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Processed black garlic (Allium sativum) extracts enhance anti-tumor potency against mouse tumors

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... 62.00 ± 7.00; 64.70 ± 0.50; 74.00 ± 2.00 (g/100 g FW 1 ) [25] 54.00 ± 3.00 (g/100 g FW) [25] ↓ 66.64 ± 1.31 [26] 58.20 ± 0.39 [26] 62.31 ± 0.57 [27] 39.03 ± 0.01-58.48 ± 1.18 [27] 60.30 [28] 45.10 [28] 62.86 ± 0.13 [29] 43.03 ± 0.42 [29] 59.57 ± 2.44 [13] 38.26 ± 4.48 [13] Dry matter (%) 32.13 ± 0.99 [30] 52.41 ± 0.92 [30] ↑ 37.14 ± 0.13 [29] 56.96 ± 0.42 [29] pH 6.20 ± 0.03 [30] 3.95 ± 0.03 [30] ↓ 6.37 ± 0.04 [29] 3.94 ± 0.05 [29] 6.04 ± 0.04 [13] 4.39 ± 0.61 [13] Nutritional characteristics Fats 0.47 ± 0.02; 0.67 ± 0.03; 0.74 ± 0.02 (g/100 g FW) [25] 0.722 ± 0.001 (g/100 g FW) [25] ↑ 0.18 ± 0.01 (%) [26] 0.58 ± 0.11 (%) [26] 0.1 (%) [28] 0.3 (%) [28] Amino acids 843.11 ± 3.75 (mg/100 g FW) [27] 167.65 ± 1.08-372.88 ± 2.23 (mg/100 g FW) [27] ↓ Protein 6.50 ± 0.10; 7.80 ± 0.20; 5.20 ± 0.10 (g/100 g FW) [25] 7.40 ± 0.10 (g/100 g FW) [25] ↑ 0.70 ± 0.02 (%) [26] 0.97 ± 0.07 (%) [26] 8.40 (%) [28] 9.10 (%) [28] Carbohydrates 28.00 ± 2.00; 24.20 ± 0.40; 18.00 ± 2.00 (g/100 g FW) [25] 35.00 ± 3.00 (g/100 g FW) [25] ↑ 28.7% [28] 47% [28] Ash 2.90 ± 0.10; 2.70 ± 0.20; 1.60 ± 0.04 (g/100 g FW) [25] 3.20 ± 0.10 (g/100 g FW) [25] ↑ 0.92 ± 0.62 (%) [26] 1.81 ± 0.05 (%) [26] 73.59 ± 0.89 (mg/100 g) [27] 75.36 ± 0.02-114.36 ...
... 62.00 ± 7.00; 64.70 ± 0.50; 74.00 ± 2.00 (g/100 g FW 1 ) [25] 54.00 ± 3.00 (g/100 g FW) [25] ↓ 66.64 ± 1.31 [26] 58.20 ± 0.39 [26] 62.31 ± 0.57 [27] 39.03 ± 0.01-58.48 ± 1.18 [27] 60.30 [28] 45.10 [28] 62.86 ± 0.13 [29] 43.03 ± 0.42 [29] 59.57 ± 2.44 [13] 38.26 ± 4.48 [13] Dry matter (%) 32.13 ± 0.99 [30] 52.41 ± 0.92 [30] ↑ 37.14 ± 0.13 [29] 56.96 ± 0.42 [29] pH 6.20 ± 0.03 [30] 3.95 ± 0.03 [30] ↓ 6.37 ± 0.04 [29] 3.94 ± 0.05 [29] 6.04 ± 0.04 [13] 4.39 ± 0.61 [13] Nutritional characteristics Fats 0.47 ± 0.02; 0.67 ± 0.03; 0.74 ± 0.02 (g/100 g FW) [25] 0.722 ± 0.001 (g/100 g FW) [25] ↑ 0.18 ± 0.01 (%) [26] 0.58 ± 0.11 (%) [26] 0.1 (%) [28] 0.3 (%) [28] Amino acids 843.11 ± 3.75 (mg/100 g FW) [27] 167.65 ± 1.08-372.88 ± 2.23 (mg/100 g FW) [27] ↓ Protein 6.50 ± 0.10; 7.80 ± 0.20; 5.20 ± 0.10 (g/100 g FW) [25] 7.40 ± 0.10 (g/100 g FW) [25] ↑ 0.70 ± 0.02 (%) [26] 0.97 ± 0.07 (%) [26] 8.40 (%) [28] 9.10 (%) [28] Carbohydrates 28.00 ± 2.00; 24.20 ± 0.40; 18.00 ± 2.00 (g/100 g FW) [25] 35.00 ± 3.00 (g/100 g FW) [25] ↑ 28.7% [28] 47% [28] Ash 2.90 ± 0.10; 2.70 ± 0.20; 1.60 ± 0.04 (g/100 g FW) [25] 3.20 ± 0.10 (g/100 g FW) [25] ↑ 0.92 ± 0.62 (%) [26] 1.81 ± 0.05 (%) [26] 73.59 ± 0.89 (mg/100 g) [27] 75.36 ± 0.02-114.36 ...
... 62.00 ± 7.00; 64.70 ± 0.50; 74.00 ± 2.00 (g/100 g FW 1 ) [25] 54.00 ± 3.00 (g/100 g FW) [25] ↓ 66.64 ± 1.31 [26] 58.20 ± 0.39 [26] 62.31 ± 0.57 [27] 39.03 ± 0.01-58.48 ± 1.18 [27] 60.30 [28] 45.10 [28] 62.86 ± 0.13 [29] 43.03 ± 0.42 [29] 59.57 ± 2.44 [13] 38.26 ± 4.48 [13] Dry matter (%) 32.13 ± 0.99 [30] 52.41 ± 0.92 [30] ↑ 37.14 ± 0.13 [29] 56.96 ± 0.42 [29] pH 6.20 ± 0.03 [30] 3.95 ± 0.03 [30] ↓ 6.37 ± 0.04 [29] 3.94 ± 0.05 [29] 6.04 ± 0.04 [13] 4.39 ± 0.61 [13] Nutritional characteristics Fats 0.47 ± 0.02; 0.67 ± 0.03; 0.74 ± 0.02 (g/100 g FW) [25] 0.722 ± 0.001 (g/100 g FW) [25] ↑ 0.18 ± 0.01 (%) [26] 0.58 ± 0.11 (%) [26] 0.1 (%) [28] 0.3 (%) [28] Amino acids 843.11 ± 3.75 (mg/100 g FW) [27] 167.65 ± 1.08-372.88 ± 2.23 (mg/100 g FW) [27] ↓ Protein 6.50 ± 0.10; 7.80 ± 0.20; 5.20 ± 0.10 (g/100 g FW) [25] 7.40 ± 0.10 (g/100 g FW) [25] ↑ 0.70 ± 0.02 (%) [26] 0.97 ± 0.07 (%) [26] 8.40 (%) [28] 9.10 (%) [28] Carbohydrates 28.00 ± 2.00; 24.20 ± 0.40; 18.00 ± 2.00 (g/100 g FW) [25] 35.00 ± 3.00 (g/100 g FW) [25] ↑ 28.7% [28] 47% [28] Ash 2.90 ± 0.10; 2.70 ± 0.20; 1.60 ± 0.04 (g/100 g FW) [25] 3.20 ± 0.10 (g/100 g FW) [25] ↑ 0.92 ± 0.62 (%) [26] 1.81 ± 0.05 (%) [26] 73.59 ± 0.89 (mg/100 g) [27] 75.36 ± 0.02-114.36 ...
Article
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Black garlic (BG) is a fermented form of garlic (Allium sativum L.), produced at precisely defined temperatures, humidities, and time periods. Although garlic has been used for thousands of years, black garlic is a relatively new discovery. There are many bioactive compounds in black garlic that give it medicinal properties, including anti-inflammatory and anti-cancer properties. In our review article, we present scientific studies examining the anti-inflammatory and anti-cancer effects of black garlic. According to research, this effect is mainly due to the reduction in the production of pro-inflammatory cytokines, as well as the ability to scavenge free oxygen radicals and induce apoptosis. In addition, the phytochemicals contained in it have antiproliferative and antiangiogenic properties and inhibit the growth of cancer cells. Black garlic is a valuable source of biologically active substances that can support anti-inflammatory and anti-cancer therapy. Compared to Allium sativum, black garlic has fewer side effects and is easier to consume.
... Therefore, it is necessary to do pre-treatment such as heating and fermentation on the garlic before giving it to the animal, especially poultry. This treatment is known as black garlic (Sasaki et al., 2007;Kang, 2016). Sasaki et al. (2007) found that black garlic contained higher methionine and arginine than fresh garlic. ...
... This treatment is known as black garlic (Sasaki et al., 2007;Kang, 2016). Sasaki et al. (2007) found that black garlic contained higher methionine and arginine than fresh garlic. Methionine is an amino acid containing sulfur that plays an important role in protein synthesis. ...
... However, the LDL content of the quails fed ration supplemented with black garlic was lower than that of other treatment groups even though they were not significant different. It could be explained that the active compounds in black garlic were much higher than in garlic (Sasaki et al., 2007;Bae et al., 2012;Choi et al., 2014;Bae et al., 2014) causing the increased unsaturated fatty acids content and the decreased saturated fatty acids so that levels of LDL in the quail blood that plays a role in providing cholesterol in body tissues. LDL is the main component for cholesterol that was distributed from the liver to the body tissues through the blood, thus, LDL levels in the blood are also influenced by cholesterol concentrations. ...
