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Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Allium genus vegetables have significant functional effects on health. In recent years, consumer demand for black forms of these vegetables, produced from fresh Alliums through spontaneous fermentation at high temperature and humidity, has increased, while their functional effects have yet to be fully elucidated. The aim of this study was to compare the antioxidant capacity and total phenol content of various Allium vegetables (yellow onion, red onion, white onion, and garlic) in both their raw and black (fermented) forms. For the production of black onions and black garlic, unpeeled raw forms of these vegetables were kept at 75 °C and 90% humidity for 9 days. Afterward, fresh and fermented samples were lyophilized, dried, and evaluated for total phenol content by the Folin–Ciocalteu method and for antioxidant activity by the ABTS and DPPH methods. The total phenol content increased significantly in all samples after fermentation (p < 0.05), with the highest increases observed in garlic (216%), while the increases in onion species ranged between 44.6% and 118.3%. The increase in antioxidant capacity was also significant in all samples (p < 0.05) and was higher in garlic than in onions. Changes in antioxidant capacity and total phenol content indicate that fermentation improves the nutritional quality of these vegetables. [ABSTRACT FROM AUTHOR]

Latar Belakang: Kualitas nutrisi dari bahan makanan ternak merupakan salah satu faktor yang sangat utama dalam penggunaan dan pemilihan bahan pakan ternak . Salah satu penentu kualitas bahan pakan atau ransum adalah dengan melihat retensi zat makanan, yaitu seberapa banyaknya zat makanan tersebut tertahan dalam tubuh, upaya untuk memperbaiki dan mengoptimalkan retensi zat makanan dengan cara menambahkan pakan tambahan berupa tepung kunyit dan bawang hitam. Tujuan: Penelitian ini bertujuan untuk melihat pengaruh penggunaan tepung kunyit dalam ransum yang mengandung bawang hitam terhadap retensi lemak kasar pada ayam broiler. Metode: Penelitian ini menggunakan 200 ekor DOC Broiler strain MB 202 yang didesain menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diberikan terdiri P0 = 100% Ransum komersil (Kontrol), P1 = P0 + 3% bawang hitam, P2 = P1 + 0,5% tepung kunyit, P3 =P1 + 1% tepung kunyit, P4 = P1 + 1,5% tepung kunyit. Peubah yang diamati didalam penelitian ini yaitu retensi bahan kering, retensi bahan organik, dan retensi lemak kasar. Data diolah menggunakan analisis ragam dan pengaruh yang nyata dilanjutkan dengan uji jarak berganda Duncan. Hasil: Hasil penelitian menunjukkan bahwa penggunaan tepung kunyit dalam ransum yang mengandung bawang hitam nyata meningkatkan (P0,05) terhadap ekskresi dan retensi bahan kering, ekskresi dan retensi bahan organik, serta konsumsi, ekskresi dan retensi lemak kasar. Kesimpulan: Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan tepung kunyit sampai level 1,5% dalam ransum yang mengandung 3% Bawang hitam dapat digunakan tanpa mempengaruhi retensi lemak kasar atau lemak kasar yang tertahan didalam saluran pencernaan.

Black garlic is produced through the fermentation of fresh garlic under conditions of high temperature and humidity, wherein various chemical reactions occur, gradually diminishing the pungent odor associated with garlic and imparting the distinctive sweet and sour flavor characteristic of black garlic. This article reviews the changes in chemical components and flavor substances during the processing of black garlic, discusses the key factors that influence the evolution of its aroma profile, and analyzes the flavor characteristics of black garlic.

Black garlic, a fermented form of garlic, is known for its medicinal benefits, including antioxidant, anti-inflammatory, anti-microbial, and anti-cancer properties. The heating process of making black garlic alters its flavor profile, appearance, and bioactive properties. The paper highlights studies that investigate the potential anti-cancer, antioxidant, anti-inflammatory, antimicrobial, and hepatoprotective properties of black garlic for further research to explore the therapeutic applications of black garlic and its bioactive compounds in various clinical settings as well as the potential impact of allicin during post-harvest degradation. Black garlic is a healthy food product made by heating the entire garlic bulb for several weeks at a temperature ranging from 60°C to 90°C and a humidity of 70% to 90%. Allicin is a sulfur compound naturally present in raw garlic responsible for its pungent odor and taste. During the fermentation process of black garlic, allicin undergoes degradation into various other sulfur compounds, contributing to the transformation of the garlic's flavor, color, and texture. While the degradation of allicin is one of the crucial steps in the development of black garlic's unique characteristics, it can also have implications for the shelf life and post-harvest quality of the product. Other than the enzymatic transformation of alliin into allicin as a key event in the postharvest deterioration of derived garlic where the release of allicin and its subsequent breakdown products contributes to the development of its characteristic flavors and aromas, temperature, pH, and humidity, can influence the stability of allicin and its breakdown products. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Animal Production & Processing Technology / JurnalIlmu Produksi dan Teknologi Hasil Peternakan is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The phytochemical characteristics of black garlic extract (BGE) and its antioxidant effect on burgers were evaluated in the present work. For this, four burger formulations were produced: a negative control (without antioxidants), a positive control (with 2,6-di-tertbutyl- 4-methylphenol), T3 (with the addition of 3% BGE), and T6 (with the addition of 6% BGE). BGE showed a 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity of 87% and a total phenolic content of 72.86 mg gallic acid equivalents/g extract. Twenty phytochemicals were annotated by liquid chromatography coupled to electrospray ionisation mass spectrometry in the BGE, including amino acids, peptides, and sulphurcontaining derivatives. The addition of 6% BGE (T6) affected the pH and two-colour parameters (redness, a* and yellowness, b*) of burgers with significant differences compared with the negative and positive controls. Burgers with BGE presented similar lipid oxidation to the positive control over 12 days of storage. In conclusion, BGE could have great potential as a natural antioxidant in burgers. [ABSTRACT FROM AUTHOR]

