Changes of Physicochemical Components and Antioxidant Activity of Aged Garlic at Different Temperatures

Shin, Jung-Hye; Choi, Duck-Joo; Chung, Mi-Ja; Kang, Min‐Jung; Sung, Nak‐Ju

doi:10.3746/jkfn.2008.37.9.1174

Cited by 37 publications

(15 citation statements)

References 8 publications

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“…In addition, the pH of BG significantly decreased from 5.27 to 4.01 during thermal processing, compared with 6.29 for FG ( P <0.05). This result was in agreement with the report of Shin et al (13), which showed that the pH of BG decreased during thermal processing. The decrease in pH for heated garlic samples was, in part, associated with the production of browning compounds upon heat treatment during the BG manufacturing process (14).…”

Section: Resultssupporting

confidence: 94%

Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps

Kang

2016

JFN

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This study investigated the physicochemical characteristics of black garlic (BG) after different thermal processing steps. Compared with fresh garlic (FG), the moisture content and pH in BG decreased significantly, while the ash content and browning intensity increased during thermal processing. The total mineral and the free sugar contents were significantly higher than that of the BG2 and BG4 samples, respectively. The free sugar content increased by 16-fold in the BG cloves compared with that of FG, while the amino acid content increased during the first stage of thermal processing, and subsequently decreased. The thiosulfinate content in all samples decreased to during thermal processing. The pyruvic acid content initially increased and then decreased during thermal processing. These results contribute to our understanding of the role of thermal processing in the quality formation of BG.

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Section: Resultssupporting

confidence: 94%

Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps

Kang

2016

JFN

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“…Garlic (Allium sativum L.) has been widely used for millennia not only for cooking but also in traditional medicine to treat a wide range of disorders (Corzo-Martínez, Corzo & Villamiel, 2007;Kimura, Tung, Pan, Su, Lai & Cheng, 2017;Santhosha, Jamuna & Prabhavathi, 2013;Shin, Choi, Chung, Kang & Sung, 2008a). Its medicinal benefits have also been extended to processed products such as dehydrated garlic, garlic oil macerate, aged garlic extract (Choi, Cha & Lee, 2014) and recently to black garlic (BG) which is an Asian product considered one of the fastest-growing health foods (Zhang, Lei, Liu, Gao Xu & Zhang, 2015;Kimura et al, 2017, Ryu, & Kang, 2017.…”

Section: Introductionmentioning

confidence: 99%

“…Taking into consideration the sensory properties of BG, it has been sold in different forms such as a whole BG, puree, powder, extract or capsule. The popularity of BG is increasing in Europe and America as an ingredient in high-end cuisine (Kim, Jung, Kang, Chang, Hong & Suh, 2012a), the food industry, alcoholic beverages, candies, ice creams, jams (Kim, Son, Kim & Kim, 2008;Lee, Kim, Kang, Kim, Lee & Ryu, 2010;Shin et al, 2008a), sausages (Yoon, Shin & Kang, 2014), vinegar (Sim, Hwang, Kang, Kim & Shin, 2014), tofu (Sim, Hwang, Kang, Kim & Shin, 2014), white pan bread (Wang, Lee & Lee, 2013), jelly (Kim & Rho, 2011), pork ham (Yang, Shin, Kang & Sung, 2011) and yogurt bases (Shin, Kim, Kang, Yang & Sung, 2010). Also, due to its high antioxidant capacity, BG has been incorporated in cosmetic industry in shampoos, facial creams, body soap and skin protectors (Kim, Jung, Kang, Chang, Hong & Suh, 2012b).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical changes and sensorial properties during black garlic elaboration: A review

Ríos-Ríos

Montilla

Olano

et al. 2019

Trends in Food Science & Technology

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Background: Black garlic (BG) is produced by the heat treatment of fresh garlic (FG) bulbs under controlled conditions of high temperature and high relative humidity for long periods of time without any additional treatment or additives. During this thermal process, changes in the chemical and physicochemical composition of BG are produced to a in very different magnitude, mainly affecting volatile sulfur compounds, free amino acids, polyphenols and carbohydrates Scope and approach: By analysing these changes, studies about the mechanism involved in the BG elaboration have been conducted. Recent scientific findings indicate that the Maillard reaction (MR) is responsible for BG transformation, leaving behind the hypothesis of spontaneous fermentation. Key findings and conclusions: We summarize the knowledge of the main chemical and physicochemical changes that take place during the BG obtainment paying special attention to non-enzymatic browning reactions. Thus, the trends in BG research are related to the usefulness of MR compounds as indicators of quality for controlling the non-enzymatic process of BG as well as the evidence of the important role of the conditions of moisture and temperature required for the industrial production of BG.

