Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A Review

Ryu, Jinhyun; Kang, Dawon

doi:10.3390/molecules22060919

Cited by 137 publications

(144 citation statements)

References 82 publications

(147 reference statements)

Supporting

Mentioning

109

Contrasting

Unclassified

Order By: Relevance

“…Garlic has been used as a common food throughout the world since ancient times. Approximately three decades ago, black garlic, made from Allium sativum L. garlic, came into popularity in Asian countries [ 1 , 2 ]. Black garlic is produced from garlic that is treated with heat and moisture for approximately 14 days.…”

Section: Introductionmentioning

confidence: 99%

Maillard Reaction Intermediates and Related Phytochemicals in Black Garlic Determined by EPR and HPLC Analyses

et al. 2020

View full text Add to dashboard Cite

The Maillard reaction intermediates and related phytochemicals in garlic (Allium sativum L.), which was heated for various lengths of time, using X-band (9 GHz) electron paramagnetic resonance (EPR) and high performance liquid chromatography (HPLC) were investigated. Non-spin-trap and non-destructive EPR detected the total reaction intermediates (radicals). The g-value of the signal was 2.004. The signal with a peak-to-peak linewidth (ΔHpp) was approximately 0.67 milli Tesla (mT). The values of the intermediates are suggestive of organic compounds. The garlic darkened in color with the increasing number of heating days. Melanoidin, responsible for darkening of the garlic, was detected at an absorbance of 400 nm. Analysis of the correlation between the EPR intensity and melanoidin absorbance showed a good correlation coefficient (0.98). In addition, 5-hydroxymethyl furfural (5-HMF) and total phenolic compounds increased with the increasing number of heating days. Moreover, trace amount of Fe3+ was observed in the black garlic by EPR. Non-destructive EPR is a useful method for evaluating not only Maillard reaction intermediates, but also the pigment associated with the reaction processes.

show abstract

Section: Introductionmentioning

confidence: 99%

Maillard Reaction Intermediates and Related Phytochemicals in Black Garlic Determined by EPR and HPLC Analyses

et al. 2020

View full text Add to dashboard Cite

show abstract

“…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. BG is produced by heat treatment of the raw garlic bulbs under controlled conditions of high temperature (of about 60 to 90 °C) and high relative humidity (50-95%) for long periods of time (several weeks) without any additional treatment or additives (Zhang, Li, Lu, Liu & Qiao, 2016).…”

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

View full text Add to dashboard Cite

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.

show abstract

“…Garlic has functional antimicrobial, anti-carcinogenic, antihypertensive effects, hepato and cardio protection properties. In spite of the various health benefits of garlic; overall consumption of raw garlic is declining because of its pungent smell and taste [9]. They are universally acceptable; relatively inexpensive and well tolerated by most people, making it an indispensable ingredient of food processing throughout the world [7].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Quality and Acceptability Evaluation of Ogi Flour Biofortified with Garlic and Ginger

Folakemi¹,

Henrietta²,

Olusunkami³

2019

JHS

View full text Add to dashboard Cite

Ogi an affordable complementary food is of paramount importance due to its popularity as diets of many native African populations. The study explored effects of biofortification with garlic and ginger on acceptability and nutritional quality of ogi flour prepared from sorghum and quality protein maize by natural fermentation technique. Pasting properties, bulk density, water absorption capacity, total reducing sugar and sensory characteristics were evaluated. Biofortified samples showed stable total reducing sugar content, increase in bulk density, decrease in water absorption capacity and peak time during storage. The pasting temperatures of biofortified ogi flour were below boiling temperature thus formed paste in hot water below the boiling point. Ogi (maize) with 2% garlic-2% ginger and ogi (sorghum) with 4% garlic-2% ginger were the most preferred with no significant difference (p < 0.05). Biofortification with garlic and ginger at 2 and 4% improved the quality attributes and acceptability of ogi flour. The study on biofortification of ogi with garlic and ginger is germane in formulation of nourishing weaning food that is light, less bulky for babies, nursing mothers and malnourished populations.

show abstract

Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A Review

Cited by 137 publications

References 82 publications

Maillard Reaction Intermediates and Related Phytochemicals in Black Garlic Determined by EPR and HPLC Analyses

Maillard Reaction Intermediates and Related Phytochemicals in Black Garlic Determined by EPR and HPLC Analyses

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

Nutritional Quality and Acceptability Evaluation of Ogi Flour Biofortified with Garlic and Ginger

Contact Info

Product

Resources

About