The valorisation of garlic (Allium sativum) biologically active compounds

Abstract

The study emphasizes some physicochemical characteristics of garlic in terms of dry matter, sugar content, crude oil, pH, dry matter, ash, and some physical properties such as mass, length, width, and geometrical shape. It was assessed the total polyphenol content in the mentioned garlic varieties was 5.43, 2.08, and 2.35 mg GAE/g respectively.