Bravi E, Marconi O, Sileoni V, Rollo M R, Perretti G
Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, n.c.n., 06126 Perugia, Italy.
J Food Sci Technol. 2016 Oct;53(10):3744-3751. doi: 10.1007/s13197-016-2352-3. Epub 2016 Oct 20.
The effects of adding supercritical carbon dioxide extracts of garlic (at two different concentrations of allicin) on select chemical indices in extra-virgin olive oil used to canned artichokes were studied. Tests were performed after processing and over a storage period of 1 year. A sensorial test was also conducted on the canned artichokes to establish the impact on flavor (in particular perceptions of rancidity and garlic flavor). Acidity, peroxide levels and -anisidine values were measured as quality analytical parameters. Radical scavenging activity was also evaluated using the DPPH assay. The samples containing supercritical garlic extracts were compared with several other formulations, including control sample (prepared by mixing artichokes with powdered chili pepper and fresh garlic), artichokes with only garlic or only chili pepper, and artichokes treated with the synthetic antioxidant BHT. The results suggested that the allicin extract may be superior, or at least comparable, with BHT in preserving canned artichokes as demonstrated by its positive effects on oxidative stability and sensory profile.
研究了添加大蒜超临界二氧化碳提取物（两种不同大蒜素浓度）对用于罐装洋蓟的特级初榨橄榄油中选定化学指标的影响。在加工后及1年的储存期内进行了测试。还对罐装洋蓟进行了感官测试，以确定对风味的影响（特别是对酸败和大蒜风味的感知）。测量了酸度、过氧化物水平和对茴香胺值作为质量分析参数。还使用DPPH测定法评估了自由基清除活性。将含有超临界大蒜提取物的样品与其他几种配方进行了比较，包括对照样品（通过将洋蓟与辣椒粉和新鲜大蒜混合制备）、仅含大蒜或仅含辣椒的洋蓟，以及用合成抗氧化剂丁基羟基甲苯（BHT）处理的洋蓟。结果表明，大蒜素提取物在保存罐装洋蓟方面可能优于BHT，或至少与之相当，这体现在其对氧化稳定性和感官特性的积极影响上。
