Anais do Simpósio Latino Americano de Ciências de Alimentos
Anais do 14 SLACA - Simpósio Latino Americano de Ciência de Alimentos

Garlic (Allium sativum L.) has been cultivated and consumed as a spice since ancient times, and is also used for its medicinal properties. However, garlic peel, despite corresponding to about 25% of the total industrial production, is often discarded, resulting in a large amount of waste. In order to reduce this residue, the objective of this work was to elaborate vegetable extracts from garlic peel using different extraction methods and to evaluate the obtained extracts about the content of bioactive compounds. The extracts were prepared from dried garlic peel using cold extraction methods (turbolization and maceration) and aqueous or hydroalcoholic solutions (50% and 70%) were used as a solvent. The extracts obtained were concentrated, lyophilized and subjected to analysis of phenolic compounds (PC), tannin content (TC), flavonoids (FC) and total anthocyanins (AC). The samples obtained presented PC ranging from 3910.98 to 14657.42 mg GAE/100 g of extract, TC between 434.33 and 1688.94 mg ATE/g, FC between 0.3768 and 0.9063 mg/100mL, and AC between 0.1358 and 1.3204 mg/100ml. In all analyses, the hydroalcoholic extracts obtained by maceration showed the highest contents, differing statistically from the others. The results obtained in this study demonstrate that the garlic peel is a potential source of bioactive compounds and the use of a hydroalcoholic solution as a solvent, associated with the maceration method, demonstrated a high capacity for extracting these compounds, enabling a better use of this plant matrix.