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A New Functional Food: Black (Fermented) Garlic

Yıl 2023, Cilt: 2 Sayı: 1, 1 - 5, 31.03.2023

İhsan Güngör Şat Halil İbrahim Binici

https://doi.org/10.5152/FSER.2023.1222772

Öz

Vegetables are important compounds that are placed in the human nourishment. The consumption of raw garlic (Allium sativum L.) which belongs to the genus Allium is limited due to its unique characteristic taste and smell. Studies in recent years have focused on removing the aftertaste an smell of raw garlic. The odor left by garlic after eating on studies have focused on conducted eliminating the in last years. Black garlic is one of the products produced to eliminate the smell of garlic. Black garlic is a functional food product obtained by fermenting white garlic under suitable temperature and humidity conditions. Thus, the undesirable taste and odor of garlic is eliminated, and there are positive developments in nutritional value. Black garlic has shown a positive effect against many diseases such as cancer, diabetes, obesity, and cardiovascular diseases, and it also has antiallergic and antimicrobial effects. Although this product, which is new in most countries, is not known much in our country, its consumption is quite limited. In this review, general information about black garlic such as composition and effects on human health is given.

Anahtar Kelimeler

Black garlic functional food garlic

Kaynakça

  • Ahmed, T., & Wang, C. K. (2021). Black garlic and its bioactive compounds on human health diseases: A review. Molecules, 26(16), 5028.
  • Akan, S. (2014). Siyah sarımsak. Gıda, 39(6).
  • Alihanoğlu, S., Karaaslan, M., & Vardin, H. (2017). Novel nutritive garlic product “Black Garlic”: A critical review of its composition, production and bioactivity. Harran Üniversitesi Mühendislik Dergisi, 2(3), 57–63.
  • Ayaz, E., & Alpsoy, H. C. (2007). Sarımsak (Allium sativum) ve geleneksel tedavide kullanımı. Turkiye Parazitolojii Dergisi, 31(2), 145–149.
  • Bae, S. E., Cho, S. Y., Won, Y. D., Lee, S. H., & Park, H. J. (2014). Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment. LWT – Food Science and Technology, 55(1), 397–402.
  • Dong, M., Yang, G., Liu, H., Liu, X., Lin, S., Sun, D., & Wang, Y. (2014). Aged black garlic extract inhibits HT29 colon cancer cell growth via the PI3K/Akt signaling pathway. Biomedical Reports, 2(2), 250–254.
  • Eidi, A., Eidi, M., & Esmaeili, E. (2006). Antidiabetic effect of garlic (Allium sativum L.) in normal and streptozotocin-induced diabetic rats. Phytomedicine, 13(9–10), 624–629.
  • Ergin, S. (2019). Siyah sarımsağın İnsan sağlığına Yararları. Türk Tarım-Gıda Bilim ve Teknoloji Dergisi, 7(7), 940–945.
  • Jang, E. K., Seo, J. H., & Lee, S. P. (2008). Physiological activity and antioxidative effects of aged black garlic (Allium sativum L.) extract. Korean Journal of Food Science and Technology, 40(4), 443–448.
  • Jeong, Y. Y., Ryu, J. H., Shin, J. H., Kang, M. J., Kang, J. R., Han, J., & Kang, D. (2016). Comparison of anti-oxidant and anti-inflammatory effects between fresh and aged black garlic extracts. Molecules, 21(4), 430.
  • Jing, H. (2020). Black garlic: Processing, composition change, and bioactivity. eFood, 1(3), 242–246.
  • Jung, E. S., Park, S. H., Choi, E. K., Ryu, B. H., Park, B. H., Kim, D. S., Kim, Y. G., & Chae, S. W., & Chae, S. W. (2014). Reduction of blood lipid parameters by a 12-wk supplementation of aged black garlic: A randomized controlled trial. Nutrition, 30(9), 1034–1039.