There is a high prevalence of tuberculosis (TB) in Indonesia, which is the second country with the highest TB cases in the world. Tuberculosis is an infectious disease that can attack various organs of the body and is the main cause of death among other infectious diseases. Garlic (Allium sativum) contains the compound allicin which has high antibacterial activity, equivalent to penicillin and modern antibiotics such as chloramphenicol, so it can be used to prevent and treat various diseases including tuberculosis. This study aims to determine the benefits of black garlic (Black Allium sativum) in controlling creatinine levels in mice (Mus musculus) infected with TB, considering that black garlic is known to have various medical properties including antioxidant, anti-inflammatory and anticancer. The research design used is Quasi-Experimental Design, namely a non-random repeat experimental design carried out with a post-test and having a control group and an experiment determined using a non-random method. The mice used were divided into several groups, including a healthy group, a group infected with tuberculosis, a group that received black garlic treatment, and a group that was given a combination of black garlic + OAT. Mice infected with TB were given black garlic, and creatinine levels were measured to determine the effectiveness of the treatment. A statistical test was carried out using the One Way Anova test on the creatinine levels of a group of tuberculous mice given black garlic. The average creatinine levels in the four treatment groups of mice were within normal limits, with the lowest value being 0.24 mg/dL and the highest value being 0.59 mg/dL. Next, a statistical test was carried out using the One Way Anova test and the results showed a P value of 0.807. This P value>0.05 indicates that the administration of black garlic does not affect creatinine levels in mice infected with tuberculosis.

BACKGROUND: Several studies on garlic have shown that due to its bioactive components it exhibits antimicrobial properties. The most prevalent dermatomycoses are those caused by dermatophytes and yeasts of the genus Candida. In recent years, an increase in recurrent and recalcitrant cases has been reported due to strains of dermatophytes resistant to terbinafine, a considered first-line antifungal. OBJECTIVE: The objective of this work was to determine the in-vitro antifungal effect of extracts from Chinese garlic (fresh variety) and Chilote garlic (fresh and black varieties), against the two main fungi that cause superficial mycoses: Trichophyton rubrum and Candida albicans. METHODS: Fresh garlic extracts were prepared with a hydroalcoholic method with subsequent freeze-drying. Decreasing concentrations of each extract were tested. RESULTS: Both fresh Chilote garlic and its black variety showed an antifungal effectiveness at different concentrations on both analyzed fungal agents, while white garlic of Chinese origin did not show effectiveness against C. albicans at any concentration tested. CONCLUSIONS: Black garlic, compared to fresh garlic, does not release a strong characteristic odor or flavor, which would open a point of interest as a natural alternative to the antifungals currently used. RESUMEN INTRODUCCIÓN: Numerosos estudios sobre el ajo han demostrado que, debido a sus componentes bioactivos exhibe propiedades antimicrobianas. Las dermatomicosis de mayor prevalencia son las producidas por dermatofitos y por levaduras del género Candida. En los últimos años, se ha reportado un aumento en casos recurrentes y recalcitrantes dado por cepas de dermatofitos resistentes a terbinafina, antifúngico considerado de primera línea. OBJETIVO: El objetivo del presente trabajo fue determinar el efecto antifúngico in-vitro de extractos provenientes de ajo chino (variedad fresca) y ajo chilote (variedades fresca y negra), frente a los dos principales hongos causantes de micosis superficiales: Trichophyton rubrum y Candida albicans. MÉTODOS: Los extractos de ajo fresco se realizaron con un método hidroalcohólico con posterior liofilización. Se testearon concentraciones decrecientes de cada extracto. RESULTADOS: Se observó que tanto el ajo chilote fresco como su variedad negra, poseen efectividad antifúngica para ambos agentes analizados, pero en diferentes concentraciones, mientras que el ajo blanco de origen chino no mostró efectividad frente a C. albicans en ninguna concentración testeada. CONCLUSIÓN: El ajo negro en comparación al ajo fresco, no libera un fuerte olor ni sabor característicos, lo que abriría un punto de interés como alternativa natural a los antifúngicos actualmente empleados.

Kombucha beverage from black-aged garlic was optimized using response surface methodology. The design was developed based on a Box-Behnken design, with black-aged garlic (BAG) (10-20g), sucrose concentration (10–20% w/v) and ratio of SCOBY: BAG (0.5-1.0). The optimal composition consisted of 10.9-15.0g of BAG, 19.3-19.9% w/v and 0.7-1.0 SCOBY ratio, which provided a high level of total phenolic and total flavonoid contents (89.43 mg GAE 100 g-1 and 48.80 mg RE 100 g-1, respectively. Furthermore, GC-O-MS analysis revealed the presence of nine aroma-active compounds, including organosulfur compounds (diallyl trisulfide, allyl methyl trisulfide), alcohols (α-terpineol, amyl alcohols, laevo-borneol, furanoid), an octacosane, a butyric acid, and a phenolic molecule, which were found to be the most abundant. This study demonstrated the development of a functional beverage derived from black-aged garlic, which was achieved through investigating the kombucha process.