Article
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This study aimed to determine the effects of using black garlic (BG) instead of fresh garlic (FG) in the ration on the performances and quail blood cholesterol properties. Two hundred 3-week-old female quails were fed five experimental diets for 8 weeks. Each treatment was repeated four times with ten quails each. The treatment diets were: T0= commercial feed (CF) without FG and BG supplementation, T1= CF + 3% FG, T2= CF + 2% FG + 1% BG, T3= CF + 1% FG + 2% BG, and T4= CF + 3% BG. The parameters measured were feed consumption, egg production, egg weight, egg mass, feed conversion ratio, meat quality, and blood cholesterol properties. This study found no significant (P0.05) difference among treatment groups on feed conversion, egg weight, egg mass, total cholesterol, LDL, and HDL. Meat fat decreased significantly (P0.05) by increasing levels of dietary black garlic. A diet with black garlic supplementation significantly increased feed consumption, egg production, and meat protein (P0.05). It is concluded that substituting 100% garlic with black garlic in the diet could increase quail performance without adverse effects on blood cholesterol properties. (Pengaruh penggunaan bawang hitam sebagai pengganti bawang putih dalam ransum terhadap performa dan kadar kolesterol darah puyuh) ABSTRAK. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan bawang hitam (BG) sebagai pengganti bawang putih (FG) dalam ransum terhadap performa dan kolesterol darah puyuh. Dua ratus ekor puyuh betina berumur 3 minggu diberi pakan perlakuan selama 8 minggu dan diulang sebanyak empat kali. Setiap unit perlakuan terdiri dari sepuluh ekor puyuh. Pakan perlakuan adalah: T0= pakan komersial (CF) tanpa suplementasi FG dan BG, T1= CF + 3% FG, T2= CF + 2% FG + 1% BG, T3= CF + 1% FG + 2% BG, dan T4= CF + 3% BG. Parameter yang diukur adalah konsumsi pakan, produksi telur, berat telur, massa telur, rasio konversi pakan, kualitas daging, dan sifat kolesterol darah. Hasil penelitian memperlihatkan bahwa tidak ada pengaruh yang nyata (P0,05) antar kelompok perlakuan terhadap konversi pakan, bobot telur, massa telur, kolesterol total, LDL, dan HDL. Lemak daging menurun secara signifikan (P0,05) dengan peningkatan kadar bawang hitam dalam ransum. Pakan yang disuplementasi dengan bawang hitam nyata meningkatkan konsumsi pakan, produksi telur, dan protein daging (P0,05). Disimpulkan bahwa penggantian 100% bawang putih dengan bawang hitam dalam pakan dapat meningkatkan performa puyuh tanpa memberikan efek negatif terhadap kolesterol darah.
... All fermented samples, except samples fermented at 80 °C for 60 days, showed an improved antioxidant activity by exhibiting a lower IC50 value compared to the raw garlic (IC50 = 13.07 mg/mL) (Table 1; Figure 2). Several authors documented the elevated antioxidant activity of black garlic compared to raw garlic either determined by DPPH assay or other antioxidant determination assays (Bedrníček et al., 2021;Choi et al., 2014;Martínez-Casas et al., 2017;Sasaki et al., 2007;Sun & Wang, 2018;Toledano Medina et al., 2019). This improvement in the antioxidant activity is proposed to be ascribed to the increase in the content of substances that possess antioxidant characteristics, particularly phenolic compounds, as a result of thermal treatment. ...
... (2016) andJung and Sohn (2014) who reported values of 0.37 and 0.77 mg/mL, respectively. Whereas, it was lower than the values (88.5 and 114.9 mg/mL) found bySasaki et al. (2007). The observed differences could be ascribed to the variation in the extraction method, the solvent used for the extraction and garlic variety. ...
... Indeed,Bedrníček et al. (2021) reported a significant variation in the antioxidant activity of different garlic varieties. On the other hand, exhibited higher IC50 values than those reported byJeong et al. (2016), but they were comparable to the values obtained bySasaki et al. (2007). ...
Conference Paper
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Black garlic is a unique product, with improved biological, quality and sensory characteristics, obtained by subjecting the raw garlic to a controlled temperature and humidity for a period of time. The current study aimed to investigate the effect of using various temperatures and durations on the antioxidant activity of fermented black garlic. For this purpose, Taşköprü garlic was fermented in a climatic chamber operated at various temperatures (60, 70 and 80 °C) for various durations (30, 45 and 60 days). The relative humidity was adjusted to 80 % during the whole process. Both raw and black garlics were analyzed for their DPPH radical scavenging activity. All fermented samples exhibited higher DPPH radical scavenging activity (IC50 = 2.44-8.31 mg/mL), except samples fermented at 80 °C for 60 days (IC50 = 32.04 mg/mL), compared to the raw garlic (IC50 = 13.07 mg/mL). Furthermore, fermentation temperature, duration and the temperature × duration interaction significantly affected (p<0.01) the antioxidant activity of the samples. Garlic samples fermented at temperatures of 60 and 70 °C had lower IC50 values than raw samples and those fermented at 80 °C. However, samples fermented at 60 and 70 °C were not statistically different from each other. Regarding the fermentation duration, garlic fermented for 30 days had the highest DPPH radical scavenging activity (i.e., lowest IC50) followed by a slight reduction when the fermentation duration increased to 45 days, however, there was no statistical difference between them. A significant reduction in the DPPH radical scavenging activity (IC50 increased) was observed by fermentation for 60 days. Avoiding the use of excessively high temperatures and long durations during the fermentation process could be recommended to obtain a product with good antioxidant activity.
... Diallyl sulfide (DAS), diallyl disulfide (DADS), diallyl trisulfide (DATS), and diallyl tetrasulfide are oil soluble. [26] Different experimental studies have shown that the SAMC content increases during the production of the black garlic the results could be due to the allicin conversion. ...
... Similarly, a decrease in the level of polar amino acids (threonine and serine) and nonpolar amino acids (glycine and alanine) was noted. [24] Lipid 1.8 ± 0.1 g/kg FM 1.7 ± 0.1 g/kg FM Increase serves as an energy source, contributes in the sensory profile [5,25] Protein 8.4% FM 9.1% FM Increase Participates in Millard reaction [26] Water-soluble sugar 72.29% DM 85.61% DM Increase Sensory properties [26] Water activity 0.98 0.93 Decrease development of a favorable texture [16] Organic acid 16.68 ± 0.61 g/kg DM 64.18 ± 7.55 g/kg DM Increase Helps in absorption of nutrients, immunity and digestive health [20] Polyphenol 38.87 ± 4.53 mg GAE/g DM 68.95 ± 1.63 mg GAE/g DM Increase Have anti-oxidant properties [5] Melanoidin <0.1 OD FM ...
... Similarly, a decrease in the level of polar amino acids (threonine and serine) and nonpolar amino acids (glycine and alanine) was noted. [24] Lipid 1.8 ± 0.1 g/kg FM 1.7 ± 0.1 g/kg FM Increase serves as an energy source, contributes in the sensory profile [5,25] Protein 8.4% FM 9.1% FM Increase Participates in Millard reaction [26] Water-soluble sugar 72.29% DM 85.61% DM Increase Sensory properties [26] Water activity 0.98 0.93 Decrease development of a favorable texture [16] Organic acid 16.68 ± 0.61 g/kg DM 64.18 ± 7.55 g/kg DM Increase Helps in absorption of nutrients, immunity and digestive health [20] Polyphenol 38.87 ± 4.53 mg GAE/g DM 68.95 ± 1.63 mg GAE/g DM Increase Have anti-oxidant properties [5] Melanoidin <0.1 OD FM ...
Article
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Functional foods play a key role in human health and disease. Garlic (Allium sativum) is an eminent plant and has been part of food since ancient times due to its high medicinal food value. The unpleasant taste and odor of raw garlic make consumers reluctant for its use. With consumer demand, the trend for black garlic is getting attention worldwide. Black garlic is obtained from fresh garlic after a controlled fermentation process at high humidity and temperature. The fermentation process causes implausible changes in its physicochemical properties. Several in vitro and in vivo studies have been conducted to elucidate the effect of this natural agent against different health disorders and it has been found that black garlic is an effective in decreasing diabetic, hypercholesterolemic atherosclerosis, hyperlipidemic hypertension, inflammation, oxidative stress, cancer, and different neuro risks. The market for black garlic is developing rapidly to its positive functionality for human health. In the present review article, we have recapitulated the nutritional, chemical, bioactivity, physiochemical modifications during processing, food, and medicinal use and current knowledge of the subject, as well as the sensory aspects, and proposed future prospects on their possible applications as a functional food product.
... É importante citar também que no T2 houve uma diminuição no teor de carboidratos totais e um aumento no teor de proteínas, já no T3 acontece o inverso, uma queda no teor de proteínas e aumento no teor de carboidratos. Um estudo feito por Sasaki et al. (2007), mostrou que os teores de carboidratos encontrados foram de 47 %, próximos aos obtidos nesta pesquisa. ...
... Para o parâmetro de lipídeos, os três tempos em ambas as embalagens não diferiram em nenhum momento estatisticamente a nível de 5% para o teste de Tukey. Sasaki et al. (2007), observaram que os seus resultados de lipídeos foram de 0,3 %, sendo assim, próximos aos resultados deste trabalho, que variaram de 0,27 (T3) a 0,67 % (T2). ...
... Estes resultados demonstram que não há ligação direta entre o tempo de estocagem ou a atmosfera de embalagem do percentual de proteínas apresentado no alho negro, acredita-se que esses percentuais estejam ligados a composição das próprias amostras, tendo em vista que pode haver variação de um bulbo para o outro. Sasaki et al. (2007) perceberam valores de 9,1 % para o teor de proteínas, e com isso, percebe-se que há uma variação no tocante a composição desse produto. ...
Book
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A coletânea de e-books ABORDAGENS TECNOLÓGICAS E SOCIAIS NO NORDESTE BRASILEIRO foi produzida com o intuito de promover a produção científica e de tecnologias sociais em diferentes áreas do conhecimento, por meio da interação entre pesquisadores e estudantes de âmbito nacional e a realização de atividades que promoveram debates referentes a sustentabilidade agrícola, incentivando a comunidade acadêmica, setores da sociedade e agricultores rurais a pensarem o Semiárido Brasileiro baseado na cultura da sustentabilidade.
