulin related abnormalities more efficiently. Additionally, treatments imparted significant effect on liver and kidney functioning. In the nutshell, pink garlic has potential to curtail different physiological malfunctioning. Thus diet based therapy by selecting suitable food ingredients should be encouraged as a preventive device against various metabolic syndromes among the vulnerable segments in the developing economies.Bangladesh J. Sci. Ind. Res.53(4), 245-252, 2018
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Sumithra Nayanangi, Wadiwela Mudiyanselage, Mylvaganam Pagthinathan, and Suneth Gunathilaka. "Evaluation of Chemical, Physical, Microbial and Sensory Properties of Garlic Butter by Using Cow Milk." European Journal of Agriculture and Food Sciences 4, no. 3 (June 22, 2022): 81–86. http://dx.doi.org/10.24018/ejfood.2022.4.3.490.
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Butter is a popular dairy product composed of mainly milk fat and other minor components such as water, vitamins, enzymes, and minerals which are beneficial for health. The study was to investigate the effect of garlic (Allium sativum) powder addition on the chemical, physical, microbial, and sensory properties of butter, incorporated with garlic at the rate of 2% garlic chips and 2% garlic powder (w/w) and 2% garlic chips and 4% garlic powder (w/w). Butter samples were analyzed for physical, chemical, microbial and sensory properties during refrigerated storage at 7 °C. The physico-chemical and sensory characteristics were analyzed during storage. Moisture, total solids, fat, free fatty acids, titratable acidity, and pH were significantly different (p<0.05) among the treatments on day one. The results of this study revealed that the moisture (14.09±0.10%) and total solids (85.91±0.10%) content were significantly (p<0.05) higher in butter without incorporating garlic chips and powder. Fat content (80±0.00%) was significantly (p<0.05) lowest in butter incorporated with 2% garlic chips and 4% garlic powder. While free fatty acids were significantly (p<0.05) highest in butter incorporated with 2% garlic chips and 4% garlic powder and lowest in butter without added garlic chips and powder. pH (6.09±0.03%) was significantly (p<0.05) lowest in butter incorporated with 2% garlic chips and 4% garlic powder. Titratable acidity (0.13±0.02%) was significantly (p<0.05) lower in butter without added garlic chips and powder 2% garlic chips and 4% garlic powder added to butter showed the highest (48.75±1.18 Mm/g) antioxidant activity. During storage, the pH value was significantly (p<0.05) decreased and titratable acidity was increasing with the storage period. The cohesiveness, gumminess and springiness were significantly (p<0.05) increased. Organoleptic characteristics revealed that 2% garlic chips and 4% garlic powder added to butter had the highest mean score of overall quality of all sensorial properties. Finally, most of the panelist accepted, that butter is made from 2% garlic chips and 4% garlic powder than other types of butter.
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Guo, Huiping, Yazhou Cao, Wenyuan Song, Jiao Zhang, Changlin Wang, Chensi Wang, Fuzeng Yang, and Lin Zhu. "Design and Simulation of a Garlic Seed Metering Mechanism." Agriculture 11, no. 12 (December 8, 2021): 1239. http://dx.doi.org/10.3390/agriculture11121239.
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According to the agronomic requirements of garlic sowing, the garlic morphology is studied and a garlic seed metering mechanism with excellent seeding performance is designed. Based on this design, a new garlic seeding machine with an adjustable-size seeding device is developed to realize efficient single-seed metering and seeding of different varieties of garlic. Further, the design scheme of the garlic seeder prototype is established, with the key components of the garlic seeding being designed on the basis of the garlic seeding mechanism. To achieve garlic single-seed metering for different varieties of garlic, the optimal adjustment size of the garlic seed metering device is determined through discrete element simulation analysis. A field experiment confirms the effectiveness of applying the proposed garlic planter to field sowing in terms of the metrics of missing seed and multiple seed rates. The results of the discrete element simulation test reveal that an adjustment size of 40 mm yields the best single-seed metering performance. At an operating speed of 15–35 rpm, the metering device can achieve more than an 80% qualification rate of single-seed metering, with a unit speed of 0.628–1.465 m/s. Thus, the developed garlic seeding device meets the requirements of precision sowing in China and can effectively realize the mechanized planting of garlic.
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Egong, Obeten Christiana, Ani Elemi John, Ime Akaninyene Ubong, Kokelu Anthony Nduka, and Okon Udemeobong Edet. "Thermoxidized palm oil diet (TPO)-induced haematological derangements in rats is ameliorated by Aloe vera and Garlic." Journal of Phytopharmacology 7, no. 4 (August 24, 2018): 353–59. http://dx.doi.org/10.31254/phyto.2018.7401.