To investigate the bioactivities of fresh garlic and its processed product, black garlic, we conducted comparative analyses of antioxidant, anti-inflammatory, innate immune activation, and anti-cancer activities in addition to the chemical composition (sugar, amino acid, and polyphenol contents) of these materials. Simultaneous assay using neutrophil-like cells showed that fresh garlic exhibited antioxidant and innate immunostimulatory activities, whereas black garlic displayed a potent anti-inflammatory effect. The antioxidant activity index was correlated with phenol and flavonoid contents, while the innate immunostimulatory activity was correlated with fructan content. Furthermore, some black garlics with low fructose content were found to inhibit the proliferation of UM-UC-3 cancer cells, while other black garlics rich in fructose increased UM-UC-3 cell proliferation. It was shown that the processing of fresh garlic could change the composition of sugars, antioxidants, and amino acids, which have different effects on neutrophil-like cells and UM-UC-3 cells, as well as on bioactivities. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objectives: Black garlic is produced by fermenting fresh garlic under controlled temperature and humidity conditions for an extended period. Due to its sweeter taste and lack of pungent odor compared to fresh garlic, black garlic is easier to consume. Moreover, the increase in bioactive compounds such as polyphenols and flavonoids during fermentation has sparked interest in studying the health effects of black garlic. It is known that different fermentation and extraction methods can lead to variations in biological activities. Therefore, analyzing the effectiveness of black garlic processed by different methods is of critical importance. In our study, we investigated the cytotoxic, genotoxic, and antigenotoxic effects of different concentrations of encapsulated black garlic capsule extract (BGC) on lung cancer cells. Methods: The A549 cell line was used to investigate the effects of BGC. Cells treated with BGC at different concentrations (10, 25, 50, 100, 125, 250, 500, and 1000 µg/mL) for 24 hours were subjected to MTT and NRU assays to examine the cytotoxic effects. Alkaline comet assay was performed to investigate genotoxic and antigenotoxic effects. For antigenotoxicity analysis, cells pretreated with BGC were exposed to H2O2 to explore the protective effects of BGC. Results: According to the MTT results, cell viability remained at 90% even at concentrations higher than 125 µg/mL. However, in the NRU analysis, viability decreased to less than 70% at concentrations ranging from 50 µg/mL. Comet assay results revealed significant increases in tail length and tail intensity at different concentrations (specifically, at 250 µg/ mL and above and at 50 µg/mL and 100 µg/mL, respectively). However, tail moments did not show any significant differences at any concentration. Additionally, BGC significantly reduced H2O2-induced DNA damage. Conclusions: Our research demonstrated that BGC reduces the viability of lung cancer cells and can have genotoxic effects. Additionally, its protective effect against oxidative damage was shown at the DNA level. Based on these data, further research can be conducted on the use of BGC against cancer. [ABSTRACT FROM AUTHOR]

Objectives: Black garlic is produced by fermenting fresh garlic under controlled temperature and humidity conditions for an extended period. Due to its sweeter taste and lack of pungent odor compared to fresh garlic, black garlic is easier to consume. Moreover, the increase in bioactive compounds such as polyphenols and flavonoids during fermentation has sparked interest in studying the health effects of black garlic. It is known that different fermentation and extraction methods can lead to variations in biological activities. Therefore, analyzing the effectiveness of black garlic processed by different methods is of critical importance. In our study, we investigated the cytotoxic, genotoxic, and antigenotoxic effects of different concentrations of encapsulated black garlic capsule extract (BGC) on lung cancer cells. Methods: The A549 cell line was used to investigate the effects of BGC. Cells treated with BGC at different concentrations (10, 25, 50, 100, 125, 250, 500, and 1000 µg/mL) for 24 hours were subjected to MTT and NRU assays to examine the cytotoxic effects. Alkaline comet assay was performed to investigate genotoxic and antigenotoxic effects. For antigenotoxicity analysis, cells pretreated with BGC were exposed to H2O2 to explore the protective effects of BGC. Results: According to the MTT results, cell viability remained at 90% even at concentrations higher than 125 µg/mL. However, in the NRU analysis, viability decreased to less than 70% at concentrations ranging from 50 µg/mL. Comet assay results revealed significant increases in tail length and tail intensity at different concentrations (specifically, at 250 µg/ mL and above and at 50 µg/mL and 100 µg/mL, respectively). However, tail moments did not show any significant differences at any concentration. Additionally, BGC significantly reduced H2O2-induced DNA damage. Conclusions: Our research demonstrated that BGC reduces the viability of lung cancer cells and can have genotoxic effects. Additionally, its protective effect against oxidative damage was shown at the DNA level. Based on these data, further research can be conducted on the use of BGC against cancer. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Non-flaky crackers are a snack made from wheat flour, which are not layered, dense, massive, and crunchy. The crackers in this study were made by combining flour, pigeon pea tempeh flour (Cajanus cajan) and black garlic (Allium sativum). The purpose of this study was to determine the quality of the crackers and the best combination of flour, pigeon pea tempeh flour and black garlics. This study used a completely randomized design with three repetitions. The ratio of flour, pigeon pea tempeh flour, and black garlic in the control was 100:0:0; in product A that is 85:10:15; in product B that is 70:20:10; and in product C that is 55:30:5. Crackers of all treatments were analyzed chemically, physically, microorganism, and organoleptic. Crackers with the best combination were product A with a ratio of 85% flour: 10% pigeon pea tempeh flour: and 5% black garlics with a moisture content of 3.36%, ash content of 1.46%, fat content of 20.56%, protein content of 9.35%, carbohydrate content 65.26%, antioxidant activity of 51.25%, total plate number of 1.7 x 102, total yeast and mould of 7.6 x 101, texture of 10.64 N and organoleptic score of 3.13.

Allium sativum L. protease still remains largely understudied although new varieties of garlic appear quite often, e.g., lanang garlic. This study tested the antibacterial effect of garlic and the effectiveness of various A. sativum proteases as meat tenderizers. The research involved powder extracts of four varieties of A. sativum: kating, lanang, black garlic, and sin-chung. The degradation kinetics was defined based on the Lineweaver-Burk equation. The degradation zones were measured using sodium dodecyl sulphate poly acrylamide gel electrophoresis (SDS-PAGE). Scan electron microscopy served to test the changes in meat connective tissue. Lanang demonstrated the largest inhibition zones against Escherichia coli (9.75 ± 0.15 mm) and Staphylococcus aureus (1.04 mm). Sin-chung protease degraded beef protein with the highest Vmax of 0.1818 µg/µL/min at 10–22 KDa (small peptide, troponin C, and troponin I), 25–40 KDa (myosin light chain, troponin T, α and β tropomyosin, actin), and 100–140 KDa (protein C). The same garlic variety degraded mutton meat protein at 10–17 KDa (small peptide) and 25–40 KDa (myosin light chain, troponin T, α and β tropomyosin, actin) with Vmax of 0.1135 µg/µL/min. All four A. sativum proteases proved to be quite effective meat tenderizers.