... Black garlic is obtained by a multi-step heating process at a controlled temperature and humidity during a variable period of time from raw garlic [2][3][4][5][6][7]. During the production process, a series of physico-chemical changes of the fresh garlic are produced. ...
... This product derived from garlic has been aim for many studies. Some recent publications have described the beneficial effects of black garlic in the prevention or improvement of cardiovascular diseases, diabetes, obesity, or cancerigenous processes, among others [2][3][4]. However, there are few publications providing results on the manufacturing process of this product and especially on the influence of factors like the garlic variety used or the time elapsing after its harvest on the quality of ...
... With regard to the manufacturing process, regardless of the variety used and only taking into account the physicochemical parameter evolution, the values obtained were similar to those published by different authors [2][3][4][5][6]8]. ...
Article
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Black garlic is made from the fresh kind, submitting it to a controlled temperature (~65 °C) and humidity (>85 °C) for a prolonged period of time. The aim of this study was to assess the differences in the process and in the final product as a result of employing three garlic varieties (Spanish Roja, Chinese Spring and California White), and to check the influence of the storage time on fresh garlic in the quality of the final product by using garlic obtained in two different agricultural seasons, that of the current year (2014) and of the previous one (2013). The results revealed some differences in the parameters analysed during the manufacturing of the black garlic from the three varieties used, and even according to the harvest in question. However, when comparing initial and final values of the samples, a very similar evolution in their acidity, reducing sugars, °Brix, pH, polyphenol content, and antioxidant capacity was noted.
... The ash content increased from 0.96% in SWG to 11.71, 1.79, 2.7 and 2.85% in SBG.60, SBG.65, SBG.70, SBG.75, respectively. Similar values for mineral content were reported by Choi et al. (2008), Sasaki et al. (2007), and Kang et al. (2016), with mineral content ranging from 0.11 to 2.1%. ...
... The lipid content of fresh and aged garlic is lower than other ingredients, reaching 0.11%-0.38%; these values are slightly lower than those reported by Sasaki et al. (2007) (0.2%-0.6%) and similar to the values reported by Choi et al. (2008) (0.1%-0.3%). ...
Article
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This study assessed the quality and biological activity of Vietnamese single-bulb black garlic (SBG) by investigating the effect of different temperatures (60, 65, 70, and 75 °C) on physicochemical properties during the heat treatment process. The optimal treating conditions accounted for the highest concentration of antioxidants were 70 °C for 42 days. The SBG.70 had a higher content of reducing sugar, protein, flavonoid, and polyphenol in comparison with the white garlic and the others. Antioxidant activity of single-bulb white garlic and SBG were measured via DPPH, phosphomolybdenum, and H2O2 radicals, as well as a reduction potential. The antimicrobial activity was assessed by the multi-concentration dilution method; the sample treated at 70 °C displayed the strongest activity against four microbial strains with MIC values for S. aureus, P. aeruginosa, B. cereus, and C. albicans of 64, 128, 128, and 64 μg/mL, respectively. Additionally, only two SBG samples aged at 70 °C and 75 °C were bacteriostatic to E. coli with MIC values of 32 and 64 μg/mL, respectively.
... In Korea, black garlics has been traditionally made by soaking sliced garlic cloves in 15-25% ethanol for about 20 months (Chandrashekar & Venkatesh, 2009;Dillon, Burmi, Lowe, Billington, & Rahman, 2003). Nowadays, the production of black garlic has been made by aging the garlic bulbs at 60-85 • C with either no control of humidity or controlled moisture contents of around 70-90% relative humidity for a duration of 13-45 days (Bae, Cho, Won, Lee & Park, 2012Lee et al., 2011;Sasaki, Lu, Machiya, Tanahashi, & Hamada, 2007;Toledano Medina et al., 2019). ...
... S-allyl-L-cystein (SAC) is a major sulfur-containing compound found in black garlic, about 5-10 times compared to fresh garlic (Bae et al., 2012;Sasaki et al., 2007). In addition, SAC is the most important sulfur-containing compound in terms of pharmacological activities such as anti-hepatopathic, neurotrophic, anti-carcinogenic and antioxidant activities (Park et al., 2017). ...
Article
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The determination of S-allyl-L-cystein (SAC) in black garlic samples by high-performance liquid chromatography coupled with DAD was studied. A simple hand shaken water extraction of SAC from black garlic samples was derivatized with dansyl chloride at room temperature for 15 min. The rapid isocratic elution with a mobile phase of 45% sodium acetate buffer pH 5 and 55% methanol in a Poroshell C-18 column provided a retention time of 5.8 min for SAC resulted in 12 min analysis time in an autosample. A calibration curve from 1 to 40 μg/mL SAC was constructed with a coefficient of determination (R²) 0.998. The precision was less than 5.1% rsd (n = 8) and the accuracy in terms of recovery was between 84.7 and 96.8% (n = 3). The determined SAC in black garlic samples sold in Thailand using this method was between 27.7 and 393.4 μg/g. The proposed method was proved to be a promising method for quality control of black garlic samples.
... Black garlic has a stronger antioxidant activity than fresh garlic [2]. This is because fermentation process increases the bioactivity of black garlic compared to raw garlic caused by the content of polyphenol, flavonoid [3] and S-allyl-L-cysteine [4]. ...
... Black garlic has many health benefits. Black garlic contains high concentration bioactive compounds that have hepatoprotective effect [5], photoprotective effect [6], cardioprotective effect [7], anti-inflammatory effect [8], immunomodulatory [9], anti-tumour potency [4], anti-cancer potency [10], anti-allergic activity [11], anti-diabetic activity [12], and anti-hypertensive activity [13]. ...
Article
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The purpose of this research was to optimize the drying process and maltodextrin concentration of black garlic ( Allium sativum L.) aqueous extract powder using the response surface methodology. The process conditions were based on the Box-Behnken design, with 17 kinds of variations in the drying temperature (50-70 °C), drying time (18-30 hours), and maltodextrin concentration (5-15 %). The moisture content, total flavonoid content and antioxidant activity (DPPH, ABTS, FRAP) of black garlic extract powder were significantly higher at temperature of 60 °C, drying time of 30 hours and maltodextrin concentration of 5%. In this condition, total flavonoid content (14.372 mg QE/g), DPPH radical scavenging (19.616 mg TE/g), FRAP radical scavenging activity (27.661 mg TE/g) were excellent. Overall, the drying process conditions for the optimized biological activities of black garlic extract powder were expected to be at 59.95 °C, for 30 hours with 5% maltodextrin concentration.
... Bile acids are considered to be regulatory molecules, and they have been considered to stimulate specific nuclear receptors in cells in the liver and gastrointestinal tract [52]. Increased protein can be interpreted as a result of the essential amino acids contained in garlic [9], increasing free amino acids in the muscle and resulting in protein synthesis [40]. ...
... Total protein indicates immune system status [77]. Increased blood serum protein in the garlic groups can be interpreted as a higher amount of amino acids in the garlic groups as well as higher amounts of sulfur compounds including S-allyl cysteine sulfoxide [9] and and stimulate liver to synthesize blood serum proteins [42]. ...
Article
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The supplementation of fish diets with phytogenics can increase growth performance and can modulate immune system response. European perch Perca fluviatilis (initial weight 25.0 ± 0.4 g) were fed a diet including 0 (Control), 10 (G10), 20 (G20), and 30 (G30) g kg−1 garlic powder. No significant difference in the growth parameters and somatic indices were observed. Significantly higher fat digestibility was observed in G10 and G30 diets compared to in the control and G20 diets(p < 0.05). Significantly greater red blood cell and white blood cell counts were observed with the G10 diet (p < 0.05). Garlic significantly decreased serum cholesterol in all of the experimental groups. Serum albumin was significantly higher in the G10 and G20 diets (p < 0.05). Immediately after the overcrowding stress challenge, the garlic groups showed significantly higher cortisol levels than the control group, while no significant difference was observed in the glucose concentration among groups. At 1 h post-stress, all of the groups that had been fed a garlic-supplemented diet showed lower cortisol levels than the control group, and this trend was maintained at 6 and 24 h post stress (p < 0.05), and glucose level in all garlic groups was significantly lower than control (p < 0.05). Garlic at 10 g kg−1 in feed can improve apparent fat digestibility and selected blood parameters and can enhance resistance against high-density and net handling stress in Eurasian perch.
... Jenis bawang putih di Indonesia akan berbeda dengan bawang putih di negara lain, oleh karena perbedaan pengaruh geografis. Menurut beberapa penelitian proses pemanasan bawang putih menjadi bawang hitam menggunakan suhu antara 40-90 C dalam rentang 5-45 hari (Angeles, Jesus, Rafael, & Tania, 2016 Sasaki et al. (2007) juga menjelaskan bahwa SAC pada bawang hitam meningkat secara drastis mencapai 194,3 µg/g selama 40 hari pemanasan (SAC pada bawang putih segar 23,7 µg/g). Pengaturan lama pemanasan dapat memengaruhi kualitas dari bawang hitam yang dihasilkan. ...
... Bawang hitam yang diperoleh dari Jepang menunjukan IC50 4,1 di bandingkan dengan ketika masih berupa bawang putih segar dengan nilai IC50 114,9. Begitu pula bawang hitam dari Cina memiliki nilai IC50 7,3 dibandingkan dengan sebelum terjadi pemanasan dengan nilai IC50 88,5 (Sasaki et al., 2007). Peningkatan aktivitas antioksidan dari bawang hitam disebabkan meningkat pula konsentrasi kandungan senyawa aktif serta terbentunya senyawa baru akibat reaksi Maillard. ...
