Processing-induced modifications in bioactive compounds of black garlic: a comparative analysis with white garlic

Basit Öğe Kaydı
dc.authoridBinici, Halil Ibrahim/0000-0003-3301-3994
dc.contributor.authorBinici, Halil İbrahim
dc.contributor.authorSavas, Adem
dc.contributor.authorErim, Burak
dc.date.accessioned2025-03-26T17:34:50Z
dc.date.available2025-03-26T17:34:50Z
dc.date.issued2025
dc.departmentİstanbul Esenyurt Üniversitesi
dc.description.abstractThis 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.
dc.identifier.doi10.15586/ijfs.v37i1.2877
dc.identifier.endpage440
dc.identifier.issn1120-1770
dc.identifier.issn2239-5687
dc.identifier.issue1
dc.identifier.scopus2-s2.0-86000508249
dc.identifier.scopusqualityQ2
dc.identifier.startpage432
dc.identifier.urihttps://doi.org/10.15586/ijfs.v37i1.2877
dc.identifier.urihttps://hdl.handle.net/20.500.14704/923
dc.identifier.volume37
dc.identifier.wosWOS:001402309600001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherCodon Publications
dc.relation.ispartofItalian Journal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250326
dc.subjectantioxidant; black garlic; S-allyl-L-cysteine; PCA; selenium
dc.titleProcessing-induced modifications in bioactive compounds of black garlic: a comparative analysis with white garlic
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Meslek Yüksekokulu Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu