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Influence of Variety and Storage Time of Fresh Garlic on the Physicochemical and Antioxidant Properties of Black Garlic.
Foods. 2019 Aug 03; 8(8)F

Abstract

Black garlic is made from the fresh kind, submitting it to a controlled temperature (~65 °C) and humidity (>85 °C) for a prolonged period of time. The aim of this study was to assess the differences in the process and in the final product as a result of employing three garlic varieties (Spanish Roja, Chinese Spring and California White), and to check the influence of the storage time on fresh garlic in the quality of the final product by using garlic obtained in two different agricultural seasons, that of the current year (2014) and of the previous one (2013). The results revealed some differences in the parameters analysed during the manufacturing of the black garlic from the three varieties used, and even according to the harvest in question. However, when comparing initial and final values of the samples, a very similar evolution in their acidity, reducing sugars, °Brix, pH, polyphenol content, and antioxidant capacity was noted.

Authors+Show Affiliations

Instituto de Investigación y Formación Agraria y Pesquera, Avda. Félix Rodríguez de la Fuente sn, Palma del Río, Córdoba, 14700 Andalusia, Spain.Instituto de Investigación y Formación Agraria y Pesquera, Avda. Félix Rodríguez de la Fuente sn, Palma del Río, Córdoba, 14700 Andalusia, Spain.Instituto de Investigación y Formación Agraria y Pesquera, Avda. Félix Rodríguez de la Fuente sn, Palma del Río, Córdoba, 14700 Andalusia, Spain. aliciamorenoortega@hotmail.com. Department of Food Science and Technology. Campus Rabanales, Darwin Building, University of Córdoba, 14014 Andalusia, Spain. aliciamorenoortega@hotmail.com.Department of Food Science and Technology. Campus Rabanales, Darwin Building, University of Córdoba, 14014 Andalusia, Spain.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31382578

Citation

Toledano Medina, M Ángeles, et al. "Influence of Variety and Storage Time of Fresh Garlic On the Physicochemical and Antioxidant Properties of Black Garlic." Foods (Basel, Switzerland), vol. 8, no. 8, 2019.
Toledano Medina MÁ, Pérez-Aparicio J, Moreno-Ortega A, et al. Influence of Variety and Storage Time of Fresh Garlic on the Physicochemical and Antioxidant Properties of Black Garlic. Foods. 2019;8(8).
Toledano Medina, M. Á., Pérez-Aparicio, J., Moreno-Ortega, A., & Moreno-Rojas, R. (2019). Influence of Variety and Storage Time of Fresh Garlic on the Physicochemical and Antioxidant Properties of Black Garlic. Foods (Basel, Switzerland), 8(8). https://doi.org/10.3390/foods8080314
Toledano Medina MÁ, et al. Influence of Variety and Storage Time of Fresh Garlic On the Physicochemical and Antioxidant Properties of Black Garlic. Foods. 2019 Aug 3;8(8) PubMed PMID: 31382578.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of Variety and Storage Time of Fresh Garlic on the Physicochemical and Antioxidant Properties of Black Garlic. AU - Toledano Medina,M Ángeles, AU - Pérez-Aparicio,Jesús, AU - Moreno-Ortega,Alicia, AU - Moreno-Rojas,Rafael, Y1 - 2019/08/03/ PY - 2019/06/28/received PY - 2019/07/24/revised PY - 2019/07/31/accepted PY - 2019/8/7/entrez PY - 2019/8/7/pubmed PY - 2019/8/7/medline KW - acidity KW - antioxidant capacity KW - black garlic KW - polyphenol content KW - reducing sugars KW - storage KW - variety garlic KW - °Brix JF - Foods (Basel, Switzerland) JO - Foods VL - 8 IS - 8 N2 - Black garlic is made from the fresh kind, submitting it to a controlled temperature (~65 °C) and humidity (>85 °C) for a prolonged period of time. The aim of this study was to assess the differences in the process and in the final product as a result of employing three garlic varieties (Spanish Roja, Chinese Spring and California White), and to check the influence of the storage time on fresh garlic in the quality of the final product by using garlic obtained in two different agricultural seasons, that of the current year (2014) and of the previous one (2013). The results revealed some differences in the parameters analysed during the manufacturing of the black garlic from the three varieties used, and even according to the harvest in question. However, when comparing initial and final values of the samples, a very similar evolution in their acidity, reducing sugars, °Brix, pH, polyphenol content, and antioxidant capacity was noted. SN - 2304-8158 UR - https://www.unboundmedicine.com/medline/citation/31382578/Influence_of_Variety_and_Storage_Time_of_Fresh_Garlic_on_the_Physicochemical_and_Antioxidant_Properties_of_Black_Garlic_ L2 - https://www.mdpi.com/resolver?pii=foods8080314 DB - PRIME DP - Unbound Medicine ER -
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