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

Binici, H.İ.Şat, İ.G.Yılmaz, B.2025-07-232025-07-232025139300610.1556/066.2025.000022-s2.0-105001245471https://doi.org/10.1556/066.2025.00002https://hdl.handle.net/20.500.14704/1095This 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.eninfo:eu-repo/semantics/closedAccessantioxidant activityblack garlicblanchingpre-treatmentsSACsteamingDetermination 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 garlicArticle3162N/A30754