An analytical method based on ultra-high performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-TQ-MS/MS) was established for the simultaneous determination of 10 flavor precursors and 21 free amino acids in black garlic. The method was applied for exploring the changing pattern of characteristic components in black garlic during processing. The results showed that the characteristic components in black garlic changed significantly during processing at 75 ℃ and 85% relative humidity. Among them, γ-aminobutyric acid, S-allyl-L-cysteine, isoalliin, glutamine, methiin, alliin, tryptophan, and γ-L-glutamyl-S-allyl-L-cysteine changed most obviously, and were identified as the chemical markers of changes in small molecular metabolites during the processing of black garlic. The established method has high sensitivity and accuracy, and can meet the detection requirements.

Allium genus vegetables have significant functional effects on health. In recent years, consumer demand for black forms of these vegetables, produced from fresh Alliums through spontaneous fermentation at high temperature and humidity, has increased, while their functional effects have yet to be fully elucidated. The aim of this study was to compare the antioxidant capacity and total phenol content of various Allium vegetables (yellow onion, red onion, white onion, and garlic) in both their raw and black (fermented) forms. For the production of black onions and black garlic, unpeeled raw forms of these vegetables were kept at 75 °C and 90% humidity for 9 days. Afterward, fresh and fermented samples were lyophilized, dried, and evaluated for total phenol content by the Folin–Ciocalteu method and for antioxidant activity by the ABTS and DPPH methods. The total phenol content increased significantly in all samples after fermentation (p < 0.05), with the highest increases observed in garlic (216%), while the increases in onion species ranged between 44.6% and 118.3%. The increase in antioxidant capacity was also significant in all samples (p < 0.05) and was higher in garlic than in onions. Changes in antioxidant capacity and total phenol content indicate that fermentation improves the nutritional quality of these vegetables.

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. [ABSTRACT FROM AUTHOR]

Black garlic is a fermented product from garlic (Allium sativum L.) that is processed by heating fresh garlic at a certain temperature and humidity for several days. Black garlic has higher antioxidant activity and is rich in organosulfur compounds. Therefore, black garlic has an unpleasant taste and odor. Spray drying of black garlic extract is important for wider application, preservation and prolongation of its shelflife. Black garlic powders were produced using SD-18A mini spray dryer. The purpose of this research was to evaluate the effect of inlet temperatures on the physical properties and antioxidant activity of aqueous black garlic powder. The inlet temperatures ranged from 165 to 225 °C, whereas other conditions were kept constant such as maltodextrin concentration (8 %) and feed flow rate (4.5 mL/min). The black garlic powders were examined for powder yield, moisture content, hygroscopicity, bulk density, wettability, antioxidant activity and total phenolic and flavonoid content. The optimal conditions for the drying process were achieved with an inlet temperature of 225 °C. An increase in the inlet temperature of the spray dryer has increased the powder yield, hygroscopicity, antioxidant activity and total phenolic and flavonoid content of the black garlic powder, but reduced the water content, bulk density and wettability of the spraydried product. [ABSTRACT FROM AUTHOR]

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study was to evaluate the effect of the addition of fermented black garlic on the quality of minced poultry products. Treatments were organized in four groups (1%, 2%, 3%, and 4%) containing either black fermented garlic (bg) or fresh garlic (fg), and a control (produced without garlic). The quality assessment of minced poultry products included physicochemical properties (weight losses, pH, colour and shear force), microbiological quality (Enterobacteriaceae, total count of bacteria, lactic acid bacteria, and Pseudomonas spp.) and evaluation of sensory attributes. The results showed that the pH values in the black garlic groups, pH 6.06, 6.03, and 6.01, were lower than in the control group, pH 6.16, and tended to decrease during the period of cold storage. As the percentage of black garlic increased, there was a decrease in pH, the value of L* (brightness) from 76.16 in the control group to 48.03 in the group with 4% bg, while the value of b* (yellowing) increased analogously from 12.59 to 16.08. The use of black fermented garlic at 2% as a substitute for fresh garlic is a viable alternative to obtaining product with an acceptable taste and aroma. The addition of 4% black garlic was not acceptable to the assessors. [ABSTRACT FROM AUTHOR]

Cancer is still one of the leading causes of death in the world. Angiogenesis is the formation of new blood vessels, which plays a vital role in the growth of cancer cells. As a result, inhibition of proangiogenic factors such as vascular epidermal growth factor (VEGF) could be used as a cancer treatment strategy. Black garlic (BG) is processed fresh garlic (Allium sativum L.) for several days under controlled high temperature and humidity. The research aims to investigate the effect of Indonesian local BG on antiangiogenic activity through in vivo and in silico studies. The in vivo test was carried out by observing the formation of new blood vessels using the Chorio-Allantoic Membrane Assay (CAM). The in silico study was performed by docking analysis of BG bioactive compounds on the VEGF receptor (VEGFR). The results showed that ethanol extract, ethyl acetate fraction, and n-hexane fraction of BG inhibit new vessel blood formation, with n-hexane fraction having the highest efficacy. The molecular docking assay indicated some similarities in the amino acids involved in the interaction between the BG bioactive compounds and the native ligand in binding to VEGFR. This similarity may lead to interference with VEGFR resulting in angiogenesis inhibition. The study suggests that BG has the potential to be developed as an anticancer agent, which might be through the mechanism of inhibiting the angiogenesis process. [ABSTRACT FROM AUTHOR]

Using black garlic as raw material, the melanoidin in black garlic was extracted by ultrasonic method, and the extraction conditions were optimized. On the basis of the single factor experiments, the volume fraction of ethanol, the ratio of material to liquid, the ultrasonic time and the ultrasonic temperature were selected to optimize the optimum extraction process by orthogonal experiments. At the same time, the stability and antioxidant activity of black garlic melanoidin were studied. The results showed that the optimum technological parameters for the extraction of melanoidin from black garlic by ultrasonic method were as follows: The volume fraction of ethanol was 10%, the ratio of material to liquid was 1:7, the ultrasonic time was 40 min, and the ultrasonic temperature was 70 ℃. Under these conditions, the yield was 3.465%. The results of stability study showed that when the temperature was higher than 50 ℃, the stability of melanoidin was not good, while under the conditions of −15 ℃ freezing and 4 ℃ freezing, the melanoidin showed good stability. Oxidizing agent H2O2 and reducing agent Na2SO3, sweetener and dark light had no significant effects on the stability of black garlic melanoidin, the direct light, sour agent, strong acid pH2~4 and weak base pH8~10 reduced its stability, while metal ions Zn2+ and Fe2+ had complex reaction with them. When the mass fraction was less than 2%, potassium sorbate and sodium benzoate would reduce the stability of melanoidin, while 0.05% sodium benzoate and 0.1% potassium sorbate had little effect on the stability of melanoidin, and could be used as preservatives for melanin food. The DPPH· and ·OH clearance rate of black garlic melanoidin were positively correlated with the concentration, when the original extract was diluted 10 times (0.842 mg/mL), it was up to 92% and 76%, respectively, indicating that black garlic melanoidin had strong antioxidant activity. Ultrasonic extraction of melanoidin would be beneficial to the dissolution of melanoidin, which could save extraction time and improve extraction rate. The melanoidin under ultrasonic extraction have strong antioxidant activity and great application prospects.

