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Comprehensive NMR analysis of compositional changes of black garlic during thermal processing.
J Agric Food Chem. 2015 Jan 21; 63(2):683-91.JA

Abstract

Black garlic is a processed food product obtained by subjecting whole raw garlic to thermal processing that causes chemical reactions, such as the Maillard reaction, which change the composition of the garlic. In this paper, we report a nuclear magnetic resonance (NMR)-based comprehensive analysis of raw garlic and black garlic extracts to determine the compositional changes resulting from thermal processing. (1)H NMR spectra with a detailed signal assignment showed that 38 components were altered by thermal processing of raw garlic. For example, the contents of 11 l-amino acids increased during the first step of thermal processing over 5 days and then decreased. Multivariate data analysis revealed changes in the contents of fructose, glucose, acetic acid, formic acid, pyroglutamic acid, cycloalliin, and 5-(hydroxymethyl)furfural (5-HMF). Our results provide comprehensive information on changes in NMR-detectable components during thermal processing of whole garlic.

Authors+Show Affiliations

Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo , 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25549134

Citation

Liang, Tingfu, et al. "Comprehensive NMR Analysis of Compositional Changes of Black Garlic During Thermal Processing." Journal of Agricultural and Food Chemistry, vol. 63, no. 2, 2015, pp. 683-91.
Liang T, Wei F, Lu Y, et al. Comprehensive NMR analysis of compositional changes of black garlic during thermal processing. J Agric Food Chem. 2015;63(2):683-91.
Liang, T., Wei, F., Lu, Y., Kodani, Y., Nakada, M., Miyakawa, T., & Tanokura, M. (2015). Comprehensive NMR analysis of compositional changes of black garlic during thermal processing. Journal of Agricultural and Food Chemistry, 63(2), 683-91. https://doi.org/10.1021/jf504836d
Liang T, et al. Comprehensive NMR Analysis of Compositional Changes of Black Garlic During Thermal Processing. J Agric Food Chem. 2015 Jan 21;63(2):683-91. PubMed PMID: 25549134.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comprehensive NMR analysis of compositional changes of black garlic during thermal processing. AU - Liang,Tingfu, AU - Wei,Feifei, AU - Lu,Yi, AU - Kodani,Yoshinori, AU - Nakada,Mitsuhiko, AU - Miyakawa,Takuya, AU - Tanokura,Masaru, Y1 - 2015/01/12/ PY - 2014/12/31/entrez PY - 2014/12/31/pubmed PY - 2015/9/10/medline KW - Maillard reaction KW - NMR KW - black garlic KW - multivariate statistical analysis KW - thermal process SP - 683 EP - 91 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 63 IS - 2 N2 - Black garlic is a processed food product obtained by subjecting whole raw garlic to thermal processing that causes chemical reactions, such as the Maillard reaction, which change the composition of the garlic. In this paper, we report a nuclear magnetic resonance (NMR)-based comprehensive analysis of raw garlic and black garlic extracts to determine the compositional changes resulting from thermal processing. (1)H NMR spectra with a detailed signal assignment showed that 38 components were altered by thermal processing of raw garlic. For example, the contents of 11 l-amino acids increased during the first step of thermal processing over 5 days and then decreased. Multivariate data analysis revealed changes in the contents of fructose, glucose, acetic acid, formic acid, pyroglutamic acid, cycloalliin, and 5-(hydroxymethyl)furfural (5-HMF). Our results provide comprehensive information on changes in NMR-detectable components during thermal processing of whole garlic. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/25549134/Comprehensive_NMR_analysis_of_compositional_changes_of_black_garlic_during_thermal_processing_ L2 - https://doi.org/10.1021/jf504836d DB - PRIME DP - Unbound Medicine ER -