Effects of Different Cooking Processes on the Phytochemical Profile and Mineral Content of Garlic (Allium sativum L.)

Abstract

In this study, the effects of different cooking processes on the phytochemical profile and mineral content of garlic (Allium sativum L.) were determined. Different cooking processes had a significant effect on the moisture, pH, water-soluble solids, L*, a*, b*, C* and °h values. The phenolic profile was generally better preserved in the steamed garlic samples than in the control samples. The mineral content of garlic prepared different cooking processes, with the exception of copper and magnesium, was found to be relatively high. As a result, the phenolic acid and mineral contents of garlic samples prepared with different cooking processes were better preserved and were closest to those of the control samples. In addition, to preserve the valuable compounds in garlic, adding them to dishes after the cooking process is completed is recommended.

graphical abstract