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AbstrakSenyawa radikal dalam tubuh sangat reaktif terhadap sel-sel, sehingga dapat menyebabkan berbagai penyakit. Senyawa yang mampu menangkal radikal bebas disebut antioksidan. Bawang hitam diketahui mengandung senyawa aktif fenolik dan turunannya sehingga dapat digunakan sebagai antioksidan. Penelitian tentang penggunaan bawang hitam sebagai antioksidan ini bertujuan untuk mengetahui perbedaan waktu pemanasan (15, 25, dan 35 hari) terhadap aktivitas antioksidan pada ekstrak bawang hitam. Bawang hitam diperoleh dengan cara memanaskan bawang putih selama 15, 25, dan 35 hari. Bawang hitam selanjutnya diekstraksi dengan pelarut metanol dengan metode maserasi. Filtrat hasil ekstraksi dipekatkan dengan rotary evaporator untuk mendapatkan ekstrak bawang hitam. Ekstrak bawang hitam diuji fitokimia untuk mengetahui kandungan senyawa aktif. Aktivitas antioksidan ekstrak bawang hitam ditentukan dengan metode penangkalan radikal 2,2-diphenyl-1-picrylhydrazyl (DPPH). Hasilnya menunjukkan ekstrak bawang hitam memiliki aktivitas antioksidan yang sangat kuat dengan nilai IC50 masing-masing 15 hari yaitu 2,41 µg/mL; 25 hari yaitu 2,93 µg/mL; 35 hari yaitu 2,27 µg/mL. Nilai IC50 <10 μg/mL menunjukkan bahwa ekstrak bawang hitam dengan waktu pemanasan 15, 25, dan 35 hari memiliki potensi antioksidan yang sangat kuat. Waktu pemanasan yang paling optimum dalam penangkalan radikal bebas adalah ekstrak bawang hitam dalam waktu pemanasan 35 hari, karena banyak terdapat kandungan senyawa flavonoid, tanin, sterol, dan saponin.Abstract Radical compounds in the body are very reactive to cells that can cause various diseases. Compounds that are able to ward off free radicals are called antioxidants. Black garlic are known to contain phenolic active compounds and their derivatives so that they can be used as antioxidants. Research on the use of black garlic as an antioxidant aims to determine the difference in heating time (15, 25, and 35 days) on the antioxidant activity of black garlic extract. Black garlic are obtained by heating the garlic for 15, 25, and 35 days. The black garlic is then extracted with methanol solvent by maceration method. The extracted filtrate was concentrated with a rotary evaporator to obtain the black garlic extract. Black garlic extract was tested for phytochemistry to determine the content of active compounds. The antioxidant activity of black garlic extract was determined by the radical deterrence method 2,2-diphenyl-1-picrylhydrazyl (DPPH). The results showed that the onion extract had a very strong antioxidant activity with an IC50 value of 15 days each of 2.41 µg/mL; 25 days which is 2.93 μg/mL; 35 days which is 2.27 µg/mL. IC50 values <10 μg/mL indicate that the black garlic extract with a heating time of 15, 25, and 35 days has a very strong antioxidant potential. The most optimum heating time in deterring free radicals is black garlic extract within 35 days of heating because there are many compounds containing flavonoids, tannins, sterols, and saponins.
... Seven substances were purified from F3 and F4 are DL-Lactic acid, 5hydroxymethyl-2-furfural, adenosine, uridine, (1S,3S)-1 methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid, (1R,3S)-1 methyl-1,2,3,4tetrahydro-β-carboline-3-carboxylic acid and 2-Acetylpyrrole (Table I). Sasaki et al., (2007) compare activity antioxidant extracts fresh garlic and black garlic from Japanese and Chinese using DPPH (Table II). Potency antioxidant aged black garlic extracts both countries increased, even activity aged black garlic extracts Japanese reached 28-fold more compared with that of fresh garlic. ...
... Wang et al., (2012) report aged black garlic (ABG) caused a significant decrease in the alcohol- Table II. Activity antioxidant black garlic every country (Sasaki et al., 2007) Sample RS50% a Aged black garlic Japanese 4,1 Chinese 7,3 Fresh garlic Japanese 114,9 Chinese 88,5 an mg used to reduce 50% of 1,1-diphenyl-2-picrylhydrazzy Table III. 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radicals scavenging activities, ferricyanide power and ferrous ion-chelating ability of fresh garlic and aged black garlic extracts (Jeong et al., 2016. ...
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Black garlic is garlic fermented in high temperature and humidity, and the fermentation compound chemical in garlic changes to new chemicals, such as S-allyl cysteine (SAC), S-allylmercapto-cysteine, and arginine. The color changed to dark brown during the aging period because of the Maillard reaction, known as non-enzymatic browning reaction. Black garlic has 57.14% of fructose, 6.78% of glucose, and 7.62% of sucrose, which were mainly saccharides in black garlic to answer for its sweet taste. It is such a pharmacological activity which contains antioxidant, anti-cancer, hepatoprotective, can improve the immune system, reduce hyperglycemia, dyslipidemia, and anti-allergic. We summarize the current knowledge of a change in the components, bioactivity, production, and applications of black garlic, as well as the proposed future prospects on their possible applications as a functional pharmacy product.
... Black garlic tunggal memiliki sifat antioksidan dua kali lebih banyak daripada bawang putih. Penelitian yang telah dilakukan membuktikan bahwa black garlic dapat digunakan sebagai antibakteri (Ngan, Giang and Tu, 2017), meningkatkan kekebalan tubuh (Wang et al., 2010), antioksidan (Jeong et al., 2016) (Lee et al., 2009) (Col et al., 2012), antidiabetes (Saravanan et al., 2009), anti-tumor (Jin-ichi Sasaki, Chao Lu, Tanahashi andHamada, 2007), hepatoprotektif (Shin et al., 2014) (Shintaro Kodai, Shigekazu Takemura, Shoji Kubo, 2015, anti-kanker (Xu et al., 2014), anti-kolesterol (Ha, Ying and Kim, 2015), dan antiinflamasi (Jeong et al., 2016). Senyawa bioaktif tersebut diantaranya yakni S-allyl cysteine (SAC), asam amino, flavonoid, dan polifenol (Handayani et al., 2018). ...
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Black garlic tunggal (BG) adalah produk fermentasi bawang putih tunggal pada suhu, dan kelembaban terkontrol selama 29 hari, sehingga mengalami reaksi Maillard. Penelitian terkait efektivitas antihiperurisemia BG belum pernah dilakukan. Penelitian ini bertujuan untuk mengetahui efektivitas antihiperurisemia dari ekstrak metanol 80% BG. Metodologi penelitian bersifat eksperimental berupa studi in vivo, hewan uji yang digunakan yaitu tikus putih jantan galur Sprague Dawley, dibagi menjadi 6 kelompok, kontrol normal, kontrol negatif, kontrol positif (Allopurinol 27 mg/kg BB tikus), kelompok perlakuan ekstrak metanol 80% BG dosis 62,5 mg/kg BB, 125 mg/kg BB, dan 187,5 mg/kg BB tikus. Sampel uji dan kontrol diberikan secara peroral selama 7 hari berturut-turut, lalu hari ke-8 diinduksi kalium oksonat secara intraperitonial dan pengambilan darah melalui sinus orbital, kemudian dilakukan pengujian dan dianalisis dengan oneway ANOVA. Hasil penelitian menunjukkan kelompok kontrol positif dan perlakuan I, II, III ekstrak metanol 80% black garlic tunggal mempunyai rata-rata sebesar 2,63; 3,99; 3,60 dan 2,75 mg/dl. Hasil Post Hoc LSD menunjukkan kelompok kontrol positif tidak memiliki perbedaan bermakna dengan kontrol normal dan ekstrak metanol 80% BG dosis 187,5 mg/kg BB tikus. Kesimpulan penelitian ini adalah studi in vivo ekstrak metanol 80% BG hari ke-29 mempunyai efektivitas sebagai antihiperurisemia pada tikus galur Sprague dawley. Kata Kunci: Black garlic tunggal, persen kadar asam urat, antihiperurisemia
... Os lipídios e cinzas, que no alho in natura têm-se valor de 0,2% (lipídeos) e 1,3% (cinzas) (TACO, 2011) foram diferentes no alho negro, que tem os valores de 0,6% e 3,18%respectivamente, demonstrando que houve mudanças durante o processo de obtenção. Os autores acima (Sasaki et al., 2007) também determinaram lipídios no alho negro que obtiveram e constataram valor de 0,30%. ...
Article
O alho negro é um produto obtido a partir do Allium sativum L. por meio de um processo de fermentação e reação de Maillard a temperatura controlada, que apresenta elevado potencial para utilização na gastronomia. Assim, o objetivo deste trabalho foi elaborar e caracterizar patês de alho negro. A obtenção do alho negro foi realizada no Laboratório de Análises Físico-Química-LAFQA de Alimentos do Centro de Ciências Humanas, Sociais e Agrárias-CCHSA da Universidade Federal da Paraíba-UFPB. Os patês foram elaborados no Laboratório de Pesquisa e Desenvolvimento de Produtos Fruto-Hortícolas do CCHSA, UFPB, por meio de homogeneização de todos os ingredientes em processador. Elaborou-se três formulações de patês, os quais diferiram o constituinte lácteo adicionado, sendo F1 (Creme de ricota cremoso); F2 (Requeijão Cremoso light) e F3 (Creme de leite light). O alho negro utilizado como matéria-prima apresentou valores conforme esperados pelos relatos da literatura. Os resultados obtidos para as análises físico-químicas mostraram que as formulações apresentaram diferença principalmente para os parâmetros de umidade; pH; carboidratos totais e lipídeos. Quanto às análises microbiológicas, os resultados encontrados foram satisfatórios, embora tenha ocorrido um crescimento de enterobactérias e fungos filamentosos e não filamentosos, todavia, não oferecendo riscos à saúde. Conclui-se então que, é possível elaboração de alho negro durante 15 dias, e sua utilização para elaboração de patês.
