Chemical and Physicochemical Contents and Bioactivity of Black Garlic

Yıl 2022, , 880 - 891, 15.12.2022

Cengiz Çorbacı

https://doi.org/10.31466/kfbd.1170225

Öz

Black garlic is a garlic product that has been in great demand recently because it has a fruit-like taste and is easy to eat. In this article, it is aimed to obtain black garlic samples using fresh Taşköprü (Kastamonu) garlic and to determine the chemical, physicochemical and biological properties of these samples. Compared to fresh garlic, black garlic samples had significantly increased browning intensity, total acidity, reducing sugar content, total protein, crude oil, ash, and crude fiber in contrast to moisture content and pH value. The total flavonoid and phenolic acid contents of the samples varied based on the aging period and the extract used, but significant increases in the scavenging activities of the samples were obtained with the aging period. No increase in the antimicrobial capacity of the samples was observed. In summary, the biological, chemical, and physicochemical properties of garlic changed during the aging period, with a particularly marked increase in antioxidant capacity.

Anahtar Kelimeler

Black garlic, antimicrobial, antioxidant, chemical, physicochemical

Destekleyen Kurum

the Scientific Research Unit of Giresun University

Proje Numarası

FEN-BAP-A-230218-33

Teşekkür

I would like to thanks to Orhan Reis Agricultural Products (Taşköprü, Kastamonu) for their help in the production of black garlic samples. The facilities of Gümüşhane University Central Research Laboratory Application and Research Center were used to determine the chemical and elemental analyses of fresh and black garlic samples.

Siyah Sarımsağın Kimyasal ve Fizikokimyasal İçerikleri ve Biyoaktivitesi

Öz

Siyah sarımsak, meyvemsi bir tada sahip olması ve kolay tüketilebilmesi nedeniyle son zamanlarda büyük talep gören bir sarımsak ürünüdür. Bu makalede, taze Taşköprü (Kastamonu) sarımsağı kullanılarak siyah sarımsak örneklerinin elde edilmesi ve bu örneklerin kimyasal, fizikokimyasal ve biyolojik özelliklerinin belirlenmesi amaçlanmıştır. Taze sarımsak ile karşılaştırıldığında siyah sarımsak örneklerinin nem içeriği ve pH değeri azalma gösterirken esmerleşme yoğunluğu, toplam asitlik, indirgen şeker içeriği, toplam protein, ham yağ, kül ve ham lif miktarları önemli ölçüde artmıştır. Örneklerin toplam flavonoid ve fenolik asit içerikleri, olgunlaşma periyoduna ve kullanılan özüte bağlı olarak değişmiştir, ancak olgunlaşma periyodu ile örneklerin radikal süpürme aktivitelerinde kayda değer artışlar elde edilmiştir. Örneklerin antimikrobiyal kapasitesinde ise herhangi bir artış gözlenmemiştir. Özetle, olgunlaşma periyodu ile birlikte sarımsağın biyolojik, kimyasal ve fizikokimyasal özelliklerinde değişimler meydana gelmiş ve özellikle antioksidan kapasitedeki artış belirgin olmuştur.

