Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves
•Black garlic was processed using whole bulbs and peeled cloves.•Evolution in some physicochemical and antioxidants properties was showed.•Evolution in whole bulbs properties was very similar to the peeled garlic cloves.•Soluble solids content and browning intensity increased and pH and aw decreased...
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| Veröffentlicht in: | Food chemistry 2016-05, Vol.199, p.135-139 |
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| creator | Toledano-Medina, M. Angeles Pérez-Aparicio, Jesús Moreno-Rojas, Rafael Merinas-Amo, Tania |
| description | •Black garlic was processed using whole bulbs and peeled cloves.•Evolution in some physicochemical and antioxidants properties was showed.•Evolution in whole bulbs properties was very similar to the peeled garlic cloves.•Soluble solids content and browning intensity increased and pH and aw decreased.•Total polyphenol content and antioxidant capacity increased during the heating.
Black garlic was processed at three different temperatures of heat treatment (72°, 75° and 78°C) and close to 90% of relative humidity. Two types of material source were used: whole bulbs and peeled cloves. Total soluble solids content (°Brix), pH, water activity (aw), browning intensive (L value), total polyphenol content, antioxidant capacity and total polyphenol index of the raw and heated garlic were determined. This study showed the changes occurring in the physicochemical and antioxidant properties of the garlic during the heat-treatment evolution. The soluble solids content (°Brix) in garlic increased gradually and the pH decreased in whole bulbs and peeled garlics. The polyphenol content measured by the Folin–Ciocalteu method showed a significant increase during the heat-treatment in all the cases. Also, the antioxidant capacity measured by the ABTS radical increased significantly during the heat-treatment. |
| doi_str_mv | 10.1016/j.foodchem.2015.11.128 |
| format | Article |
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Black garlic was processed at three different temperatures of heat treatment (72°, 75° and 78°C) and close to 90% of relative humidity. Two types of material source were used: whole bulbs and peeled cloves. Total soluble solids content (°Brix), pH, water activity (aw), browning intensive (L value), total polyphenol content, antioxidant capacity and total polyphenol index of the raw and heated garlic were determined. This study showed the changes occurring in the physicochemical and antioxidant properties of the garlic during the heat-treatment evolution. The soluble solids content (°Brix) in garlic increased gradually and the pH decreased in whole bulbs and peeled garlics. The polyphenol content measured by the Folin–Ciocalteu method showed a significant increase during the heat-treatment in all the cases. Also, the antioxidant capacity measured by the ABTS radical increased significantly during the heat-treatment.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2015.11.128</identifier><identifier>PMID: 26775954</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Antioxidant capacity ; Antioxidants - pharmacology ; Browning intensity ; Chemical Phenomena ; Garlic - chemistry ; Heat-treatment ; Hot Temperature ; Hydrogen-Ion Concentration ; Maillard Reaction ; Peeled black garlic cloves ; Polyphenols ; Polyphenols - analysis ; Soluble solid content ; Syzygium - chemistry ; Whole black garlic bulbs</subject><ispartof>Food chemistry, 2016-05, Vol.199, p.135-139</ispartof><rights>2015 Elsevier Ltd</rights><rights>Copyright © 2015 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c405t-80efebac5a9e0be7f15ffeca596ad2bee2c7386d854c0701f2a89d6873e788bf3</citedby><cites>FETCH-LOGICAL-c405t-80efebac5a9e0be7f15ffeca596ad2bee2c7386d854c0701f2a89d6873e788bf3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814615302727$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26775954$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Toledano-Medina, M. Angeles</creatorcontrib><creatorcontrib>Pérez-Aparicio, Jesús</creatorcontrib><creatorcontrib>Moreno-Rojas, Rafael</creatorcontrib><creatorcontrib>Merinas-Amo, Tania</creatorcontrib><title>Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Black garlic was processed using whole bulbs and peeled cloves.•Evolution in some physicochemical and antioxidants properties was showed.•Evolution in whole bulbs properties was very similar to the peeled garlic cloves.•Soluble solids content and browning intensity increased and pH and aw decreased.•Total polyphenol content and antioxidant capacity increased during the heating.
