Changes in bioactive compounds and antioxidant activity of Gaziantep and Kastamonu garlic during black garlic production

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dc.contributor.authorSasmaz, Hatice Kubra
dc.contributor.authorUzlasır, Turkan
dc.contributor.authorSelli, Serkan
dc.contributor.authorKelebek, Haşim
dc.date.accessioned2025-01-06T17:23:18Z
dc.date.available2025-01-06T17:23:18Z
dc.date.issued2024
dc.departmentAdana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi
dc.description.abstractGarlic (Allium sativum L.), a member of the Alliaceae family, has been widely used in cuisine and traditional medicine since ancient times. Black garlic is produced by fermentation of fresh garlic under controlled conditions for a certain period at high temperature (60-90°C) and high humidity (70-90%). According to the Turkish Statistical Institute (TURKSTAT) data, Kastamonu and Gaziantep garlic varieties are the most cultivated garlic varieties in our country. Changes in protein, sugar content, antioxidant capacity (DPPH and ABTS methods), total phenolic content, 5-hydroxymethylfurfural (HMF) content, and organosulfur compound profiles were investigated in samples taken from Kastamonu and Gaziantep fresh garlic at 7, 14, 21, and 28 days of black garlic production under 65°C temperature and 70% humidity conditions. With these analyses, the differences between black garlic and fresh garlic and the changes in black garlic during the production process were revealed in detail. It was determined that the amount of total phenolic content and antioxidant capacities increased in the black garlic production processes of both regions compared to fresh garlic. While sucrose was fresh garlic’s dominant sugar, fructose was black garlic’s dominant sugar. Among the organosulfur compounds, allicin was dominant in fresh garlic and SAC in black garlic. It was determined that SAC was formed after the enzymatic conversion of ?-glutamyl-S-alk(en)yl-L-cysteine and ?-glutamyl and the temperature and fermentation time used in black garlic production increased the formation of SAC. The protein content ranging between 5.8%-7.3% in fresh garlic was 13.1-14.2% in black garlic. Fresh and black garlic from the Gaziantep region was determined to have higher total phenolic content, antioxidant capacity, and organosulfur compound contents.
dc.identifier.doi10.31015/jaefs.2024.1.12
dc.identifier.endpage118
dc.identifier.issn2602-246X
dc.identifier.issn2618-5946
dc.identifier.issue1
dc.identifier.startpage111
dc.identifier.trdizinid1229528
dc.identifier.urihttps://doi.org/10.31015/jaefs.2024.1.12
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1229528
dc.identifier.urihttps://hdl.handle.net/20.500.14669/698
dc.identifier.volume8
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofInternational Journal of Agriculture, Environment and Food Sciences
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectHMF
dc.subjectAntioxidant capacity
dc.subjectBlack garlic
dc.subjectOrganosulfur compounds
dc.titleChanges in bioactive compounds and antioxidant activity of Gaziantep and Kastamonu garlic during black garlic production
dc.typeArticle

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