Food and Health
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Year 2020, Volume 6, Issue 1, 1 - 8, 01.01.2020

Fatma KANDEMİRLİ Nesrin İÇLİ Temel Kan BAKIR Bahar NAZLI Serap AYDIN

https://doi.org/10.3153/FH20001

Abstract

References

  • Akan, S. (2014). Siyah sarımsak, Gıda, 39(6), 363-370, https://doi.org/10.15237/gida.GD14018
  • Ayaz, E., Alpsoy, H.C. (2007). Sarımsak (Allium sativum L.) ve geleneksel tedavide kullanımı. Türkiye Parazitoloji Dergisi, 31(2), 145-149.
  • Archer, M.C., Bruce, W.R., Chan, C.C., Corpet, D.E., Medline, A., Roncucci, L., Zhang, X.M. (1992). Aberrant crypt foci and microadenoma as markers for colon cancer. Environmental Health Perspectives, 98, 195-197. https://doi.org/10.1289/ehp.9298195
  • Arvouet-Grand, A., Vennat, B., Pourrat, A., Legret, P. (1994). Standardisation d' un extrait de propolis et identification desprincipaux constituants. Journal de Pharmacie de Belgique, 49, 462-468.
  • Bakhiya, N., Monien, B., Frank, H., Seidel, A., Glatt G. (2009). Renal organic anion transporters OAT1 and OAT3 mediate the cellular accumulation of 5-sulfooxymethylfurfural, a reactive, nephrotoxic metabolite of the Maillard product 5-hydroxymethylfurfural. Biochemical Pharmacology, 78, 414-419. https://doi.org/10.1016/j.bcp.2009.04.017
  • Bakir, T., Karadeniz, M., Unal, S. (2018). Investigation of antioxidant activities of Pleurotus ostreatus stored at different temperatures, Food Science & Nutrition, 6(4), 1040-1044. https://doi.org/10.1002/fsn3.644
  • Benzie, I.F.F., Strain J.J. (1996). The Ferric Reducing Ability of Plasma (FRAP) as a measure of 'antioxidant power': the FRAP assay. Analytical Biochemistry, 239, 70-76. https://doi.org/10.1006/abio.1996.0292
  • Bruce, W.R., Archer, M.C., Corpet, D.E., Medline, A., Minkin, S., Stamp, D., Ying, Y., Zhang, X.M. (1993). Diet, aberrant crypt foci and colorectal cancer. Mutation Research, 290, 111-118. https://doi.org/10.1016/0027-5107(93)90038-H
  • Córdova, A., Saavedra, J., Mondaca, V., Vidal, J., Astudillo-Castro C. (2019). Quality assessment and multivariate calibration of 5-hydroxymethylfurfural during a concentration process for clarified apple juice. Food control, 95, 106-114. https://doi.org/10.1016/j.foodcont.2018.07.050
  • De La Cruz, J., García, H.S. (2007). Garlic: Post- Harvest Operatio. Agricultural and Food Engineering Technologies Service, 2-40. Retrieved from http://www.fao.org/fileadmin/user_upload/inpho/docs/Post_Harvest_Compendium_-_Garlic.pdf (accsessed 21.12.2007)
  • Ercisli, S., Akbulut, M., Ozdemir, O., Sengul, M., Orhan, E. (2008). Phenolic and antioxidant diversity among persimmon (Diospyrus kaki L.) genotypes in Turkey. International Journal of Food Sciences and Nutrition, 59(6), 477-482. https://doi.org/10.1080/09637480701538262
  • Jung, Y.M., Lee, S.H., Lee, D.S., You, M.J., Chung, I.K., Cheon, W.H., Kwon, Y.S., Lee, Y.J., Ku, S.K. (2011). Fermented garlic protects diabetic, obese mice when fed a high-fat diet by antioxidant effects. Nutrition Research, 31(5), 387-396. https://doi.org/10.1016/j.nutres.2011.04.005
  • Kalábová, L.V.I.B.K., Večerek, V. (2006). Hydroxymethylfurfural contents in foodstuffs determined by HPLC method. Journal of Food and Nutrition Research, 45(1), 34-38.
  • Kim J-S, Kanga O-J, Gweonb 0-C. (2013). Comparison of phenolic acids and flavanaoids in black garlic at different thermal processing steps. Journal of Functional Foods, 5(1), 80-86. https://doi.org/10.1016/j.jff.2012.08.006
  • Kimura, S., Tung, Y.C., Pan, M.H., Su, N.W., Lai, Y.J., Cheng, K.C. (2017). Black garlic: A critical review of its production, bioactivity, and application. Journal of Food and Drug Analysis, 25(1), 62-70. https://doi.org/10.1016/j.jfda.2016.11.003