  • 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., 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.
  • Karabulut, H., & Gülay, M. Ş. (2016). Serbest radikaller. Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi, 4(1).
  • Kim, I., Kim, J. Y., Hwang, Y. J., Hwang, K. A., Om, A. S., Kim, J. H., & Cho, K. J. (2011). The beneficial effects of aged black garlic extract on obesity and hyperlipidemia in rats fed a high-fat diet. Journal of Medicinal Plants Research, 5(14), 3159–3168.
  • Kim, J. H., Nam, S. H., Rico, C. W., & Kang, M. Y. (2012). A comparative study on the antioxidative and anti‐allergic activities of fresh and aged black garlic extracts. International Journal of Food Science and Technology, 47(6), 1176–1182.
  • 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.
  • Lee, Y. M., Gweon, O. C., Seo, Y. J., Im, J., Kang, M. J., Kim, M. J., & Kim, J. I. (2009). Antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes mellitus. Nutrition Research and Practice, 3(2), 156–161.
  • Martínez-Casas, L., Lage-Yusty, M., & López-Hernández, J. (2017). Changes in the aromatic profile, sugars, and bioactive compounds when purple garlic is transformed into black garlic. Journal of Agricultural and Food Chemistry, 65(49), 10804–10811.
  • Özaydin, A. G., Arin, E., & Önem, E. (2020). Türk Mutfağında yeni bir fonksiyonel gıda olarak siyah sarımsak (Allium sativum L.): Fenolik madde İçeriği ve Bakteriyel İletişim (quorum sensing) üzerine etkisi. Akademik Gıda, 18(1), 27–35.
  • Qiu, Z., Zheng, Z., Zhang, B., Sun‐Waterhouse, D., & Qiao, X. (2020). Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans. Comprehensive Reviews in Food Science and Food Safety, 19(2), 801–834.
  • Rasul Suleria, H. A., Sadiq Butt, M., Muhammad Anjum, F., Saeed, F., Batool, R., & Nisar Ahmad, A. (2012). Aqueous garlic extract and its phytochemical profile; special reference to antioxidant status. International Journal of Food Sciences and Nutrition, 63(4), 431–439.
  • Sasaki, J. I., Lu, C., Machiya, E., Tanahashi, M., & Hamada, K. (2007). Processed black garlic (Allium sativum) extracts enhance anti-tumor potency against mouse tumors. Energy (kcal/100 g), 227, 138.
  • Sato, E., Kohno, M., & Niwano, Y. (2006). Increased level of tetrahydro-β-carboline derivatives in short-term fermented garlic. Plant Foods for Human Nutrition, 61(4), 175–178.
  • Seo, Y. J., Gweon, O. C., Im, J. E., Lee, Y. M., Kang, M. J., & Kim, J. I. (2009). Effect of garlic and aged black garlic on hyperglycemia and dyslipidemia in animal model of type 2 diabetes mellitus. Preventive Nutrition and Food Science, 14(1), 1–7.
  • Singapore General Hospital (2011). Health magic in black garlic. Erişim Adresi https://www.sgh.com.sg/about-us/newsroom/News-ArticlesReports/Pages/Healthmagicinblackgarlic.aspx. Erişim Tarihi: (22.06.2022).
  • 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.
  • Wang, D., Feng, Y., Liu, J., Yan, J., Wang, M., Sasaki, J. I., & Lu, C. (2010). Black garlic (Allium sativum) extracts enhance the immune system. Medicinal and Aromatic Plant Science and Biotechnology, 4(1), 37–40.
  • Yudhistira, B., Punthi, F., Lin, J. A., Sulaimana, A. S., Chang, C. K., & Hsieh, C. W. (2022). S‐allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development. Comprehensive Reviews in Food Science and Food Safety, 21(3), 2665–2687.
  • Zhang, Z., Lei, M., Liu, R., Gao, Y., Xu, M., & Zhang, M. (2015). Evaluation of alliin, saccharide contents and antioxidant activities of black garlic during thermal processing. Journal of Food Biochemistry, 39(1), 39–47.

