Chemistry:Garlic oil
Garlic oil is the volatile oil derived from garlic.[1] It is usually prepared using steam distillation, and can also be produced via distillation using ether. It is used in cooking and as a seasoning, a nutritional supplement, and also as an insecticide.
Preparation
Garlic oil is typically prepared using steam distillation,[1] where crushed garlic is steamed with the resultant condensation containing the oil.[2] Garlic oil contains volatile sulfur compounds such as diallyl disulfide, a 60% constituent of the oil.[1][3][4][5] Steam-distilled garlic oil typically has a pungent and disagreeable odor and a brownish-yellow color.[6] Its odor has been attributed to the presence of diallyl disulfide.[1][6] To produce around 1 gram of pure steam-distilled garlic oil, around 500 grams of garlic is required.[2] Undiluted garlic oil has 900 times the strength of fresh garlic, and 200 times the strength of dehydrated garlic.[6]
Ether can also be used to extract garlic oil.[2] A type of garlic oil involves soaking diced or crushed garlic in vegetable oil, but this is not pure garlic oil; rather it is a garlic-infused oil.[2]
Uses
Garlic oil is used as a dietary supplement or digestive aid commonly sold in capsules, which may be diluted with other ingredients.[1][2] Some commercial preparations are produced with various levels of dilution, such as a preparation that contains 10% garlic oil.[6] There is no clinical research confirming health effects of consuming garlic oil.[1]
Stabilized garlic flavor blend is a proprietary mixture of dehydrated garlic powder infused with garlic oil, which increases the flavor of the garlic powder.[7]
Garlic oil can be used as an insecticide, diluted with water and sprayed on plants.[8][9]
Potential adverse effects
Common adverse effects of consuming garlic, garlic oil, and garlic supplements are breath and body odor, abdominal pain, nausea, vomiting, and other symptoms of gastrointestinal disorders.[1] Garlic oil consumption may have anticoagulant effects in some people, causing bleeding, and may interfere with prescription drugs.[1]
Garlic-flavored oil
Garlic-flavored oil is produced and used for cooking and seasoning purposes, and is sometimes used as an ingredient in seasoning mixtures.[2][6] This differs from essential garlic oil, and typically involves the use of chopped, macerated or crushed garlic placed in various vegetable oils to flavor the oil.[1]
See also
- Garlic sauce
- List of essential oils
- List of garlic dishes
References
- ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 "Garlic and organosulfur compounds" (in en). Micronutrient Information Center, Linus Pauling Institute, Oregon State University. 1 September 2016. https://lpi.oregonstate.edu/mic/food-beverages/garlic.
- ↑ 2.0 2.1 2.2 2.3 2.4 2.5 Stanway, P. (2012). The Miracle of Garlic: Practical Tips for Health & Home. Watkins Media. p. 25. ISBN 978-1-78028-607-5. https://books.google.com/books?id=PW48CgAAQBAJ&pg=PT25. Retrieved December 29, 2017.
- ↑ Kenneth T. Farrell (1999), Spices, condiments, and seasonings (2nd ed.), Gaithersburg, Md.: Aspen Publishers, pp. 101, ISBN 0-8342-1337-0
- ↑ Dennis J. McKenna (2011), Botanical Medicines : the Desk Reference for Major Herbal Supplements. (Second ed.), New York: Routledge, pp. 377, ISBN 978-1-136-39356-3
- ↑ Hans Ferdinand Linskens (1991), Essential Oils and Waxes, Berlin, Heidelberg: Springer Berlin Heidelberg, pp. 105, ISBN 978-3-642-84023-4
- ↑ 6.0 6.1 6.2 6.3 6.4 Farrell, K.T. (1998). Spices, Condiments and Seasonings. Chapman & Hall food science book. Springer US. p. 101. ISBN 978-0-8342-1337-1. https://books.google.com/books?id=ehAFUhWV4QMC&pg=PA101. Retrieved December 29, 2017.
- ↑ Indian Spices. Spices Export Promotion Council.. 1996. p. 46. https://books.google.com/books?id=yFtEAAAAYAAJ. Retrieved December 29, 2017.
- ↑ Ellis, B.W.; Bradley, F.M.; Atthowe, H. (1996). The Organic Gardener's Handbook of Natural Insect and Disease Control: A Complete Problem-Solving Guide to Keeping Your Garden and Yard Healthy Without Chemicals. Rodale Books. p. 473. ISBN 978-0-87596-753-0. https://books.google.com/books?id=v5We-H9B4kcC&pg=PA473. Retrieved December 29, 2017.
- ↑ Baser, K.H.C.; Buchbauer, G. (2015). Handbook of Essential Oils: Science, Technology, and Applications, Second Edition. CRC Press. p. 659. ISBN 978-1-4665-9047-2. https://books.google.com/books?id=JXe9CgAAQBAJ&pg=PA659. Retrieved December 29, 2017.
| Onion cultivars | .jpg) | ||
|---|---|---|---|
| Onion species | |||
| Onion food | |||
| Garlic cultivars | |||
| Garlic species |
| ||
| Garlic food | |||
| Garlic and onion constituents | |||
| Related |
| ||
 |  |