  • Li, N., Lu, X., Pei, H., Qiao, X. (2015). Effect of freezing pretreatment on the processing time and quality of black garlic. Journal of Food Process Engineering, 38(4), 329-335. https://doi.org/10.1111/jfpe.12156
  • Marchese, A., Barbieri, R., Sanches-Silva, A., Daglia, M., Nabavi, S. F., Jafari, N. J., Izadi, M., Ajami, M., Nabavi, S. M. (2016). Antifungal and antibacterial activities of allicin: A review. Trends in Food Science and Technology, 52, 49-56. https://doi.org/10.1016/j.tifs.2016.03.010
  • Matić, J.J., Šarić, B.M., Mandić, A.I., Milovanović, I.L., Jovanov, PT., Mastilović J.S. (2009). Determination of 5-Hydroxymethylfurfural in apple juice. Food and Feed Research, 36(1-2), 35-40.
  • Mukherjee, S., Pawar, N., Kulkarni, O., Nagarkar, B., Thopte, S., Bhujbal, A., Pawar, P. (2011). Evaluation of free-radical quenching properties of standard Ayurvedic formulation Vayasthapana Rasayana. BMC Complementary and Alternative Medicine, 11(38), 1-6. https://doi.org/10.1186/1472-6882-11-38
  • Pedraza-Chaverri, J., Gil-Ortiz, M., Albarran, G., Barbachano-Esparza, L., Menjıvar, M., Medina-Campos, O.N. (2004). Garlic's ability to prevent in vitro Cu2+-induced lipoprotein oxidation in human serum is preserved in heated garlic: effect unrelated to Cu2+-chelation. Nutrition Journal, 3, 10. https://doi.org/10.1186/1475-2891-3-10
  • Prieto, P., Pineda, M., Aguilar, M. (1999). Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphor molybdenum complex: Specific application to the determination of vitamin E. Analytical Biochemistry, 269, 337-341. https://doi.org/10.1006/abio.1999.4019
  • Purev, U., Chung, M., Oh, D.-H. (2012). Individual differences on immunostimulatory activity of raw and black garlic extract in human primary immune cells. Immunopharmacology and Immunotoxicology, 34(4), 651-660. https://doi.org/10.3109/08923973.2011.649288
  • Queiroz, Y.S., Ishimoto, E. Y., Bastos, D.H.M., Sampaio, G.R., Torres, E.A.F.S. (2009). Garlic (Allium sativum L.) and ready-to-eat garlic products: In vitro antioxidant activity. Food Chemistry, 115(1), 371-374. https://doi.org/10.1016/j.foodchem.2008.11.105
  • Sato, E., Kohno, M., Hamano, H., Niwano, Y. (2006). Increased anti-oxidative potency of garlic by spontaneous short-term fermentation. Plant Foods for Human Nutrition, 61, 157-160. https://doi.org/10.1007/s11130-006-0017-5
  • Slinkard, K., Singleton, V.L. (1977). Total phenol analyses: automation and comparison with manual methods. American Journal of Enology and Viticulture, 28, 49-55.
  • Svendsen, C., Husøy, T., Glatt, H., Paulsen, J.E., Alexander, J. (2009). 5-Hydroxymethylfurfural and 5-sulfooxymethylfurfural increase adenoma and flat ACF number in the intestine of Min/þ mice. Anticancer Research, 29(6), 1921-1926.
  • Toledano Medina, M. A., Pérez-Aparicio, J., Moreno-Rojas, R., Merinas-Amo, T. (2016). Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves. Food Chemistry, 199, 135-139. https://doi.org/10.1016/j.foodchem.2015.11.128
  • Tumors, C., Katsuki, T., Hirata, K., Ishikawa, H., Matsuura, N., Sumi, S., Itoh, H. (2006). Significance of garlic and its constituents in cancer and cardiovascular disease aged garlic extract has chemopreventative effects on. Journal of Nutrition, 136(12), 847S-851S. https://doi.org/10.1093/jn/136.3.847S
  • Ulbricht, R.J., Northup, S.J., Thomas, J.A. (1984). A review of 5-hydroxymethylfurfural (HMF) in parenteral solutions. Fundamental and Applied Toxicology, 4, 843-853. https://doi.org/10.1016/0272-0590(84)90106-4
  • Zhang, X., Li, N., Lu, X., Liu, P., Qiao, X. (2016). Effects of temperature on the quality of black garlic. Journal of the Science of Food and Agriculture, 96(7), 2366-2372. https://doi.org/10.1002/jsfa.7351