Using black garlic, lentinus edodes, and millet pepper as main raw materials, the formulation of black garlic lentinus edodes sauce was studied by single factor, fuzzy mathematical evaluation, orthogonal design, and response surface methodology, and its microbial and physicochemical indexes were determined. With the commercial Zhongjing lentinus edodes sauce and mengshanhong lentinus edodes sauce as the reference, the antioxidant properties were determined and analyzed, and the preservative potassium sorbate was added to investigate the storage time. The results showed that the optimum formula was 20 g black garlic, 21 g lentinus edodes, 3.6 g millet pepper, 6.6 g oil, 3.3 g sugar, 3.3 g onion, ginger and garlic respectively, 13.2 g bean paste, 4.4 g salt and 4.4 g starch. At this time, the sauce products taste sweet and soft waxy, spicy and delicious, bright color, moderate consistency. In the range of 0.05~1 mL/mL volume concentration, the scavenging rate of DPPH• and •OH free radicals was the strongest, which was higher than the commercial Zhongjing mushroom paste and Mengshanhong mushroom paste, with significant difference (P

This study examines how black garlic and sodium tripolyphosphate (STPP) concentrations effect cracker physical, chemical, and organoleptic characteristics, also determined the black garlic and STPP optimal concentration to produce cracker with desirable quality. A completely randomized design was used, with two factors: black garlic concentration (3%, 6%; 9%) and STPP concentration (0.1%; 0.3%; 0.5%). The test parameters were color (lightness), swelling power, hygroscopicity, water content, ash content, total polyphenols, antioxidant activity, and organoleptic tests (color, flavor, taste, crispiness, and overall). An effectiveness test was conducted to determine the black garlic and STPP right concentration in cracker production. The results showed that the black garlic concentration significantly effected the lightness, swelling power, hygroscopicity, water content, ash content, antioxidant activity, and total cracker polyphenols. STPP concentration significantly effected the cracker ash content. Garlic and STPP concentration had significant organoleptic effects on color preference, flavor, taste, and crispiness. The cracker with a concentration of 3% black garlic and 0.5% STPP were the best and preferred. The effectiveness score was 0.64, with physical characteristics of color lightness 23.39 ± 0.20, swelling power 82.51 ± 0.11%, hygroscopicity 5.07 ± 0.41%, and chemical characteristics of water content 5.83 ± 0.16%, ash content 2.77 ± 0.25%, total polyphenols 0.175 ± 0.001%, antioxidant activity 16.14 ± 0.20. The organoleptic test scores were color 6.00±0.12, flavor 5.60±0.43, taste 5.68±0.31, crispiness 6.92 ± 0.32, and overall 6.28 ± 0.42.

Background: Black garlic is one of the functional food products made from garlic which is processed through aging to improve sensory value and nutritional quality. Aging conditions has a major impact on the psychochemical and functional properties changes of black garlic which is closely related to organosulfur compounds and polysaccharides as the largest component in garlic. Scope and approach: The method used in this research is a systematic review with the aim of research to determine the relationship between reactions during aging and changes in organosulfur, polysaccharides and non-enzymatic browning product compounds as well as the function of black garlic by focusing on certain aspects of aging including temperature, humidity, time, microorganism activity, and pre-treatment application. Key findings and conclusions: Maillard reaction and polysaccharide degradation are still be the dominant reactions and play an important role in black garlic production. High hydrostatic pressure pretreatment could maintains the quality of black garlic so that the black garlic has the same taste characteristics as black garlic in general. Antioxidant properties in black garlic shown increase during thermal treatment. In addition, it is known that the activity of microorganisms plays a role and being potential to increase the quality value of black garlic as well as the antimicrobial activity.

Black garlic aqueous-ethanol extract (BGE) was evaluated for its antioxidant and anti-inflammatory effects in multiple sclerosis induced-rat model. It was also analyzed using high-performance liquid chromatography-mass spectrometry (HPLC-MS), where fifteen compounds were identified, as aminobutyric acid and S-allyl-cysteine. The extract was standardized to citric acid content (4.77 mg/g extract), and its hexane fraction was analyzed by gas chromatography-mass spectrometry (GC-MS), revealing mainly methyl 9E,12E-octadecadienoate, and ethyl palmitate. BGE administration in MS-induced groups showed significant amelioration in biochemical parameters through ELISA assessment of brain IL-10, TNF, α-2 macroglobulin, ERK1, ERK2, MAP2, MBP, and Nrf2 markers; decreased pro-inflammatory markers and elevated antioxidant parameters. Histopathological assessment of BGE-receiving rats’ brains showed less demyelination, and enhanced cognition. A molecular docking study showed that γ-glutamyl-S-methyl-cysteine sulfoxide, S-allyl cysteine, aminobutyric acid, and palmitic acid ethyl ester have good affinities to inducible nitric oxide synthase (iNOS). BG can be further investigated for beneficial potential in MS disease.