... Raw garlic and garlic extract in the form of oil or powder can be utilized as functional and therapeutic food. There is significant evidence that indicates preventive and therapeutic roles of garlic in improving the immune system, anti-tumor properties and antioxidant activity of garlic protects the body against free radicals (21,22). Human health has been found to benefit from a balanced diet rich in functional foods prepared with garlic. ...
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Garlic (Allium sativum) is an edible tuber belonging to the family Liliaceae. It has been used since ancient times as a spice to enhance the sensory characteristics of food and as a household remedy for the treatment of a variety of ailments. Garlic has been studied for its medicinal and therapeutic effects in the treatment of various human diseases for a long time. Health benefits associated with the consumption of garlic are attributed to the various sulfur compounds present in it such as allicin, ajoene, vinyl-dithiin, and other volatile organosulfur compounds which are all metabolized from alliin. Several researches in the literature have shown evidence that garlic exhibits antioxidant, antiviral, anti-microbial, anti-fungal, antihypertensive, anti-anemic, anti-hyperlipidemic, anticarcinogenic, antiaggregant, and immunomodulatory properties. The present review identifies and discusses the various health benefits associated with the consumption of garlic, its essential oil, and bioactive constituents, along with exploring the various snack-food products developed by incorporating garlic.
... It was reported that the content of water-soluble SAC in black garlic increased because of the hydrolysis of γ-glutamyl-S-allyl-L-cysteine (GSAC) and the reduction of alliin during high-temperature processing [23]. A high temperature and too long processing will lead to the volatilization of organosulfur compounds. ...
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Garlic (Allium sativum L.) is a type of agricultural product that is widely used as a food spice, herb and traditional medicine. White garlic (WG) can be processed into several kinds of products, such as green garlic (GG), Laba garlic (LAG) and black garlic (BG), which have multiple health effects. In this study, GC-MS (gas chromatography-mass spectrometry), DPPH (1,1′-diphenyl-2-propionyl hydrazide) radical scavenging, hydroxyl radical scavenging and MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide) in vitro assays were used to compare the composition, antioxidant and antiproliferation effects of different processed garlic extracts. The relationship between the constituents and the bioactivities was analyzed using the principal components analysis (PCA) and heatmap analysis. BG showed the highest antioxidant activity (IC50 = 0.63 ± 0.02 mg/mL) in DPPH radical assays and the highest antioxidant activity (IC50 = 0.80 ± 0.01 mg/mL) by hydroxyl radical assay. Moreover, GC-MS results showed that 12 organosulfur compounds were detected in the extracts of four garlic products, and allyl methyl trisulfide showed a positive relation with the anticancer activity on SMMC-7721 cells (hepatocellular carcinoma cells). The results suggested that the processing of garlic had a significant influence on the constituents and antioxidant effects and that GG, LAG and BG might be better candidates for the related functional food products compared to WG.
... Black garlic contains compounds that have a better pharmacological effect than garlic, because the fermentation process can increase the compounds in black garlic (Sasaki et al. 2007). Wang et al. (2010) stated that heating garlic causes the distinctive aroma of garlic to be lost. ...
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The purpose of this study was to evaluate the addition of black garlic & Curcuma zanthorrhiza Roxb on broiler carcass and abdominal fat. A completely randomized design (CRD) was conducted with five treatments and four replications. Each replication consisted of 10 chickens and a total of 200 broilers was used. The broilers were randomly allocated into 20 unit of cages. The feeding treatments were P0 = 100% commercial feed without black garlic powder (BGP) and curcuma powder (CP) addition as a feeding control, P1 = P0 + 3% BGP + 0% TP, P2 = P0 + 2% BGP + 1% TP, P3 = P0 + 1% BGP + 2% TP, and P4 = P0 + 0% BGP + 3% TP. The measured variables were feed consumption, slaughtered weight, carcass weight, and abdominal fat percentage. Analysis of variance (ANOVA) was used to analyze the data and the significant result was tested with Duncan's multiple range test to determine whether the treatment had a significant effect. According to the results of this study, the utilization of black garlic and curcuma in broiler diets was not significantly different in all variables. It was concluded that the usage of black garlic and curcuma did not increase carcass weight and abdominal fat in broilers. Key words: abdominal fat, black garlic, broiler, carcass, Curcuma zanthorrhiza Roxb
... Black garlic is obtained by fermenting garlic which is heated at a temperature of 60-90°C with a humidity of 70-80% for 12-14 days without the addition of any ingredients so that the water content decreases [1,2], Black garlic has a fine texture. Chewy and soft, the aroma is not too strong, black in colour, has a little water content, and a slightly sweet and tasty [3][4][5]. In the processing of black garlic can be affected by humidity and high temperature without the addition of other substances that called the aging process, in this aging process the Maillard reaction occurs. ...
... Garlic (Allium sativum L.) has been used for culinary and medicinal purposes throughout history [10,11]. Garlic components contain a diverse array of bioactive compounds, including allicin (diallyl thiosulfate), which imparts garlic's characteristic pungent aroma and medicinal properties [12], as well as vitamins (ascorbic acid, thiamine and riboflavin), minerals (potassium, phosphorus, calcium, magnesium, sodium, iron, selenium, and germanium), flavonoids (phenolic acids) [13], amino acids [14], steroidal saponins [15] and phytosterols [15], which present antibacterial, antiviral, antiparasitic, immunostimulatory and antioxidant properties [16][17][18]. Previous studies have shown that dietary supplementation of garlic contributed to growth performance [19,20], immune responses [21][22][23], antioxidant status [24] and disease resistance [16,25,26] in fish. ...
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An 8-week feeding trial was conducted to evaluate the effects of various dietary levels of garlic juice processing waste (GJPW) on the growth, feed utilization, digestive and antioxidant enzyme activity, growth- and antioxidant-related gene expression, and resistance to Streptococcus iniae infection of juvenile black rockfish (Sebastes schlegelii). A total of 450 juvenile rockfish were randomly distributed into 30 L rectangular tanks (30 fish per tank). Five experimental diets were prepared in triplicate. The fish were fed experimental diets supplemented with GJPW at concentrations of 0 (GJPW0, control), 2.5 (GJPW2.5), 5 (GJPW5), 7.5 (GJPW7.5), and 10 g kg−1 (GJPW10) diet. All of the GJPW-supplemented treatments (2.5, 5, 7.5, and 10 g kg−1) significantly enhanced weight gain (WG), specific growth rate (SGR), feed efficiency (FE), protein efficiency ratio (PER), and digestive enzyme activity (amylase, trypsin, and lipase). A decreasing trend was seen in plasma aspartate aminotransferase (ALT), alanine aminotransferase (AST), and glucose (GLU) content with increasing dietary levels of GJPW. In contrast, plasma lysozyme and antioxidant enzyme activities were significantly increased with increasing dietary GJPW levels. Furthermore, GJPW administration significantly upregulated the expression of insulin-like growth factor-1 (IGF-1), superoxide dismutase (SOD), catalase (CAT), and glutathione S-transferase (GST) in the liver of rockfish. A challenge test with S. iniae showed significantly higher resistance in the GJPW-supplemented treatments than in the control. In short, dietary supplementation GJPW enhanced growth performance and antioxidant response in juvenile black rockfish, with suitable effects in fish fed with 2.5 g kg−1 GJPW for 8 weeks.
... The phenolic substance content and antioxidant potential of BG are much higher than that of raw garlic (Toledano-Medina et al., 2016;Qiu et al., 2020). In addition, bioactive and beneficial effects of BG such as antitumor, anticancer, antioxidant, antimicrobial, hepatoprotective, and preventing gastrointestinal problems and metabolic diseases have been reported (Sasaki et al., 2007;Wang et al., 2010;Jung and Sohn, 2014;Shin et al., 2014;Chen et al., 2018;Kim et al., 2019;Ahmed and Wang, 2021). BG does not cause stomach and intestinal issues seen in fresh garlic consumption (Zhang et al., 2016). ...
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This study aims were to evaluate the effects of using different concentrations (10%, 15%, 20%) of black garlic (BG) as an alternative to fresh garlic on the physicochemical, antioxidant, textural and sensory properties of pastırma cemen paste (CP), and to determine the most appropriate amount of BG in terms of consumer acceptance and bioactive properties. The addition of BG at increasing concentration decreased the moisture, pH, colour (L*, a*, and b*), firmness and stickiness values of the CP compared to the control with fresh garlic. While the total phenolics and antioxidant activity of CP increased with the addition of BG, the highest values were in having 20% BG-added group. On the other hand, considering the parameters of odour, taste, spreadability and general appreciation, the 15% BG-added group was the most appreciated. As a result, 15% BG can be used as an alternative to fresh garlic to increase CP's sensory acceptability and bioactive properties.
... Nassur et al. [31] reported the protein content as 10.62% and 11.75% in of white and black garlic, respectively. Sasaki et al. [32] reported the protein content of white garlic as 8.4% while black garlic had 9.75% protein. ...
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Quality parameters and bioactive compounds of two white garlic samples from two regions of Turkey (Gaziantep and Kastamonu) and five commercial black garlic samples were investigated. It was found that the black garlic samples had greater total sugar content. Black garlic samples had also higher total amino acids (112.9–684.8 mg/100 g) as compared to the white garlics (250.8–411.9 mg/100 g). Arginine and glutamic acid were the dominant amino acids in both product types. Cysteine, the key amino acid responsible for the principal health-promoting properties of garlics, was found to be much higher in black garlic samples (112.0 µg/100 g in BG4) when compared to white garlic samples (21.4 µg/100 g in KWG). Black garlic samples had 4–7 times more antioxidant potential as compared to the white garlics. It was also found that the predominant sugar compound was sucrose (702.3–884.7 mg/100 g) in white garlic and fructose (3277.0–27,232.2 mg/100 g) in black garlic samples and the total amount of sugar was 4- to 17-fold higher in black garlic compared to the white garlic. 13 and 14 phenolic compounds were quantified by LC-DAD-ESI-MS/MS in the white and black garlic samples, respectively. Black garlic was found to have a higher phenolic content (26.3–37.9 mg/100 g) than white garlic (18.0–23.3 mg/100 g) while caffeic acid was the dominant phenolic in both product types. In general, black garlic could be recommended to consumers due to its higher potential of bioactive compounds.