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

Year 2020, Volume 6, Issue 1, 1 - 8, 01.01.2020

Fatma KANDEMİRLİ Nesrin İÇLİ Temel Kan BAKIR Bahar NAZLI Serap AYDIN

https://doi.org/10.3153/FH20001

Abstract

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.

Keywords

Black garlic, Kastamonu garlic, Antioxidant activity, HMF

References

  • Akan, S. (2014). Siyah sarımsak, Gıda, 39(6), 363-370, https://doi.org/10.15237/gida.GD14018
  • Ayaz, E., Alpsoy, H.C. (2007). Sarımsak (Allium sativum L.) ve geleneksel tedavide kullanımı. Türkiye Parazitoloji Dergisi, 31(2), 145-149.
  • Archer, M.C., Bruce, W.R., Chan, C.C., Corpet, D.E., Medline, A., Roncucci, L., Zhang, X.M. (1992). Aberrant crypt foci and microadenoma as markers for colon cancer. Environmental Health Perspectives, 98, 195-197. https://doi.org/10.1289/ehp.9298195
  • Arvouet-Grand, A., Vennat, B., Pourrat, A., Legret, P. (1994). Standardisation d' un extrait de propolis et identification desprincipaux constituants. Journal de Pharmacie de Belgique, 49, 462-468.
  • Bakhiya, N., Monien, B., Frank, H., Seidel, A., Glatt G. (2009). Renal organic anion transporters OAT1 and OAT3 mediate the cellular accumulation of 5-sulfooxymethylfurfural, a reactive, nephrotoxic metabolite of the Maillard product 5-hydroxymethylfurfural. Biochemical Pharmacology, 78, 414-419. https://doi.org/10.1016/j.bcp.2009.04.017
  • Bakir, T., Karadeniz, M., Unal, S. (2018). Investigation of antioxidant activities of Pleurotus ostreatus stored at different temperatures, Food Science & Nutrition, 6(4), 1040-1044. https://doi.org/10.1002/fsn3.644
  • Benzie, I.F.F., Strain J.J. (1996). The Ferric Reducing Ability of Plasma (FRAP) as a measure of 'antioxidant power': the FRAP assay. Analytical Biochemistry, 239, 70-76. https://doi.org/10.1006/abio.1996.0292
  • Bruce, W.R., Archer, M.C., Corpet, D.E., Medline, A., Minkin, S., Stamp, D., Ying, Y., Zhang, X.M. (1993). Diet, aberrant crypt foci and colorectal cancer. Mutation Research, 290, 111-118. https://doi.org/10.1016/0027-5107(93)90038-H
  • Córdova, A., Saavedra, J., Mondaca, V., Vidal, J., Astudillo-Castro C. (2019). Quality assessment and multivariate calibration of 5-hydroxymethylfurfural during a concentration process for clarified apple juice. Food control, 95, 106-114. https://doi.org/10.1016/j.foodcont.2018.07.050
  • De La Cruz, J., García, H.S. (2007). Garlic: Post- Harvest Operatio. Agricultural and Food Engineering Technologies Service, 2-40. Retrieved from http://www.fao.org/fileadmin/user_upload/inpho/docs/Post_Harvest_Compendium_-_Garlic.pdf (accsessed 21.12.2007)
  • Ercisli, S., Akbulut, M., Ozdemir, O., Sengul, M., Orhan, E. (2008). Phenolic and antioxidant diversity among persimmon (Diospyrus kaki L.) genotypes in Turkey. International Journal of Food Sciences and Nutrition, 59(6), 477-482. https://doi.org/10.1080/09637480701538262
  • Jung, Y.M., Lee, S.H., Lee, D.S., You, M.J., Chung, I.K., Cheon, W.H., Kwon, Y.S., Lee, Y.J., Ku, S.K. (2011). Fermented garlic protects diabetic, obese mice when fed a high-fat diet by antioxidant effects. Nutrition Research, 31(5), 387-396. https://doi.org/10.1016/j.nutres.2011.04.005
  • Kalábová, L.V.I.B.K., Večerek, V. (2006). Hydroxymethylfurfural contents in foodstuffs determined by HPLC method. Journal of Food and Nutrition Research, 45(1), 34-38.
  • Kim J-S, Kanga O-J, Gweonb 0-C. (2013). Comparison of phenolic acids and flavanaoids in black garlic at different thermal processing steps. Journal of Functional Foods, 5(1), 80-86. https://doi.org/10.1016/j.jff.2012.08.006
  • Kimura, S., Tung, Y.C., Pan, M.H., Su, N.W., Lai, Y.J., Cheng, K.C. (2017). Black garlic: A critical review of its production, bioactivity, and application. Journal of Food and Drug Analysis, 25(1), 62-70. https://doi.org/10.1016/j.jfda.2016.11.003
