International Journal of Food Properties

ISSN: 1094-2912 (Print) 1532-2386 (Online) Journal homepage: http://www.tandfonline.com/loi/ljfp20

Quality Evaluation and Discrimination of

Flavouring Process of Garlic Flavoured Vegetable
Oils

Roxana González, María Vidoni, Daniela Locatelli & Alejandra Camargo

To cite this article: Roxana González, María Vidoni, Daniela Locatelli & Alejandra Camargo
(2017): Quality Evaluation and Discrimination of Flavouring Process of Garlic Flavoured Vegetable
Oils, International Journal of Food Properties, DOI: 10.1080/10942912.2017.1326055

To link to this article: http://dx.doi.org/10.1080/10942912.2017.1326055

Accepted author version posted online: 11

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 International Journal of Food Properties

Quality Evaluation and Discrimination of Flavouring Process of

Garlic Flavoured Vegetable Oils

Roxana González1,2, María Vidoni3, Daniela Locatelli3,4, Alejandra Camargo2,3,4*

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1
Instituo de Tecnología Agropecuaria, Estación Experimental La Consulta (EEA La

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Consulta). Ex Ruta 40, km 96, (5567), San Carlos, Mendoza, Argentina.

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2
Facultad de Ciencias Exactas y Naturales, UNCuyo. Padre Jorge Contreras 1300. Parque
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General San Martín (5501). Mendoza, Argentina
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3
Laboratorio de Cromatografía para Agroalimentos. Facultad de Ciencias Agrarias.

UNCuyo. Almirante Brown 500, Chacras de Coria (5505), Mendoza, Argentina.

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Instituto de Biología Agrícola de Mendoza (IBAM), CONICET. Almirante Brown 500,
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Chacras de Coria (5505), Mendoza, Argentina.

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* Corresponding author: PhD Alejandra Camargo, Laboratorio de Cromatografía para

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Agroalimentos. IBAM-CONICET, Facultad de Ciencias Agrarias. UNCuyo. Almirante

Brown 500, 5505, Chacras de Coria, Mendoza, Argentina. Phone: +54 261 4135010 ext:

1303; Fax: +54 261 4960469; E-mail address:

Received: 2016-12-16

Accepted: 2017-04-29

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ABSTRACT

In this study, the effects of two garlic flavouring processes on quality parameters and the

organosulphur compound profile were investigated. The results showed that the addition of

fresh garlic increased acidity and peroxide values in all flavoured vegetable oils. Mono-,

di- and trisulphides were mainly present in aromatized oils, while allicin, ajoene and

vinyldithiins were found in macerated oils. Analyses of the principal components

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demonstrate that flavoured oils could be discriminated according to the flavouring

processes. The experiments carried out in this study would allow one to predict the results

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of a flavouring procedure on an unknown sample and, consequently, its potential beneficial

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effects.
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KEYWORDS: garlic, flavouring process, flavoured vegetable oil, quality parameters,

organosulphur compounds
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Running title: Quality properties of garlic flavoured oils

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INTRODUCTION
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Currently, consumers are increasingly concerned about the quality attributes of food
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products. They are even willing to pay a higher price when quality is guaranteed. The
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requirements for quality in food include sensorial attributes as well as chemical, physical

and microbiological characteristics. In addition, the concept of quality is expanding and

also includes aspects related to the influence nutrition and human health. Consequently, the

market is turning toward diversification from traditional products. Among the possibilities

for new products and development, there is a branch focused on the introduction of

gourmet products. Flavoured oils are a good example. A flavoured oil can be defined as oil

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that has been processed with vegetables, herbs or fruits to improve nutritional value, enrich

sensory characteristics and increase shelf life (1). The assortment is wide, since it is

possible to choose among different vegetable oils (olive, soybean, canola, sunflower and

corn oils) with the addition of different aromatic ingredients. There is extensive literature

on the flavouring of olive, canola, sunflower and corn oils with different aromatic

ingredients (2, 3, 4, 5). Two main types of flavouring processes have been recognized. The

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first consists of the infusion or maceration of aromatic ingredients with oil, where the

mixture is left at room temperature for a defined time and is subjected to periodic shaking

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(6). The alternative to this method is the use of essential oils or vegetable extracts as