Anahtar Kelimeler

Siyah sarımsak, antimikrobiyal, antioksidan, kimyasal, fizikokimyasal

Proje Numarası

FEN-BAP-A-230218-33

Kaynakça

• AOAC (2000). Official Methods of Analysis of AOAC International, 15th ed. Association of Official Analytical of Official Analytical Communities. Washington, USA.
• Bae, S. E., Cho, S. Y., Won, Y. D., Seon, H. L., and Hyun, J. P. (2014). Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment. LWT - Food Science and Technology, 55, 397-402. https://doi.org/10.1016/j.lwt.2013.05.006
• Brand-Williams, W., Cuvelier, M. E., and Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28, 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
• Chekki, R. Z., Snoussi, A., Hamrouni, I., and Bouzouita, N. (2014). Chemical composition, antibacterial and antioxidant activities of Tunisian garlic (Allium sativum) essential oil and ethanol extract. Mediterranean Journal of Chemistry, 3, 947-956. https://doi.org/10.13171/mjc.3.4.2014.09.07.11
• Choi, I. S., Cha, H. S., and Lee, Y. S. (2014). Physicochemical and antioxidant properties of black garlic. Molecules, 19, 16811-16823. https://doi.org/10.3390/molecules191016811
• CLSI (2015a). Methods for dilution antimicrobial susceptibility tests for bacteria that grow aerobically; approved standard, 10th edn. CLSI document M07-A10. Clinical and Laboratory Standards Institute, Wayne.
• CLSI (2015b). Performance standards for antimicrobial disk susceptibility tests; approved standard, 12th edn. CLSI document M02-A12. Clinical and Laboratory Standards Institute, Wayne.
• Gulfraz, M., Imran, M., Khadam, S., Ahmed, D., Asad, M. J., Abassi, K. S., Irfan, M., and Mehmood, S. (2014). A comparative study of Antimicrobial and antioxidant activities of garlic (Allium sativum L.) extracts in various localities of Pakistan. African Journal of Plant Science, 8, 298-306. https://doi.org/10.5897/AJPS11.252
• Hacıseferoğulları, H., Özcan, M., Demir, F., and Çalışır, S. (2005). Some nutritional and technological properties of garlic (Allium sativum L.). Journal of Food Engineering, 68, 463-469. https://doi.org/10.1016/j.jfoodeng.2004.06.024
• Jang, H-J., Lee, H-J., Yoon, D-K., Ji, D.S., Kim, J-H., and Lee, C-H. (2018). Antioxidant and antimicrobial activities of fresh garlic and aged garlic by-products extracted with different solvents. Food Science and Biotechnology, 27, 219-225. https://doi.org/10.1007/s10068-017-0246-4
• Kang, O-K. (2016). Physicochemical characteristics of black garlic after different thermal processing steps. Preventive Nutrition and Food Science, 21, 348-354. https://doi.org/10.3746/pnf.2016.21.4.348
• Kim, J-S., Kang, O-K., and Gweon, O-C. (2013). Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps. Journal of Functional Foods, 5, 80-86. https://doi.org/10.1016/j.jff.2012.08.006
• Kimura, S., Tung, Y-C., Pan, M-H., Su, N-W., Lai, Y-J., and Cheng, K-C. (2017). Black garlic: A critical review of its production, bioactivity, and application. Journal of Food and Drug Analysis, 25, 62-70. https://doi.org/10.1016/j.jfda.2016.11.003
• Lu, X., Li, N., Qiao, Z., Qiu, Z., and Liu, P. (2017). Composition analysis and antioxidant properties of black garlic extract. Journal of Food and Drug Analysis, 25, 340-349. https://doi.org/10.1016/j.jfda.2016.05.011
• Martins, N., Petropoulos, S., and Ferreira, I. C. F. R. (2016). Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: A review. Food Chemistry, 211, 41-50. https://doi.org/10.1016/j.foodchem.2016.05.029
• Miller, G. L. (1959). Use of dinitrosalicylic acid reagent for the determination of reducing sugar. Analytical Chemistry, 31, 426-428. https://doi.org/10.1021/ac60147a030
• Ngan, N., Giang, M., and Tu, N. (2017). Biological activities of black garlic fermented with Lactobacillus plantarum PN05 and some kinds of black garlic presenting inside Vietnam. Indian Journal of Pharmaceutical Education and Research, 51, 672-678. https://doi.org/10.5530/ijper.51.4.99
• Nordic Committee on Food Analysis (NMKL) (2007). NMKL 186 Trace elements-As, Cd, Hg, Pb and other elements. Determination by ICP-MS after pressure digestion. NMKL Publications. Oslo: Nordic Committee on Food Analysis.
• Özcan, K., Acet, T., and Çorbacı, C. (2019). Centaurea hypoleuca DC: Phenolic content, antimicrobial, antioxidant and enzyme inhibitory activities. South African Journal of Botany, 127, 313-318. https://doi.org/10.1016/j.sajb.2019.10.020
• Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., and Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine, 26, 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
• TS 1620 (2002). Macaroni. Turkish Standards Institution, Ankara.
• TS 2131 ISO 928 (2001). Spices and condiment - Determination of total ash. Turkish Standards Institution, Ankara.
• TS 6932 (1989). Agricultural food products - Determination of crude fibre content-General method. Turkish Standards Institution, Ankara.
• TS EN ISO 11085 (2016). Cereals, cereals-based products and animal feeding stuffs - Determination of crude fat and total fat content by the Randall extraction method. Turkish Standards Institution, Ankara.
• Zhang, X., Li, N., Lu, X., Liu, P., and Qiao, X. (2016). Effects of temperature on the quality of black garlic. Journal of the Science of Food and Agriculture, 96, 2366-2372. https://doi.org/10.1002/jsfa.7351