Abstract
Recently, using peeled cloves of garlics for produce black garlic has been investigated, but the effect of humidity and temperature on antioxidant activity and polyphenol content of black garlic produced from peeled cloves of garlic have not been studied yet. In this study, peeled cloves of garlics were fermented in a variety of temperatures (70oC, 75oC, 80oC, and 85oC), humidity (70%, 80%, and 90%), and aging time (6 days, 15 days, and 20 days), then total polyphenol contents and antioxidant activities of samples were analyzed. The data showed that humidity did not affect polyphenol contents and antioxidant capacities of final products but affected antioxidants formation rate instead. Furthermore, temperature has noticeable impact on polyphenol content and antioxidant capacity. At lower temperatures (70oC and 75oC), polyphenol contents and antioxidant activities were gradually increased during the fermentation. On the contrary, polyphenol contents and antioxidant activities of black garlics incubated at 80oC and 85oC rapidly increased at early stage, then they were stable or decrease during later stage. The optimal conditions (75oC, 90% relative humidity, and 15 days) to produce black garlic with high polyphenol concentration and antioxidant capacity is determined (8.07 ± 0.21 g GAE∙kg-1 DW and 82.21 ± 0.88%, respectively).
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Claims 7
Claim · model-written summary
Humidity did not affect final black garlic polyphenol content or antioxidant capacity.
- Taxon
- GARLICSt0
- Treatment
- humiditye0
- Outcome
- polyphenol contents and antioxidant capacitiese0
- Direction
- did not affecte0
Not reportedComparator
Verbatim
e0“humidity did not affect polyphenol contents and antioxidant capacities of final products”
t0“PEELED CLOVES OF GARLICS”
Claim · model-written summary
Humidity affected antioxidant formation rate.
Not reportedComparatorDirection
Verbatim
e0“humidity did not affect polyphenol contents and antioxidant capacities of final products but affected antioxidants formation rate instead”
t0“PEELED CLOVES OF GARLICS”
Claim · model-written summary
At 70oC and 75oC, polyphenols and antioxidant activity gradually increased during fermentation.
- Taxon
- GARLICSt0
- Treatment
- 70oC and 75oCe0
- Outcome
- polyphenol contents and antioxidant activitiese0
- Direction
- increasede0
Not reportedComparator
Verbatim
e0“At lower temperatures (70oC and 75oC), polyphenol contents and antioxidant activities were gradually increased during the fermentation.”
t0“PEELED CLOVES OF GARLICS”
Claim · model-written summary
At 80oC and 85oC, polyphenols and antioxidant activity rose rapidly early in fermentation.
- Taxon
- GARLICSt0
- Treatment
- 80oC and 85oCe0
- Outcome
- polyphenol contents and antioxidant activitiese0
- Direction
- increasede0
- Qualifier
- early stagee0
Not reportedComparator
Verbatim
e0“polyphenol contents and antioxidant activities of black garlics incubated at 80oC and 85oC rapidly increased at early stage”
t0“PEELED CLOVES OF GARLICS”
Claim · model-written summary
At 80oC and 85oC, those properties stabilized or decreased later.
- Taxon
- GARLICSt0
- Treatment
- 80oC and 85oCe0
- Outcome
- polyphenol contents and antioxidant activitiese0
- Direction
- stable or decreasee0
- Qualifier
- later stagee0
Not reportedComparator
Verbatim
e0“polyphenol contents and antioxidant activities of black garlics incubated at 80oC and 85oC rapidly increased at early stage, then they were stable or decrease during later stage.”
t0“PEELED CLOVES OF GARLICS”
Claim · model-written summary
At the reported optimum, black garlic polyphenols reached 8.07 ± 0.21 g GAE∙kg-1 DW.
Verbatim
e0“optimal conditions (75oC, 90% relative humidity, and 15 days) to produce black garlic with high polyphenol concentration and antioxidant capacity is determined (8.07 ± 0.21 g GAE∙kg-1 DW and 82.21 ± 0.88%, respectively).”
t0“PEELED CLOVES OF GARLICS”
Claim · model-written summary
At the reported optimum, antioxidant capacity reached 82.21 ± 0.88%.
Verbatim
e0“optimal conditions (75oC, 90% relative humidity, and 15 days) to produce black garlic with high polyphenol concentration and antioxidant capacity is determined (8.07 ± 0.21 g GAE∙kg-1 DW and 82.21 ± 0.88%, respectively).”
t0“PEELED CLOVES OF GARLICS”
The same questions in other papers
humidity · quality: phytochemicals · Allium sativum (garlic)Positive and negative results
3 in the opposite direction
- positive
- 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.