GARLIC POWDER PREPARATION METHODOLOGY TO IMPROVE ALLICIN CONTENTAbstract
Background: Garlic has been used in world culinary art as well as in herbal medicine since long back. Allicin, an active moiety in garlic, is truly recognized as heart of garlic. But allicin is highly unstable and undergoes formation of numbers of sulfur-containing compounds with reduced allicin content. The major problem associated with dosage form development is instability of allicin. Objective: The aim of the present research work was to obtain a stable garlic powder from the garlic bulbs with maximum allicin content with prolonged physical and chemical stability of the garlic powder. The target was to improve household storage for culinary purpose as well increased active drug content proclaimed for long term utilization in dosage form design. Methodology: The principles of microwave drying technology and the flower drying technology along with some modifications have been successfully utilized for preparing, processing and preserving garlic powder to improve its medicinal and culinary acceptance. Results: The allicin content was found to be increased (2533.7 µg/gm) as compared aqueous garlic extract and garlic powder prepared by air drying. Garlic powder was found to be free-flowing and long-lasting. Conclusion: We can conclude that garlic-the king of healing herbs can be utilized fruitfully for antimicrobial formulations, development, and optimization and as food additive in the culinary art.
K. B. Erande * and R. S. Bhambar
Department of Quality Assurance, Mahatma Gandhi Vidyamandir’s Pharmacy College, Panchavati, Nashik, Maharashtra, India.
10 January 2019
26 July 2019
03 September 2019
01 October 2019