Abstract
Black garlic is an elaborated product obtained from fresh garlic (Allium sativum L.) at a controlled high humidity and temperature, which leads to modifications in color, taste, and texture. To clarify the physicochemical changes that occur during the thermal process, this work aimed to evaluate and contrast the antioxidant capacity and that of other compounds between purple garlic ecotype "Purple from Las Pedroñeras" and its black garlic derivative. Our results showed numerous differences between both, because black garlic presented a significant divergence in its volatile profile, a decreased amount of ascorbic acid, an increment in sugar and polyphenol contents, a greater antioxidant capacity, and a different composition of phenolic acids and flavonoids.
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Claims 5
Claim · model-written summary
Black garlic differs from purple garlic in its volatile profile.
- Taxon
- Allium sativum
Allium sativume0 - Material
- Purple from Las Pedroñerase6
- Treatment
- controlled high humidity and temperaturee0
- Outcome
- volatile profilee1
- Comparator
- purple garlice6
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Black garlic is an elaborated product obtained from fresh garlic (Allium sativum L.) at a controlled high humidity and temperature”
e1“black garlic presented a significant divergence in its volatile profile”
e6“purple garlic ecotype "Purple from Las Pedroñeras" and its black garlic derivative”
Claim · model-written summary
Black garlic has a decreased amount of ascorbic acid compared with purple garlic.
- Taxon
- Allium sativumAllium sativume0
- Treatment
- controlled high humidity and temperaturee0
- Outcome
- ascorbic acide2
- Direction
- decreasede2
- Comparator
- purple garlice6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Black garlic is an elaborated product obtained from fresh garlic (Allium sativum L.) at a controlled high humidity and temperature”
e2“a decreased amount of ascorbic acid”
e6“purple garlic ecotype "Purple from Las Pedroñeras" and its black garlic derivative”
Claim · model-written summary
Black garlic has increased sugar and polyphenol contents compared with purple garlic.
- Taxon
- Allium sativumAllium sativume0
- Treatment
- controlled high humidity and temperaturee0
- Outcome
- sugar and polyphenol contentse3
- Direction
- increaseinferrede3
- Comparator
- purple garlice6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Black garlic is an elaborated product obtained from fresh garlic (Allium sativum L.) at a controlled high humidity and temperature”
e3“an increment in sugar and polyphenol contents”
e6“purple garlic ecotype "Purple from Las Pedroñeras" and its black garlic derivative”
Claim · model-written summary
Black garlic has a greater antioxidant capacity than purple garlic.
- Taxon
- Allium sativumAllium sativume0
- Treatment
- controlled high humidity and temperaturee0
- Outcome
- antioxidant capacitye4
- Direction
- greatere4
- Comparator
- purple garlice6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Black garlic is an elaborated product obtained from fresh garlic (Allium sativum L.) at a controlled high humidity and temperature”
e4“a greater antioxidant capacity”
e6“purple garlic ecotype "Purple from Las Pedroñeras" and its black garlic derivative”
Claim · model-written summary
Black garlic has a different composition of phenolic acids and flavonoids than purple garlic.
- Taxon
- Allium sativumAllium sativume0
- Treatment
- controlled high humidity and temperaturee0
- Outcome
- composition of phenolic acids and flavonoidse5
- Comparator
- purple garlice6
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Black garlic is an elaborated product obtained from fresh garlic (Allium sativum L.) at a controlled high humidity and temperature”
e5“a different composition of phenolic acids and flavonoids”
e6“purple garlic ecotype "Purple from Las Pedroñeras" and its black garlic derivative”
The same questions in other papers
humidity · quality: phytochemicals · Allium sativum (garlic)Positive and negative results
2 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.