Black garlic production: The influence of ageing temperature and duration on some physicochemical and antioxidant properties, and sugar content

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dc.authoridAhmad, Naushad/0000-0002-2913-1763
dc.authoridOz, Fatih/0000-0002-5300-7519
dc.authoridElObeid, Tahra/0000-0003-1448-9815
dc.authoridOz, Emel/0000-0003-3766-2713
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridBrennan, Charles/0000-0003-2479-8478
dc.contributor.authorAoudeh, Eyad
dc.contributor.authorOz, Emel
dc.contributor.authorKelebek, Haşim
dc.contributor.authorBrennan, Charles
dc.contributor.authorAhmad, Naushad
dc.contributor.authorElobeid, Tahra
dc.contributor.authorOz, Fatih
dc.date.accessioned2025-01-06T17:36:23Z
dc.date.available2025-01-06T17:36:23Z
dc.date.issued2023
dc.description.abstractHerein, some quality characteristics (water content, pH, antioxidant activity and sugar contents) of fresh garlic (Taskopru, Turkiye) and black garlic, which were produced under various ageing temperatures (60 degrees C, 70 degrees C and 80 degrees C) and durations (30, 45 and 60 days), and the effect of ageing processes on these quality characteristics were determined. The ageing process caused a reduction (P < 0.01) in the water content and pH value of the samples, while enhanced (P < 0.01) antioxidant activity and increased (P < 0.01) the content of glucose, fructose, sucrose and reducing sugar. Both the water content and pH value of the black garlic declined significantly with increasing ageing temperature, while only pH value of the black garlic declined significantly with increasing ageing duration. Ageing samples at 60 degrees C and 70 degrees C exhibited higher antioxidant activity than those aged at 80 degrees C, which had similar activity to the fresh samples. A similar status was observed when the ageing temperature was prolonged to 60 days. Sucrose concentration of the black garlic samples raised with elevating the ageing temperature and declined with prolonging the duration. While a remarkable decline in the reducing sugars of the black garlic samples was observed with elevating the ageing temperature, the maximum concentration was recorded on the 45th day of the ageing process. However, the black garlic samples produced at 60 degrees C for 60 days or 70 degrees C for 30 days could be recommended to get a final product with good antioxidant capacity, adequate amount of free sugars, pH value and water content.
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBITAK) [220O087]; Ataturk University (Turkiye); Adana Alparslan Turkes Science and Technology University (Turkiye); RMIT University (Australia); Riddet Institute (New Zealand) [RSD-2023R668]; King Saud University (Riyadh, Saudi Arabia); Qatar University (Qatar) [2022]
dc.description.sponsorshipThis research was supported by the Scientific and Technological Research Council of Turkiye (TUBITAK) with project no: 220O087. The authors gratefully acknowledge financial support from TUBITAK. The authors also would like to thank the support provided by Ataturk University (Turkiye), Adana Alparslan Turkes Science and Technology University (Turkiye), RMIT University (Australia), Riddet Institute (New Zealand), the Researchers Supporting Project number (RSD-2023R668), King Saud University (Riyadh, Saudi Arabia) and Qatar University (Qatar) for the preparation of this manuscript. This research was presented in part at the 9th International GAP Summit Scientific Research Congress, Adiyaman, Turkey, July, 1-2, 2022.
dc.identifier.doi10.1111/ijfs.16456
dc.identifier.endpage3590
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue7
dc.identifier.scopus2-s2.0-85153496002
dc.identifier.scopusqualityQ1
dc.identifier.startpage3580
dc.identifier.urihttps://doi.org/10.1111/ijfs.16456
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1853
dc.identifier.volume58
dc.identifier.wosWOS:000976063400001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectAntioxidant activity
dc.subjectblack garlic
dc.subjectHPLC
dc.subjectprocess conditions
dc.subjectsugar content
dc.subjectTaskopru sarimsak
dc.titleBlack garlic production: The influence of ageing temperature and duration on some physicochemical and antioxidant properties, and sugar content
dc.typeArticle

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