Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves

Food Chemistry
M Angeles Toledano-MedinaTania Merinas-Amo

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.

References

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Citations

Oct 11, 2017·MicrobiologyOpen·Zhichang QiuXuguang Qiao
Jun 1, 2017·Electrophoresis·María Molina-CalleMaría D Luque de Castro
Jun 8, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ji Hyeon Ryu, Dawon Kang
Jun 7, 2017·Nutrition Research and Practice·Ae Wha Ha, Woo Kyoung Kim
Sep 16, 2017·Journal of Food and Drug Analysis·Shunsuke KimuraKuan-Chen Cheng
Sep 16, 2017·Journal of Food and Drug Analysis·Xiaoming LuPengli Liu
Oct 28, 2016·Environmental Science and Pollution Research International·V Manoj KumarB Rajanna
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·Zhichang QiuXuguang Qiao
Apr 27, 2021·Journal of Food Science and Technology·Supatra KarnjanapratumSirima Takeungwongtrakul
Aug 28, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Tanvir Ahmed, Chin-Kun Wang

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