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flavouring agents (1, 3, 7).
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The present work focused on the study of oils flavoured with garlic due to the particular

characteristics of this ingredient. Garlic (Allium sativum L.) has long been used as a food
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seasoning and a medicinal agent (8). Diverse biological activities, including

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anticarcinogenic, antiatherosclerotic, antithrombotic, antimicrobial, antiinflammatory and

antioxidant effects, are usually assigned to its constituents (9). The organosulphur
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compounds (OSCs) are responsible for the characteristic flavour and the physiological

activities of garlic mentioned above (10). These compounds include allicin, which
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represents 70-80% of the thiosulfinate (TS) in garlic. Allicin is a reactive molecule and can
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undergo a number of transformations depending on the temperature, pH and polarity of the

medium (11, 12). Those variables could lead to the formation of sulphides (diallyl, methyl

allyl, and diethyl mono-, di-, tri-, tetra-, penta- and hexasulphides), the vinyldithiins, and

(E)- and (Z)-ajoene.

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In recent years, garlic-derived products and health pharmaceutical preparations have

become popular and are widely available on the market. Regarding their OSC profiles, the

therapeutical products have been well documented (11-13), while edible preparations have

not been sufficiently studied. Given that OSCs are responsible for different biological

activities, it seems necessary to explore them. Thus, a reliable analytical methodology

should be used (14). Garlic flavoured oils are considered a product that satisfies the

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consumer’s preferences due to both their sensorial and health-related properties (7).

Indeed, there are different ways to flavour oil, and the chosen method can affect the quality

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of the resulting flavoured oil (2).

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Few studies evaluated the effects of the garlic flavouring processes on OSCs (14, 15).
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Moreover, to our knowledge, there are no reports about the influence of flavouring

processes on the quality of garlic flavoured oils, considering both aromatization process
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and vegetable oil used. The purpose of this study is to evaluate these subjects in depth. The
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aim of this study was to evaluate the effects of two garlic flavouring processes on both

quality parameters and bioactive compounds profiles. In the present study, garlic flavoured
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oils were prepared following an experimental design considering two factors,

aromatization processes and vegetable oil, with three and two levels, respectively, to reveal
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differences in quality parameters. In addition, a comparison was made by studying the

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same variables on flavoured oils acquired from the local market. To our knowledge, this is

the first report about the influences of aromatization process on OSC profiles and

consequently on the potential health beneficial effects

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MATERIALS AND METHODS

Reagents

Garlic Oil Blend (DAS 5-13%; DADS 30-50% and DATS 10-13%) and two sulphides,

diallyl sulphide (DAS, 97%) and diallyl disulphide (DADS, 80%), were purchased from

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Sigma Aldrich (Buenos Aires, Argentina). Diallyl trisulphide (DATS, 98%) was acquired

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from LKT Laboratories, Inc. (St. Paul, MN, United States). Allicin was synthesized as

previously reported by our group (16). Ajoene and vinyldithiin isomers were synthesized

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as previously described (3, 17). UV and mass spectra of all synthesized OSCs were

determined as previously described (14). Chromatography grade acetonitrile (ACN),

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methanol (MeOH), acetone, hexane, isopropanol and dichloromethane (DCM) were
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purchased from Merck (NY, United States). Ultrapure water (18 MΩcm) was obtained

from a Milli-Q water purification system (Millipore, France). Sodium hydroxide, acetic
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acid, chloroform, potassium iodine, distilled water, sodium thiosulphate, starch solution,

ethyl alcohol, diethyl ether, and phenolphthalein, the chemical and reagents used to
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determine peroxide and acidity values, were of analytical grade and purchased from local

laboratories.
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Samples

All flavoured oils were prepared in triplicate. Vegetable oils of canola, sunflower and olive

without garlic were used as blank oil samples. Aromatized oils (AO) were prepared by the

direct addition of 200 ppm Garlic Oil Blend to canola, sunflower and olive oils (18). The

samples were homogenized, placed in closed amber glass bottles and stored for 4 days

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until analysis. Macerated oils (MO) were prepared following the method from Iberl et al.

