Year 2020, Volume 6 , Issue 1, Pages 1 - 8 2020-01-01

The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic

Fatma KANDEMİRLİ [1] , Nesrin İÇLİ [2] , Temel Kan BAKIR [3] , Bahar NAZLI [4] , Serap AYDIN [5]


Black garlic is obtained by fermentation of fresh garlic in condition under controlled high humidity and temperature.The aim of this study is to investigate the effect of freezing as pre-treatment process on black garlic produced from fresh Kastamonu garlics in terms of various antioxidant activity parameters, phenolic and flavanoid contents, fermentation time and HMF formation. The antioxidant properties analysis results of frozen and non-frozen black garlic samples were shown that higher than those of white garlic and it was observed that total antioxidant capacity, the total phenolic compound and total flavanaoid content values of black garlics increase with the storage period under fermentation conditions. In addition, frozen garlics were found to have higher total antioxidant activities on the 25th and 30th days (9.56 mg AE/g and 10.40 mg AE/g, respectively) of the fermentation than the activities of non-frozen garlics the on the 35th day (8.49 mg AE/g) of fermentation. The toxic compound HMF formation was found of the frozen sample at as high as 110 mg/kg in end of the 35th day. In conclusion, the use of pre-frozen garlics in black garlic production will be more efficient in respect of antioxidant properties and time and cost saving.

Black garlic, Kastamonu garlic, Antioxidant activity, HMF
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Primary Language en
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Orcid: 0000-0001-6097-2184
Author: Fatma KANDEMİRLİ
Institution: Kastamonu University,Faculty of Engineering and Architecture, Biomedical Engineering Department
Country: Turkey


Orcid: 0000-0002-0617-0639
Author: Nesrin İÇLİ
Institution: Kastamonu University, Department of Nutrition and Dietetics
Country: Turkey


Orcid: 0000-0002-7447-1468
Author: Temel Kan BAKIR
Institution: Kastamonu University, Faculty of Science, Art and Architecture, Chemistry Department
Country: Turkey


Orcid: 0000-0001-8841-8636
Author: Bahar NAZLI (Primary Author)
Institution: Kastamonu University,Faculty of Engineering and Architecture, Biomedical Engineering Department
Country: Turkey


Orcid: 0000-0002-4348-7088
Author: Serap AYDIN
Institution: Kastamonu University,Faculty of Engineering and Architecture,Food Engineering Department
Country: Turkey


Supporting Institution Kastamonu University
Project Number KÜ-BAP06/2017-1
Thanks We thank the Kastamonu University Scientific Research Studies Project Management Coordination. The authors are also grateful to Kastamonu University Central Research Laboratory Application and Research Center. Special thanks for Reis Gıda Company supplied to material.
Dates

Application Date : May 17, 2019
Acceptance Date : July 1, 2019
Publication Date : January 1, 2020

Bibtex @research article { jfhs566888, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2020}, volume = {6}, pages = {1 - 8}, doi = {10.3153/FH20001}, title = {The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic}, key = {cite}, author = {KANDEMİRLİ, Fatma and İÇLİ, Nesrin and BAKIR, Temel Kan and NAZLI, Bahar and AYDIN, Serap} }
APA KANDEMİRLİ, F , İÇLİ, N , BAKIR, T , NAZLI, B , AYDIN, S . (2020). The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic. Food and Health , 6 (1) , 1-8 . DOI: 10.3153/FH20001
MLA KANDEMİRLİ, F , İÇLİ, N , BAKIR, T , NAZLI, B , AYDIN, S . "The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic". Food and Health 6 (2020 ): 1-8 <http://jfhs.scientificwebjournals.com/en/issue/49090/566888>
Chicago KANDEMİRLİ, F , İÇLİ, N , BAKIR, T , NAZLI, B , AYDIN, S . "The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic". Food and Health 6 (2020 ): 1-8
RIS TY - JOUR T1 - The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic AU - Fatma KANDEMİRLİ , Nesrin İÇLİ , Temel Kan BAKIR , Bahar NAZLI , Serap AYDIN Y1 - 2020 PY - 2020 N1 - doi: 10.3153/FH20001 DO - 10.3153/FH20001 T2 - Food and Health JF - Journal JO - JOR SP - 1 EP - 8 VL - 6 IS - 1 SN - -2602-2834 M3 - doi: 10.3153/FH20001 UR - https://doi.org/10.3153/FH20001 Y2 - 2019 ER -
EndNote %0 Food and Health The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic %A Fatma KANDEMİRLİ , Nesrin İÇLİ , Temel Kan BAKIR , Bahar NAZLI , Serap AYDIN %T The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic %D 2020 %J Food and Health %P -2602-2834 %V 6 %N 1 %R doi: 10.3153/FH20001 %U 10.3153/FH20001
ISNAD KANDEMİRLİ, Fatma , İÇLİ, Nesrin , BAKIR, Temel Kan , NAZLI, Bahar , AYDIN, Serap . "The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic". Food and Health 6 / 1 (January 2020): 1-8 . https://doi.org/10.3153/FH20001
AMA KANDEMİRLİ F , İÇLİ N , BAKIR T , NAZLI B , AYDIN S . The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic. Food Health. 2020; 6(1): 1-8.
Vancouver KANDEMİRLİ F , İÇLİ N , BAKIR T , NAZLI B , AYDIN S . The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic. Food and Health. 2020; 6(1): 8-1.