Black garlic is a type of heat-treated garlic for which the traditional process is extremely simple yet time-consuming, taking more than one month. The purpose of this research was to reduce the processing time of black garlic while maintaining a high level of S-allylcysteine (SAC), a black garlic quality indicator. The fresh garlic was pre-treated with CaCl2 and frozen before being further incubated at two different temperatures (60 and 80 °C) with a relative humidity of 65% and 80% RH. Results showed that sequential pre-treatment and incubation at 80 °C and 80% RH for 1 week yielded 874.26 mg of SAC/100 g dry weight with an antioxidant activity of 5390 and 25,421 mg Trolox/100 g for DPPH and ABTS assays, respectively. This process shortened the processing time of black garlic by about 4-times. The batch processed at 60 °C and 65% RH for 1 week provided the highest SAC content of about 1772 mg/100 g dry weight, which was 2-times higher than in incubation at 80 °C and 80% RH for 1 week. The colour of this garlic was golden, so we call this new processed garlic product “golden garlic”.
Black garlic is a type of heat-treated garlic for which the traditional process is extremely simple but it is very time-consuming, taking more than one month. The purpose of this research was to reduce the processing time of black garlic. A novel processing including soaking and freezing was applied for the pre-treatment of the garlic. The effects of two temperatures (60 and 80 °C) and two relative humidities (65 and 80% RH) were investigated to find the optimum conditions for black garlic production. The optimum conditions for black garlic production were pre-treatment using CaCl2 soaking followed by freezing before being further incubated at 80 °C and 80% RH for 1 week. This optimal condition produced black garlic with high antioxidant activity as 5,390 and 25,421 mg Trolox/100 g dry weight for DPPH and ABTS assays, respectively. However, the incubation process at 60 °C and 65% RH provided golden garlic with the highest S-allylcysteine (SAC) content by about 1,772 mg/100 g dry weight. This novel process shortened the processing time of black garlic by about four times and provided a new processed garlic product called “golden garlic”.
Garlic (Allium sativum L.) is an economically important vegetable that contains bioactive compounds and has high levels of antioxidant activity. Thus, it is commonly used in traditional medicine and culinary contexts. The aim of the present work was to compare the physiochemical and antioxidant properties and the bioactive compounds of three commonly used garlic cultivars in Thailand, the ‘Srisaket’, ‘Chiangmai’ and ‘Chinese’ cultivars. The results revealed that Srisaket garlic contained the highest amount of protein (32.96±0.51% dry weight), while Chiangmai garlic contained the highest amount of carbohydrate (73.81±0.44% dry weight). Chinese garlic contained the highest amounts of fiber (3.29±0.05% dry weight) and ash (6.03±0.07% dry weight) and the lowest amount of fat (0.15±0.01% dry weight). Antioxidative measurements indicated that Chinese garlic had the largest total phenolic content (543.8±13.4 mg gallic acid equivalent per 100g dry weight). However, Srisaket garlic contained the highest amounts of allicin (100.8±2.7 mg per 100 g dry weight) and total flavonoids (95.0±2.0 mg of quercetin equivalents), as well as the highest antioxidant activity (161.6±24.9 and 348.9±1.0 mg of trolox equivalents based on the DPPH and the ABTS assays, respectively). These results suggests that the Srisaket cultivar might confer greater health benefits than the Chiangmai and the Chinese cultivars. From the consumer acceptance test of fresh garlics (n=30), Thai consumers accepted all three cultivars with nonsignificant differences. The Srisaket cultivar was rated at 5.47±1.36 for overall liking because of its pungent flavor.
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