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The purpose of this study was to optimize black garlic encapsulation parameters (core/coating ratio, extract concentration, and coacervate/maltodextrin [MD] ratio) using central composite design of the response surface methodology based on encapsulation efficiency (EE) (%). The optimum parameters were determined as 4.0 for the coating material/core ratio, 50% for the extract concentration, and 6.0 for the MD/coacervate ratio depending on the EE (%). The antioxidant activity values were determined as 101 and 134 µmol Trolox/100 g dry weight (DW) for the 2,2‐diphenyl‐1‐picrylhydrazyl and 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) methods, respectively, whereas the total phenolic content was 49 mg gallic acid equivalent/100 g DW for the encapsulated black garlic samples. S‐Allyl‐l‐cysteine (SAC), γ‐l‐glutamyl‐SAC (GSAC), γ‐l‐glutamyl‐(S)‐trans‐1‐propenyl‐l‐cysteine, and allicin were the organosulfur (OS) compounds determined in the samples. The SAC concentration of the encapsulated black garlic samples was determined as 22.36 mg/g, whereas the GSAC content was found at a lower concentration (0.33 mg/g) compared to SAC. The allicin content was quantified to be 0.31 mg/g. The encapsulated samples were also characterized by scanning electron microscopy (SEM) and Fourier transform infrared (FT‐IR) spectroscopy. The FT‐IR analysis revealed specific functional groups, including hydroxyl, carbonyl, and glycosidic linkage. The interaction between lentil protein isolate and pectin was strong enough to encourage capsule formation as visualized in the SEM images. This study shows the potential of black garlic coacervates as a functional ingredient for the food industry due to their stability, solubility, and preservation of OS and antioxidant compounds. [ABSTRACT FROM AUTHOR]

This study aimed to determine the influence of using black garlic (BG) at different levels on organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage. Three independent batches of sausages were prepared: control: 1% white garlic (WG): WG-1%; BG-1%: 1% BG; BG-2%: 2% BG; and BG-3%: 3% BG. After stuffing, the sausages were subjected to fermentation, heat treatment (internal temperature of 64 °C), and drying, respectively. After production, the final products were analyzed for volatile compounds. A solid-phase microextraction technique was used for the extraction of volatile compounds, and identification was carried out by a gas chromatograph/mass spectrometer. A total of 47 volatile compounds, including sulfur compounds, alcohols, esters, ketones, aliphatic hydrocarbons, acids, aromatic hydrocarbons, aldehydes, and terpenes, were identified from the sausages. The use of BG in HTS had no significant effect on aliphatic hydrocarbons, acids, ketones, aromatic hydrocarbons, and esters. BG increased the abundances of 2-propen-1-ol, allyl methyl sulfide, methyl 2-propenyl-disulfide, sabinene, β-pinene, and β-phellandrene regardless of the increase in the addition rate. BG-3% increased the level of hexanal. According to the PCA results, BG-containing groups showed positive correlation with esters, sulfur compounds, aldehydes, aromatic hydrocarbons, and alcohols, but these chemical groups were more closely correlated with BG-3%. In addition, diallyl disulfide, which is one of the main factors that causes the pungent and spicy smell of garlic, showed a close correlation with WG-1%. [ABSTRACT FROM AUTHOR]

Melanoidins (MLDs) are formed through the reaction of carbonyl compounds and amino compounds in the Maillard reaction (MR) during the heating or storage of food. In this study, the formation, chemical composition, and structural characteristics of black garlic (BG) MLDs stored at different temperatures (4 °C, 20 °C, and 35 °C) over a period of 6 months were investigated. The initial products of the MR formed more often at 4 °C and 20 °C, while higher temperatures (35 °C) promoted the reaction in the middle and late stages of the MR. The higher temperature promoted an increase in molecular weight and MLD content, which can be attributed to the increase in protein and phenolic content. Elemental analysis confirmed an increase in nitrogen (N) content and the continuous incorporation of nitrogen-rich substances into the skeleton. Amino acids, particularly aspartic acid and threonine, were the primary N-containing compounds involved in MLD formation. Additionally, the infrared analysis revealed that the changes in MLDs during storage were characterized by amide I and amide II groups. The MR enhanced the yields of heterocyclic compounds (from 56.60% to 78.89%), especially that of O-heterocyclic compounds, at the higher temperature according to Py-GC-MS analysis. Furthermore, the higher temperature enhanced the molecular weight, maximum height, and roughness of MLDs compared to the control. The antioxidant ability of MLDs was positively correlated with storage temperatures. In summary, temperature had an impact on the formation, evolution, and antioxidant activity of MLDs. [ABSTRACT FROM AUTHOR]

Garlic (Allium sativum L.) is an aromatic herb known for its culinary and medicinal uses for centuries. Both unprocessed (white) and processed (black) garlic are known to protect against the pathobiology of neurological disorders such as Alzheimer's disease (AD) and Parkinson's disease (PD), which has been attributed to their anti-inflammatory and antioxidant properties. The information on the effects of processed and unprocessed garlic on neuronal process outgrowth, maturation, and synaptic development is limited. This study aimed at investigating and comparing the effects of the ethanol extracts of unprocessed (white garlic extract, WGE) and processed (black garlic extract, BGE) garlic on the maturation of primary hippocampal neurons. Neurite outgrowth was stimulated in a dose-dependent manner by both WGE and BGE and the most effective doses were 15 μg/mL and 60 μg/mL, respectively, without showing cytotoxicity. At this optimal concentration, both extracts promoted axonal and dendritic growth and maturation. Furthermore, both extracts substantially increased the formation of functional synapses. However, the effect of WGE was more robust at every developmental stage of neurons. In addition, the gas chromatography and mass spectrometry (GC-MS) analysis revealed a chemical profile of various bioactives in both BGE and WGE. Linalool, a compound that was found in both extracts, has shown neurite outgrowth-promoting activity in neuronal cultures, suggesting that the neurotrophic activity of garlic extracts is attributed, at least in part, to this compound. By using network pharmacology, linalool's role in neuronal development can also be observed through its modulatory effect on the signaling molecules of neurotrophic signaling pathways such as glycogen synthase kinase 3 (GSK3β), extracellular signal-regulated protein kinase (Erk1/2), which was further verified by immunocytochemistry. Overall, these findings provide information on the molecular mechanism of processed and unprocessed garlic for neuronal growth, survival, and memory function which may have the potential for the prevention of several neurological disorders. [ABSTRACT FROM AUTHOR]

