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  • [ X ]
    Öğe
    Comparative assessment of quality parameters and bioactive compounds of white and black garlic
    (Springer, 2022) Sasmaz, Hatice Kubra; Sevindik, Onur; Adal, Eda; Erkin, Ozgur Cem; Selli, Serkan; Kelebek, Haşim; Kadiroglu, Pinar
    Quality parameters and bioactive compounds of two white garlic samples from two regions of Turkey (Gaziantep and Kastamonu) and five commercial black garlic samples were investigated. It was found that the black garlic samples had greater total sugar content. Black garlic samples had also higher total amino acids (112.9-684.8 mg/100 g) as compared to the white garlics (250.8-411.9 mg/100 g). Arginine and glutamic acid were the dominant amino acids in both product types. Cysteine, the key amino acid responsible for the principal health-promoting properties of garlics, was found to be much higher in black garlic samples (112.0 mu g/100 g in BG4) when compared to white garlic samples (21.4 mu g/100 g in KWG). Black garlic samples had 4-7 times more antioxidant potential as compared to the white garlics. It was also found that the predominant sugar compound was sucrose (702.3-884.7 mg/100 g) in white garlic and fructose (3277.0-27,232.2 mg/100 g) in black garlic samples and the total amount of sugar was 4- to 17-fold higher in black garlic compared to the white garlic. 13 and 14 phenolic compounds were quantified by LC-DAD-ESI-MS/MS in the white and black garlic samples, respectively. Black garlic was found to have a higher phenolic content (26.3-37.9 mg/100 g) than white garlic (18.0-23.3 mg/100 g) while caffeic acid was the dominant phenolic in both product types. In general, black garlic could be recommended to consumers due to its higher potential of bioactive compounds.
  • [ X ]
    Öğe
    Comparative assessment of quality parameters and bioactive compounds of white and black garlic
    (Springer, 2022) Sasmaz, Hatice Kubra; Sevindik, Onur; Adal, Eda; Erkin, Ozgur Cem; Selli, Serkan; Kelebek, Hasim; Kadiroglu, Pinar
    Quality parameters and bioactive compounds of two white garlic samples from two regions of Turkey (Gaziantep and Kastamonu) and five commercial black garlic samples were investigated. It was found that the black garlic samples had greater total sugar content. Black garlic samples had also higher total amino acids (112.9-684.8 mg/100 g) as compared to the white garlics (250.8-411.9 mg/100 g). Arginine and glutamic acid were the dominant amino acids in both product types. Cysteine, the key amino acid responsible for the principal health-promoting properties of garlics, was found to be much higher in black garlic samples (112.0 mu g/100 g in BG4) when compared to white garlic samples (21.4 mu g/100 g in KWG). Black garlic samples had 4-7 times more antioxidant potential as compared to the white garlics. It was also found that the predominant sugar compound was sucrose (702.3-884.7 mg/100 g) in white garlic and fructose (3277.0-27,232.2 mg/100 g) in black garlic samples and the total amount of sugar was 4- to 17-fold higher in black garlic compared to the white garlic. 13 and 14 phenolic compounds were quantified by LC-DAD-ESI-MS/MS in the white and black garlic samples, respectively. Black garlic was found to have a higher phenolic content (26.3-37.9 mg/100 g) than white garlic (18.0-23.3 mg/100 g) while caffeic acid was the dominant phenolic in both product types. In general, black garlic could be recommended to consumers due to its higher potential of bioactive compounds.
  • [ X ]
    Öğe
    Optimization of black garlic production parameters using response surface methodology: Assessment and characterization of bioactive properties
    (Elsevier, 2023) Sasmaz, Hatice K.; Kadiroglu, Pinar; Adal, Eda; Sevindik, Onur; Aksay, Ozge; Erkin, Ozguer C.; Selli, Serkan
    This study was performed to determine the optimum process parameters for black garlic production. Central composite design (CCD) of the response surface methodology (RSM) was utilized to examine the effects of fermentation conditions (temperature, humidity and time) on the alliin, S-allyl cysteine (SAC), total phenolic content (TPC), antioxidant capacity, moisture, and 5-Hydroxymethylfurfural (HMF) contents of the black garlic samples. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS) was used for the identification and quantification of alliin, SAC and HMF. SEM and FT-IR techniques were also utilized to characterize the samples. The optimized fermentation parameters were determined as 65 degrees C temperature, 85% humidity, and a duration of 24 days. TPC was found to be 1152.46 mg GAE/100 g dry matter with the highest antioxidant capacity while SAC and alliin contents were 80.21 and 5.16 mg/100 g, respectively. The HMF was quantified as 0.60 g/kg using the optimized parameters. It was also found that decreased temperature and fermentation time yielded a decrement in HMF and an increment in the bioactivity of black garlic.
