Published in Scientific Papers. Series B, Horticulture, Vol. LXVIII, Issue 2
Written by Ariana-Bianca VELCIOV, Marcel DANCI, Antoanela COZMA, Virgil-Dacian LALESCU, Laura RĂDULESCU, Georgeta-Sofia POPESCU, MARIA RADA
Garlic (Allium sativum L.) is known as a valuable spice and common medicine for various diseases. The bulb of garlic is a rich source of nutritional compounds (carbohydrates, proteins, minerals, fibre), vitamin and other biologically active natural compounds, with beneficial effects on the body's health. The skins obtained when peeling the garlic bulb also contain important amounts of proteins, fibres, minerals, carbohydrates and essential phytochemicals. The purpose of this work is to evaluate the content of nutritional compounds from the peel of garlic bulbs sold in local agri-food markets. The obtained results show that the analysed garlic peel contains important amounts of nutritional compounds whose value varies depending on the origin of the garlic: 4.21-5.36% moisture, 15.18-16.53% minerals, 7.38-8.11 protein, 58.77-63.46% fibres, 20.56-21.64%, 0.52-0.78% fat. The preliminary results suggest that the investigated garlic peel could be considered for obtaining products with additional content of nutritional compounds. Also, the superior valorization of garlic peels can be an ecological method of garlic peel waste resulting from peeling garlic bulbs.
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