Effects of Different Cooking Processes on the Phytochemical Profile and Mineral Content of Garlic (Allium sativum L.).

In this study, the effects of different cooking processes on the phytochemical profile and mineral content of garlic (Allium sativum L.) were determined. Different cooking processes had a significant effect on the moisture, pH, water-soluble solids, L*, a*, b*, C* and °h values.

Comparison of antioxidant, phenolic profile, melatonin, and volatile compounds of some selected plant samples.

It was aimed to examine the antioxidant, phenolic profile, and volatile compound contents of seven different aromatic plant samples (broccoli, yarpuz, walnut leaves, marshmallow, wild clary, harmala, and common yarrow) collected from Adilcevaz district of Bitlis province in Türkiye. Gas chromatography-mass spectrometry (GC-MS) device was used for the volatile profile of the plant varieties. The most abundant volatile compounds were generally heptacosane compound that showed anticancer and antimicrobial effects.