  • Li, N., Lu, X., Pei, H., Qiao, X. (2015). Effect of freezing pretreatment on the processing time and quality of black garlic. Journal of Food Process Engineering, 38(4), 329-335. https://doi.org/10.1111/jfpe.12156
  • Marchese, A., Barbieri, R., Sanches-Silva, A., Daglia, M., Nabavi, S. F., Jafari, N. J., Izadi, M., Ajami, M., Nabavi, S. M. (2016). Antifungal and antibacterial activities of allicin: A review. Trends in Food Science and Technology, 52, 49-56. https://doi.org/10.1016/j.tifs.2016.03.010
  • Matić, J.J., Šarić, B.M., Mandić, A.I., Milovanović, I.L., Jovanov, PT., Mastilović J.S. (2009). Determination of 5-Hydroxymethylfurfural in apple juice. Food and Feed Research, 36(1-2), 35-40.
  • Mukherjee, S., Pawar, N., Kulkarni, O., Nagarkar, B., Thopte, S., Bhujbal, A., Pawar, P. (2011). Evaluation of free-radical quenching properties of standard Ayurvedic formulation Vayasthapana Rasayana. BMC Complementary and Alternative Medicine, 11(38), 1-6. https://doi.org/10.1186/1472-6882-11-38
  • Pedraza-Chaverri, J., Gil-Ortiz, M., Albarran, G., Barbachano-Esparza, L., Menjıvar, M., Medina-Campos, O.N. (2004). Garlic's ability to prevent in vitro Cu2+-induced lipoprotein oxidation in human serum is preserved in heated garlic: effect unrelated to Cu2+-chelation. Nutrition Journal, 3, 10. https://doi.org/10.1186/1475-2891-3-10
  • Prieto, P., Pineda, M., Aguilar, M. (1999). Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphor molybdenum complex: Specific application to the determination of vitamin E. Analytical Biochemistry, 269, 337-341. https://doi.org/10.1006/abio.1999.4019
  • Purev, U., Chung, M., Oh, D.-H. (2012). Individual differences on immunostimulatory activity of raw and black garlic extract in human primary immune cells. Immunopharmacology and Immunotoxicology, 34(4), 651-660. https://doi.org/10.3109/08923973.2011.649288
  • Queiroz, Y.S., Ishimoto, E. Y., Bastos, D.H.M., Sampaio, G.R., Torres, E.A.F.S. (2009). Garlic (Allium sativum L.) and ready-to-eat garlic products: In vitro antioxidant activity. Food Chemistry, 115(1), 371-374. https://doi.org/10.1016/j.foodchem.2008.11.105
  • Sato, E., Kohno, M., Hamano, H., Niwano, Y. (2006). Increased anti-oxidative potency of garlic by spontaneous short-term fermentation. Plant Foods for Human Nutrition, 61, 157-160. https://doi.org/10.1007/s11130-006-0017-5
  • Slinkard, K., Singleton, V.L. (1977). Total phenol analyses: automation and comparison with manual methods. American Journal of Enology and Viticulture, 28, 49-55.
  • Svendsen, C., Husøy, T., Glatt, H., Paulsen, J.E., Alexander, J. (2009). 5-Hydroxymethylfurfural and 5-sulfooxymethylfurfural increase adenoma and flat ACF number in the intestine of Min/þ mice. Anticancer Research, 29(6), 1921-1926.
  • Toledano Medina, M. A., Pérez-Aparicio, J., Moreno-Rojas, R., Merinas-Amo, T. (2016). Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves. Food Chemistry, 199, 135-139. https://doi.org/10.1016/j.foodchem.2015.11.128
  • Tumors, C., Katsuki, T., Hirata, K., Ishikawa, H., Matsuura, N., Sumi, S., Itoh, H. (2006). Significance of garlic and its constituents in cancer and cardiovascular disease aged garlic extract has chemopreventative effects on. Journal of Nutrition, 136(12), 847S-851S. https://doi.org/10.1093/jn/136.3.847S
  • Ulbricht, R.J., Northup, S.J., Thomas, J.A. (1984). A review of 5-hydroxymethylfurfural (HMF) in parenteral solutions. Fundamental and Applied Toxicology, 4, 843-853. https://doi.org/10.1016/0272-0590(84)90106-4
  • Zhang, X., Li, N., Lu, X., Liu, P., Qiao, X. (2016). Effects of temperature on the quality of black garlic. Journal of the Science of Food and Agriculture, 96(7), 2366-2372. https://doi.org/10.1002/jsfa.7351