  • [ X ]
    Öğe
    Optimization of black garlic production parameters using response surface methodology: Assessment and characterization of bioactive properties
    (Elsevier, 2023) Sasmaz, Hatice K.; Kadiroglu, Pinar; Adal, Eda; Sevindik, Onur; Aksay, Ozge; Erkin, Ozguer C.; Selli, Serkan
    This study was performed to determine the optimum process parameters for black garlic production. Central composite design (CCD) of the response surface methodology (RSM) was utilized to examine the effects of fermentation conditions (temperature, humidity and time) on the alliin, S-allyl cysteine (SAC), total phenolic content (TPC), antioxidant capacity, moisture, and 5-Hydroxymethylfurfural (HMF) contents of the black garlic samples. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS) was used for the identification and quantification of alliin, SAC and HMF. SEM and FT-IR techniques were also utilized to characterize the samples. The optimized fermentation parameters were determined as 65 degrees C temperature, 85% humidity, and a duration of 24 days. TPC was found to be 1152.46 mg GAE/100 g dry matter with the highest antioxidant capacity while SAC and alliin contents were 80.21 and 5.16 mg/100 g, respectively. The HMF was quantified as 0.60 g/kg using the optimized parameters. It was also found that decreased temperature and fermentation time yielded a decrement in HMF and an increment in the bioactivity of black garlic.
  • [ X ]
    Öğe
    Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology
    (Wiley, 2023) Sasmaz, Hatice Kubra; Adal, Eda; Kadiroglu, Pinar; Selli, Serkan; Uzlasir, Turkan; Kelebek, Haşim
    The purpose of this study was to optimize black garlic encapsulation parameters (core/coating ratio, extract concentration, and coacervate/maltodextrin [MD] ratio) using central composite design of the response surface methodology based on encapsulation efficiency (EE) (%). The optimum parameters were determined as 4.0 for the coating material/core ratio, 50% for the extract concentration, and 6.0 for the MD/coacervate ratio depending on the EE (%). The antioxidant activity values were determined as 101 and 134 mu mol Trolox/100 g dry weight (DW) for the 2,2-diphenyl-1-picrylhydrazyl and 2,2 '-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) methods, respectively, whereas the total phenolic content was 49 mg gallic acid equivalent/100 g DW for the encapsulated black garlic samples. S-Allyl-L-cysteine (SAC), gamma-L-glutamyl-SAC (GSAC), gamma-L-glutamyl-(S)-trans-1-propenyl-L-cysteine, and allicin were the organosulfur (OS) compounds determined in the samples. The SAC concentration of the encapsulated black garlic samples was determined as 22.36 mg/g, whereas the GSAC content was found at a lower concentration (0.33 mg/g) compared to SAC. The allicin content was quantified to be 0.31 mg/g. The encapsulated samples were also characterized by scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) spectroscopy. The FT-IR analysis revealed specific functional groups, including hydroxyl, carbonyl, and glycosidic linkage. The interaction between lentil protein isolate and pectin was strong enough to encourage capsule formation as visualized in the SEM images. This study shows the potential of black garlic coacervates as a functional ingredient for the food industry due to their stability, solubility, and preservation of OS and antioxidant compounds.
  • [ X ]
    Öğe
    Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology
    (Wiley, 2023) Sasmaz, Hatice Kubra; Adal, Eda; Kadiroglu, Pinar; Selli, Serkan; Uzlasir, Turkan; Kelebek, Hasim
    The purpose of this study was to optimize black garlic encapsulation parameters (core/coating ratio, extract concentration, and coacervate/maltodextrin [MD] ratio) using central composite design of the response surface methodology based on encapsulation efficiency (EE) (%). The optimum parameters were determined as 4.0 for the coating material/core ratio, 50% for the extract concentration, and 6.0 for the MD/coacervate ratio depending on the EE (%). The antioxidant activity values were determined as 101 and 134 mu mol Trolox/100 g dry weight (DW) for the 2,2-diphenyl-1-picrylhydrazyl and 2,2 '-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) methods, respectively, whereas the total phenolic content was 49 mg gallic acid equivalent/100 g DW for the encapsulated black garlic samples. S-Allyl-L-cysteine (SAC), gamma-L-glutamyl-SAC (GSAC), gamma-L-glutamyl-(S)-trans-1-propenyl-L-cysteine, and allicin were the organosulfur (OS) compounds determined in the samples. The SAC concentration of the encapsulated black garlic samples was determined as 22.36 mg/g, whereas the GSAC content was found at a lower concentration (0.33 mg/g) compared to SAC. The allicin content was quantified to be 0.31 mg/g. The encapsulated samples were also characterized by scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) spectroscopy. The FT-IR analysis revealed specific functional groups, including hydroxyl, carbonyl, and glycosidic linkage. The interaction between lentil protein isolate and pectin was strong enough to encourage capsule formation as visualized in the SEM images. This study shows the potential of black garlic coacervates as a functional ingredient for the food industry due to their stability, solubility, and preservation of OS and antioxidant compounds.
