Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps
The phenolic acid and the flavonoid constituents of garlic subjected to different thermal processing steps were examined. Black garlic was produced in a ripening chamber by using a programmed stepwise heating schedule, as follows. Step 1: 90 °C and 100% RH for 34 h; Step 2: 60 °C and 60% RH for 6 h;...
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| Format: | Article |
| Language: | English |
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Elsevier
2013-01-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464612001181 |
| _version_ | 1819293144253988864 |
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| author | Ji-Sang Kim Ok-Ju Kang Oh-Cheon Gweon |
| author_facet | Ji-Sang Kim Ok-Ju Kang Oh-Cheon Gweon |
| author_sort | Ji-Sang Kim |
| collection | DOAJ |
| description | The phenolic acid and the flavonoid constituents of garlic subjected to different thermal processing steps were examined. Black garlic was produced in a ripening chamber by using a programmed stepwise heating schedule, as follows. Step 1: 90 °C and 100% RH for 34 h; Step 2: 60 °C and 60% RH for 6 h; Step 3: 75 °C and 70% RH for 48 h; Step 4: 70 °C and 60% RH for 60 h; Step 5: 65 °C and 50% RH for 192 h. The results of the present investigations showed that thermal processing affected quantities of each phenolic acid and flavonoid component. The total phenolic content (TPC) and total flavonoid content (TFC) of the garlic subjected to different thermal processing steps were higher than those of fresh garlic. In particular, the black garlic cloves ripened using Step 1 (BG1), black garlic cloves ripened using Step 2 (BG2), black garlic cloves ripened using Step 3 (BG3), and black garlic cloves ripened using Step 5 (BG5) samples exhibited levels of TPC that were higher than the TFC, while the TFC in the fresh garlic (FG) and black garlic cloves ripened using Step 4 (BG4) samples were higher than the TPCs. Hydroxycinnamic acid derivatives were found to be the major phenolic acids of garlic at different processing steps. Among the four major flavonoid subgroups in garlic, flavanols were found at the highest concentrations followed by flavanones and flavones, except in the FG sample. |
| first_indexed | 2024-12-24T04:05:45Z |
| format | Article |
| id | doaj.art-840eb3cf838449f18a366bb9c03cae9b |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-24T04:05:45Z |
| publishDate | 2013-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-840eb3cf838449f18a366bb9c03cae9b2022-12-21T17:16:12ZengElsevierJournal of Functional Foods1756-46462013-01-01518086Comparison of phenolic acids and flavonoids in black garlic at different thermal processing stepsJi-Sang Kim0Ok-Ju Kang1Oh-Cheon Gweon2Department of Food and Nutritional Science, Kyung Nam University, Changwon 631-701, Republic of Korea; Corresponding author. Address: Department of Food and Nutritional Science, Kyung Nam University, 85(Woryeong-dong) Munhwanam 11-gil, Masanhappo-gu, Changwon-si, Gyeongsangnam-do 631-701, Republic of Korea. Tel.: +82 55 249 2185; fax: +82 55 245 5001.Department of Food and Nutritional Science, Kyung Nam University, Changwon 631-701, Republic of KoreaDepartment of Curinary Arts & Bakery, Namhae College, Namhae 668-801, Republic of KoreaThe phenolic acid and the flavonoid constituents of garlic subjected to different thermal processing steps were examined. Black garlic was produced in a ripening chamber by using a programmed stepwise heating schedule, as follows. Step 1: 90 °C and 100% RH for 34 h; Step 2: 60 °C and 60% RH for 6 h; Step 3: 75 °C and 70% RH for 48 h; Step 4: 70 °C and 60% RH for 60 h; Step 5: 65 °C and 50% RH for 192 h. The results of the present investigations showed that thermal processing affected quantities of each phenolic acid and flavonoid component. The total phenolic content (TPC) and total flavonoid content (TFC) of the garlic subjected to different thermal processing steps were higher than those of fresh garlic. In particular, the black garlic cloves ripened using Step 1 (BG1), black garlic cloves ripened using Step 2 (BG2), black garlic cloves ripened using Step 3 (BG3), and black garlic cloves ripened using Step 5 (BG5) samples exhibited levels of TPC that were higher than the TFC, while the TFC in the fresh garlic (FG) and black garlic cloves ripened using Step 4 (BG4) samples were higher than the TPCs. Hydroxycinnamic acid derivatives were found to be the major phenolic acids of garlic at different processing steps. Among the four major flavonoid subgroups in garlic, flavanols were found at the highest concentrations followed by flavanones and flavones, except in the FG sample.http://www.sciencedirect.com/science/article/pii/S1756464612001181Black garlicPhenolic acidFlavonoidThermal processing |
| spellingShingle | Ji-Sang Kim Ok-Ju Kang Oh-Cheon Gweon Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps Journal of Functional Foods Black garlic Phenolic acid Flavonoid Thermal processing |
| title | Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps |
| title_full | Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps |
| title_fullStr | Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps |
| title_full_unstemmed | Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps |
| title_short | Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps |
| title_sort | comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps |
| topic | Black garlic Phenolic acid Flavonoid Thermal processing |
| url | http://www.sciencedirect.com/science/article/pii/S1756464612001181 |
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