Details

Primary Language English
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Fatma KANDEMİRLİ This is me
Kastamonu University,Faculty of Engineering and Architecture, Biomedical Engineering Department
0000-0001-6097-2184
Türkiye

Nesrin İÇLİ
Kastamonu University, Department of Nutrition and Dietetics
0000-0002-0617-0639
Türkiye

Temel Kan BAKIR
Kastamonu University, Faculty of Science, Art and Architecture, Chemistry Department
0000-0002-7447-1468
Türkiye

Bahar NAZLI (Primary Author)
Kastamonu University,Faculty of Engineering and Architecture, Biomedical Engineering Department
0000-0001-8841-8636
Türkiye

Serap AYDIN This is me
Kastamonu University,Faculty of Engineering and Architecture,Food Engineering Department
0000-0002-4348-7088
Türkiye

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.
Publication Date January 1, 2020
Application Date May 17, 2019
Acceptance Date July 1, 2019
Published in Issue Year 2020, Volume 6, Issue 1

Cite

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 = {Kandemirli, Fatma and İçli, Nesrin and Bakır, Temel Kan and Nazlı, Bahar and Aydın, Serap} }
APA Kandemirli, F. , İçli, N. , Bakır, T. K. , Nazlı, B. & Aydın, 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 Kandemirli, F. , İçli, N. , Bakır, T. K. , Nazlı, B. , Aydın, 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/pub/issue/49090/566888>
Chicago Kandemirli, F. , İçli, N. , Bakır, T. K. , Nazlı, B. , Aydın, 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 Kandemirli , Nesrin İçli , Temel Kan Bakır , Bahar Nazlı , Serap Aydın 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 Kandemirli , Nesrin İçli , Temel Kan Bakır , Bahar Nazlı , Serap Aydın %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 Kandemirli, Fatma , İçli, Nesrin , Bakır, Temel Kan , Nazlı, Bahar , Aydın, 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 Kandemirli F. , İçli N. , Bakır T. K. , Nazlı B. , Aydın 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 Kandemirli F. , İçli N. , Bakır T. K. , Nazlı B. , Aydın S. The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic. Food and Health. 2020; 6(1): 1-8.
IEEE F. Kandemirli , N. İçli , T. K. Bakır , B. Nazlı and S. Aydın , "The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic", Food and Health, vol. 6, no. 1, pp. 1-8, Jan. 2020, doi:10.3153/FH20001
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