... HPLC Black garlic (Bae et al., 2012) HPLC-UV Garlic bulb (Arnault et al., 2003) HPLC-Fluorescence Black garlic (Bae et al., 2014) HPLC Peeled soft-neck garlic clove HPLC Garlic HPLC Garlic bulb (Xu et al., 2015) HPTLC Garlic bulb (Avula et al., 2014) HPLC Garlic LC Aged black garlic (Sasaki et al., 2007) LC-MS/MS Rat urine, bile and plasma (Amano et al., 2016) HPLC Pickled garlic (Beato et al., 2012) TLC Fresh garlic (Augusti & Sheela, 1996) HPLC Fermented garlic extract HPLC Mashed raw garlic juice LC/ESI-MS/MS Fermented garlic (Kim et al., 2016) HPLC, UPLC-MS/MS Aged garlic extract LC-MS Fresh and black garlic (Quan et al., 2020) LC-ESI-MS/MS Rat plasma (Lee et al., 2015) UPLC-MS/MS Black garlic (Tho et al., 2019) conventional extractions, there is a considerable increase (3-fold) in yield when UAE is used (Dethier et al., 2013). Under ideal salting-out extraction conditions, allicin was recovered at a rate of 94.17% (Poojary et al., 2017). ...
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S‐allyl cysteine (SAC), which is the most abundant bioactive compound in black garlic (BG; Allium sativum), has been shown to have antioxidant, anti‐apoptotic, anti‐inflammatory, anti‐obesity, cardioprotective, neuroprotective, and hepatoprotective activities. Sulfur compounds are the most distinctive bioactive elements in garlic. Previous studies have provided evidence that the concentration of SAC in fresh garlic is in the range of 19.0–1736.3 μg/g. Meanwhile, for processed garlic, such as frozen and thawed garlic, pickled garlic, fermented garlic extract, and BG, the SAC content increased to up to 8021.2 μg/g. BG is an SAC‐containing product, with heat treatment being used in nearly all methods of BG production. Therefore, strategies to increase the SAC level in garlic are of great interest; however, further knowledge is required about the effect of processing factors and mechanistic changes. This review explains the formation of SAC in garlic, introduces its biological effects, and summarizes the recent advances in processing methods that can affect SAC levels in garlic, including heat treatment, enzymatic treatment, freezing, fermentation, ultrasonic treatment, and high hydrostatic pressure. Thus, the aim of this review was to summarize the outcomes of treatment aimed at maintaining or increasing SAC levels in BG. Therefore, publications from scientific databases in this field of study were examined. The effects of processing methods on SAC compounds were evaluated on the basis of the SAC content. This review provides information on the processing approaches that can assist food manufacturers in the development of value‐added garlic products.
... Recently, Al-Sheri et al. [86] reported 42.7 µg/g DM of SAC in fresh garlic extract and this value increased up to 656.5 µg/g DM in BG extract. According to Sasaki et al. [90], SAC contents increased over 8-fold in BG when compared with fresh garlic. Similarly, Park et al. [87] showed the SAC contents of about 2.5 mg/g dry weight (DW) in fresh garlic and the content increased to 8.05 mg/g DW after the aging process. ...
... Recently, Al-Sheri et al. [86] reported 42.7 µg/g DM of SAC in fresh garlic extract and this value increased up to 656.5 µg/g DM in BG extract. According to Sasaki et al. [90], SAC contents increased over 8-fold in BG when compared with fresh garlic. Similarly, Park et al. [87] showed the SAC contents of about 2.5 mg/g dry weight (DW) in fresh garlic and the content increased to 8.05 mg/g DW after the aging process. ...
... Recently, Al-Sheri et al. [86] reported 42.7 µg/g DM of SAC in fresh garlic extract and this value increased up to 656.5 µg/g DM in BG extract. According to Sasaki et al. [90], SAC contents increased over 8-fold in BG when compared with fresh garlic. Similarly, Park et al. [87] showed the SAC contents of about 2.5 mg/g dry weight (DW) in fresh garlic and the content increased to 8.05 mg/g DW after the aging process. ...
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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 antioxidation, 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.
... 29 As the pace of daily life has increased, freshly peeled garlic has become more popular, with its convenience greatly saving time. [3][4][5][6][7][8] However, no or poor sanitation of peeled garlic aer harvest can cause high losses due to deterioration and pathogenic microorganisms. 9 Meanwhile, storage and preservation present a series of problems, such as loss of nutrients, surface yellowing, and shrinkage, all of which inhibit the commercial development of fresh peeled garlic. ...
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In order to understand their impacts on the preservation of fresh garlic, varying concentrations of ozone gas and different storage temperatures were tested for this experiment. The results demonstrated that freshly peeled garlic was best preserved by an ozone concentration of 5 ppm and storage at 4 °C compared to other treatment groups. With these optimized conditions, after 25 days of storage, the weight of garlic decreased by only 1.89% and, under the same storage conditions, the water loss rate was only 65.17% that of the control group, with a decay rate of only 12.50%. The rate of decay in the blank control group was three times that of this group. The germination rate was also low: only 30.26%, which was 57.69% that of the blank control group. The hardness was measured at 7.48 kg cm-2, 19.79% higher than that of the blank group. The content of soluble solids was 9.15 g 100 mL-1, which was 10.27% higher than that of the blank group, again proving that the above storage parameters were effective. At the same time, the titratable acid (TA) in the garlic was 15.48%, which was 1.17 times that of the blank group and corresponds to the vitamin C content. Also, the content of diallyl trisulfide only decreased by 3.98% and was 11.2% higher (P < 0.01) than that of the blank group. Finally, the validity of this optimal result was also confirmed by sensory evaluation. These results, for garlic, support the application of ozone as a safe, non-thermal preservation technique benefiting both producers and consumers. This journal is
... Black garlic is processed garlic that is produced through natural aging at a controlled temperature (70 °C) and high humidity (90%) for several days, without other additives (Toledano-Medina et al., 2019). Through processing, the S-allyl-L-cysteine content in black garlic becomes up to five times higher (Sasaki et al., 2007). Also, black garlic had a higher polyphenol content and SOD activity and scavenging activity against hydrogen peroxide were stronger than raw garlic (Kim et al., 2012; Sato, Kohno and Niwano, 2006). ...
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Non-alcoholic fatty liver disease (NAFLD) patients have alteration in hemostasis components. Thus, including excess expression of plasminogen activator inhibitor-1 (PAI-1), causing fibrinolysis disorders; the majority of these patients are hypercoagulable state prone to thrombosis. Some evidence suggests that garlic and garlic supplements have antithrombotic and anti-inflammatory properties. Besides, garlic stimulates fibrinolytic activity and normalizes plasma lipid imbalances. Black garlic is processed garlic that is produced through natural aging at a controlled temperature (70 °C) and high humidity (90%) for several days, without other additives. This study aimed to prove the effect of single clove black garlic (SCBG) (Allium sativum Linn) on PAI-1 levels and lipid profiles of NAFLD rats induced by a high-fat fructose diet (HFFD) containing 1.25% cholesterol and 0.5% cholic acid.The rats were then divided into healthy control group (K1+); NAFLD control group without treatment (K2+); 0.9 mg simvastatin treatment group (K1-); 45 mg metformin treatment group (K2-); SCBG 450 mg per 200g BW (X1); 900 mg per 200 g BW (X2); and 1350 mg per 200 g BW (X3). All treatments were administered for 4 weeks via oral gavage. As a result, significant differences in PAI-1 levels and lipid profiles between groups after the administration (p = 0.001) were noted and also by simvastatin and metformin, respectively. There was a correlation between PAI-1 and lipid profile of SCBG treatment. In conclusion, the administration of SCBG (1350 mg per 200 g BB per day) for 4 weeks had a significant effect on PAI-1 levels, and the lipid profiles in Sprague Dawley rats modeled NAFLD (p = 0.001). SCBG has provided benefits that can be useful in the management of NAFLD but it’s not equivalent to medicine.
... Several analytical methods have been reported for SAC determination like HPLC [26] and thin-layer chromatography (TLC) [27]. Based on the results of this study, SAC content in AGE powder was 656.5 mg/g (expressed as dry matter base) and 42.7mg/g in fresh aged black garlic, which is much lower than previously mentioned Sasaki et al. [28], ...
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Objective The current study aimed to investigate the effect of oral administration of aqueous aged garlic extract (AGE) on the anti-tumor activity of diethylnitrosoamine (DEN)-induced hepatocarcinogenic rats for 7 weeks. Methods Forty-five male Wistar rats were randomly divided into five groups (n=9) as follows: Groups A (control); B (DEN-group) received a single intraperitoneal (i.p.) injection of DEN and a dose of and Carbon tetrachloride (CCl4) two weeks later; C, D, and E received the same carcinogenesis protocol as B plus AGE oral doses 150, 300, and 600 mg/Kg/d, respectively, for 7 weeks. Liver function tests (aspartate aminotransferase (AST), alanine aminotransferase (ALT), total bilirubin (TBIL), and serum and liver glutathione reductase (GR) activity, and serum Trolox Equivalent Antioxidant Capacity (TEAC) were measured. Results The present study revealed that administration of AGE doses 300 mg/Kg/d (group D) and 600 mg/Kg/d group (E), for 7 weeks, significantly (p<0.01) decreased liver weight, relative to that in group B, with significantly decreased (p<0.01) serum ALT, AST, and TBIL levels. It also showed that AGE improved liver and serum GR activity levels and serum TEAC levels than in group B. Conclusion This finding suggests that AGE has remarkable hepatoprotective and antioxidant effects in DEN-induced hepatocarcinogenic rats. Further studies are needed to demonstrate effective various doses of AGE in human. The mechanisms underlying the active principle responsible for the anti-tumor activity and need to be elucidated in future studies.
