Comparative assessment of quality parameters and bioactive compounds of white and black garlic

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dc.authoridADAL, EDA/0000-0003-1258-806X
dc.authoridSASMAZ, Hatice Kubra/0000-0003-4728-3151
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorSasmaz, Hatice Kubra
dc.contributor.authorSevindik, Onur
dc.contributor.authorAdal, Eda
dc.contributor.authorErkin, Ozgur Cem
dc.contributor.authorSelli, Serkan
dc.contributor.authorKelebek, Haşim
dc.contributor.authorKadiroglu, Pinar
dc.date.accessioned2025-01-06T17:36:13Z
dc.date.available2025-01-06T17:36:13Z
dc.date.issued2022
dc.description.abstractQuality 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.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [TOVAG-219O174]
dc.description.sponsorshipThis study was financially supported by the Scientific and Technological Research Council of Turkey (TUBITAK, Project number: TOVAG-219O174).
dc.identifier.doi10.1007/s00217-022-04055-2
dc.identifier.endpage2407
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue9
dc.identifier.scopus2-s2.0-85131714342
dc.identifier.scopusqualityQ1
dc.identifier.startpage2393
dc.identifier.urihttps://doi.org/10.1007/s00217-022-04055-2
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1809
dc.identifier.volume248
dc.identifier.wosWOS:000809531200001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectAllium sativum L
dc.subjectAntioxidant capacity
dc.subjectPhenolics
dc.subjectAmino acids
dc.subjectLC-MS
dc.subjectMS
dc.titleComparative assessment of quality parameters and bioactive compounds of white and black garlic
dc.typeArticle

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