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Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves.
Food Chem. 2016 May 15; 199:135-9.FC

Abstract

Black garlic was processed at three different temperatures of heat treatment (72°, 75° and 78°C) and close to 90% of relative humidity. Two types of material source were used: whole bulbs and peeled cloves. Total soluble solids content (°Brix), pH, water activity (aw), browning intensive (L value), total polyphenol content, antioxidant capacity and total polyphenol index of the raw and heated garlic were determined. This study showed the changes occurring in the physicochemical and antioxidant properties of the garlic during the heat-treatment evolution. The soluble solids content (°Brix) in garlic increased gradually and the pH decreased in whole bulbs and peeled garlics. The polyphenol content measured by the Folin-Ciocalteu method showed a significant increase during the heat-treatment in all the cases. Also, the antioxidant capacity measured by the ABTS radical increased significantly during the heat-treatment.

Authors+Show Affiliations

Instituto de Investigación y Formación Agraria y Pesquera, Avda. Félix Rodríguez de la Fuente sn, Palma del Río, Córdoba 14700, Spain. Electronic address: mangeles84@hotmail.com.Instituto de Investigación y Formación Agraria y Pesquera, Avda. Félix Rodríguez de la Fuente sn, Palma del Río, Córdoba 14700, Spain. Electronic address: jesus.perez.aparicio@juntadeandalucia.es.Dpto. Bromatología y Tecnología de los Alimentos, Campus Rabanales, ed. Darwin - anexo Universidad de Córdoba, Córdoba, Spain. Electronic address: rafael.moreno@uco.es.Dpto. Genética, Universidad de Córdoba Edificio Gregor Mendel, primera planta ala oeste, Campus Rabanales, 14071 Córdoba, Spain. Electronic address: tania.meram@gmail.com.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

26775954

Citation

Toledano-Medina, M Angeles, et al. "Evolution of some Physicochemical and Antioxidant Properties of Black Garlic Whole Bulbs and Peeled Cloves." Food Chemistry, vol. 199, 2016, pp. 135-9.
Toledano-Medina MA, Pérez-Aparicio J, Moreno-Rojas R, et al. Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves. Food Chem. 2016;199:135-9.
Toledano-Medina, M. A., Pérez-Aparicio, J., Moreno-Rojas, R., & Merinas-Amo, T. (2016). Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves. Food Chemistry, 199, 135-9. https://doi.org/10.1016/j.foodchem.2015.11.128
Toledano-Medina MA, et al. Evolution of some Physicochemical and Antioxidant Properties of Black Garlic Whole Bulbs and Peeled Cloves. Food Chem. 2016 May 15;199:135-9. PubMed PMID: 26775954.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves. AU - Toledano-Medina,M Angeles, AU - Pérez-Aparicio,Jesús, AU - Moreno-Rojas,Rafael, AU - Merinas-Amo,Tania, Y1 - 2015/11/30/ PY - 2015/05/29/received PY - 2015/11/21/revised PY - 2015/11/28/accepted PY - 2016/1/19/entrez PY - 2016/1/19/pubmed PY - 2016/9/16/medline KW - Antioxidant capacity KW - Browning intensity KW - Heat-treatment KW - Peeled black garlic cloves KW - Polyphenols KW - Soluble solid content KW - Whole black garlic bulbs KW - pH SP - 135 EP - 9 JF - Food chemistry JO - Food Chem VL - 199 N2 - Black garlic was processed at three different temperatures of heat treatment (72°, 75° and 78°C) and close to 90% of relative humidity. Two types of material source were used: whole bulbs and peeled cloves. Total soluble solids content (°Brix), pH, water activity (aw), browning intensive (L value), total polyphenol content, antioxidant capacity and total polyphenol index of the raw and heated garlic were determined. This study showed the changes occurring in the physicochemical and antioxidant properties of the garlic during the heat-treatment evolution. The soluble solids content (°Brix) in garlic increased gradually and the pH decreased in whole bulbs and peeled garlics. The polyphenol content measured by the Folin-Ciocalteu method showed a significant increase during the heat-treatment in all the cases. Also, the antioxidant capacity measured by the ABTS radical increased significantly during the heat-treatment. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26775954/Evolution_of_some_physicochemical_and_antioxidant_properties_of_black_garlic_whole_bulbs_and_peeled_cloves_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(15)30272-7 DB - PRIME DP - Unbound Medicine ER -