Changes in bioactive compounds and antioxidant activity of Gaziantep and Kastamonu garlic during black garlic production

Yıl 2024, , 111 - 118, 25.03.2024

Hatice Kübra Sasmaz , Türkan Uzlaşır , Serkan Selli , Hasim Kelebek

https://doi.org/10.31015/jaefs.2024.1.12

Öz

Garlic (Allium sativum L.), a member of the Alliaceae family, has been widely used in cuisine and traditional medicine since ancient times. Black garlic is produced by fermentation of fresh garlic under controlled conditions for a certain period at high temperature (60-90°C) and high humidity (70-90%). According to the Turkish Statistical Institute (TURKSTAT) data, Kastamonu and Gaziantep garlic varieties are the most cultivated garlic varieties in our country. Changes in protein, sugar content, antioxidant capacity (DPPH and ABTS methods), total phenolic content, 5-hydroxymethylfurfural (HMF) content, and organosulfur compound profiles were investigated in samples taken from Kastamonu and Gaziantep fresh garlic at 7, 14, 21, and 28 days of black garlic production under 65°C temperature and 70% humidity conditions. With these analyses, the differences between black garlic and fresh garlic and the changes in black garlic during the production process were revealed in detail. It was determined that the amount of total phenolic content and antioxidant capacities increased in the black garlic production processes of both regions compared to fresh garlic. While sucrose was fresh garlic’s dominant sugar, fructose was black garlic’s dominant sugar. Among the organosulfur compounds, allicin was dominant in fresh garlic and SAC in black garlic. It was determined that SAC was formed after the enzymatic conversion of ɣ-glutamyl-S-alk(en)yl-L-cysteine and ɣ-glutamyl and the temperature and fermentation time used in black garlic production increased the formation of SAC. The protein content ranging between 5.8%-7.3% in fresh garlic was 13.1-14.2% in black garlic. Fresh and black garlic from the Gaziantep region was determined to have higher total phenolic content, antioxidant capacity, and organosulfur compound contents.

Anahtar Kelimeler

Black garlic, Antioxidant capacity, HMF, Organosulfur compounds

Proje Numarası

This study was supported by TUBITAK (The Scientific and Technological Research Council of Turkey) within the scope of the 1001 project with project number "219O174".