... However discomfort smell of garlic disappear by thermal processing and improve food quality, tastes, aromas, and texture, along with formation of beneficial compounds that are not present in raw garlic (Sasaki et al., 2007;Capuano and Fogliano, 2011). Under high temperature and humidity treatment raw garlic gradually turns from white to black in color. ...
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Black garlic is a type of garlic that is processed for a specific period, with precisely controlled degrees of moisture and heat until the color of raw garlic turns black. Black garlic plays a strong role in preventing diseases such as hyperlipidemia. This study aims to compare the effect of Egyptian black garlic extract (EBG) and Egyptian raw garlic extract (ERG) at different concentrations on serum biochemical parameters in hyperlipidemia rats’ model. Fifty albino rats were divided randomly into 10 groups with five animals. Rats were fed a normal diet (control) G1, high-fat diet (HFD) 40% lard w/w were (G2- G10) for four weeks to promoting hypercholesterolemia for all rats except G1 (control). After that, HFD groups were treated with 1ml oral administration three times a week of 100% (G3), 75% (G4), 50% (G5), and 25% (G6) EBG extract for 6 weeks. G2 (HFD) was a high-fat diet alone without any extract. ERG extract feed group were treated in the same manner described above, and G7 (HFD+100% ERG extract), G8 (HFD+75% ERG extract), G9 (HFD+50% ERG extract), and G10 (HFD+25% ERG extract) as written here. EBG extract-treated group showed significantly increased high-density lipoprotein cholesterol (HDL-C) in serum (p < 0.05), decreased both level of total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), and triglycerides (TG) in serum. EBG extract with high concentration (G3) causes down regulation of lipid and cholesterol (p < 0.05) comparing with ERG extract indicating usefulness for treating hypercholesterolemia. Body weights on rats decrease by feeding of EBG extract, along with liver enzymes decrease in EBG fed rats. This indicates the efficiency of black garlic extract in reducing the level of hypercholesterolemia and avoiding heart disease and atherosclerosis. Keywords: Allium sativum, garlic, black garlic, hypercholesterolemia, biochemical parameters.
... A. sativum is a medical plant with several bio-functional potencies, such as immune-modulatory. Sasaki et al. (2007) reported that the most activity of the black garlic extract against tumor cells is due to the enhanced immune system. Garlic extracts induced IFN-ɣ, TNF-α and IL-2 generation by Th1 lymphocytes and macrophages, leading to increased activity of NK cells. ...
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The aim of the current investigation was to assess the impacts of methanolic extract of Allium sativum (MEAS) on IL-4 (a cytokine derived from Th2 cells) and IFN-ɣ (a cytokine derived from Th1 cells) levels in mice infected with Echinococcus granulosus. Sixty healthy BALB/c female mice were used in this study. Each animal was intraperitoneally injected with 1500 protoscoleces. The infected animals were randomly divided into six groups: albendazole (100 mg/kg), MEAS 10 (10 mg/kg), MEAS 20 (20 mg/kg), MEAS 40 (40 mg/kg), MEAS 80 (80 mg/kg) and control group with no treatment. The studied animals received albendazole and/or MEAS through drinking water for 30 days. Serum IFN-γ concentration significantly increased in the MEAS 20 and 80 groups in comparison to the control, albendazole and MEAS 10 groups (P < 0.05). The serum IL-4 level showed no significant difference between the trial groups. The findings of this study showed that MEAS at 20 and 80 mg/kg concentrations enhanced Th1 cell response in mice with cystic echinococcosis.
... During the aging process there was a maillard reaction which caused a characteristic change and an increase in several bioactive compounds such as S-Allyl Cysteine (SAC), amino acids, flavonoids and polyphenols in black garlic. Based on research from Sasaki et al. (2007) that the protein content of black garlic was greater than fresh garlic as much as 8.1%, to 9.1% with a treatment of 70°C for 30-40 days. The same thing reported by Nassur et al. (2017) said that the amount of black garlic protein was greater than garlic which is 10.62% to 11.75%. ...
... SAC is likely formed via enzymatic hydrolysis of -glutamyl-S-allyl cysteine (GSAC) by -glutamyl transpeptidase (GGT) at low temperatures like 30 to 50 • C (Kodera et al., 2002), which can be influenced by the water-mediated reaction between GSAC and GGT (Koch & Lawson, 1996). At high temperatures, SAC might come from the hydrolysis of GSAC and the reduction of alliin during processing (Sasaki, Lu, Machiya, Tanahashi, & Hamada, 2007). ...
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Black garlic (BG) is essentially a processed food and obtained through the transformation of fresh garlic (FG) (Allium sativum L.) via a range of chemical reactions (including the Maillard reaction) and microbial fermentation. This review provides the up‐to‐date knowledge of the dynamic and complicated changes in major components during the conversion of FG to BG, including moisture, lipids, carbohydrates (such as sugars), proteins, organic acids, organic sulfur compounds, alkaloids, polyphenols, melanoidins, 5‐hydroxymethylfurfural, vitamins, minerals, enzymes, and garlic endophytes. The obtained evidence confirms that BG has several advantages over FG in certain product attributes and biological properties (especially antioxidant activity), and the factors affecting the quality of BG include the type and characteristics of FG and processing technologies and methods (especially pretreatments, and processing temperature and humidity). The interactions among garlic components, and between garlic nutrients and microbes, as well as the interplay between pretreatment and main manufacturing process, all determine the sensory and nutritional qualities of BG. Before BG is marketed as a novel snack or functional food, more research is required to fill the knowledge gaps related to quantitative monitoring of the changes in metabolites (especially those taste‐active and/or biological‐active substances) during BG manufacturing to maximize BG's antioxidant, anticancer, antiobesity, anti‐inflammatory, immunostimulatory, anti‐allergic, hepatoprotective, cardioprotective and oxidative stress‐/hangover syndrome‐reducing functions, and beneficial effects on memory/nervous systems. Assessments of the quality, efficacy, and safety of BG should be performed considering the impacts of BG production conditions, postproduction handling, and intake methods.
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Rendang merupakan salah satu masakan tradisional dari Sumatera. Rendang terbuat dari daging sapi yang dimasak selama berjam-jam dan dicampur dengan berbagai bumbu dan rempah-rempah untuk menghasilan produk yang berkualitas. Salah satu bahan alami yang dapat digunakan untuk mengawetkan produk daging adalah bawang putih (Allium sativum). Penelitian ini bertujuan untuk mengetahui pengaruh dari bawang putih (Allium sativum) dengan konsentrasi yang berbeda terhadap parameter kadar protein, susut masak, dan kualitas organoleptik (warna, aroma, rasa, keempukan) rendang khas Pidie. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan (0%, 5%, 10%, 15%) dan 5 kali ulangan. Variabel yang diamati adalah kadar protein, susut masak, dan kualitas organoleptik. Hasil analisis sidik ragam menunjukkan bahwa penambahan bawang putih berpengaruh nyata (P<0,01) terhadap kadar protein, tetapi tidak berpengaruh nyata terhadap parameter susut masak dan kualitas organoleptik rendang. Dapat disimpulkan bahwa konsentrasi bawang putih berhubungan positif dengan kadar protein rendang. Kadar protein tertinggi terdapat pada perlakuan konsentrasi bawang putih 15%, yaitu mencapai 17,11%.
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The biological properties (antioxidant and antimicrobial activity) of garlic during the transformation of raw garlic to black garlic using thermal treatment are discussed in this article, along with current research on bioactive compounds (organosulfur compounds, total phenolics, total flavonoids, etc.) and Maillard reaction-based products of garlic. Present-day treatments for garlic use a variety of technologies. These technologies employ various guiding principles to treat garlic and turn it into black garlic. High temperatures are used in thermal treatment technologies to treat garlic. The purpose of this review is to provide details on the effects of thermal processing on Maillard reaction-based products, such as hydroxymethyl furfural, Melanoidin, and polyphenols, and their capacity to preserve food. Black garlic is produced using various technologies, but thermal treatments are becoming more and more common because they are less expensive than other technologies. The study of the effects of thermal treatment techniques on Maillard reaction-based products like hydroxymethyl furfural, Melanoidin, sugars, polyphenols, and so forth, as well as interactions between garlic components and between nutrients and microbes, requires deeper investigations to fill knowledge gaps. The potential of thermal technologies for enhancing the bioactive compounds and Maillard reaction-based garlic products has been highlighted in this review. These compounds have the ability to inactivate spores and enliven microbe cells in garlic.KeywordsRaw garlicBlack garlicBioactive compoundsMaillard reactionThermal treatmentHMFMelanoidin
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Garlic (Allium sativum L.) is a plant of the Amaryllydaceae family which is known to have potential as an antioxidant. Black garlic is a fermented product of heating garlic at 70-80°C with 70-80% humidity for 21 days. This study aims to test the antioxidant activity of the ethyl acetate fraction, n-hexane fraction and ethanol extract of black garlic. Black garlic was extracted using maceration method with 70% ethanol solvent and also using ethyl acetate and n-hexane solvents for fractinations. The results of the phytochemical test showed that the ethyl acetate fraction contained alkaloids, flavonoids, phenols and tannins; The N- hexane fraction contains steroid and terpenoid compounds; The ethanol extract contains alkaloids, flavonoids, phenols, tannins, saponins, steroids and terpenoids. The antioxidant activity with the DPPH method obtained IC50 the ethyl acetate fraction, n-hexane fraction and ethanol extract respectively of 31.6818 µg/mL, 194.5385 µg/mL and 6.6000 µg/mL. The results showed that the ethanol extract and ethyl acetate fraction had very strong antioxidant activity, while the n-hexane fraction had weak antioxidant activity.
