## 3 Results and Discussion
### Thiosulfinates Content  
Thiosulfinates are molecules with free-SH groups found in garlic, primarily responsible for its health benefits, bioactive properties, and characteristic odor [34]. The biological and biochemical effects of thiosulfinates are attributed to their high reactivity and their antioxidant abilities. Among these bioactive compounds, allyl-2-propene thiosulfinate (allicin), constituting 50-90% of the TTC, exhibits dominant biological activity [20; 34]. Previous findings showed that the antibacterial activity of aqueous allicin extracts depends on the incubation temperature and time [7]; hence, evaluating its level during garlic treatment is an essential matter. It is also important to emphasize that other thiosulfinates in garlic, although present in smaller quantities than allicin, may still possess significant biological activity--especially since studies considering this aspect have demonstrated that thiosulfinates exhibit antimicrobial properties comparable to that of allicin, and most of them are more heat-stable than allicin [35]. Since all garlic-derived thiosulfinates exhibit similar biological effects, it seems reasonable to monitor the antimicrobial quality of garlic based on the total amount of thiosulfinates, whilst the allicin content can be estimated by multiplying their entire quantity by the average value of their content range, which is 0.7 [20]. Earlier studies demonstrated that the concentration of thiosulfinate compounds in garlic bulbs varies depending on the garlic variety and conditions under which the plant was grown, processed, and stored [13; 15; 36; 37]. One of them, examining the content of allicin in garlic slices dried at three temperatures (50, 60, and 70 \({}^{\circ}\)C), showed that the kinetics of allicin loss depends on drying temperature [8]. The authors emphasize that when producing garlic powder, it is crucial to optimize the combination of drying time  
Figure 3: The impact of garlic extract concentrations (2%, 0.5%, 0.25%, 0%) on the kinetic parameters of _Escherichia coli_ ATCC 25922 growth: (**a**) the lag time (\(\tau_{\text{lag}}\)), (**b**) the maximum rate of exponential growth (\(\mu_{\text{max}}\)), and (**c**) the total bacterial population increase (\(\Delta_{max}OD\)). Variables sharing the same letter: a, b, c, or d indicate no significant differences (\(p>0.05\)); bars represent a confidence interval of 0.95.  
and temperature to obtain a product with a high level of antimicrobial properties. In our research, we attempted to assess the impact of temperature and time conditions on the level of thiosulfinates in connection with the assessment of the antibacterial properties of extracts obtained from raw and convective-dried garlic. The results observed in experiments conducted in this study showed that the TTC in samples of dried garlic was slightly lower than in samples of raw garlic (Figure 4), but statistical analysis revealed that there were no significant differences in the TTC amount between all tested samples. The content of the TTC in tested extracts obtained from raw and dried to 10% DW garlic slices ranged from 11.15 to 11.73 mg/g dry weight (DW), which was converted into allicin, according to the suggestion of [PERSON] et al. [20], gives a level of 7.81-8.21 mg/g DW. These results are slightly lower than those presented in recent findings, which reported an average allicin content of 13.12 mg/g DW in fresh garlic [38]. However, other studies that reported allicin content in crushed fresh garlic indicated that its content ranges widely from 0.16 to 13.0 mg/g DW [39]. Our results may seem surprising because exposition to high temperatures can cause allinase inactivity and allicin degradation. There are reports indicating a detrimental effect of high temperatures on allicin content [29; 38; 40; 41]. On the other hand, another study by [PERSON] et al. [28] found that garlic dried with hot air at 50 \({}^{\circ}\)C maintained a similar allicin content to raw garlic. In turn, [PERSON] et al.