(11). Fresh garlic cloves (Rubi INTA cultivar) were crushed and left standing for 30 min in

order to promote allicin formation. Then, 2.5 g of this crushed garlic was added per 10 mL

of canola, sunflower and olive oil. Then, the samples were homogenized, placed in closed

amber glass bottles and stored at room temperature for 9 days. After that, the oils were

filtered and analysed. Commercial garlic-flavoured oils available locally were purchased.

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Determination of quality parameters

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Peroxide Value (PV) was determined using the AOAC 965.33 method (19). The results

were expressed in meq O2 kg-1 vegetable oil. Acidity Value (AV) was determined, in
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triplicate, by the AOAC 969.17 titration method (19). The results were expressed as g oleic

acid g-1 vegetable oil. CIELab coordinates (L, a and b) were read directly with a Minolta
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Colourimeter. In this coordinate system, the ʿLʾ value is the measure of lightness, ranging

from 0 (black) to 100 (white), the ʿaʾ value ranges from -a (greenness) to +a (redness) and
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the ʿbʾ value ranges from -b (blueness) to +b (yellowness). Total colour difference (∆E)
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was calculated by:

∆ =
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0.5
( − ( ) ) +( − ( ) ) +( − ( ))
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where blank oil sample refers to canola, sunflower or olive oil without garlic.

6
Determination of OSC profiles

Sample Extraction: the OSCs were quantitatively extracted from flavoured oil with 2 mL

acetonitrile per 2 g of sample (12). The resulting extract was centrifuged at 14000 rpm fr 5

min, and the acetonitrile layer was filtered through a 0.22-µm nylon membrane before

injection. Operating conditions for HPLC: this analysis was performed as previously

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described (11). A Konik KNK-500-series liquid chromatograph coupled with a UV-Vis

200 detector (scan wavelength 190-380 nm) was used (Konik, Barcelona, Spain). The

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chromatography was achieved by an isocratic elution on a Waters Spherisorb ODS2

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column (250 mm x 4.6 mm, 5 μm). The mobile phase consisted of

acetonitrile:water:methanol (50:41:9 v/v/v). The flow rate was 1 mL min-1, and the
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injection volume 10 μL. The detector was adjusted to 254 nm. The data were collected and

processed by EZChrom Chromatography Data System Version 6.8 software. Peak

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identification of OSCs was done by comparing retention times with reference standards.

The samples were tested in triplicate, and each was injected in duplicate.
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Statistical analysis
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The results were expressed as the mean ± standard deviation (SD) and subjected to analysis

of variance (ANOVA), Tukey’s HSD test and Analysis of Principal Component (PCA)
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using the commercially available software Infostat version 2012e. A P value < 0.05 was

considered significant.

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RESULTS AND DISCUSSION

Effects of aromatization processes on the quality parameters of prepared flavoured

garlic oils

Table 1 shows the effects of flavouring processes on the quality parameters of different

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vegetable oils flavoured with garlic. To evaluate the effect of flavouring processes on the

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quality parameters, new indices were determined (ΔPV, ΔAV, ΔL, Δa, Δb). Each of them

was obtained from the subtraction between indices obtained of the values of control oils

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minus those of garlic flavoured oil. The results indicated that the flavouring process

significantly affected the quality parameters evaluated.

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Concerning changes in acidity values (∆AV), the addition of fresh garlic increased the AV

for all the vegetable oils significantly compared with their controls (P < 0.05). Although
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AO showed an increase in AV, their values were lower than MO. Even aromatized olive

oil (OAO) showed less acidity than the control olive oil. The formation of primary
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compounds of oxidation was determined by the PV. We found significant differences (P <

0.05) with olive MO and canola AO, presenting a lower variability in PV. With respect to
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colour parameters, the main change was observed in L values, which represent the relative
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lightness of oil. In general, both flavouring processes studied resulted in a decrease of

lightness. The negative ʽaʼ value is related to the greenish cast. The obtained results show

that the ʽaʼ values changed significantly during flavouring (P <0.05), becoming more

positive in the case of canola oil and more negative in sunflower oil, which indicates that

they were more reddish and greenish, respectively. In the case of the ʽbʼ values, all oils

8
showed positive values, resulting a more yellowish colour compared with the blank sample

oils (Table 1).

The variability observed in quality parameters agrees with previous reports. Sousa et al.

