Vitamin Content and Amino Acid Composition of Pickled Garlic Processed with and without Fermentation

The effect of processing, with and without fermentation, upon the nutritional composition of pickled garlic was evaluated. On a dry basis, the fermented product had a higher content of riboflavin, α-tocopherol, and most individual amino acids but a lower thiamin level than the unfermented product. Ascorbic acid was totally lost during processing. The chemical scores for the unfermented and fermented product were 88 and 108%, respectively, with the limiting amino acid being leucine. Water blanching (90 °C for 4 min) affected only the ascorbic acid content, whereas fermentation significantly affected the contents of thiamin, ascorbic acid, and α-tocopherol, as well as glutamic acid and arginine. For each processing type, the effect of the preservation method and storage time on vitamins and amino acid composition was also analyzed. In the case of the fermented product, usage of the corresponding fermentation brine plus refrigerated storage was also assayed as the packing/preservation method and was found to give the best result from a nutritional standpoint. Keywords: Garlic; Allium sativum L.; pickles; fermentation; nutritional composition; amino acids; vitamins; processing; blanching; preservation; storage