Changes in bioactive compounds and antioxidant activity of Gaziantep and Kastamonu garlic during black garlic production

Hatice Kübra Sasmaz; Türkan Uzlaşır; Serkan Selli; Hasim Kelebek

Article Details

Changes in bioactive compounds and antioxidant activity of Gaziantep and Kastamonu garlic during black garlic production

Authors:

Hatice Kübra Sasmaz | Türkan Uzlaşır | Serkan Selli | Hasim Kelebek

Publisher:

Gültekin ÖZDEMİR

Main Topics:

Post Harvest Horticultural Technologies (Incl. Transportation and Storage) | Fruit-Vegetables Technology | Food Sciences (Other)

Journal:

International Journal of Agriculture Environment and Food Sciences Vol.8 Issue 1, pp.111-118

Document Type:

Article

Publication Date:

3/2024

Document Language:

English

Document ID (Org No.):

2001313906

pISSN:

2618-5946

Keywords:

Abstract:

 Garlic Allium sativum L., a member of the Alliaceae family, has been widely used in cuisine and traditional medicine since ancient times. Black garlic is produced by fermentation of fresh garlic under controlled conditions for a certain period at high temperature 60-90C and high humidity 70-90. According to the Turkish Statistical Institute TURKSTAT data, Kastamonu and Gaziantep garlic varieties are the most cultivated garlic varieties in our country. Changes in protein, sugar content, antioxidant capacity DPPH and ABTS methods, total phenolic content, 5-hydroxymethylfurfural HMF content, and organosulfur compound profiles were investigated in samples taken from Kastamonu and Gaziantep fresh garlic at 7, 14, 21, and 28 days of black garlic production under 65C temperature and 70 humidity conditions. With these analyses, the differences between black garlic and fresh garlic and the changes in black garlic during the production process were revealed in detail. It was determined that the amount of total phenolic content and antioxidant capacities increased in the black garlic production processes of both regions compared to fresh garlic. While sucrose was fresh garlics dominant sugar, fructose was black garlics dominant sugar. Among the organosulfur compounds, allicin was dominant in fresh garlic and SAC in black garlic. It was determined that SAC was formed after the enzymatic conversion of ɣ-glutamyl-S-alkenyl-L-cysteine and ɣ-glutamyl and the temperature and fermentation time used in black garlic production increased the formation of SAC. The protein content ranging between 5.8-7.3 in fresh garlic was 13.1-14.2 in black garlic. Fresh and black garlic from the Gaziantep region was determined to have higher total phenolic content, antioxidant capacity, and organosulfur compound contents.

 Garlic Allium sativum L., a member of the Alliaceae family, has been widely used in cuisine and traditional medicine since ancient times. Black garlic is produced by fermentation of fresh garlic under controlled conditions for a certain period at high temperature 60-90C and high humidity 70-90. According to the Turkish Statistical Institute TURKSTAT data, Kastamonu and Gaziantep garlic varieties are the most cultivated garlic varieties in our country. Changes in protein, sugar content, antioxidant capacity DPPH and ABTS methods, total phenolic content, 5-hydroxymethylfurfural HMF content, and organosulfur compound profiles were investigated in samples taken from Kastamonu and Gaziantep fresh garlic at 7, 14, 21, and 28 days of black garlic production under 65C temperature and 70 humidity conditions. With these analyses, the differences between black garlic and fresh garlic and the changes in black garlic during the production process were revealed in detail. It was determined that the amount of total phenolic content and antioxidant capacities increased in the black garlic production processes of both regions compared to fresh garlic. While sucrose was fresh garlics dominant sugar, fructose was black garlics dominant sugar. Among the organosulfur compounds, allicin was dominant in fresh garlic and SAC in black garlic. It was determined that SAC was formed after the enzymatic conversion of ɣ-glutamyl-S-alkenyl-L-cysteine and ɣ-glutamyl and the temperature and fermentation time used in black garlic production increased the formation of SAC. The protein content ranging between 5.8-7.3 in fresh garlic was 13.1-14.2 in black garlic. Fresh and black garlic from the Gaziantep region was determined to have higher total phenolic content, antioxidant capacity, and organosulfur compound contents.