Kaynakça

• Abu-Lafi, S., Dembicki, J. W., Goldshlag, P., Hanuš, L. O., & Dembitsky, V. M. (2004). The use of the ‘Cryogenic ’GC/MS and on-column injection for study of organosulfur compounds of the Allium sativum. Journal of Food Composition and Analysis, 17(2), 235-245. https://doi.org/10.1016/j.jfca.2003.09.002
• AOAC, 1997. Official methods of analysis of AOAC International 16th ed., Association of Official Analytical Chemists, Washington, DC
• Atanasova-Goranova, V. K., Dimova, P. I., & Pevicharova, G. T. (1997). Effect of food products on endogenous generation of n− nitrosamines in rats. British Journal of Nutrition, 78(2), 335-345. https://doi.org/10.1079/BJN19970151
• Brand-Williams, W., Cuvelier, M.E., Berset, C.L.W.T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28, 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
• Choi, D. J., Lee, S. J., Kang, M. J., Cho, H. S., Sung, N. J., & Shin, J. H. (2008). Physicochemical characteristics of black garlic (Allium sativum L.). Journal of the Korean Society of Food Science and Nutrition, 37(4), 465-471.
• Condurso, C., Cincotta, F., Tripodi, G., Merlino, M., & Verzera, A. (2019). Influence of drying technologies on the aroma of Sicilian red garlic. Lwt, 104, 180-185. https://doi.org/10.1016/j.lwt.2019.01.026
• Haber‐Mignard, D., Suschetet, M., Bergès, R., Astorg, P., & Siess, M. H. (1996). Inhibition of aflatoxin B1‐and N‐nitrosodiethylamine‐induced liver preneoplastic foci in rats fed naturally occurring allyl sulfides. https://doi.org/10.1080/01635589609514428
• Hamma, I. L., Ibrahim, U., & Mohammed, A. B. (2013). Growth, yield, and economic performance of garlic (Allium sativum L.) as influenced by farm yard manure and spacing in Zaria, Nigeria. Journal of Agricultural Economics and Development, 2(1), 1-5.
• Hofmann, T., & Schieberle, P. (2000). Formation of aroma-active Strecker-aldehydes by a direct oxidative degradation of Amadori compounds. Journal of Agricultural and Food Chemistry, 48(9), 4301-4305. https://doi.org/10.1021/jf000076e
• Huang, C. H., Hsu, F. Y., Wu, Y. H., Zhong, L., Tseng, M. Y., Kuo, C. J., ... & Chiou, S. H. (2015). Analysis of the lifespan-promoting effect of garlic extract by an integrated metabolo-proteomics approach. The Journal of Nutritional Biochemistry, 26(8), 808-817. https://doi.org/10.1016/j.jnutbio.2015.02.010
• Huang, X. S. Wang, M. & Bai, W. B. (2011). Some characteristics to the related food processing for garlic fructan. Advanced Materials Research, 197, 79 –85. https://doi.org/10.4028/www.scientific.net/AMR.197-198.79
• Jangam, G. B., & Badole, S. L. (2014). Garlic (Allium sativum): role in metabolic disorder. In Polyphenols in human health and disease (pp. 611-614). Academic Press. https://doi.org/10.1016/B978-0-12-398456-2.00046-3
• Jeong, Y. Y., Ryu, J. H., Shin, J. H., Kang, M. J., Kang, J. R., Han, J., & Kang, D. (2016). Comparison of Antioxidant and Anti-Inflammatory Effects between Fresh and Aged Black Garlic Extracts. Molecules (Basel, Switzerland), 21(4), 430. https://doi.org/10.3390/molecules21040430
• Kelebek, H. (2016). LC-DAD–ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature. Food Chemistry, 204, 227-238. https://doi.org/10.1016/j.foodchem.2016.02.132
• Kelebek, H., Selli, S., Canbas, A., & Cabaroglu, T. (2009). HPLC determination of organic acids, sugars, phenolic compositions, and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan. Microchemical Journal, 91(2), 187-192. https://doi.org/10.1016/j.microc.2008.10.008
• Kim, D., Jung, S. J., Cheon, S. Y., Cho, Y. J., Tae, M. H., Kim, K. H., & Yook, H. S. (2012). Antioxidant activity of giant black garlic. Proceedings of the Nutrition Society, 72(OCE4), E230. https://doi.org/10.1017/S0029665113002553
• Kim, I., Kim, J. Y., Hwang, Y. J., Hwang, K. A., Om, A. S., Kim, J. H., & Cho, K. J. (2011). The beneficial effects of aged black garlic extract on obesity and hyperlipidemia in rats fed a high-fat diet. J. Med. Plants Res, 5(14), 3159-3168.
• Kim, J. W., Kim, Y. S., & Kyung, K. H. (2004). Inhibitory activity of essential oils of garlic and onion against bacteria and yeasts. Journal of Food Protection, 67(3), 499-504. https://doi.org/10.4315/0362-028X-67.3.499
• Lee, H. S., & Coates, G. A. (2000). Quantitative study of free sugars and myo-inositol in citrus juices by HPLC and a literature compilation. https://doi.org/10.1081/JLC-100100476