  • [ X ]
    Öğe
    Siyah Sarımsak Üretim Koşullarının ve Enkapsülasyonunun Optimizasyonu, Biyoaktif, Aroma-Aktif Bileşimlerinin Karakterizasyonu ve Antikanser Özelliklerinin Saptanması
    (2022) Kelebek, Haşim; Erkin, Özgür Cem; Kelebek, Pınar Kadiroğlu; Selli, Serkan; Adal, Eda; Aksay, Özge; Şaşmaz, Hatice Kübra
    Proje kapsamında, siyah sarımsak üretiminin optimizasyonu yapılarak üretilen siyah sarımsaklardaki organosülfürlü bileşikler, antioksidan kapasite, amino asitler, fenolik bileşikler, aroma bileşikleri, organik asitler, renk bileşimi ve diğer önemli kalite parametreleri belirlenmiştir. Siyah sarımsak üretimdeki fermantasyon koşullarının optimizasyon çalışması sonunda, en yüksek alliin, S-allil sistein, toplam fenolik madde, antioksidan kapasite, kurumadde miktarları ve en düşük HMF içeriğinin elde edildiği optimum fermantasyon koşulu 65°C sıcaklık, % 85 nem ve 24 günlük süre olarak belirlenmiştir. Fermantasyonun etkisiyle siyah sarımsakta toplam organosülfürlü bileşik miktarı azalırken SAC miktarı önemli ölçüde artış göstermiştir. En baskın amino asitin arjinin, organik asitin süksinik, şekerin fruktoz, fenolik bileşiklerin ise kafeik asit ve resveratrol olduğu tespit edilmiştir. Siyah sarımsakta organosülfürlü bileşikler, aldehitler, ketonlar, pirazinler, furanlar, tiyofenler, uçucu alkoller ve asitler başta olmak üzere toplamda 113 adet aroma bileşiği tanımlanmış ve fermantasyonla birlikte miktarları azalmıştır. Siyah sarımsaklarda enkapsülasyonun optimizasyon çalışmaları yapılmış ve tepki yüzey metodunun önerdiği istenilebilirlik değerinin en yüksek olduğu koşullar kaplama maddesi/çekirdek oranının 4, ekstrakt konsantrasyonunun %50, maltodekstrin/koaservat oranının 6 olduğu koşullar olarak saptanmıştır. Öngörülen koşullardaki enkapsülasyon verimi %73.86 olarak belirlenmiştir. Optimizasyonu yapılarak üretimi gerçekleştirilen siyah sarımsak kompleks koaservasyon yöntemiyle enkapsüle edilmiş ve gıdalarda kullanılabilirliğinin belirlenmesi amacıyla elde edilen enkapsüle örnekler ekmek üretiminde kullanılmıştır. Ekmeklere farklı oranlarda taze (%1, 2, 4) ve siyah sarımsak (%2, 4, 6, 8) eklenmesi antioksidan kapasiteyi önemli ölçüde arttırmıştır. Kontrol ekmeğinde organosülfürlü bileşikler saptanmazken, taze ve siyah sarımsaklı ekmek örneklerinde belirlenen en baskın aroma-aktif bileşiklerin organosülfürlü bileşikler olduğu belirlenmiştir. Üretilen ekmekler duyusal olarak değerlendirildiğinde, en fazla %8 siyah sarımsak katkılı ekmek beğenilmiştir. Kontrol ekmeğine göre sarımsak katkılı ekmeklerin in vitro gastrointestinal sindirim sistemi modeli ile biyoyararlılık analizinde ağız, mide ve bağırsak fazında toplam fenolik madde ve antioksidan kapasite açısından daha yüksek potansiyele sahip olduğu, organosülfürlü bileşiklerin ise bağırsak fazında daha yüksek miktarda olduğu saptanmış, kontrol ekmeğinde ise organosülfürlü bileşikler tespit edilmemiştir.