 Garlic Allium sativum L., a member of the Alliaceae family, has been widely used in cuisine and traditional medicine since ancient times. Black garlic is produced by fermentation of fresh garlic under controlled conditions for a certain period at high temperature 60-90C and high humidity 70-90. According to the Turkish Statistical Institute TURKSTAT data, Kastamonu and Gaziantep garlic varieties are the most cultivated garlic varieties in our country. Changes in protein, sugar content, antioxidant capacity DPPH and ABTS methods, total phenolic content, 5-hydroxymethylfurfural HMF content, and organosulfur compound profiles were investigated in samples taken from Kastamonu and Gaziantep fresh garlic at 7, 14, 21, and 28 days of black garlic production under 65C temperature and 70 humidity conditions. With these analyses, the differences between black garlic and fresh garlic and the changes in black garlic during the production process were revealed in detail. It was determined that the amount of total phenolic content and antioxidant capacities increased in the black garlic production processes of both regions compared to fresh garlic. While sucrose was fresh garlics dominant sugar, fructose was black garlics dominant sugar. Among the organosulfur compounds, allicin was dominant in fresh garlic and SAC in black garlic. It was determined that SAC was formed after the enzymatic conversion of ɣ-glutamyl-S-alkenyl-L-cysteine and ɣ-glutamyl and the temperature and fermentation time used in black garlic production increased the formation of SAC. The protein content ranging between 5.8-7.3 in fresh garlic was 13.1-14.2 in black garlic. Fresh and black garlic from the Gaziantep region was determined to have higher total phenolic content, antioxidant capacity, and organosulfur compound contents.

 Garlic Allium sativum L., a member of the Alliaceae family, has been widely used in cuisine and traditional medicine since ancient times. Black garlic is produced by fermentation of fresh garlic under controlled conditions for a certain period at high temperature 60-90C and high humidity 70-90. According to the Turkish Statistical Institute TURKSTAT data, Kastamonu and Gaziantep garlic varieties are the most cultivated garlic varieties in our country. Changes in protein, sugar content, antioxidant capacity DPPH and ABTS methods, total phenolic content, 5-hydroxymethylfurfural HMF content, and organosulfur compound profiles were investigated in samples taken from Kastamonu and Gaziantep fresh garlic at 7, 14, 21, and 28 days of black garlic production under 65C temperature and 70 humidity conditions. With these analyses, the differences between black garlic and fresh garlic and the changes in black garlic during the production process were revealed in detail. It was determined that the amount of total phenolic content and antioxidant capacities increased in the black garlic production processes of both regions compared to fresh garlic. While sucrose was fresh garlics dominant sugar, fructose was black garlics dominant sugar. Among the organosulfur compounds, allicin was dominant in fresh garlic and SAC in black garlic. It was determined that SAC was formed after the enzymatic conversion of ɣ-glutamyl-S-alkenyl-L-cysteine and ɣ-glutamyl and the temperature and fermentation time used in black garlic production increased the formation of SAC. The protein content ranging between 5.8-7.3 in fresh garlic was 13.1-14.2 in black garlic. Fresh and black garlic from the Gaziantep region was determined to have higher total phenolic content, antioxidant capacity, and organosulfur compound contents.

Article Details

Changes in bioactive compounds and antioxidant activity of Gaziantep and Kastamonu garlic during black garlic production

Authors:

Hatice Kübra Sasmaz | Türkan Uzlaşır | Serkan Selli | Hasim Kelebek

Publisher:

Gültekin ÖZDEMİR

Main Topics:

Post Harvest Horticultural Technologies (Incl. Transportation and Storage) | Fruit-Vegetables Technology | Food Sciences (Other)

Journal:

International Journal of Agriculture Environment and Food Sciences Vol.8 Issue 1, pp.111-118

Document Type:

Article

Publication Date:

3/2024

Document Language:

English

Document ID (Org No.):

2001313906

pISSN:

2618-5946

Black garlic

Antioxidant capacity

HMF

Organosulfur compounds

Issues

Article Details

Changes in bioactive compounds and antioxidant activity of Gaziantep and Kastamonu garlic during black garlic production

Authors: Hatice Kübra Sasmaz | Türkan Uzlaşır | Serkan Selli | Hasim Kelebek

Publisher: Gültekin ÖZDEMİR

Main Topics: Post Harvest Horticultural Technologies (Incl. Transportation and Storage) | Fruit-Vegetables Technology | Food Sciences (Other)

Journal: International Journal of Agriculture Environment and Food Sciences Vol.8 Issue 1, pp.111-118

Document Type: Article

Publication Date: 3/2024

Document Language: English

Document ID (Org No.): 2001313906

pISSN: 2618-5946

Black garlic

Antioxidant capacity

HMF

Organosulfur compounds

Issues

Authors:

Hatice Kübra Sasmaz | Türkan Uzlaşır | Serkan Selli | Hasim Kelebek

Publisher:

Gültekin ÖZDEMİR

Main Topics:

Post Harvest Horticultural Technologies (Incl. Transportation and Storage) | Fruit-Vegetables Technology | Food Sciences (Other)

Journal:

International Journal of Agriculture Environment and Food Sciences Vol.8 Issue 1, pp.111-118

Document Type:

Article

Publication Date:

3/2024

Document Language:

English

Document ID (Org No.):

2001313906

pISSN:

2618-5946