(20) and Da Costa (21) explained that the rise in the AV of fresh macerates could be

related to an enzymatic activity promoting lipolytic reactions in the vegetable oil or simply

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to the water content in fresh garlic. Our results provide evidence that the flavouring of

vegetable oils through maceration with fresh garlic was detrimental to the quality

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parameters.

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OSC profiles in flavoured oils
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Table 2 shows the composition of OSCs in flavoured oils obtained following the
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procedures described in the Materials and Methods. Clearly, qualitative and quantitative

differences were observed in the OSC profiles for both flavouring processes and for the
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different vegetable oils used (P < 0.05). Figure 1 is a comparative graph of the percentage
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composition of OSCs for all samples analysed. In the AO samples, only DAS, DADS and

DATS were detected. Although all aromatized oils were prepared using the same
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concentration of garlic oil blend, the percentage compositions of OSCs found after

flavouring were significantly different. As mentioned in the Materials and Methods, the
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garlic oil blend label indicated DADS 30-50%, DATS 10-13% and DAS 5-13%. The

percentage composition of DADS in the prepared OAO was found in a range of 17 to 22%,

with olive garlic oil recording the highest DADS content. DAS was present only in SAO

(sunflower aromatized oil), in a similar proportion to that of the garlic oil blend. DATS

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was higher than in the garlic oil blend, varying from 72 to 82%, and had the highest value

observed in CAO (canola aromatized oil).

According to Lawson and Hughes (1992), a typical distilled garlic oil contains 26%

DADS, 19% DATS, 3% monosulphides, 4% pentasulphides and 1% hexasulphides, while

others consider it to contain mainly diallyl trisulphide (22, 23). In this work, although

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DADS is the major component in the garlic oil blend used, DATS turns out to be the main

compound in all the aromatized vegetable oils. In contrast, the OSCs found in MO samples

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were allicin, ajoene, the vinyldithiins, and the sulphides DAS and DADS. It can be noted

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from Figure 1 that although all MOs were prepared under the same conditions, their OSC

profiles were significantly different. This fact indicates a matrix effect related to the
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vegetable oils used. The major differences were related to the amounts of DADS, ajoene

and vinyldithiins. The DADS content was very high in all macerated oils (25 to 45%),
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while DAS was only present in SMO (sunflower macerated oil) and OMO (olive
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macerated oil) in a proportion of 25%. DATS was not detected in any of the aromatized

oils. Low levels of allicin were quantified in SMO (25.79%) and COM (canola macerated
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oil) (2.7%). Ajoene (1-10%) and 2-VD (16-70%) were also found in all the flavoured oils.

The isomer 3-VD was present only in SMO (16%). These data agree with the previous
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knowledge of allicin transformation in non-polar mediums (11). The rate of formation of

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OSCs was influenced by each type of vegetable oil. The remaining allicin levels detected

in SMO and CMO indicate a matrix effect of sunflower and canola oils on the rate of

formation of OSCs. In those cases, the allicin transformation rate was lower than in olive

oil, where allicin could not be detected. With regards to the concentrations of sulphides

found, the DAS and DADS levels were similar to previous reports (4, 24).

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After comparing the profiles for both flavouring procedures, it is evident that allicin-

derived compounds, such as ajoene and vinyldithiins, only appear when fresh garlic is

present. This is characteristic of oils flavoured by maceration. In oils flavoured using garlic

oils or garlic extracts, the OSC profile is mainly characterized by the presence of sulphides,

in agreement with previous reports (13). Due to the dependency of the health benefits on

OSC composition, we could estimate that the compounds we found in AOs (mainly

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polysulphurs) can exhibit antioxidant and anti-carcinogenic effects, while MOs, according

to their composition, could present hypolipidaemic and hypocholesterolaemic effects.

