International Journal of Aquaculture, 2025, Vol.15, No.6, 266-274 http://www.aquapublisher.com/index.php/ija 267 Garlic also contains a number of beneficial compounds, includes iodine salts that are good for the circulatory system (Iqbal et al., 2001) and it contains huge amount of calcium, phosphorus, carbohydrates, as well as few other nutrients. Garlic also contains a number of beneficial compounds, includes iodine salts that are good for the circulatory system (Iqbal et al., 2001) moreover, allicin is a sulfur compound which has an important role as antibacterial, antifungal, and antioxidant material. Furthermore, amino acids, minerals, vitamins, and flavonoids are the other compounds in garlic (Lanzotti, 2006; Crozo-Martinez et al., 2007) (Table 1). Table 1 Biochemical composition of garlic (Allium sativum) reported by Anton (2016) and Gambogou et al., (2018) Carbohydrates Monosaccharides (fructose, glucose) Disaccharides (sucrose, lactose) Trisaccharides (rafnose) Tetrasaccharides (tetrafructose, escorodose) Depolysaccharides (starch, dextrin, inulin, fructosan) D-galactane L-arabinose Pectinsfructane D-fructan Lipids Fatty acids (linoleic acid, linolenic acid, oleic acid, palmitic acid) Triglycerides Phospholipids (phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine) Prostaglandins (prostaglandin A, prostaglandin E, prostaglandin F) Vitamins Vitamin A Vitamin B1 Vitamin B2 Vitamin B6 Vitamin C Vitamin E Minerals Phosphate, Potassium, Magnesium, Copper. Iron, Manganese, Zinc Selenium (dimethylselenide, methyl-ester-metanosulfenoselenoic acid, dimethyldiselenide, bi-(methylnethyon)-selenide, allylmethylsulfde acid, methylster-2-propensulfenoselenoic acid, propilester-1-propenic alylethylethylethylselenid acid) Sulfur compounds Allicin and allicin derivatives (various trisulfdes, ajoene, dialyl-disulfde) Aliin (S-allylcysteine-sulfoxide) Glutamyl-S-allylcysteine Methin (S-methylcysteine-sulfoxide) Isoaliin (S-trans-1-propenylcysteine-sulfoxide) Pigments Chlorophyll Carotenoids Anthocyanins (these are water-soluble pigments which give a red color, purple or blue) Other compounds Phenol acid, Organic acid, Saponósidos, Flavonoids, Fitohemaglutininas Gibberellins A3 and A7 Proteins Proteins and amino acids (lysine, threonine, valine, methionine, isoleucine, tryptophan, phenylalanine, leucine, histidine, arginine, aspartic acid, serine, glutamine, proline, glycine, alanine, and cysteine) 2 Background of Garlic in Aquaculture 2.1 Applications Garlic has been used in diferent presentations in aquaculture. Among the most used presentations are garlic powder, essential oil, garlic macerated in alcohol, and aged garlic extract (Amagase et al., 2001; López, 2007; Subramanian et al., 2020). Garlic powder is commonly used as a favoring for seasonings and processed foods (Amagase et al., 2001; Miron et al., 2004). The composition of garlic powder and raw garlic is similar; however, the proportions of various compounds can vary signifcantly (Amagase et al., 2001; Subramanian et al., 2020). For example, raw garlic has 8 g/ kg of alliin, and a dehydration process without loss of ingredients would result in an amount of alliin of 20 mg/g~25 mg/g in the powder. However, garlic powder only has 1% alliin at most. This implies that most of the alliin is lost during the dehydration process. As for garlic powder, the allicin content is well below average, refecting its instability in the processes. Although garlic powders contain compounds similar to raw garlic, their proportions do not, which can vary signifcantly (Amagase et al., 2001). On the other hand, garlic oil used for therapeutic purposes is obtained through the steam distillation process (Subramanian et al., 2020). The essential oil content in garlic cloves is 0.2%~0.5%, and it contains sulfde groups such as DADS and diallyl trisulfde. The steam distillate contains allyl methyl, diallyl, and dimethyl mono parahexa sulfde (Subramanian et al., 2020). Water-soluble compounds are completely removed during this process, such as allicin (Amagase et al., 2001). The products macerated in oil are made from raw garlic cloves ground in vegetable oil and packed in gel capsules (Amagase et al., 2001). During the manufacturing process, some alliin is converted to allicin. Because allicin is unstable and decomposes rapidly, oil mash preparations contain decomposed allicin compounds such as dithiins, ajoene, sulfdes, residual amounts of allicin, and other garlic constituents. However, the standardization to obtain ingredients in mass has not been widely explored. The aged garlic extract (AGE) is processed differently from the other presentations of garlic.
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