Processing-induced modifications in bioactive compounds of black garlic: a comparative analysis with white garlic
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Tarih
2025
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Codon Publications
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study aimed to examine the differences in chemical and bioactive components between black garlic and white garlic under various processing conditions. The processing conditions significantly lowered the pH of black garlic while increasing its total acidity and organic acid levels, with citric acid being the dominant organic acid. Total phenolic compounds (TPC) and antioxidant activity in black garlic increased as a result of processing conditions. Notably, aging caused a significant increase in the levels of 5-hydroxymethylfurfural (HMF) and S-allyl-L-cysteine (SAC). Mineral analyses showed that magnesium and selenium levels in black garlic rose with extended aging. Correlation and Principal Component Analysis (PCA) revealed that the health-beneficial components of black garlic were significantly enhanced through processing, differentiating it from white garlic.
Açıklama
Anahtar Kelimeler
antioxidant; black garlic; S-allyl-L-cysteine; PCA; selenium
Kaynak
Italian Journal of Food Science
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
37
Sayı
1