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Commercial flavoured oils: quality parameters and OSC profile
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To compare flavoured garlic oils acquired locally, they were subjected to the same

analytical determinations. Table 3 presents the physicochemical characteristics of

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flavoured oils acquired locally. In all cases, the PV and AV were within the limits set for

edible oils by the Argentine Food Code (Chapter XVI, Article 1279).
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Table 4 includes the OSC profile of commercial flavoured oils. The results showed

significant differences by Tukey’s HDS test at P < 0.05. Diallyl disulphide was the only
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OSC present in all commercial flavoured oils analysed. Its content ranged from 10.34 ppm

to 27.83 ppm (C1 and C4, respectively). DAS and DATS were found in commercial
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flavoured oils C1, C2, C3 and C5. DAS values fell within a broad range from 0.37 ppm to

28.75 ppm. DATS was found to be the dominant sulphide detected in all flavoured oils. Its

values ranged from 28.57 ppm to 68.07 ppm. Allicin was found only in C2; none of the

other oils contained this OSC, and its concentration was 14.31 ppm, representing 5% of the

total OSC content.

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Other OSCs detected were the products of allicin transformation, such as ajoene and

vinyldithiins. Ajoene was present in all flavoured oils, except in C1. Its content varied

from 1.51 ppm to 29.97 ppm. Both isomers of vinyldithiins were detected in C2 and C5,

but 2-vinyldithiin was more dominant. Traces of the 3-vinyldithiin isomer, below LOQ,

were identified in C2. Iberl et al. (11) reported that with maceration of garlic cloves in

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soybean oil, the main OSCs found were DADS, DATS and 2-VD. This profile agrees with

the results found in C2, C4 and C5. Similar results were also obtained by other studies (13,

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24). However, content variations were especially noticeable regarding the vinyldithiin

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isomers. These authors detected both isomers, with 2-VD as the main component, at a

concentration ranging from 12 to 8300 ppm, while 3-VD ranged from 10 to 3800 ppm. In
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contrast, we found significantly lower levels of 2-VD and 3-VD in all the flavoured oils.

Regarding DATS and DADS, quantitative differences were also observed. The values of
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both sulphides were similar to previous reports from macerated oils but significantly lower
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than aromatized oils. None of these authors found DAS. Variations in flavouring processes

and storage time may explain the differences in composition (including ajoene, vinyldithiin
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and sulphide content) of commercially available garlic flavoured oils.

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Commercial flavoured oils vs. prepared flavoured oils

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The OSC data gathered were subjected to Principal Component Analysis (PCA) in an

attempt to elucidate the relationship between OSC profiles and flavouring processes. The

results yielded five principal components (PCs). The first three explained 81% of the total

variability. The first PC (PC1) provided 39.9% and the second (PC2) provided 23.6%,

together accounting for 63.56% of the total variance. The data structure obtained and the

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model efficiency reached are shown in the graphs of scores and loadings, which were

based on PC1 and PC2 (Figure 2). At a cursory glance, a clear distinction between

flavoured oils becomes evident in relation to the negative and positive scores of PC1 and

PC2. The group in the negative area of both PC2 and PC1 (aromatized garlic oils and C1)

has a high content of DATS and lower content of DADS and DAS. In contrast, the group

that stands out in the upper left quadrant, which is the positive area of PC2 and negative

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area of PC1, is characterized mainly by low ajoene and 3-VD content. Macerated oils seem

to be very distinct from aromatized garlic oils due to the significant content of allicin

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decomposition products, such as ajoene, 2-VD, and aliphatic sulphides. From this analysis,

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we can conclude that there are two clearly distinguishable groups: oils aromatized with

garlic oil, in which only sulphides are present, and oils macerated with fresh garlic, in
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which mostly decomposition products of allicin are present.
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It should be noted that commercially flavoured oils were also incorporated into the model.
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Figure 2 shows the analysis of commercial flavoured oils based on the first two principal

components, and from their distribution, it was possible to establish the flavouring process
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employed to obtain these oils. We estimate that C1 was obtained by the addition of garlic

oil, whereas C2, C3, C4 and C5 were obtained through maceration.

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CONCLUSION

The results obtained in this study show that different flavouring processes significantly

affect the quality parameters of flavoured oils. We have also demonstrated that the quality

and quantity of bioactive compounds present in vegetable oils depend on the flavouring

process. The best OSC profile (regarding qualitative and quantitative compounds) was

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obtained by maceration with fresh garlic. Differences in the OSC profiles allow us to

distinguish between flavouring processes through PCA analysis. In addition, our work

provides a conceptual framework for future studies and can be applied to discriminate

garlic products obtained under different conditions.

