Garlic oil

Garlic oil is the volatile oil derived from garlic.[1][2][3] 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.[1] Garlic oil contains volatile sulfur compounds such as diallyl disulfide, a 60% constituent of the oil.[1][4][5][6] Steam-distilled garlic oil typically has a pungent and disagreeable odor and a brownish-yellow color.[5] Its odor has been attributed to the presence of diallyl disulfide.[5] To produce around 1 gram of pure steam-distilled garlic oil, around 500 grams of garlic is required.[1] Undiluted garlic oil has 900 times the strength of fresh garlic, and 200 times the strength of dehydrated garlic.[5]

Ether can also be used to extract garlic oil.[1] 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.[1]

Uses

Garlic oil is used as a nutritional supplement, and is sometimes marketed in the form of capsules, which may be diluted with other ingredients.[1][5] Some commercial preparations are produced with various levels of dilution, such as a preparation that contains 10% garlic oil.[5] Herbal folklore holds that garlic oil has antifungal and antibiotic properties,[2] but there is no clinical research confirming such effects. It is also sold in health food stores as a digestive aid.[7]

It can also be used as an insecticide, diluted with water and sprayed on plants.[2][8]

Stabilized garlic flavor blend is a proprietary mixture of dehydrated garlic powder infused with garlic oil, which increases the flavor of the garlic powder.[9]

Garlic-flavored oil
Garlic-flavored oil: vegetable oil infused with garlic used for seasoning

Garlic-flavored oil is produced and used for cooking and seasoning purposes, and is sometimes used as an ingredient in seasoning mixtures.[1][5] 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

References
  1. 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.
  2. 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.
  3. Singhal, R.; Kulkarni, P.R.; Rege, D.V. (1997). Handbook of Indices of Food Quality and Authenticity. Woodhead Publishing Series in Food Science, Technology and Nutrition Series. Taylor & Francis. p. 403. ISBN 978-1-85573-299-5. Retrieved December 29, 2017.
  4. Mckenna, D.J.; Jones, K.; Hughes, K.; Tyler, V.M. (2012). Botanical Medicines: The Desk Reference for Major Herbal Supplements, Second Edition. Taylor & Francis. p. 377. ISBN 978-1-136-39363-1. Retrieved December 29, 2017.
  5. 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.
  6. Linskens, H.F.; Adams, R.P.; Crespo, M.E.; Jackson, J.F.; Deans, S.G.; Dobson, H.E.M.; Dunlop, P.; Erdelmeier, C.A.J.; Ghosh, A.; Hammond, E.G. (2012). Essential Oils and Waxes. Molecular Methods of Plant Analysis. Springer Berlin Heidelberg. p. 105. ISBN 978-3-642-84023-4. Retrieved December 29, 2017.
  7. Rosenbaum, M.D. (1990). Editorial Research Reports, 1989. CQ RESEARCHER. Cq Press. p. 778. ISBN 978-0-87187-552-5. Retrieved December 29, 2017.
  8. 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.
  9. Indian Spices. Spices Export Promotion Council. 1996. p. 46. Retrieved December 29, 2017.

Further reading
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