The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic

Abstract

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 for cholesterol in the community of Kudus District, Central Java

“…Black garlic contains many bioactive compounds that are antioxidants.The main function of these antioxidants is to protect body cells from damage due to exposure to free radicals which are the cause of various diseases.Researchers say that the antioxidant content in black garlic can reach twice that of garlic in general.Some of the antioxidant content in black garlic includes alkaloids, polyphenols, flavonoids, S-Allylcysteine (SAC). 10 Apart from functioning as an antioxidant, flavonoids are also able to reduce blood cholesterol levels because flavonoids work to increase HDL cholesterol by increasing the production of apo AL.The amount of SAC itself in black garlic is five to six times higher than in fresh garlic.Fresh garlic contains yglutamy -S-allylcysteine which can be hydrolyzed and oxidized to form allin.Allin is converted into allicin by allinase after going through the process of crushing, cutting, chewing, or heating.Heating will cause the change in GSAC (y-Glutamyl-Sallylcysteine) to SAC (S-allylcysteine. 11 Previous research results were supported which was carried out at the Ministry of Health's Public health center Tambaksari where the results of the statistical test were if P was 0.000.The results of statistical test analysis show that for the cholesterol variable the P value is 0.000.From these results it can be concluded that there is a significant effect on cholesterol before and after being given black garlic (p value < α = 0.05).…”

Anti-Cancer and Anti-Inflammatory Properties of Black Garlic

“…In Figure 2, we can visualize the difference between fresh garlic and aged garlic. During the fermentation process, white garlic loses its sharp taste due to the alliin content in favor of a sweet or sweet-sour taste and becomes odorless and has a consistency ranging from rubbery and stringy to gelatinous [4,14,18]. Moreover, new S-allicin compounds resulting from the transformation of allicin have very strong antioxidant properties as a result of the Maillard reaction between reducing sugars and allicin [19].…”

Influence of Fermentation Time on the Nutritional and Antioxidant Properties of Black Garlic

“…Due to the increasing demand for BG products, extensive research has been conducted to enhance the nutritional and sensory properties of BG through various processing methods. Pakakaew and colleagues found that pretreating fresh garlic with a 2% calcium chloride solution and freezing before fermentation reduced processing time while preserving high levels of S-allylcysteine and antioxidant properties in BG products [14]. In addition, another study demonstrated that the application of high-pressure treatment enhanced the destruction of cellular structures and promoted enzymatic reactions in BG, leading to shortened production duration while enhancing the nutritional and sensory characteristics of BG [15].…”