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] Steam-distilled garlic oil typically has a pungent and disagreeable odor and a brownish-yellow color.[3] Its odor has been attributed to the presence of diallyl disulfide.[1][3] 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.[3]

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 nutritional supplement, and is sometimes marketed in the form of 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.[3] Herbal folklore holds that garlic oil has antifungal and antibiotic properties,[4] but there is insufficient clinical research confirming such effects.[1] It is also sold in health food stores as a digestive aid.[1][5]

It can be used as an insecticide, diluted with water and sprayed on plants.[4][6]

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]

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]

Health research

Garlic oil has been assessed in laboratory and preliminary clinical research for its potential to affect human health, with inconclusive results, as of 2016.[1]

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.[2][3] 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

References
  1. "Garlic and organosulfur compounds". Micronutrient Information Center, Linus Pauling Institute, Oregon State University. 1 September 2016. Retrieved 8 June 2022.
  2. 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.
  3. 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.
  4. 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.
  5. Rosenbaum, M.D. (1990). Editorial Research Reports, 1989. CQ RESEARCHER. Cq Press. p. 778. ISBN 978-0-87187-552-5. Retrieved December 29, 2017.
  6. 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.
  7. Indian Spices. Spices Export Promotion Council. 1996. p. 46. Retrieved December 29, 2017.
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