Black garlic was processed at three different temperatures of heat treatment (72°, 75° and 78°C) and close to 90% of relative humidity. Two types of material source were used: whole bulbs and peeled cloves. Total soluble solids content (°Brix), pH, water activity (aw), browning intensive (L value), total polyphenol content, antioxidant capacity and total polyphenol index of the raw and heated garlic were determined. This study showed the changes occurring in the physicochemical and antioxidant properties of the garlic during the heat-treatment evolution. The soluble solids content (°Brix) in garlic increased gradually and the pH decreased in whole bulbs and peeled garlics. The polyphenol content measured by the Folin–Ciocalteu method showed a significant increase during the heat-treatment in all the cases. Also, the antioxidant capacity measured by the ABTS radical increased significantly during the heat-treatment.</description><subject>Antioxidant capacity</subject><subject>Antioxidants - pharmacology</subject><subject>Browning intensity</subject><subject>Chemical Phenomena</subject><subject>Garlic - chemistry</subject><subject>Heat-treatment</subject><subject>Hot Temperature</subject><subject>Hydrogen-Ion Concentration</subject><subject>Maillard Reaction</subject><subject>Peeled black garlic cloves</subject><subject>Polyphenols</subject><subject>Polyphenols - analysis</subject><subject>Soluble solid content</subject><subject>Syzygium - chemistry</subject><subject>Whole black garlic bulbs</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1P3DAQhq2Kqiy0fwH52EuCJ1nH3lsrBLQSEhc4W449Zr111qmdLPDv8bLAlcNoLs87Hw8hZ8BqYNCdb2oXozVrHOqGAa8BamjkF7IAKdpKMNEckQVrmawkLLtjcpLzhjFWWPmNHDedEHzFlwuyudzFME8-bml0NMcB6bh-zt7E_WxvdKB6a0sV5Mnb0umY4ohp8pj3kT5o848-6BS8oY_rGJD2c-jza2xEDGipCXGH-Tv56nTI-OOtn5L7q8u7iz_Vze3134vfN5VZMj5VkqHDXhuuV8h6FA64c2g0X3XaNj1iY0QrOyv50jDBwDVarmxX3kYhZe_aU_LzMLcc-n_GPKnBZ4Mh6C3GOSsQHZOStwAF7Q6oSTHnhE6NyQ86PStgau9ZbdS7Z7X3rABU8VyCZ2875n5A-xF7F1uAXwcAy6c7j0ll43Fr0PqEZlI2-s92vACd-pUD</recordid><startdate>20160515</startdate><enddate>20160515</enddate><creator>Toledano-Medina, M. 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Angeles</creatorcontrib><creatorcontrib>Pérez-Aparicio, Jesús</creatorcontrib><creatorcontrib>Moreno-Rojas, Rafael</creatorcontrib><creatorcontrib>Merinas-Amo, Tania</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Toledano-Medina, M. 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Black garlic was processed at three different temperatures of heat treatment (72°, 75° and 78°C) and close to 90% of relative humidity. Two types of material source were used: whole bulbs and peeled cloves. Total soluble solids content (°Brix), pH, water activity (aw), browning intensive (L value), total polyphenol content, antioxidant capacity and total polyphenol index of the raw and heated garlic were determined. This study showed the changes occurring in the physicochemical and antioxidant properties of the garlic during the heat-treatment evolution. The soluble solids content (°Brix) in garlic increased gradually and the pH decreased in whole bulbs and peeled garlics. The polyphenol content measured by the Folin–Ciocalteu method showed a significant increase during the heat-treatment in all the cases. Also, the antioxidant capacity measured by the ABTS radical increased significantly during the heat-treatment.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>26775954</pmid><doi>10.1016/j.foodchem.2015.11.128</doi><tpages>5</tpages></addata></record> |
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| ispartof | Food chemistry, 2016-05, Vol.199, p.135-139 |
| issn | 0308-8146 1873-7072 |
| language | eng |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Antioxidant capacity Antioxidants - pharmacology Browning intensity Chemical Phenomena Garlic - chemistry Heat-treatment Hot Temperature Hydrogen-Ion Concentration Maillard Reaction Peeled black garlic cloves Polyphenols Polyphenols - analysis Soluble solid content Syzygium - chemistry Whole black garlic bulbs |
| title | Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves |
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