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Objective(s): Therapeutic effects of garlic/Aloe vera on TPO-induced derangements in some haematological parameters and cytoarchitecture of the bone marrow in rats were studied. Materials and Methods: 30 male wistar rats weighing 200-250g were grouped into five (n=6): Control, TPO (TPO diet), TPO+G (TPO/Garlic), TPO+A (TPO/Aloe) and TPO+G+A (TPO/Garlic/Aloe). 15g of thermoxidized palm oil was mixed with 85g of rat chow to prepare TPO. Aloe gel and garlic juice were orally administered at doses of 6ml/kg and 2ml/kg respectively following lethality studies. After 3months, rats were sacrificed and blood collected via cardiac puncture for analysis. Results: From the result, TPO/Aloe showed a significant increase in food/water intake compared to control. TPO, TPO/Garlic and TPO/Garlic/Aloe had a significantly reduced body weight when compared to control but significantly higher in TPO/Aloe compared to control and other three groups. RBC, PCV and Hb was significantly decreased in TPO compared to control but was significantly higher in TPO/Garlic, TPO/Aloe and TPO/Garlic/Aloe compared to TPO. Total White blood cell was significantly lower in TPO/Garlic, TPO/Garlic/Aloe when compared to TPO but significantly higher in TPO/Aloe when compared to TPO/Garlic and TPO/Garlic/Aloe. MCV, MCH and MCHC showed a significant increase in TPO compared to control but decreased in TPO/Garlic, TPO/Aloe, TPO/Garlic/Aloe when compared to TPO. Histology of the bone marrow showed normal morphology in Control, TPO/Garlic, TPO/Aloe and TPO/Garlic/Aloe while some histological derangements were seen in TPO. Conclusion: Garlic and Aloe vera showed therapeutic efficacy in ameliorating haematological derangements caused by TPO consumption
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Kristianto, Sharon SP, RR Rukmowati Brotodjojo, Chimayatus Solichah, and Laszlo Lakatos. "Efficacy of Extracts of Garlic (Allium Sativum) and Neem Leaves (Azadirachta Indica) Against Liriomyza Spp." BIO Web of Conferences 69 (2023): 01031. http://dx.doi.org/10.1051/bioconf/20236901031.
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Lettuce is one of leafy vegetables that has high economic value. Infestation of Liriomyza spp. on lettuce leaves (Lactuca sativa L.) could reduce its quality significantly. This research aimed to study the effectiveness of garlic and neem leaves extract to control Liriomyza spp. Lettuce was cultivated in Nutrient Film Tecnique (NFT) hydroponic system. The experiment was arranged in a Completely Randomized Design (CRD) with 9 various concentration of garlic and neem leaves extract, i.e., 15% garlic extract + 15% neem leaves extract, 15% garlic extract + 30% neem leaves extract, 15% garlic extract + 45% neem leaves extract, 30% garlic extract + 15% neem leaves extract, 30% garlic extract + 30% neem leaves extract, 30% Garlic extract + 45% neem leaves extract, 45% garlic extract + 15% neem leaves extract, 45% garlic extract + 30% neem leaves extract, 45% garlic extract + 45% neem leaves extract, and control (water). The results showed that the concentration of 45% garlic extract + 45% neem leaves extract resulted in 100% mortality of Liriomyza spp. imago, the damage intensity of 26.3%, leaves number of 11, plant height of 28.53 cm, fresh weight of 149.67 g and economic weight of 139.67 g. Application of botanical pesticide with concentration 45% garlic extract + 45% neem leaves extract could control Liriomyza spp. infestation in hydroponic lettuce plants.
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Guo, Yan, Haoming Xia, Xiaoyang Zhao, Longxin Qiao, and Yaochen Qin. "Estimate the Earliest Phenophase for Garlic Mapping Using Time Series Landsat 8/9 Images." Remote Sensing 14, no. 18 (September 8, 2022): 4476. http://dx.doi.org/10.3390/rs14184476.
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Garlic is the major economic crop in China. Timely and accurate identification and mapping of garlic are significant for garlic yield prediction and garlic market management. Previous studies on garlic mapping were mainly based on all observations of the entire growing season, so the resulting maps have a hysteresis. Here, we determined the optimal identification strategy and the earliest identifiable phenophase for garlic based on all available Landsat 8/9 time series imagery in Google Earth Engine. Specifically, we evaluated the performance of different vegetation indices for each phenophase to determine the optimal classification metrics for garlic. Secondly, we identified garlic using random forest algorithm and classification metrics of different time series lengths. Finally, we determined the earliest identifiable phenophase of garlic and generated an early-season garlic distribution map. Garlic could be identified as early as March (bud differentiation period) with an F1 of 0.91. Our study demonstrates the differences in the performance of vegetation indices at different phenophases, and these differences provide a new idea for mapping crops. The generated early-season garlic distribution map provides timely data support for various stakeholders.