ACKNOWLEDGMENTS

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The authors express their gratitude to the followings Institutions: Ministerio de Ciencia y

Tecnología; Consejo Nacional de Investigaciones Científicas y Técnicas, Agencia

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Nacional de Promoción Científica y Tecnológica and Universidad Nacional de Cuyo.
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Figure 1. Percentage composition of OSCs found in prepared flavoured oils.

Percentage composition of OSCs

100%
Percentage composition

90%
3-VD
80%
70% 2-VD

60% Ajoene

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50%

ip
Allicin
40%
DADS
30%

cr
20% DAS

10%

us
0%
SAO CAO OAO SMO CMO OMO
Flavoured oils
an
M
ed
pt
ce
Ac

18
Figure 2. Graph of the principal components (PCs) belonging to the flavoured oils
analysed.

Principal Components

4.00

t
OMO

ip
DAS
DADS
2.00

3-VD SMO

cr
C5 C3
PC 2 (23.6%)

C4
0.00 SAO
Ajoene
OAO

us
C1 CAO
CMO

2-VD
-2.00 DATS Allicin C2
an
-4.00
-4.00 -2.00 0.00 2.00 4.00
PC 1 (39.9%)
M
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19
Table 1. Effects of flavouring processes on quality parameters

Quality parameters

AVc ∆A ∆P ∆ ∆
PVe Lg ∆L a b
Vd Vf a b
2.80
- - -
CMO 2.70 ± 24.0± ± 13.4 ±

t
1.7 14.7 ± 0.5c 12.7 12. 0. 0.

ip
a
0.04c 0.1c 0.01 0.1a
7 4 9
a

cr
3.8
Canola

1.10 ± 25.2 ± - 0. 16.4 ± 2.

CAOb 0.1 1.1 ± 0.1a -1.0 ±

us
0.02b 0.3ab 1.0 6 0.4b 0
0.1c
3.2
Contr 1.00 ± 26.1 ± 14.4 ±
2.0 ± 0.1b
an ±
ol 0.02a 0.9b 0.7a
0.2b
-
M

0.04 - -
23.1 ± - 14.6 ±
OAM 1.8 ± 0.1c 1.1 9.4 ± 0.4a -0.1 ± 0. 1.
0.2a 1.0 0.3a
ed

0.01 6 2
a
Olive

0.2 - -
pt

14.10 ± 25.30 ± 14.50 ±

OAO 0.4 ± 0.0a -0.2 4.8 1.4 ± 0. 1.
0.01b 0.04b 0.03a
0.0b 5 3
ce

-0.6
Contr 0.60 ± 15.9 ±
9.3 ± 0.1a 24± 1a ±
Ac

ol 0.01b 0.7b
0.1c
-
0.40 -
1.30 ± 28.4 ± - 5.60 ± 0.
SMO 1.3 16.7 ± 0.1c 15.0 ± 0.
Sunflower

0.07b 0.04a 6.1 0.04a 2

0.01 2
a
- -0.9 0. 1.
SAO 0.1 ± 0.0a 0.05 3.0 ± 0.2b 1.3 30 ± 1a 6.9 ± 0.5b
5.3 ± 3 4

20
 0.1b
-0.6
Contr 34.5 ±
0.1 ± 0.0a 1.7 ± 0.7a ± 5.5 ± 0.1a
ol 0.4b
0.0a

Values are mean ± standard deviation within each column followed by different letters that

denote significant differences (P < 0.05), according to Tukey’s test.

t
a
MO: macerated oil

ip
b
AO: aromatized oil

cr
c
AV: acidity values expressed as g oleic acid g-1.

us
d
∆AV: delta acidity value difference. an
e
PV: peroxide values expressed in meq O2 kg-1.

f
∆PV: delta peroxide value difference.
M
g
Colour: L: lightness; ʽaʼ: redness to greenness; ʽbʼ: yellowness to blueness.
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21
Table 2. OSC profiles of prepared flavoured oils