Fonksiyonel Yeni Bir Gıda: Siyah (Fermente) Sarımsak

Yıl 2023, Cilt: 2 Sayı: 1, 1 - 5, 31.03.2023

İhsan Güngör Şat Halil İbrahim Binici

https://doi.org/10.5152/FSER.2023.1222772

Öz

Sebzeler insan beslenmesinde yer alan önemli bileşiklerdir. Allium cinsine ait olan sarımsağın (Allium sativum L.) kendine has karakteristik tat ve kokusu nedeniyle çiğ olarak tüketimi oldukça sınırlıdır. Son yıllarda yapılan çalışmalar sarımsağın yenildikten sonra bırakmış olduğu kokunun uzaklaştırılması üzerine odaklanmıştır. Sarımsağın kokusunun giderilmesi amacıyla üretilen ürünlerden biri de siyah sarımsaktır. Siyah sarımsak; beyaz sarımsağın uygun sıcaklık ve nem koşullarında fermente edilmesiyle elde edilen fonksiyonel bir gıda ürünüdür. Böylece sarımsaktaki istenmeyen tat ve koku giderilmekte ve besin değerinde olumlu gelişmeler söz konusu olmaktadır. Yapılan çalışmalar siyah sarımsağın antialerjik ve antimikrobiyal etkisinin yanısıra kanser, diyabet, obezite, kardiyovasküler hastalıklar gibi birçok hastalığa karşı olumlu etki gösterdiğini belirtmektedir. Çoğu ülkede yeni olan bu ürün ülkemizde çok fazla bilinmemekle birlikte tüketimi de oldukça sınırlıdır. Bu derlemede siyah sarımsağın üretimi, bileşimi ve insan sağlığı üzerine etkileri hakkında genel bilgi verilmiştir.

