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

Yıl 2020, Cilt: 6 Sayı: 1, 1 - 8, 01.01.2020

Fatma Kandemirli Nesrin İçli , Temel Kan Bakır , Bahar Nazlı , Serap Aydın

https://doi.org/10.3153/FH20001

Öz

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.

Anahtar Kelimeler

Black garlic Kastamonu garlic Antioxidant activity HMF

Destekleyen Kurum

Kastamonu University

Proje Numarası

KÜ-BAP06/2017-1

Teşekkür

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.

Kaynakça

  • 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

Yıl 2020, Cilt: 6 Sayı: 1, 1 - 8, 01.01.2020

Fatma Kandemirli Nesrin İçli , Temel Kan Bakır , Bahar Nazlı , Serap Aydın

https://doi.org/10.3153/FH20001

Öz

Proje Numarası

KÜ-BAP06/2017-1

Kaynakça

  • 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
Toplam 30 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Research Articles
Yazarlar

Fatma Kandemirli 0000-0001-6097-2184

Nesrin İçli 0000-0002-0617-0639

Temel Kan Bakır 0000-0002-7447-1468

Bahar Nazlı 0000-0001-8841-8636

Serap Aydın 0000-0002-4348-7088

Proje Numarası KÜ-BAP06/2017-1
Yayımlanma Tarihi 1 Ocak 2020
Gönderilme Tarihi 17 Mayıs 2019
Yayımlandığı Sayı Yıl 2020Cilt: 6 Sayı: 1

Kaynak Göster

APA Kandemirli, F., İçli, N., Bakır, T. K., Nazlı, B., vd. (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. https://doi.org/10.3153/FH20001
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