OSCsa Macerated oils Aromatized oils

(µg/g) Canola Olive Sunflower Canola Olive Sunflower
DAS nd 46.5 ± 0.2b 17 ± 4a nd nd 18 ± 1a
DADS 46 ± 1b 82 ± 2c 25.8 ± 0.2a 19.5 ± 0.1a 31.8 ± 0.6c 26.7 ± 0.1bc
DATS nd nd nd 90 ± 3a 117 ± 3b 117 ± 3b
Allicin 4 ± 3a nd 1.7 ± 0.2a nd nd nd
0.90 ±

t
Ajoene 6 ± 2b 20 ± 3c nd nd nd
0.02a

ip
10.60 ±
2-VD 131 ± 10c 35.8 ± 0.5b nd nd nd

cr
0.02a
3-VD nd nd 10 ± 1 nd nd nd
Values are mean ± standard deviation within each column followed by different letters that

us
denote significant differences (P < 0.05), according to Tukey’s test
an
a
OSCs: DAS: diallyl sulphide; DADS: diallyl disulphide; DATS: diallyl trisulphide; 2-VD

and 3-VD: isomers of vinyldithiins. nd: not detected (LOD/LOQ: DAS = 2.02/11.09;
M
DADS = 0.01/4.51; Allicin = 1.38/4.44; E/Z ajoene = 0.01/0.62; 2-VD = 3.16/6.03).
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22
Table 3. Physicochemical analysis of commercial flavoured garlic oils

d e
Colourf
PV AV
L a b
0.40 ±
C1a 2.8 ± 0.1b 34.1 ± 0.2b,c -0.9 ± 0.1a,b,c 5.9 ± 0.1a
0.01a,b,c
C2a 2.7 ± 0.6b 0.2 ± 0.0a,b 35.6 ± 0.2c -0.50 ± 0.03b,c 7.1 ± 0.1b
C3b 0.7 ± 0.1a 1.40 ± 0.01c 29.5 ± 0.1a,b 0.80 ± 0.03c 19.4 ± 0.2d
C4c 1.5 ± 0.3a 0.5 ± 0.0b,c 30.2 ± 0.9a,b,c -1.4 ± 0.1a 8.2 ± 0.4c

t
ip
C5c 2.40 ± 0.03b 0.10 ± 0.02a 26.6 ± 0.3a -1.10 ± 0.03a,b 19.6 ± 0.4d

Values are mean ± standard deviation within each column followed by different letters that

cr
denote significant differences (P< 0.05), according to Tukey’s test.

us
a
C1 and C2: commercial flavoured sunflower oils
b
C3: commercial aromatized canola oils
an
c
C4 and C5: commercial aromatized olive oils.
d
PV: peroxide values expressed in meq O2 kg-1
M

e
AV: acidity values expressed as g oleic acid g-1
ed

f
Colour: L: lightness; ʽaʼ: redness to greenness; ʽbʼ: yellowness to blueness
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23
Table 4. OSC profiles of commercial flavoured oils

OSCs (µg/g)

DASb DADS DATS Allicin Ajoene 2-VD 3-VD

C1a 4 ± 1b 10 ± 2a 29 ± 8a nd nd nd nd

C2 16.0 ± 0.2c 19 ± 5b 68 ± 3b 14.3 ± 0.8 30 ± 1b 154 ± 7b traces

C3 29 ± 3d 14.2 ± 0.1a,b 28.9 ± 0.5a nd 1.5 ± 0.6a nd nd

t
C4 nd 28 ± 5c nd nd 2.70 ± 0.01a nd nd

ip
C5 0.37 ± 0.05a 12 ± 4a,b 66.6 ± 0.3b nd 2.4 ± 0.2a 22 ± 2a 7±2

cr
Values are mean ± standard deviation within each column followed by different letters that

denote significant differences (P < 0.05), according to Tukey’s test

us
a
Commercial flavoured oils: C1 and C2: commercial flavoured sunflower oils; C3:
an
commercial flavoured canola oil; C4 and C5: commercial flavoured olive oils
b
OSCs: DAS: diallyl sulphide; DADS: diallyl disulphide; DATS: diallyl trisulphide; 2-VD
M
and 3-VD: isomers of vinyldithiins. nd: not detected (LOD/LOQ: DAS = 2.02/11.09;

DADS = 0.01/4.51; Allicin = 1.38/4.44; E/Z ajoene = 0.01/0.62; 2-VD = 3.16/6.03).

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24