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.İ.
dc.contributor.authorŞat, İ.G.
dc.contributor.authorYılmaz, B.
dc.date.accessioned2025-07-23T20:42:39Z
dc.date.available2025-07-23T20:42:39Z
dc.date.issued2025
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. © 2025 Akadémiai Kiadó, Budapest.
dc.identifier.doi10.1556/066.2025.00002
dc.identifier.endpage316
dc.identifier.issn1393006
dc.identifier.issue2
dc.identifier.scopus2-s2.0-105001245471
dc.identifier.scopusqualityN/A
dc.identifier.startpage307
dc.identifier.urihttps://doi.org/10.1556/066.2025.00002
dc.identifier.urihttps://hdl.handle.net/20.500.14704/1095
dc.identifier.volume54
dc.indekslendigikaynakScopus
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_Scopus_20250711
dc.subjectantioxidant activity
dc.subjectblack garlic
dc.subjectblanching
dc.subjectpre-treatments
dc.subjectSAC
dc.subjectsteaming
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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