With black garlic, tea tree mushroom and millet pepper as the main raw materials, sensory evaluation as the standard, single factor experiment, fuzzy mathematical evaluation and response surface optimization were used to optimize the factors affecting black garlic tea tree mushroom sauce, such as tea tree mushroom, millet pepper, vegetable oil, edible salt, white sugar, starch, onion, ginger and garlic. A black garlic sauce product was studied and its antioxidant activity was compared with the commercially available Chunjiuyuan tea tree mushroom sauce. The results showed that the best preparation formula of black garlic tea tree mushroom sauce was: 20 g black garlic, 18.05 g tea tree mushroom, 3.49 g millet pepper, 6.96 g vegetable oil, 3.48 g salt, 1.16 g white sugar, 2.32 g starch, 1.16 g onion, ginger and garlic respectively, and the sensory score was 88.26 points. Black garlic tea tree mushroom sauce and Chunjiuyuan tea tree mushroom sauce had scavenging capacity for DPPH free radical, hydroxyl radical, superoxide anion radical, and reducing capacity for Fe3+, which had a positive dose effect relationship with the volume concentration. However, the scavenging capacity and reducing capacity of black garlic tea tree mushroom sauce were better than those of Chunjiuyuan tea tree mushroom sauce. When the volume concentration reached 1 mL/mL, the scavenging capacity of DPPH free radical, hydroxyl radical and superoxide anion radical were 93.6%, 75.9% and 50.8% respectively, and the reduction capacity of Fe3+ was also the largest, indicating that the prepared black garlic tea mushroom sauce had good antioxidant properties. The results of physicochemical and microbial indexes showed that the water content was 52.35 g/100 g, the total acid content was 2.02 g/kg, the total number of colonies was 816.6 CFU/mL, the nitrite content was 2.53 mg/kg, coliforms were not detected. The above indicators were in line with the relevant national requirements of GB 31644-2018 National food safety standard compound seasoning. Under this condition, black garlic tea tree mushroom sauce has mellow flavor, bright luster and moderate viscosity, providing data reference for the development of black garlic tea tree mushroom sauce.

ABSTRACT. 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.

To investigate the bioactivities of fresh garlic and its processed product, black garlic, we conducted comparative analyses of antioxidant, anti-inflammatory, innate immune activation, and anti-cancer activities in addition to the chemical composition (sugar, amino acid, and polyphenol contents) of these materials. Simultaneous assay using neutrophil-like cells showed that fresh garlic exhibited antioxidant and innate immunostimulatory activities, whereas black garlic displayed a potent anti-inflammatory effect. The antioxidant activity index was correlated with phenol and flavonoid contents, while the innate immunostimulatory activity was correlated with fructan content. Furthermore, some black garlics with low fructose content were found to inhibit the proliferation of UM-UC-3 cancer cells, while other black garlics rich in fructose increased UM-UC-3 cell proliferation. It was shown that the processing of fresh garlic could change the composition of sugars, antioxidants, and amino acids, which have different effects on neutrophil-like cells and UM-UC-3 cells, as well as on bioactivities.

BACKGROUND: Black garlic (Allium sativum L.) melanoidins (MLDs) are produced by Maillard reaction under high temperature and high humidity, and has a variety of biological activities. The aim of this study was to analyze the structural characteristics and investigate α‐amylase and α‐glucosidase in vitro inhibitory activity of black garlic MLDs. RESULTS: Spectroscopic and chemical analysis revealed that black garlic MLDs were heterogeneous macromolecular polymers with a skeletal structure similar to sugar chains. Molecular weight distribution and 3DEEM fluorescence showed that black garlic MLDs were composed of high‐molecular‐weight colorants with strong fluorescence properties. The polarity of black garlic MLDs was related to the fluorescence groups. The results of physicochemical properties proved that the polarity difference of black garlic MLDs was related to the elemental composition, resulting in differences in fluorescence, thermodynamic and apparent characteristics. MLDs with higher levels of fluorescent intensity (BG20 and BG40) had stronger inhibitory effects on α‐amylase and α‐glucosidase than BGW, and hydrolysis of fluorescent groups attenuated the inhibitory activity. The median inhibitory concentration (IC50) of black garlic MLDs against enzymes was positively correlated with the concentration, and the kinetic results detected non‐competitive and mixed types of inhibition. CONCLUSION: High‐molecular‐weight fluorescent components of black garlic MLDs played a crucial role in the inhibitory activities of α‐amylase and α‐glucosidase, and the inhibitory ability was positively correlated with concentration. Black garlic MLDs had the potential to block postprandial glucose rise. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The objective of this review focus on black garlic (BG) extract structural composition, and functional foods reduce the risk of developing disease rather than prevent or have pharmacology action. The different groups of health-promoting phytoconstituents such as total phenolics, S-allyl cysteine, hydroxycinnamic acid derivatives are present 5-(hydroxymethyl)furfural and its strong antioxidant components were present in BG, compared with raw garlic. This review demonstrated various ameliorative properties of BG with molecular mechanisms, regulation of lipid metabolism, free radical scavenging, anti-lipid peroxidation, alleviation of insulin resistance, and reducing blood glucose as well as pharmacological applications in animals and cell lines. Further, the recent scientific advances about therapeutic and industrial applications of BG are summarized. This review summarizes and discusses up-dated information on molecular mechanisms underlying and biological activities of BG with potential applications in the treatment of chronic diseases for improving human health. [ABSTRACT FROM AUTHOR]

