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Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic.
J Agric Food Chem. 2017 Dec 13; 65(49):10804-10811.JA

Abstract

Black garlic is an elaborated product obtained from fresh garlic (Allium sativum L.) at a controlled high humidity and temperature, which leads to modifications in color, taste, and texture. To clarify the physicochemical changes that occur during the thermal process, this work aimed to evaluate and contrast the antioxidant capacity and that of other compounds between purple garlic ecotype "Purple from Las Pedroñeras" and its black garlic derivative. Our results showed numerous differences between both, because black garlic presented a significant divergence in its volatile profile, a decreased amount of ascorbic acid, an increment in sugar and polyphenol contents, a greater antioxidant capacity, and a different composition of phenolic acids and flavonoids.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Martínez-Casas L
University of Santiago de Compostela , Faculty of Pharmacy, Department of Analytical Chemistry, Nutrition and Bromatology, Campus Vida, 15782 Santiago de Compostela, Spain.
Lage-Yusty M
University of Santiago de Compostela , Faculty of Pharmacy, Department of Analytical Chemistry, Nutrition and Bromatology, Campus Vida, 15782 Santiago de Compostela, Spain.
López-Hernández J
University of Santiago de Compostela , Faculty of Pharmacy, Department of Analytical Chemistry, Nutrition and Bromatology, Campus Vida, 15782 Santiago de Compostela, Spain.

MeSH

AntioxidantsAscorbic AcidCarbohydratesChromatography, High Pressure LiquidFlavonoidsGarlicGas Chromatography-Mass SpectrometryHot TemperatureHumansHumidityHydroxybenzoatesPlant ExtractsPolyphenolsSugarsVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29161814

Citation

Martínez-Casas, Lucía, et al. "Changes in the Aromatic Profile, Sugars, and Bioactive Compounds when Purple Garlic Is Transformed Into Black Garlic." Journal of Agricultural and Food Chemistry, vol. 65, no. 49, 2017, pp. 10804-10811.
Martínez-Casas L, Lage-Yusty M, López-Hernández J. Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic. J Agric Food Chem. 2017;65(49):10804-10811.
Martínez-Casas, L., Lage-Yusty, M., & López-Hernández, J. (2017). Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic. Journal of Agricultural and Food Chemistry, 65(49), 10804-10811. https://doi.org/10.1021/acs.jafc.7b04423
Martínez-Casas L, Lage-Yusty M, López-Hernández J. Changes in the Aromatic Profile, Sugars, and Bioactive Compounds when Purple Garlic Is Transformed Into Black Garlic. J Agric Food Chem. 2017 Dec 13;65(49):10804-10811. PubMed PMID: 29161814.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic. AU - Martínez-Casas,Lucía, AU - Lage-Yusty,María, AU - López-Hernández,Julia, Y1 - 2017/12/05/ PY - 2017/11/23/pubmed PY - 2018/11/13/medline PY - 2017/11/23/entrez KW - Allium sativum KW - antioxidant capacity KW - ascorbic acid KW - black garlic KW - free sugars KW - polyphenolic compounds KW - purple garlic KW - total polyphenol content KW - volatile compounds SP - 10804 EP - 10811 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 65 IS - 49 N2 - Black garlic is an elaborated product obtained from fresh garlic (Allium sativum L.) at a controlled high humidity and temperature, which leads to modifications in color, taste, and texture. To clarify the physicochemical changes that occur during the thermal process, this work aimed to evaluate and contrast the antioxidant capacity and that of other compounds between purple garlic ecotype "Purple from Las Pedroñeras" and its black garlic derivative. Our results showed numerous differences between both, because black garlic presented a significant divergence in its volatile profile, a decreased amount of ascorbic acid, an increment in sugar and polyphenol contents, a greater antioxidant capacity, and a different composition of phenolic acids and flavonoids. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/29161814/Changes_in_the_Aromatic_Profile_Sugars_and_Bioactive_Compounds_When_Purple_Garlic_Is_Transformed_into_Black_Garlic_ DB - PRIME DP - Unbound Medicine ER -