Garlic varieties and drying methods affected the physical properties, bioactive compounds and antioxidant capacity of dried garlic powder

This work aimed to determine the effect of freeze drying (FD), hot air (HD), vacuum (VD), and infrared (IRD) on quality two key kinds garlic varieties (white purple garlic). The including colors, bioactive compounds, antioxidant capacities dried slices were investigated. highest whiteness white was found in FD treatments with its values at 87.04 81.89, respectively. higher active substances contents compared ones under same methods. allicin IRD treated 2.60 2.67 mg/g total phenolic these samples 5.93 4.33 mg/g. Meanwhile, DPPH, ABTS FRAP (6.64, 2.85 5.70 mmol TE/g. DW) samples. Principal component analysis revealed contents, one different These results suggested that treatment is more suitable for industrials than garlic.