Anahtar Kelimeler

Sarımsak siyah sarımsak fonksiyonel gıda

Kaynakça

  • Ahmed, T., & Wang, C. K. (2021). Black garlic and its bioactive compounds on human health diseases: A review. Molecules, 26(16), 5028.
  • Akan, S. (2014). Siyah sarımsak. Gıda, 39(6).
  • Alihanoğlu, S., Karaaslan, M., & Vardin, H. (2017). Novel nutritive garlic product “Black Garlic”: A critical review of its composition, production and bioactivity. Harran Üniversitesi Mühendislik Dergisi, 2(3), 57–63.
  • Ayaz, E., & Alpsoy, H. C. (2007). Sarımsak (Allium sativum) ve geleneksel tedavide kullanımı. Turkiye Parazitolojii Dergisi, 31(2), 145–149.
  • Bae, S. E., Cho, S. Y., Won, Y. D., Lee, S. H., & Park, H. J. (2014). Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment. LWT – Food Science and Technology, 55(1), 397–402.
  • Dong, M., Yang, G., Liu, H., Liu, X., Lin, S., Sun, D., & Wang, Y. (2014). Aged black garlic extract inhibits HT29 colon cancer cell growth via the PI3K/Akt signaling pathway. Biomedical Reports, 2(2), 250–254.
  • Eidi, A., Eidi, M., & Esmaeili, E. (2006). Antidiabetic effect of garlic (Allium sativum L.) in normal and streptozotocin-induced diabetic rats. Phytomedicine, 13(9–10), 624–629.
  • Ergin, S. (2019). Siyah sarımsağın İnsan sağlığına Yararları. Türk Tarım-Gıda Bilim ve Teknoloji Dergisi, 7(7), 940–945.
  • Jang, E. K., Seo, J. H., & Lee, S. P. (2008). Physiological activity and antioxidative effects of aged black garlic (Allium sativum L.) extract. Korean Journal of Food Science and Technology, 40(4), 443–448.
  • Jeong, Y. Y., Ryu, J. H., Shin, J. H., Kang, M. J., Kang, J. R., Han, J., & Kang, D. (2016). Comparison of anti-oxidant and anti-inflammatory effects between fresh and aged black garlic extracts. Molecules, 21(4), 430.
  • Jing, H. (2020). Black garlic: Processing, composition change, and bioactivity. eFood, 1(3), 242–246.
  • Jung, E. S., Park, S. H., Choi, E. K., Ryu, B. H., Park, B. H., Kim, D. S., Kim, Y. G., & Chae, S. W., & Chae, S. W. (2014). Reduction of blood lipid parameters by a 12-wk supplementation of aged black garlic: A randomized controlled trial. Nutrition, 30(9), 1034–1039.
  • 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., 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.
  • Karabulut, H., & Gülay, M. Ş. (2016). Serbest radikaller. Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi, 4(1).
  • Kim, I., Kim, J. Y., Hwang, Y. J., Hwang, K. A., Om, A. S., Kim, J. H., & Cho, K. J. (2011). The beneficial effects of aged black garlic extract on obesity and hyperlipidemia in rats fed a high-fat diet. Journal of Medicinal Plants Research, 5(14), 3159–3168.
  • Kim, J. H., Nam, S. H., Rico, C. W., & Kang, M. Y. (2012). A comparative study on the antioxidative and anti‐allergic activities of fresh and aged black garlic extracts. International Journal of Food Science and Technology, 47(6), 1176–1182.
  • 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.
  • Lee, Y. M., Gweon, O. C., Seo, Y. J., Im, J., Kang, M. J., Kim, M. J., & Kim, J. I. (2009). Antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes mellitus. Nutrition Research and Practice, 3(2), 156–161.
  • Martínez-Casas, L., Lage-Yusty, M., & López-Hernández, J. (2017). Changes in the aromatic profile, sugars, and bioactive compounds when purple garlic is transformed into black garlic. Journal of Agricultural and Food Chemistry, 65(49), 10804–10811.
  • Özaydin, A. G., Arin, E., & Önem, E. (2020). Türk Mutfağında yeni bir fonksiyonel gıda olarak siyah sarımsak (Allium sativum L.): Fenolik madde İçeriği ve Bakteriyel İletişim (quorum sensing) üzerine etkisi. Akademik Gıda, 18(1), 27–35.
  • Qiu, Z., Zheng, Z., Zhang, B., Sun‐Waterhouse, D., & Qiao, X. (2020). Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans. Comprehensive Reviews in Food Science and Food Safety, 19(2), 801–834.
  • Rasul Suleria, H. A., Sadiq Butt, M., Muhammad Anjum, F., Saeed, F., Batool, R., & Nisar Ahmad, A. (2012). Aqueous garlic extract and its phytochemical profile; special reference to antioxidant status. International Journal of Food Sciences and Nutrition, 63(4), 431–439.
  • Sasaki, J. I., Lu, C., Machiya, E., Tanahashi, M., & Hamada, K. (2007). Processed black garlic (Allium sativum) extracts enhance anti-tumor potency against mouse tumors. Energy (kcal/100 g), 227, 138.
  • Sato, E., Kohno, M., & Niwano, Y. (2006). Increased level of tetrahydro-β-carboline derivatives in short-term fermented garlic. Plant Foods for Human Nutrition, 61(4), 175–178.
  • Seo, Y. J., Gweon, O. C., Im, J. E., Lee, Y. M., Kang, M. J., & Kim, J. I. (2009). Effect of garlic and aged black garlic on hyperglycemia and dyslipidemia in animal model of type 2 diabetes mellitus. Preventive Nutrition and Food Science, 14(1), 1–7.
  • Singapore General Hospital (2011). Health magic in black garlic. Erişim Adresi https://www.sgh.com.sg/about-us/newsroom/News-ArticlesReports/Pages/Healthmagicinblackgarlic.aspx. Erişim Tarihi: (22.06.2022).
  • 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.
  • Wang, D., Feng, Y., Liu, J., Yan, J., Wang, M., Sasaki, J. I., & Lu, C. (2010). Black garlic (Allium sativum) extracts enhance the immune system. Medicinal and Aromatic Plant Science and Biotechnology, 4(1), 37–40.
  • Yudhistira, B., Punthi, F., Lin, J. A., Sulaimana, A. S., Chang, C. K., & Hsieh, C. W. (2022). S‐allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development. Comprehensive Reviews in Food Science and Food Safety, 21(3), 2665–2687.
  • Zhang, Z., Lei, M., Liu, R., Gao, Y., Xu, M., & Zhang, M. (2015). Evaluation of alliin, saccharide contents and antioxidant activities of black garlic during thermal processing. Journal of Food Biochemistry, 39(1), 39–47.
Toplam 30 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Bilimleri (Diğer)
Bölüm Derlemeler
Yazarlar

İhsan Güngör Şat Bu kişi benim 0000-0001-9868-0208

Halil İbrahim Binici 0000-0003-3301-3994

Yayımlanma Tarihi 31 Mart 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 2 Sayı: 1

Kaynak Göster

APA Şat, İ. G., & Binici, H. İ. (2023). Fonksiyonel Yeni Bir Gıda: Siyah (Fermente) Sarımsak. Gıda Bilimi Ve Mühendisliği Araştırmaları, 2(1), 1-5. https://doi.org/10.5152/FSER.2023.1222772
 Kapak Resmi İndir

Content of this journal is licensed under a Creative Commons Attribution NonCommercial 4.0 International License
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