Determination of the effects of steaming and blanching pre-treatment processes on the physicochemical properties, antioxidant activities, and 5-hydroxymethylfurfural and S-allyl cysteine contents of black garlic

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dc.contributor.authorBinici, H. I.
dc.contributor.authorSat, I. G.
dc.contributor.authorYilmaz, B.
dc.date.accessioned2025-03-26T17:34:51Z
dc.date.available2025-03-26T17:34:51Z
dc.date.issued2025
dc.departmentİstanbul Esenyurt Üniversitesi
dc.description.abstractThis study investigated the effects of steaming and blanching pre-treatments on the physicochemical properties, bioactive compound content, and antioxidant activity of black garlic during fermentation. Moisture content and pH decreased over fermentation time, while titratable acidity increased. Pre-treatments enhanced the total phenolic, flavonoid, and flavonol contents, as well as antioxidant activity (DPPH, ABTS+, FRAP), compared to control samples, with steaming pre-treatment being more effective than boiling. 5-HMF and S-allyl cysteine (SAC) levels were optimised with pre-treatments, promoting the formation of bioactive compounds. These methods offer an efficient, cost-effective way to enhance black garlic production, shorten processing times, and improve its nutritional and economic value.
dc.description.sponsorshipAtaturk University Scientific Research Projects (BAP) Co-ordination Unit [FDK-2022-11414]
dc.description.sponsorshipThis study was funded by Ataturk University Scientific Research Projects (BAP) Co-ordination Unit with project number FDK-2022-11414.
dc.identifier.doi10.1556/066.2025.00002
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.scopusqualityQ3
dc.identifier.urihttps://doi.org/10.1556/066.2025.00002
dc.identifier.urihttps://hdl.handle.net/20.500.14704/929
dc.identifier.wosWOS:001445677800001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherAkademiai Kiado Zrt
dc.relation.ispartofActa Alimentaria
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250326
dc.subjectblack garlic; pre-treatments; steaming; blanching; SAC; antioxidant activity
dc.titleDetermination of the effects of steaming and blanching pre-treatment processes on the physicochemical properties, antioxidant activities, and 5-hydroxymethylfurfural and S-allyl cysteine contents of black garlic
dc.typeArticle

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