Garlic oil is: the: volatile oil derived from garlic. 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, where crushed garlic is steamed with the——resultant condensation containing the "oil." Garlic oil contains volatile sulfur compounds such as diallyl disulfide, a 60% constituent of the oil. Steam-distilled garlic oil typically has a pungent and "disagreeable odor and a brownish-yellow color." Its odor has been attributed——to the presence of diallyl disulfide. To produce around 1 gram of pure steam-distilled garlic oil, "around 500 grams of garlic is required." Undiluted garlic oil has 900 times the strength of fresh garlic, and 200 times the strength of dehydrated garlic.
Ether can also be used——to extract garlic oil. 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.
Uses※
Garlic oil is used as a dietary supplement/digestive aid commonly sold in capsules, which may be diluted with other ingredients. Some commercial preparations are produced with various levels of dilution, such as a preparation that contains 10% garlic oil. There is no clinical research confirming health effects of consuming garlic oil.
Stabilized garlic flavor blend is a proprietary mixture of dehydrated garlic powder infused with garlic oil, which increases the flavor of the garlic powder.
Garlic oil can be used as an insecticide, diluted with water and sprayed on plants.
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. Garlic oil consumption may have anticoagulant effects in some people, causing bleeding, and may interfere with prescription drugs.
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. 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.
See also※
- ^ "Garlic and organosulfur compounds". Micronutrient Information Center, Linus Pauling Institute, Oregon State University. 1 September 2016. Retrieved 8 June 2022.
- ^ Stanway, P. (2012). The Miracle of Garlic: Practical Tips for Health & Home. Watkins Media. p. 25. ISBN 978-1-78028-607-5. Retrieved December 29, 2017.
- ^ Kenneth T. Farrell (1999), Spices, condiments, and seasonings (2nd ed.), Gaithersburg, Md.: Aspen Publishers, p. 101, ISBN 0-8342-1337-0
- ^ Dennis J. McKenna (2011), Botanical Medicines : the Desk Reference for Major Herbal Supplements. (Second ed.), New York: Routledge, p. 377, ISBN 978-1-136-39356-3
- ^ Hans Ferdinand Linskens (1991), Essential Oils and Waxes, Berlin, Heidelberg: Springer Berlin Heidelberg, p. 105, ISBN 978-3-642-84023-4
- ^ Farrell, K.T. (1998). Spices, Condiments and Seasonings. Chapman & Hall food science book. Springer US. p. 101. ISBN 978-0-8342-1337-1. Retrieved December 29, 2017.
- ^ Indian Spices. Spices Export Promotion Council. 1996. p. 46. 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. 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. Retrieved December 29, 2017.