• Li, M., Yan, Y. X., Yu, Q. T., Deng, Y., Wu, D. T., Wang, Y., ... & Zhao, J. (2017). Comparison of immunomodulatory effects of fresh garlic and black garlic polysaccharides on RAW 264.7 macrophages. Journal of Food Science, 82(3), 765-771. https://doi.org/10.1111/1750-3841.13589
• Liu, J., Zhang, G., Cong, X., & Wen, C. (2018). Black garlic improves heart function in patients with coronary heart disease by improving circulating antioxidant levels. Frontiers in physiology, 9, 1435. https://doi.org/10.3389/fphys.2018.01435
• Martínez-Casas, L., Lage-Yusty, M., & López-Hernández, J. (2017). Changes in the aromatic profile, sugars, and bioactive compounds when purple garlic is transformed into black garlic. Journal of agricultural and food chemistry, 65(49), 10804-10811. https://doi.org/10.1021/acs.jafc.7b04423
• Moutia, M., Habti, N., & Badou, A. (2018). In vitro and in vivo immunomodulatory activities of Allium sativum L. Evidence-Based Complementary and Alternative Medicine. https://doi.org/10.1155/2018/4984659
• Nassur, R. D. C. M. R., Boas, E. V. D. B. V., & Resende, F. V. (2017). Black garlic: transformation effects, characterization, and consumer purchase intention. Comunicata Scientiae, 8(3), 444-451. https://doi.org/10.14295/cs.v8i3.2251
• Oyawoye, O. M., Olotu, T. M., Nzekwe, S. C., Idowu, J. A., Abdullahi, T. A., Babatunde, S. O., ... & Faidah, H. (2022). Antioxidant potential and antibacterial activities of Allium cepa (onion) and Allium sativum (garlic) against the multidrug resistance bacteria. Bulletin of the National Research Centre, 46(1), 1-7. https://doi.org/10.1186/s42269-022-00908-8
• Qiu, Z., Zheng, Z., Zhang, B., Sun‐Waterhouse, D., & Qiao, X. (2020). Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans. Comprehensive reviews in food science and food safety, 19(2), 801-834. https://doi.org/10.1111/1541-4337.12529
• Queiroz, Y. S., Ishimoto, E. Y., Bastos, D. H., Sampaio, G. R., & Torres, E. A. (2009). Garlic (Allium sativum L.) and ready-to-eat garlic products: In vitro antioxidant activity. Food Chemistry, 115(1), 371-374. https://doi.org/10.1016/j.foodchem.2008.11.105
• Raghu, G., Collard, H. R., Anstrom, K. J., Flaherty, K. R., Fleming, T. R., King Jr, T. E., ... & Brown, K. K. (2012). Idiopathic pulmonary fibrosis: clinically meaningful primary endpoints in phase 3 clinical trials. American journal of respiratory and critical care medicine, 185(10), 1044-1048. https://doi.org/10.1164/rccm.201201-0006PP
• Rahman, M. M., Rahaman, M. S., Islam, M. R., Rahman, F., Mithi, F. M., Alqahtani, T., Almikhlafi, M. A., Alghamdi, S. Q., Alruwaili, A. S., Hossain, M. S., Ahmed, M., Das, R., Emran, T. B., & Uddin, M. S. (2021). Role of Phenolic Compounds in Human Disease: Current Knowledge and Future Prospects. Molecules (Basel, Switzerland), 27(1), 233. https://doi.org/10.3390/molecules27010233
• Saafi, E.B., El Arem, A., Issaoui, M., Hammami, M., Achour, L. (2009). Phenolic content and antioxidant activity of four date palm (Phoenix dactylifera L.) fruit varieties grown in Tunisia. International Journal of Food Science & Technology 2009, 44, 2314–2319. https://doi.org/10.1111/j.1365-2621.2009.02075.x
• Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144-158. https://doi.org/10.5344/ajev.1965.16.3.144
• Tao, D., Zhou, B., Zhang, L., Hu, X., Liao, X., & Zhang, Y. (2016). ‘Laba’garlic processed by dense phase carbon dioxide: the relation between green colour generation and cellular structure, alliin consumption and alliinase activity. Journal of the Science of Food and Agriculture, 96(9), 2969-2975. https://doi.org/10.1002/jsfa.7463
• Yuan, H., Sun, L., Chen, M., & Wang, J. (2016). The comparison of the contents of sugar, Amadori, and Heyns compounds in fresh and black garlic. Journal of Food Science, 81(7), C1662-C1668. https://doi.org/10.1111/1750-3841.13365
• Zhang, X., Li, N., Lu, X., Liu, P., & Qiao, X. (2016). Effects of temperature on the quality of black garlic. Journal of the Science of Food and Agriculture, 96(7), 2366-2372. https://doi.org/10.1002/jsfa.7351
• Zhu, Q., Kakino, K., Nogami, C., Ohnuki, K., & Shimizu, K. (2016). An LC-MS/MS-SRM method for simultaneous quantification of four representative organosulfur compounds in garlic products. Food Analytical Methods, 9, 3378-3384. https://doi.org/10.1007/s12161-016-0535-1