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