Determination of the effects of steaming and blanching pre-treatment processes on the physicochemical properties, antioxidant activities, and 5-hydroxymethylfurfural and S-allyl cysteine contents of black garlic

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Binici H., ŞAT İ. G., Yllmaz B.

Acta Alimentaria, cilt.54, sa.2, ss.307-316, 2025 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 54 Sayı: 2
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1556/066.2025.00002
  • Dergi Adı: Acta Alimentaria
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS
  • Sayfa Sayıları: ss.307-316
  • Anahtar Kelimeler: antioxidant activity, black garlic, blanching, pre-treatments, SAC, steaming
  • Atatürk Üniversitesi Adresli: Evet

Özet

This study investigated the effects of steaming and blanching pre-treatments on the physicochemical properties, bioactive compound content, and antioxidant activity of black garlic during fermentation. Moisture content and pH decreased over fermentation time, while titratable acidity increased. Pre-treatments enhanced the total phenolic, flavonoid, and flavonol contents, as well as antioxidant activity (DPPH, ABTS+, FRAP), compared to control samples, with steaming pre-treatment being more effective than boiling. 5-HMF and S-allyl cysteine (SAC) levels were optimised with pre-treatments, promoting the formation of bioactive compounds. These methods offer an efficient, cost-effective way to enhance black garlic production, shorten processing times, and improve its nutritional and economic value.