| Title: | "Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic" |
| Author(s): | Martinez-Casas L; Lage-Yusty M; Lopez-Hernandez J; |
| Address: | "University of Santiago de Compostela , Faculty of Pharmacy, Department of Analytical Chemistry, Nutrition and Bromatology, Campus Vida, 15782 Santiago de Compostela, Spain" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Black garlic is an elaborated product obtained from fresh garlic (Allium sativum L.) at a controlled high humidity and temperature, which leads to modifications in color, taste, and texture. To clarify the physicochemical changes that occur during the thermal process, this work aimed to evaluate and contrast the antioxidant capacity and that of other compounds between purple garlic ecotype 'Purple from Las Pedroneras' and its black garlic derivative. Our results showed numerous differences between both, because black garlic presented a significant divergence in its volatile profile, a decreased amount of ascorbic acid, an increment in sugar and polyphenol contents, a greater antioxidant capacity, and a different composition of phenolic acids and flavonoids" |
| Keywords: | "Antioxidants/chemistry Ascorbic Acid/chemistry Carbohydrates Chromatography, High Pressure Liquid/methods Flavonoids/chemistry Garlic/*chemistry/*growth & development Gas Chromatography-Mass Spectrometry/methods Hot Temperature Humans Humidity Hydroxybenz;" |
| Notes: | "MedlineMartinez-Casas, Lucia Lage-Yusty, Maria Lopez-Hernandez, Julia eng 2017/11/23 J Agric Food Chem. 2017 Dec 13; 65(49):10804-10811. doi: 10.1021/acs.jafc.7b04423. Epub 2017 Dec 5" |
