A comparative study of lipid oxidation in garlic oil (Allium sativum L.): An accelerated oxidation

Abstract

This study has produced comparative findings on the quality (flavonoid and phenolic concentrations, antioxidant activity, and free fatty acids) and shelf-life of garlic (Allium sativum L.) oil. Commercial (two different brands) and homemade products were used. The shelf life of the products was determined by Rancimat tests performed at 110, 120, 130, and 140 degrees C. Principal component analysis has been employed to establish a relationship between the quality measurements. To appraise the structure of the lipid oxidation in the oil samples, thermodynamic and kinetic parameters have also been derived depending on the induction times obtained at different temperature values. One of the commercial oils has showed the longest shelf life (131 days), while the shelf life of the homemade one has been calculated as 111 days. The commercial-2 garlic oil displayed the highest Gibbs free energy. Novelty impact statement The quality of garlic oils was measured regarding TPC, TFA, antioxidant capacity, free fatty acid value, and shelf life. A statistical technique employing PCA was used to compare two commercial and one handmade garlic oils. This research served to determine the storage stability of homemade garlic-infused olive oil and garlic-infused canola oil that can be used as herbal supplements.