Composition of spontaneous black garlic fermentation in a water bath

Setiyoningrum, Fitri; Priadi, Gunawan; Afiati, Fifi; Herlina, Nina; Solikhin, Akhmad

doi:10.1590/fst.28720

Cited by 7 publications

(6 citation statements)

References 33 publications

(63 reference statements)

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“…In a study, Martinez-Casas et al [17] reported that this compound was not detected in black garlic. Similarly, in another study, allyl mercaptan was not detected in black garlic [23]. In addition, Kim et al [24] reported that allyl mercaptan was more strongly correlated with white garlic.…”

Section: Volatile Compoundsmentioning

confidence: 76%

“…Like 3,3 -thiobis-1-propene, this compound is also commonly found in HTS [18][19][20]. In a study by Setiyoningrum et al [23], methyl-2-propenyl disulfide was not detected in fresh garlic but was determined at the end of heat treatment. In the present study, the use of black garlic resulted in a decrease in diallyl disulfide levels (Table 1).…”

Section: Volatile Compoundsmentioning

confidence: 96%

“…Black garlic production conditions affect this compound. Setiyoningrum et al [23] reported that the amount of allyl methyl sulfide increased after 21 days of heat treatment. Likewise, black garlic was reported to contain more sulfur than white garlic [5].…”

Section: Volatile Compoundsmentioning

confidence: 99%

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The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk

Yılmaz Oral,

Kaban

2023

Foods

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This study aimed to determine the influence of using black garlic (BG) at different levels on organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage. Three independent batches of sausages were prepared: control: 1% white garlic (WG): WG-1%; BG-1%: 1% BG; BG-2%: 2% BG; and BG-3%: 3% BG. After stuffing, the sausages were subjected to fermentation, heat treatment (internal temperature of 64 °C), and drying, respectively. After production, the final products were analyzed for volatile compounds. A solid-phase microextraction technique was used for the extraction of volatile compounds, and identification was carried out by a gas chromatograph/mass spectrometer. A total of 47 volatile compounds, including sulfur compounds, alcohols, esters, ketones, aliphatic hydrocarbons, acids, aromatic hydrocarbons, aldehydes, and terpenes, were identified from the sausages. The use of BG in HTS had no significant effect on aliphatic hydrocarbons, acids, ketones, aromatic hydrocarbons, and esters. BG increased the abundances of 2-propen-1-ol, allyl methyl sulfide, methyl 2-propenyl-disulfide, sabinene, β-pinene, and β-phellandrene regardless of the increase in the addition rate. BG-3% increased the level of hexanal. According to the PCA results, BG-containing groups showed positive correlation with esters, sulfur compounds, aldehydes, aromatic hydrocarbons, and alcohols, but these chemical groups were more closely correlated with BG-3%. In addition, diallyl disulfide, which is one of the main factors that causes the pungent and spicy smell of garlic, showed a close correlation with WG-1%.

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Section: Volatile Compoundsmentioning

confidence: 76%

Section: Volatile Compoundsmentioning

confidence: 96%

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The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk

Yılmaz Oral,

Kaban

2023

Foods

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“…In our study, the polyphenol content in black garlic at the end of fermentation was 2.45 times higher than that in fresh garlic. In some other studies, the polyphenol content was increased by 1.5 to 10 times [16,47]. We assumed that it is the difference in raw materials that causes the difference in polyphenol content.…”

Section: Discussionmentioning

confidence: 99%

Changes of Physicochemical Properties in Black Garlic during Fermentation

et al. 2022

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To investigate the changes of the main ingredients in black garlic (BG) during fermentation, the contents of moisture, total acids and reducing sugars were determined. Allicin, 5-Hydroxymethylfurfural (5-HMF), and total phenols were also determined as bioactive substances. DPPH scavenging capacity was determined to indicate the antioxidant activity of BG. The changes in hardness and color were detected as well. The results showed that the moisture content decreased from 66.13% to 25.8% during the fermentation. The content of total acids, total phenols, and reducing sugars increased from 0.03 g/g to 0.29 g/g, from 0.045 μg/g to 0.117 μg/g, and from 0.016 g/g to 0.406 g/g, respectively. The content of 5-HMF increased from 0 to 4.12 μg/mL continuously, while the content of allicin increased from 0.09 mmol/100 g to 0.30 mmol/100 g and then decayed to 0.00 mmol/100 g. The L*, a*, and b* values of BG were 23.65 ± 0.44, 0.64 ± 0.06, and 0.85 ± 0.05, respectively. There was a higher intensity of dark color in BG than that in fresh garlic. The hardness values decreased first and then increased in later fermentation from 465.47 g to 27,292.38 g. Principal component analysis (PCA) showed that the samples were divided into three clusters, including cluster1 (fresh garlic, S0), cluster2 (S1), and cluster3 (S3−S9). This research effectively clarified the various stage of the BG fermentation process, and it is expected to supply references for reducing production time in industrial BG fermentation.

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“…In addition, similar to polyphenols, the total flavonoid contents in BG may also fluctuate due to processing conditions. The total flavonoid content in BG was increased by 3-to 12-fold compared with that in fresh garlic and flavonols as well as flavonols were identified as major flavonoid compounds in BG [22,43,46,[83][84][85].…”

Section: Black Garlic and Diabetes Mellitusmentioning

confidence: 97%

Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review

Ahmed

Wang

2021

Molecules

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Black garlic (BG) is a form of aged garlic obtained from raw garlic (Allium sativum) via Millard reaction under high temperature (60–90 °C) and humidity (70–90%) for a period of time. Several studies reported higher contents of water-soluble antioxidants compounds (S-allyl cysteine, S-allyl-mercapto cysteine), 5-hydroxymethylfurfural, organosulfur compounds, polyphenol, volatile compounds, and products of other Millard reactions compared to fresh garlic after the thermal processing. Recent studies have demonstrated that BG and its bioactive compounds possess a wide range of biological activities and pharmacological properties that preserve and show better efficacy in preventing different types of diseases. Most of these benefits can be attributed to its anti-oxidation, anti-inflammation, anti-obesity, hepatoprotection, hypolipidemia, anti-cancer, anti-allergy, immunomodulation, nephroprotection, cardiovascular protection, and neuroprotection. Substantial studies have been conducted on BG and its components against different common human diseases in the last few decades. Still, a lot of research is ongoing to find out the therapeutic effects of BG. Thus, in this review, we summarized the pre-clinical and clinical studies of BG and its bioactive compounds on human health along with diverse bioactivity, a related mode of action, and also future challenges.

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Composition of spontaneous black garlic fermentation in a water bath

Cited by 7 publications

References 33 publications

The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk

The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk

Changes of Physicochemical Properties in Black Garlic during Fermentation

Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review

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