Antioxidant Activities, Phenolic Contents and Electronic Nose Analysis of Black Garlic

Abstract

Black garlic is a processed garlic product with a moisture-controlled high temperature heat treatment for a long time. In order to determine the secondary metabolites of black garlics treated in the study, firstly, in vitro antioxidant activities of black garlics purchased from Edovital company, Kastamonu, Turkey were determined, followed by qualitative and quantitative measurement of the phenolic compound content by HPLC and finally the electronic nose analysis of the content of nebulizer vapors in wood vinegar extract of black garlics were done successfully. Chlorogenic acid, vanillic acid, benzoic acid, gallic acid contents in detected 13 phenolic acids were quitely high. All quantitative results were expressed as mg gallic acid equivalent (GAE) per g dry matter of black garlic sample. ABTS and DPPH antioxidant activities were very low according to BHT standart and 2-Methylene-4-pentenal (18%) and Furfural (25%) were detected in high amount with electronic nose in nebulvapor contents of black garlic wood vinegar extract.

Anti-Inflammatory Action of Indonesian Black Garlic (IBG) Ethanol Extracts in LPS-stimulated RAW 264.7 Macrophage Cells

“…Anti-inflammatory actions of IBG in LPSstimulated RAW 264.7 macrophage cells DPPH activity was more effective to show the radical scavenging capacity of high antioxidative components than ABTS with an increasing percentage of negative slope and CUPRAC activity was also more effective than FRAP for BG methanolic extract (Eyupoglu, 2019). The IC50 value of polyphenol extracted from BG for DPPH radical inhibition was 140.79 mg/L (Lu et al, 2017).…”

Fragrance Component Analysis for Nebulvapours of European Anchovy Oils by Using Colorimetric Printing and Electronic Nose

“…Electronic nose working principle was explained in a lot of studies [38,39]. Especially, in a study, electronic nose was applied for analysis of the content of nebulizer vapors in wood vinegar extract of black garlics successfully [40].…”

Black Garlic (Allium sativum L.) as a New Functional Food in Turkish Cuisine: Phenolic Content and Effect on Bacterial Communication (Quorum Sensing)

“…Eyüpoğlu [33] yaptığı çalşmada siyah sarımsağın antioksidan aktivite ve fenolik içeriğini araştırmıştır. Tespit ettiği 13 fenolik bileşik içerisinden; klorojenik asit, vanilik asit, benzoik asit ve gallik asit içeriğinin oldukça yüksek olduğunu ve vanilik asitin (750.95 ± 0.01 mg/L) en yüksek oranda olduğunu belirtmiştir.…”

“…Tespit ettiği 13 fenolik bileşik içerisinden; klorojenik asit, vanilik asit, benzoik asit ve gallik asit içeriğinin oldukça yüksek olduğunu ve vanilik asitin (750.95 ± 0.01 mg/L) en yüksek oranda olduğunu belirtmiştir. Araştırma sonuçlarına benzer olarak bizim yaptığımız çalışmada da klorojenik asit, p-hidroksi benzoik asit ve vanillin tespit edilmiştir [33]. Koca ve ark.…”

“…Bu farklılıkların çalışmada kullanılan ticari sarımsağın çeşidi, fermantasyon koşulları (uygulanan sıcaklık, nem ve süre), morfolojik ve biyokimyasal özellikleri ile ekolojik koşullardan kaynaklandığı düşünülmektedir. Bu düşünce, araştırmacıların çalışmalarıyla da desteklenmektedir [31,3,33].…”