Abstract
This study examines the effect of fermentation processes (70 °C temperature; 80% humidity; 45 days) on the content of bioactive compounds (total polyphenols, selected phenolic acids, and flavonoids), antioxidant activity and physicochemical properties of conventional and organic garlic (Allium sativum L.). Raw garlic from conventional cultivation (GR) showed significantly lower content of phenolic components and antioxidant activity compared to raw garlic from organic cultivation (GREcol) (by 22.8% and 25.1%, respectively). The fermentation processes of the garlic from both the conventional (BG) and organic (BGEcol) cultivation significantly increased the content of total polyphenols (more than two times), phenolic acids (more than 1.5 times) and flavonoids (1.5 and 1.3 times, respectively). The garlic fermentation process also significantly increased antioxidant potential: two times for BG and three times for BGEcol. The content of bioactive compounds (total polyphenols, phenolic acids, and flavonoids) was significantly (p < 0.05) higher in organic black garlic (BGEcol) compared to conventional black garlic (BG). Heat treatment leading to changes in both the physicochemical, organoleptic and health-promoting properties allowed to obtain a new product gaining in sensory attractiveness and enabling a wide range of applications.
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Claims 8
Claim · model-written summary
Raw conventionally grown garlic had 22.8% lower phenolic content than raw organic garlic.
- Taxon
- garlic
Allium sativume0 - Material
- Raw garlic from conventional cultivatione0
- Outcome
- content of phenolic componentse0
- Direction
- lowere0
- Value
- 22.8%e0
- Comparator
- raw garlic from organic cultivatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Raw garlic from conventional cultivation (GR) showed significantly lower content of phenolic components and antioxidant activity compared to raw garlic from organic cultivation (GREcol) (by 22.8% and 25.1%, respectively)”
Claim · model-written summary
Raw conventionally grown garlic had 25.1% lower antioxidant activity than raw organic garlic.
- Taxon
- garlicAllium sativume0
- Material
- Raw garlic from conventional cultivatione0
- Outcome
- antioxidant activitye0
- Direction
- lowere0
- Value
- 25.1%e0
- Comparator
- raw garlic from organic cultivatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Raw garlic from conventional cultivation (GR) showed significantly lower content of phenolic components and antioxidant activity compared to raw garlic from organic cultivation (GREcol) (by 22.8% and 25.1%, respectively)”
Claim · model-written summary
Fermentation more than doubled total polyphenols in garlic from both cultivation systems.
- Taxon
- garlicAllium sativume0
- Treatment
- fermentation processese0
- Outcome
- content of total polyphenolse0
- Direction
- increasede0
- Value
- more than two timese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The fermentation processes of the garlic from both the conventional (BG) and organic (BGEcol) cultivation significantly increased the content of total polyphenols (more than two times)”
Claim · model-written summary
Fermentation increased phenolic acids more than 1.5 times in garlic from both systems.
- Taxon
- garlicAllium sativume0
- Treatment
- fermentation processese0
- Outcome
- phenolic acidse0
- Direction
- increasede0
- Value
- more than 1.5 timese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The fermentation processes of the garlic from both the conventional (BG) and organic (BGEcol) cultivation significantly increased the content of total polyphenols (more than two times), phenolic acids (more than 1.5 times)”
Claim · model-written summary
Fermentation increased flavonoids 1.5 times in conventional garlic.
- Taxon
- garlicAllium sativumt0
- Material
- conventional (BG)e0
- Treatment
- fermentation processese1
- Outcome
- flavonoidse0
- Direction
- increasede0
- Value
- 1.5 and 1.3 timese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“conventional (BG) and organic (BGEcol) cultivation significantly increased the content of total polyphenols (more than two times), phenolic acids (more than 1.5 times) and flavonoids (1.5 and 1.3 times, respectively)”
t0“Black Garlic (Allium sativum L.)”
e1“The fermentation processes of the garlic from both the conventional (BG) and organic (BGEcol) cultivation significantly increased the content of total polyphenols (more than two times)”
Claim · model-written summary
Fermentation doubled antioxidant potential in conventional garlic.
- Taxon
- garlicAllium sativume0
- Material
- BGe0
- Treatment
- fermentation processe0
- Outcome
- antioxidant potentiale0
- Direction
- increasede0
- Value
- two timese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The garlic fermentation process also significantly increased antioxidant potential: two times for BG and three times for BGEcol”
Claim · model-written summary
Fermentation tripled antioxidant potential in organic garlic.
- Taxon
- garlicAllium sativume0
- Material
- BGEcole0
- Treatment
- fermentation processe0
- Outcome
- antioxidant potentiale0
- Direction
- increasede0
- Value
- three timese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The garlic fermentation process also significantly increased antioxidant potential: two times for BG and three times for BGEcol”
Claim · model-written summary
Organic black garlic had higher bioactive compound content than conventional black garlic.
- Taxon
- garlicAllium sativume0
- Material
- organic black garlice0
- Outcome
- content of bioactive compounds (total polyphenols, phenolic acids, and flavonoids)e0
- Direction
- highere0
- Comparator
- conventional black garlice0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The content of bioactive compounds (total polyphenols, phenolic acids, and flavonoids) was significantly (p < 0.05) higher in organic black garlic (BGEcol) compared to conventional black garlic (BG)”
The same questions in other papers
processing · quality: phytochemicals · Allium sativum (garlic)Positive and negative results
6 papers in the same direction as this paper · 9 in the opposite direction
- negative
- positive
- positive
12 papers more in this group
See all 16 papers →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.