Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment

Sang Eun Bae, Seung Yong Cho, Yong Duk Won, Seon Ha Lee, Hyun Jin Park

Research output: Contribution to journalArticle

47 Citations (Scopus)

Abstract

This study aimed to investigate the effects of temperature on the black garlic manufacturing process. The moisture content, pH, browning intensity, S-allyl cysteine (SAC) content and antioxidant activity, including DPPH radical scavenging activity and reducing power, were determined. The moisture content of garlic gradually decreased throughout the heating process. The rate of moisture removal was higher at high temperatures compared with low temperatures. The pH also decreased more significantly in garlic heated at high temperatures. The browning intensity increased with increasing temperature. The SAC contents of black garlic were significantly different according to heating temperature; the garlic samples heated at a low temperature had a higher SAC contents. Antioxidant activity, as determined by the DPPH radical scavenging activity and reducing power, increased when the garlic was exposed to higher temperatures.

Original languageEnglish
Pages (from-to)397-402
Number of pages6
JournalLWT - Food Science and Technology
Volume55
Issue number1
DOIs
Publication statusPublished - 2014 Jan 1

Keywords

  • Antioxidant activity
  • Black garlic
  • Heat-treated garlic
  • S-Allyl cysteine

ASJC Scopus subject areas

  • Food Science

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