Optimization of black garlic production parameters using response surface methodology: Assessment and characterization of bioactive properties

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridSASMAZ, Hatice Kubra/0000-0003-4728-3151
dc.authoridADAL, EDA/0000-0003-1258-806X
dc.contributor.authorSasmaz, Hatice K.
dc.contributor.authorKadiroglu, Pinar
dc.contributor.authorAdal, Eda
dc.contributor.authorSevindik, Onur
dc.contributor.authorAksay, Ozge
dc.contributor.authorErkin, Ozguer C.
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:36:14Z
dc.date.available2025-01-06T17:36:14Z
dc.date.issued2023
dc.description.abstractThis 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.
dc.description.sponsorshipScientific and Techno- logical Research Council of Turkey, TUBITAK [TOVAG 219O174]
dc.description.sponsorshipFunding This study was financially supported by the Scientific and Techno- logical Research Council of Turkey, TUBITAK (Project no: TOVAG 219O174) .
dc.identifier.doi10.1016/j.jarmap.2023.100477
dc.identifier.issn2214-7861
dc.identifier.scopus2-s2.0-85153525231
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jarmap.2023.100477
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1810
dc.identifier.volume34
dc.identifier.wosWOS:000993921700001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofJournal of Applied Research on Medicinal and Aromatic Plants
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectAllium sativum L
dc.subjectBlack garlic
dc.subjectLC-MS
dc.subjectMS
dc.subjectOptimization
dc.subjectAntioxidant capacity
dc.subjectS-allyl cysteine (SAC)
dc.titleOptimization of black garlic production parameters using response surface methodology: Assessment and characterization of bioactive properties
dc.typeArticle

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