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“…Especially, it was reported that allicin is a major substance that decreases lipids level in the body [52]. Also, it was reported that the fresh garlic is heat-treated into red garlic and black garlic, the phenolic compounds level tend to elevate [36,45]. Therefore, the red garlic extract is believed to be improving the lipid profiles in the liver and heart tissues of obese rats.…”

Section: Alt and Ast Activitiesmentioning

confidence: 99%

“…This is reportedly attributable to melanoidins [35,36,46,49], which are the browning substance in aged heat-treated garlic. Also, black garlic is known to variable bioactivities such as antioxidant [45,46], improvement of cardiovascular complications of diabetes [42], decline of lipids accumulation in hypercholesterolemic rats [22]. It was demonstrated that S-allyl cysteine [10,20] and polyphenol compounds in garlic exert strong antioxidant effect [48].…”

Section: Introductionmentioning

confidence: 99%

Effects of the Red Garlic Extract for Anti-Obesity and Hypolipidemic in Obese Rats Induced High Fat Diet

Lee¹,

Kim²,

Ryu³

et al. 2011

Journal of Life Science

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This study tested the anti-obesity and hypolipidemic effects of red garlic extract in obese rats induced by a high fat diet over a period of 4 weeks. Red garlic extract of 15 brix was added in 1, 3, 5 and 7% ratios in diets. The obesity index and body fat content significantly decreased in rats fed a diet with over 3% red garlic extract compared to the control group. There was no significant difference in weight of visceral and epididymal fat in rats fed red garlic extract. Total lipid and triglyceride levels in serum were significantly decreased in a dose-dependent manner, and AI and CRF also fell. ALT and AST activities in groups fed red garlic extract were decreased compared to the control group. Total lipid level in liver tissue of the groups fed 5-7% red garlic extract exhibited a significant decrease compared to the control group. Total cholesterol and triglyceride levels in feces were significantly increased in rats fed a diet with over 5% red garlic extract. Lipid peroxide levels were significantly decreased in the groups fed diets with 5-7% red garlic and antioxidant activity in serum was significantly increased in the group fed a diet with 7% red garlic extract compared to the control group. Our results suggest that red garlic extract could have anti-obesity and hypolipidemic effects for suppressing obesity index and decreasing lipid profiles. IntroductionAs the choice for a high-calorie and high-fat diet increases due to the economic stability and affluence, so does the occurrence of metabolic disease caused by over-weight [27]. Obesity is the condition under which surplus energy is accumulated as lipids, which is attributable to the increase of energy intake and the decrease of consumption. From the balance is lost, obesity or hyperlipidemia develops, leading to a serious disease. In Korea, the social and economic cost incurred by the increase of obese population rises annually. Given that 40% of people who die by circulating system disease including atherosclerosis, cerebro-, cardio-vascular complications, hypertention, diabetes and functional depression of certain organs are obese, it is necessary to take a fundamental measure to improve the situation [47].Although the drug therapy proved to be effective as a behavior correction therapy used for the control of lipid metabolism in obese, it accompanies side-effects such as headaches, insomnia, and vomiting [29]. Thus, there is a growing attention on the way to improve obesity using phyto-nutrient that does not cause side-effects, among which garlic is known to effective for the control of lipid metabolism and obesity [1,16,24,31,51]. A major bioactive substances of garlic (Allium sativum L.) are an organic sulfur compounds containing allicin [11,18,22], which has the cardioprotective function among others [25]. Reportedly in Korea, the bioactive effect is elevated through the heat-treatment which turns fresh garlic into aged black garlic [22,46] supplemented with 5% red garlic extract, RG-7: supplemented with 7% red garlic extract. production of t...

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Changes of Physicochemical Components and Antioxidant Activity of Aged Garlic at Different Temperatures

Cited by 37 publications

References 8 publications

Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps

Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps

Physicochemical changes and sensorial properties during black garlic elaboration: A review

Effects of the Red Garlic Extract for Anti-Obesity and Hypolipidemic in Obese Rats Induced High Fat Diet

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