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In this paper, the convenience of encapsulation technique was investigated in terms of characterization of capsule, changing the volatile compounds and preservation biological activity throughout six months for black garlic (BG) by comparison with the aqueous extract which prepared from BG (stored at 4 °C) each analysis period. Besides, the genotoxic and antigenotoxic aspects of aqueous black garlic extract (BGE) and black garlic capsule (BGC) developed as a novel promising product were also researched. The S-allyl-L-cysteine (SAC) content, which is mostly known to be responsible for biological activity, was preserved in BGC during six months. The variety of volatile compound of BGC (2 compounds) was significantly reduced compared to BG (17 compounds) and BGE (7 compounds), which indicates that the extraction and encapsulation traps the undesirable odor. A significant decrease was observed for total phenolic content and antioxidant capacity (performed with DPPH and CUPric Reducing Antioxidant Capacity (CUPRAC)) of BGC with storage like BGE. In contrast, the values obtained with the ABTS method remained constant with storage. The antimicrobial activity (carried out on five Gram-positive bacteria, three Gram-negative bacteria and three yeasts) of BGC was preserved better than BGE. The treatment concentrations (50, 100, 200 μg/mL) of both BGE and BGC did not have a genotoxic effect and moreover they have antigenotoxic effects against mitomycin C on human lymphocyte cells. All these results implied that BGC can be good a candidate to increase the consumption of BG providing health benefits and functional supplement for food.
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El libro “Gestión del Conocimiento. Perspectiva Multidisciplinaria”, volumen 17, de la Colección Unión Global, es resultado de investigaciones. Los capítulos del libro, son resultados de investigaciones desarrolladas por sus autores. El libro es una publicación internacional, seriada, continua, arbitrada de acceso abierto a todas las áreas del conocimiento, que cuenta con el esfuerzo de investigadores de varios países del mundo, orientada a contribuir con procesos de gestión del conocimiento científico, tecnológico y humanístico que consoliden la transformación del conocimiento en diferentes escenarios, tanto organizacionales como universitarios, para el desarrollo de habilidades cognitivas del quehacer diario. La gestión del conocimiento es un camino para consolidar una plataforma en las empresas públicas o privadas, entidades educativas, organizaciones no gubernamentales, ya sea generando políticas para todas las jerarquías o un modelo de gestión para la administración, donde es fundamental articular el conocimiento, los trabajadores, directivos, el espacio de trabajo, hacia la creación de ambientes propicios para el desarrollo integral de las instituciones.
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Background: Since appearance of (SARS-CoV-2) in China, December 2019, the pandemic of this human virus is accelerating its spread in Morocco as well as worldwide. The prevention of this disease by strengthening immunity through medicinal plants remains an essential choice of the Moroccan population. Methods: This work consists of a declarative survey by questionnaire divided into two parts: the first concerns the informant and the second concerns the plants used. Results: Among 267 participants from different regions of Morocco, 67.04% of respondents use medicinal plants to boost their immunity, disinfect the air, or treat respiratory tract infections that may be related to coronavirus. While 23% have little confidence in herbal medicine, especially in the face of Covid-19. Conclusions: The results obtained constitute a valuable source of information to prevent and inhibit the severity of the infection caused by SARS-CoV-2 by strengthening the immune system. The majority of the listed plants are rich in secondary metabolites and essential oils. They are known for their positive biological effects on respiratory functions. These plants may constitute a database for further research to conduct clinical trials to determine the most commonly used plants effectiveness. © 2021, Ilia State University, Institute of Botany, Department of Ethnobotany. All rights reserved.
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Garlic has long been known possessing many benefits for health and used as a pivotal spice for daily meals in many countries. Recent studies showed that black garlic has many advantages such as no strong odor and still remaining bioactivities of fresh ones, even better. Commercial black garlic products in Vietnam have not showed the physicochemical analysis as well as the original source. This study concentrated on Allium sativum L. garlic bulds collected at Ninh Thuan province, an area of which garlic is one of main agricultural products. The essential oil of the fresh garlic was analyzed by GC‐MS. From the fresh garlic bulds, two compounds, uracil (1) and butyl 4‐hydroxybenzoate (2) were isolated and structurally determined. Fresh garlic bulds were then prepared to black garlic. The physicochemical analysis methods showed that the S‐allyl cysteine, reducing sugar, total polyphenol and total protein content of 12‐day black garlic were much higher than those of fresh one. For instance, the S‐allyl cysteine content in fresh garlic and black one were 53.2 and 663.6 μg/g, the reducing sugar were 9.73 and 36.51 g/100g, respectively.
Chapter
In traditional medicine, botanicals and medicinal plants in their natural and processed form are widely used [1] due to their medicinal and antioxidant properties. Numerous analytical methods have been developed for the analysis of chemical composition of medicinal plants extracts like gas chromatography (GC), mass spectrometry (MS), thin layer chromatography (TLC), UV spectrometry, and high performance liquid chromatography (HPLC). All these methods are precise but expensive, time-consuming and require many reagents. As an alternative, near infrared spectroscopy (NIRs), as a simple, selective, and environmentally friendly method [2], can be used. NIR spectroscopy is a non-destructive measurement method that allows intact measuring, without any additional sample preparation or pre-treatment. Use of spectroscopy in the near infrared region allows a wide range of applications in the food chain production, from control of raw materials to intermediary and final products [3] in order to provide a quality guarantee for consumers. NIR spectroscopy is based on the electromagnetic absorption in the near infrared region. Spectral analysis has to be assisted with various chemometric techniques, such as multiple linear regression analysis (MLRA), principal component analysis (PCA) and partial least squares regression (PLSR) [4]. Chemometric techniques and chemometric modelling have become an integral part of spectral data analysis which also includes pre-processing of NIR spectra. The pre-processing objective is removal of physical phenomena in the spectra in order to improve the subsequent multivariate regression, classification model or exploratory analysis [5]. In this work, most widely used pre-processing techniques including (i) scatter-correction methods and (ii) spectral derivatives are explained through analysis of spectra of dried medicinal plants collected during the size reduction process (milling), as well as during analysis of the kinetics of the solid-liquid extraction process using water as a solvent [6]. In order to identify patterns in large set of data and express the data to highlight similarities and differences among them, PCA was used. PCA presents the pattern of similarity of the observations and the variables by displaying them as points in maps [7]. PLS regression was used to predict or analyse a set of dependent variables from a set of independent variables or predictors. The predictive ability of a PLS model is expressed as one or more statistical measures. Which parameter should be used is described by R-Squared Coefficient, Ratio of standard error of Performance to standard Deviation (RPD) and Range Error Ratio (RER).
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Healing properties of garlic (Allium sativum L.) are known for thousands of years. Black garlic is obtained from fresh garlic that has been fermented for a period of time at a high temperature and under high humidity. In contrast to fresh garlic, black garlic does not have a typical pungent flavour and aroma. Not only sensory properties are changing during the fermentation but also a chemical composition. As compared with fresh garlic, black garlic possesses an abundant amount of antioxidant compounds such as polyphenols, flavonoids, and organosulfur compounds, including stable water-soluble S-allyl cysteine and S-allyl mercaptocysteine. These compounds possess many healing properties and black garlic can be used as a functional food.
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This book covers key areas of biotechnology and bioresource technology. The contributions by the authors include biodiesel, palm kernel oil, viscosity, saponification value, glycerol, copper nanoparticles, Inter-simple Sequence Repeats (ISSR) marker, pasture grass, Bali cattle, proteomic, triacylglycerol lipase, oleosomes, polyclonal antibodies, enzyme activity, microbial activity, azoreductase, active sites, Response Surface Methodology (RSM), callogenesis, leukemic cell line K562, TPC, DPPH, hydrodesulfurization, biodesulfurization, biocatalysts, biorefining, erythrocyte, deformability, urethane, Methylene Green (MG), Diethylthiourea (DETU), proton dependence, redoxreaction etc. This book contains various materials suitable for students, researchers and academicians in the field of biotechnology and bioresource technology.
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S-allyl-(L)-cysteine (SAC) is a bioactive compound within garlic. Its level is low since SAC formation is impeded by the cellular structure of garlic. This study investigates the effect of high hydrostatic pressure (HHP) pretreatment on SAC formation in garlic aged at 40 °C for 10 days. Results showed that HHP could enhance γ-glutamyltransferase (γ-GTP) activity, damage the cellular structure of garlic and increase SAC content in aged garlic by about 7-10 times, depending on the processing parameters. HHP processing at 300 MPa for 15 min provided the optimal conditions for enhancing γ-GTP activity (45%) and promoting SAC formation (from 0.51 ± 0.01 to 5.60 ± 0.22 mg/g dry weight). It was also found that HHP could induce the greening and browning of aged garlic. As such, we consider that HHP technology is a promising technique to produce aged black garlic products with higher amounts of bioactive compounds.
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Garlic (Allium sativum L.) is a vegetable that is known to be medically beneficial and has been around since the past in the world cuisine. The unique taste and smell of garlic affects its raw consumption negatively. One of the functional uses of garlic, ‘black garlic’ is produced by fermenting white garlic under certain temperature and humidity conditions. Thus, the bitter taste and smell of garlic disappears and also changes occur in its nutritional value. Studies show that black garlic has anticancer, antitumor, antiallergic and antimicrobial effects. It also plays protective and therapeutic role against diabetes, obesity, cardiovascular diseases. This product, which is new for many countries, is not well known and consumed in our country too. In this study, the bioavailability of black garlic was highlighted and information was given about its production and antioxidant activity.
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