Claim · model-written summary
SAC decreased or increased only slightly during extended aging of stored raw garlic.
- Taxon
- Garlic
Allium sativumt0 - Material
- SRGe0
- Outcome
- SAC contente0
- Direction
- decreased or increased slightlye0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the SAC content of SRG decreased or increased slightly with extended aging”
t0“Garlic”
Title
Min-Jung Kang; Jae-Ran Kang; Min Seok Woo; et al. Foods 2022. doi:10.3390/foods11101390
Other claims from this paper (10)
- Observation Moisture content and pH declined during aging.
- Observation Total phenolic, total flavonoid, and fructose contents rose during aging.
- Observation Alliin content was 1.7-fold higher in stored raw garlic than non-stored raw garlic.
- Observation SAC content was 5.9-fold higher in stored raw garlic.
- Observation Gamma-GSAC was 2.8-fold lower in stored raw garlic.
- Observation Alliin and gamma-GSAC declined as aging proceeded in both stored and non-stored garlic.
- Observation SAC increased during aging of non-stored raw garlic.
- Observation Black garlic from non-stored raw garlic had higher antioxidant activity than black garlic from stored raw garlic.
- Observation Black garlic made from stored raw garlic had relatively low SAC versus non-stored raw garlic.
- Recommendation An aging method suited to stored raw garlic is needed to produce black garlic with high SAC.