The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic
Abstract Black garlic is a type of heat-treated garlic for which the traditional process is extremely simple yet time-consuming, taking more than one month. The purpose of this research was to reduce the processing time of black garlic while maintaining a high level of S-allylcysteine (SAC), a black...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2022-07-01
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| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-022-15635-3 |
| _version_ | 1811224213888958464 |
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| author | Peeraporn Pakakaew Yuthana Phimolsiripol Siraphat Taesuwan Sarawut Kumphune Wannaporn Klangpetch Niramon Utama-ang |
| author_facet | Peeraporn Pakakaew Yuthana Phimolsiripol Siraphat Taesuwan Sarawut Kumphune Wannaporn Klangpetch Niramon Utama-ang |
| author_sort | Peeraporn Pakakaew |
| collection | DOAJ |
| description | Abstract Black garlic is a type of heat-treated garlic for which the traditional process is extremely simple yet time-consuming, taking more than one month. The purpose of this research was to reduce the processing time of black garlic while maintaining a high level of S-allylcysteine (SAC), a black garlic quality indicator. The fresh garlic was pre-treated with CaCl2 and frozen before being further incubated at two different temperatures (60 and 80 °C) with a relative humidity of 65% and 80% RH. Results showed that sequential pre-treatment and incubation at 80 °C and 80% RH for 1 week yielded 874.26 mg of SAC/100 g dry weight with an antioxidant activity of 5390 and 25,421 mg Trolox/100 g for DPPH and ABTS assays, respectively. This process shortened the processing time of black garlic by about 4-times. The batch processed at 60 °C and 65% RH for 1 week provided the highest SAC content of about 1772 mg/100 g dry weight, which was 2-times higher than in incubation at 80 °C and 80% RH for 1 week. The colour of this garlic was golden, so we call this new processed garlic product “golden garlic”. |
| first_indexed | 2024-04-12T08:44:39Z |
| format | Article |
| id | doaj.art-088ba64d4cc64f689dc033e6a5364f75 |
| institution | Directory Open Access Journal |
| issn | 2045-2322 |
| language | English |
| last_indexed | 2024-04-12T08:44:39Z |
| publishDate | 2022-07-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj.art-088ba64d4cc64f689dc033e6a5364f752022-12-22T03:39:44ZengNature PortfolioScientific Reports2045-23222022-07-0112111110.1038/s41598-022-15635-3The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlicPeeraporn Pakakaew0Yuthana Phimolsiripol1Siraphat Taesuwan2Sarawut Kumphune3Wannaporn Klangpetch4Niramon Utama-ang5Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai UniversityDivision of Product Development Technology, Faculty of Agro-Industry, Chiang Mai UniversityDivision of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai UniversityBiomedical Engineering Institute, Faculty of Engineering, Chiang Mai UniversityDivision of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai UniversityDivision of Product Development Technology, Faculty of Agro-Industry, Chiang Mai UniversityAbstract Black garlic is a type of heat-treated garlic for which the traditional process is extremely simple yet time-consuming, taking more than one month. The purpose of this research was to reduce the processing time of black garlic while maintaining a high level of S-allylcysteine (SAC), a black garlic quality indicator. The fresh garlic was pre-treated with CaCl2 and frozen before being further incubated at two different temperatures (60 and 80 °C) with a relative humidity of 65% and 80% RH. Results showed that sequential pre-treatment and incubation at 80 °C and 80% RH for 1 week yielded 874.26 mg of SAC/100 g dry weight with an antioxidant activity of 5390 and 25,421 mg Trolox/100 g for DPPH and ABTS assays, respectively. This process shortened the processing time of black garlic by about 4-times. The batch processed at 60 °C and 65% RH for 1 week provided the highest SAC content of about 1772 mg/100 g dry weight, which was 2-times higher than in incubation at 80 °C and 80% RH for 1 week. The colour of this garlic was golden, so we call this new processed garlic product “golden garlic”.https://doi.org/10.1038/s41598-022-15635-3 |
| spellingShingle | Peeraporn Pakakaew Yuthana Phimolsiripol Siraphat Taesuwan Sarawut Kumphune Wannaporn Klangpetch Niramon Utama-ang The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic Scientific Reports |
| title | The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic |
| title_full | The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic |
| title_fullStr | The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic |
| title_full_unstemmed | The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic |
| title_short | The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic |
| title_sort | shortest innovative process for enhancing the s allylcysteine content and antioxidant activity of black and golden garlic |
| url | https://doi.org/10.1038/s41598-022-15635-3 |
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