Background: Black garlic is obtained from raw garlic (Allium sativum L.), by a fermentation process, under humidity and heat treatment, showing a high concentration of organosulfur compounds, which have been related to benefits in the prevention or delay of cardiovascular diseases (CVDs). The objective of the research was to evaluate whether long-term consumption of black garlic improves endothelial function and lipid profile in subjects with hypercholesterolemia. Methods: Single center, controlled clinical trial with two branches: Hypercholesterolemia vs. Healthy condition. Sixty-two subjects of both sexes were distributed in two groups, the hypercholesterolemia group (n = 31) (total cholesterol (TC) range 200–300 mg/dL and low-density lipoprotein (LDL)-cholesterol range 135–175 mg/dL) and the healthy group (n = 31). The intervention consisted of the ingestion of 4 cloves of black garlic (12 g) daily for 12 weeks. Results: significant increases in Apolipoprotein (Apo)A1 occurred in both groups: Hypercholesterolemia (Δ 11.8 mg/dL p < 0.001) vs Healthy (Δ 11.1 mg/dL p < 0.001). Besides, significant reductions for endothelial adhesion molecules monocyte chemoattractant protein-1 (MCP-1) (Δ −121.5 pg/mL p = 0.007 vs. Δ −56.3 pg/mL p = 0.015), intracellular adhesion molecule-1 (ICAM-1) (Δ −39.3 ng/mL p < 0.001 vs. Δ 63.5 ng/mL p < 0.001), and vascular cyto-adhesion molecule-1 (VCAM-1) (Δ −144.4 ng/mL p < 0.001 vs. Δ −83.4 ng/mL p = 0.061) were observed, for hypercholesterolemic and healthy subjects, respectively. Conclusions: These data show that black garlic consumption could improve some parameters related to endothelial function and lipid profile, which may have a favorable impact on the risk of CVDs, although more long-term studies are necessary to confirm. [ABSTRACT FROM AUTHOR]

Summary: Herein, some quality characteristics (water content, pH, antioxidant activity and sugar contents) of fresh garlic (Taşköprü, Türkiye) and black garlic, which were produced under various ageing temperatures (60 °C, 70 °C and 80 °C) and durations (30, 45 and 60 days), and the effect of ageing processes on these quality characteristics were determined. The ageing process caused a reduction (P < 0.01) in the water content and pH value of the samples, while enhanced (P < 0.01) antioxidant activity and increased (P < 0.01) the content of glucose, fructose, sucrose and reducing sugar. Both the water content and pH value of the black garlic declined significantly with increasing ageing temperature, while only pH value of the black garlic declined significantly with increasing ageing duration. Ageing samples at 60 °C and 70 °C exhibited higher antioxidant activity than those aged at 80 °C, which had similar activity to the fresh samples. A similar status was observed when the ageing temperature was prolonged to 60 days. Sucrose concentration of the black garlic samples raised with elevating the ageing temperature and declined with prolonging the duration. While a remarkable decline in the reducing sugars of the black garlic samples was observed with elevating the ageing temperature, the maximum concentration was recorded on the 45th day of the ageing process. However, the black garlic samples produced at 60 °C for 60 days or 70 °C for 30 days could be recommended to get a final product with good antioxidant capacity, adequate amount of free sugars, pH value and water content. [ABSTRACT FROM AUTHOR]

Black garlic is a traditional spice having potential of herbal medicine; however, continuous heating darkens its color and changes its taste due to chemical processes and new equilibrium in the system. In this study, fresh garlic was processed into black garlic at 60 °C for 24 days. Changes in physical and chemical parameters, such as browning and protein content, reducing sugar content, and antioxidative components were recorded. Protein content was measured by Kjeldahl method, brown color development was analyzed using a color reader, reducing sugar was examined using a dinitro salicylic DNS reagent, and antioxidative activities were studied with a diphenyl picrylhydrazyl DPPH reagent in terms of their percent inhibition. Gas chromatography -- mass sepctrometry (GC--MS) and Liquid Chromatography-High Relosultion Mass Spectrometry (LC--HRMS) were performed to determine the chemical profiles. Results showed a number of interesting features. The protein and sugar contents increased up to 3 and 4 times that of the initial values, respectively during processing. The antioxidative properties improved in the later stages. The chemical profiles of volatile and nonvolatile components were altered in their final stage. Sulfur and nitrogen-containing nonvolatile components were relatively stable during heating, but their compositions changed. The natural chemical changes reflect the biological potential dynamics in biological processes as herbal supplements. The reflection of the processes might go further into food chemistry and the food industry. This needs an interdisciplinary approach, expanded to biological concepts and safe, ethical industrial processes. [ABSTRACT FROM AUTHOR]

The core objective of this research work was to determine the nutritional and bioactive profile of raw and fermented (black) garlic. For this purpose, different varieties of garlic i.e., desi and farmi were procured from local market of Faisalabad, Pakistan. In addition, desi raw garlic (DRG) and farmi raw garlic (FRG) were converted into desi fermented (black) garlic (DFG) and farmi fermented garlic (FFG) through fermentation in incubator at 60°C and 70–80% humidity level for 30 days. Moreover, nutritional composition and antioxidant activity of raw and fermented (black) garlic were also elucidated. Results showed that moisture content of garlic was rapidly reduced, whereas crude protein, crude fiber, crude ash, and carbohydrate contents were significantly improved after fermentation. In addition, protein contents of DRG and FRG garlic were 8.57 ± 0.21 and 6.38 ± 0.05 g/100 g whilst 9.5 ± 0.35 and 8.1 ± 0.06 g/100 g, in DFG and FFG, respectively, after fermentation. Additionally, carbohydrate contents were also increased up to 30–40% after fermentation. Mineral contents such as potassium, sulfur, aluminum, iron, sodium, magnesium, zinc, and copper were also increased after fermentation. Furthermore, garlic fermentation significantly reduced pH level. Antioxidant activity showed that total phenolic contents (TPC) of DRG & FRG were 2421.3 & 2128.5 mg GAE/kg while 2886.7, & 2529.8 mg GAE/kg for DFG and FFG, respectively. Total flavonoid contents of DRG and FRG were 124 & 101 mg RE/100 g, whereas DFG and FFG were 191 & 121mgRE/100 g. FRAP, DPPH, and ABTS values were higher in DRG and DFG as compared to FRG and FFG. Conclusively, fermented (black) garlic showed a higher nutritional profile, mineral content, as well as antioxidant activity as compared to raw garlic. C-1: Avoid % for concentration, use more clearly; for examples g/100 g raw materials, g/100 g dry-solids, g/100 g extract, g/100 g oil???) Check all???