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Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing.
J Food Sci Technol. 2018 Feb; 55(2):479-488.JF

Abstract

This study aimed to explore ideal processing condition for black garlic based on the change of nutritional and active components and antioxidant capacity. Fresh garlic was processed under the condition of constant temperature (65, 75 and 85 °C) and relative humidity (70, 75, 80 and 85%) for 16 days. The sensory scores, contents of nutritional and active components, and antioxidant capacity were monitored. The sensory scores reached the maximum on the 8th day at 85% humidity and 75 °C. The contents of nutritional components were significantly affected by humidity and temperature, and 85% humidity and 75 °C were appropriate. The polyphenol content increased with increase in temperature and decrease in humidity. The reducing sugars and total sugars, total acids and 5-HMF were higher at 75 °C than at 65 and 85 °C. Reducing sugar and protein contents and sensory scores decreased on the 8th day. Maintaining the temperature of 75 °C and relative humidity of 85% for 8 days were ideal for black garlic to retain antioxidant capacity and abundant nutrients.

Authors+Show Affiliations

College of Food Engineering, Xuzhou University of Technology, No.2 Lishui Road, Xincheng District, Xuzhou, 221111 Jiangsu Province China.College of Food Engineering, Xuzhou University of Technology, No.2 Lishui Road, Xincheng District, Xuzhou, 221111 Jiangsu Province China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29391611

Citation

Sun, Yue-E, and Weidong Wang. "Changes in Nutritional and Bio-functional Compounds and Antioxidant Capacity During Black Garlic Processing." Journal of Food Science and Technology, vol. 55, no. 2, 2018, pp. 479-488.
Sun YE, Wang W. Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing. J Food Sci Technol. 2018;55(2):479-488.
Sun, Y. E., & Wang, W. (2018). Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing. Journal of Food Science and Technology, 55(2), 479-488. https://doi.org/10.1007/s13197-017-2956-2
Sun YE, Wang W. Changes in Nutritional and Bio-functional Compounds and Antioxidant Capacity During Black Garlic Processing. J Food Sci Technol. 2018;55(2):479-488. PubMed PMID: 29391611.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing. AU - Sun,Yue-E, AU - Wang,Weidong, Y1 - 2017/11/13/ PY - 2017/01/12/revised PY - 2017/10/23/accepted PY - 2018/2/3/entrez PY - 2018/2/3/pubmed PY - 2018/2/3/medline KW - Allicin KW - Antioxidant capacity KW - Black garlic KW - Nutritional components KW - Polyphenols KW - Thiosulfinates SP - 479 EP - 488 JF - Journal of food science and technology JO - J Food Sci Technol VL - 55 IS - 2 N2 - This study aimed to explore ideal processing condition for black garlic based on the change of nutritional and active components and antioxidant capacity. Fresh garlic was processed under the condition of constant temperature (65, 75 and 85 °C) and relative humidity (70, 75, 80 and 85%) for 16 days. The sensory scores, contents of nutritional and active components, and antioxidant capacity were monitored. The sensory scores reached the maximum on the 8th day at 85% humidity and 75 °C. The contents of nutritional components were significantly affected by humidity and temperature, and 85% humidity and 75 °C were appropriate. The polyphenol content increased with increase in temperature and decrease in humidity. The reducing sugars and total sugars, total acids and 5-HMF were higher at 75 °C than at 65 and 85 °C. Reducing sugar and protein contents and sensory scores decreased on the 8th day. Maintaining the temperature of 75 °C and relative humidity of 85% for 8 days were ideal for black garlic to retain antioxidant capacity and abundant nutrients. SN - 0022-1155 UR - https://www.unboundmedicine.com/medline/citation/29391611/Changes_in_nutritional_and_bio_functional_compounds_and_antioxidant_capacity_during_black_garlic_processing_ L2 - https://www.ncbi.nlm.nih.gov/pmc/articles/pmid/29391611/ DB - PRIME DP - Unbound Medicine ER -
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