The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic

Year 2020, Volume: 6 Issue: 1, 1 - 8, 01.01.2020

Fatma Kandemirli Nesrin İçli Temel Kan Bakır Bahar Nazlı Serap Aydın

https://doi.org/10.3153/FH20001

Abstract

Black
garlic is obtained by fermentation of fresh garlic in condition under
controlled high humidity and temperature.The aim of this study is to
investigate the effect of freezing as pre-treatment process on black garlic
produced from fresh Kastamonu garlics in terms of various antioxidant activity
parameters, phenolic and flavanoid contents, fermentation time and HMF
formation. The antioxidant properties analysis results of frozen and non-frozen
black garlic samples were shown that higher than those of white garlic and it
was observed that total antioxidant capacity, the total phenolic compound and
total flavanaoid content values of black garlics increase with the storage
period under fermentation conditions. In addition, frozen garlics were found to
have higher total antioxidant activities on the 25th and 30th days (9.56 mg
AE/g and 10.40 mg AE/g, respectively) of the fermentation than the activities
of non-frozen garlics the on the 35th day (8.49 mg AE/g) of fermentation. The
toxic compound HMF formation was found of the frozen sample at as high as 110
mg/kg in end of the 35th day. In conclusion, the use of pre-frozen garlics in
black garlic production will be more efficient in respect of antioxidant
properties and time and cost saving.

Keywords

Black garlic, Kastamonu garlic, Antioxidant activity, HMF

Supporting Institution

Kastamonu University

Project Number

KÜ-BAP06/2017-1

Thanks

We thank the Kastamonu University Scientific Research Studies Project Management Coordination. The authors are also grateful to Kastamonu University Central Research Laboratory Application and Research Center. Special thanks for Reis Gıda Company supplied to material.

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