An investigation of the composition of garlic skins showed the presence of proteins, lipids, lignin, mannitol, pectin and polysaccharides. Garlic skins are rich in pectin (27%), combined rhamnose (11.42%) and galactose (5.6%). Periodate oxidation studies of pectic acid showed the absence of 1,3‐linked residues and branch points and indicated a linear galacturonan of 1,4‐linked D‐galacturonic acid. Chromatographic analyses were carried out on the hydrolysis products of pectic acid, which had been oxidised by periodate plus bromine, and also on those obtained after reduction of the periodate‐oxidised pectic acid.
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Abdel‐Fattah et al. (1972) studied this question.
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