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Sui, Fujia, Yinsheng Yang, and Shizhen Zhao. "What Affects the Production Technology of Labor-Intensive Agricultural Industries in the Context of Labor Aging? An Empirical Study Based on the Garlic Production in Lanling." Sustainability 14, no. 1 (December 21, 2021): 48. http://dx.doi.org/10.3390/su14010048.
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While the aging of agricultural labor force and its impact on agricultural production have been attracting extensive attention, little is known about the relationship between aging of agricultural labor force and technical efficiency in the garlic production. Based on the survey data of garlic growers in Lanling County, Shandong Province, the Data envelopment analysis (DEA) model is used to measure the production technical efficiency of garlic growers in 84 villages in Lanling County, Shandong Province, with the aging of the labor force. The distribution characteristics and changing trends of garlic production technology efficiency are analyzed in terms of family characteristics and garlic planting characteristics, and regression analysis is performed on the differences of the results. The study found the following: (1) Garlic growers in Lanling County, Shandong Province, accounted for a high proportion of laborers over 60 years old, and their physical health status was weaker than that of young laborers, which reduced the technical efficiency of garlic planting and production. (2) The number of garlic varieties grown by garlic growers and the number of garlic planted in acres have a significant negative impact on the technical efficiency of garlic planting by farmers. (3) There is a significant positive correlation between the annual household income of farmers and the production technology efficiency of garlic growers; when the number of garlic training is not more than three times, it has a positive impact on the production technology efficiency of garlic planting by farmers, and more than three times are related to garlic production technology. The efficiency is negatively correlated.
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Sealy, Ramsey, Michael R. Evans, and Craig Rothrock. "FUNGICIDAL PROPERTIES OF GARLIC EXTRACT IN Sphagnum PEAT- AND SAND-BASED SUBSTRATES." HortScience 40, no. 3 (June 2005): 880a—880. http://dx.doi.org/10.21273/hortsci.40.3.880a.
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Growth of Pythium aphanidermatum, Pythium ultimum, Pythium irregulare, Phytophthora nicoctianae, Phytophthora cinnomomi, Fusarium oxysporum, Rhizoctonia solani and Thielaviopsis basicoli was inhibited in vitro when grown in a clarified V-8 nutrient solution containing 10% garlic extract. After exposure to 10% garlic extract for 3 days, all fungi and fungal-like organisms failed to grow after being washed and transferred to fresh cornmeal agar nutrient medium without garlic extract. When Sphagnum peat was inoculated with P. aphanidermatum and drenched with solutions containing varying concentrations of garlic extract, a single drench of 35% garlic extract or two drenches of 15% garlic extract were required to rid the substrate of viable P. aphanidermatum. In sand, a single application of 25% garlic extract or two applications of 10% garlic extract were required to rid the sand of viable P. aphanidermatum Thus, Sphagnum peat appeared to partially inactivate the components in garlic and did so to a greater extent than sand. Therefore, efficacy of garlic extract as a soil drench fungicide will be affected by the type of substrate or soil to which the garlic extract is applied.
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Banne, Yos, Selfie Petronela Joice Ulaen, and Evelina Maria Nahor. "Pemberdayaan Masyarakat melalui Pelatihan Pengolahan dan Pemanfaatan Bawang Putih Fermentasi untuk Pengobatan Penyakit Degeneratif." PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat 9, no. 3 (March 15, 2024): 432–37. http://dx.doi.org/10.33084/pengabdianmu.v9i3.6515.
Full textAbstract:
People in Silian I Village have a relatively high level of meat consumption, which can trigger various degenerative diseases. To treat their illnesses, people use more modern medicines than traditional medicines. Garlic helps treat various diseases and has been used as a traditional medicine. Fermented Garlic (Black Garlic) has been developed in several countries. The secondary metabolite content in Fermented Garlic is higher than in regular Garlic, so the resulting properties are also more potent. This activity aims to provide training to the public regarding the processing and use of Fermented Garlic (Black Garlic) to treat degenerative diseases. Activities include training on processing Garlic into Fermented Garlic (Black Garlic) and its use in making processed food preparations and counseling regarding licensing procedures for producing processed food. Evaluation of the activity showed increased community knowledge about the processing and use of Black Garlic for treating degenerative diseases after the activity. The community enthusiastically participated in the activity and was interested in making and using it to help treat the degenerative diseases they suffered.