Abstract
The core objective of this research work was to determine the nutritional and bioactive profile of raw and fermented (black) garlic. For this purpose, different varieties of garlic i.e., desi and farmi were procured from local market of Faisalabad, Pakistan. In addition, desi raw garlic (DRG) and farmi raw garlic (FRG) were converted into desi fermented (black) garlic (DFG) and farmi fermented garlic (FFG) through fermentation in incubator at 60°C and 70–80% humidity level for 30 days. Moreover, nutritional composition and antioxidant activity of raw and fermented (black) garlic were also elucidated. Results showed that moisture content of garlic was rapidly reduced, whereas crude protein, crude fiber, crude ash, and carbohydrate contents were significantly improved after fermentation. In addition, protein contents of DRG and FRG garlic were 8.57 ± 0.21 and 6.38 ± 0.05 g/100 g whilst 9.5 ± 0.35 and 8.1 ± 0.06 g/100 g, in DFG and FFG, respectively, after fermentation. Additionally, carbohydrate contents were also increased up to 30–40% after fermentation. Mineral contents such as potassium, sulfur, aluminum, iron, sodium, magnesium, zinc, and copper were also increased after fermentation. Furthermore, garlic fermentation significantly reduced pH level. Antioxidant activity showed that total phenolic contents (TPC) of DRG & FRG were 2421.3 & 2128.5 mg GAE/kg while 2886.7, & 2529.8 mg GAE/kg for DFG and FFG, respectively. Total flavonoid contents of DRG and FRG were 124 & 101 mg RE/100 g, whereas DFG and FFG were 191 & 121mgRE/100 g. FRAP, DPPH, and ABTS values were higher in DRG and DFG as compared to FRG and FFG. Conclusively, fermented (black) garlic showed a higher nutritional profile, mineral content, as well as antioxidant activity as compared to raw garlic. C-1: Avoid % for concentration, use more clearly; for examples g/100 g raw materials, g/100 g dry-solids, g/100 g extract, g/100 g oil???) Check all???
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Claims 14
Claim · model-written summary
Fermentation rapidly reduced the moisture content of garlic.
- Taxon
- garlic
Allium sativume0 - Treatment
- fermentation in incubator at 60°C and 70–80% humidity level for 30 dayse2
- Outcome
- moisture contente1
- Direction
- rapidly reducede1
- Comparator
- raw garlice3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“different varieties of garlic i.e., desi and farmi”
e1“moisture content of garlic was rapidly reduced”
e2“through fermentation in incubator at 60°C and 70–80% humidity level for 30 days”
e3“as compared to raw garlic”
Claim · model-written summary
Fermentation significantly improved the crude protein, crude fiber and crude ash contents of garlic.
- Taxon
- garlicAllium sativume0
- Treatment
- fermentation in incubator at 60°C and 70–80% humidity level for 30 dayse2
- Outcome
- crude protein, crude fiber, crude ashe4
- Direction
- significantly improvede4
- Comparator
- raw garlice3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“different varieties of garlic i.e., desi and farmi”
e2“through fermentation in incubator at 60°C and 70–80% humidity level for 30 days”
e3“as compared to raw garlic”
e4“crude protein, crude fiber, crude ash, and carbohydrate contents were significantly improved after fermentation”
Claim · model-written summary
Carbohydrate contents of garlic increased up to 30–40% after fermentation.
- Taxon
- garlicAllium sativume0
- Treatment
- fermentation in incubator at 60°C and 70–80% humidity level for 30 dayse2
- Outcome
- carbohydrate contentse5
- Direction
- increasede5
- Value
- 30–40%e5
- Comparator
- raw garlice3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“different varieties of garlic i.e., desi and farmi”
e2“through fermentation in incubator at 60°C and 70–80% humidity level for 30 days”
e3“as compared to raw garlic”
e5“carbohydrate contents were also increased up to 30–40% after fermentation”
Claim · model-written summary
Protein content of desi garlic rose from 8.57 ± 0.21 g/100 g raw to 9.5 ± 0.35 g/100 g after fermentation.
- Taxon
- garlicAllium sativume0
- Material
- desie0
- Treatment
- fermentatione6
- Outcome
- protein contentse6
- Direction
- increaseinferrede6
- Value
- 9.5 ± 0.35e6
- Comparator
- DRGe6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“different varieties of garlic i.e., desi and farmi”
e6“protein contents of DRG and FRG garlic were 8.57 ± 0.21 and 6.38 ± 0.05 g/100 g whilst 9.5 ± 0.35 and 8.1 ± 0.06 g/100 g, in DFG and FFG, respectively, after fermentation”
Claim · model-written summary
Protein content of farmi garlic rose from 6.38 ± 0.05 g/100 g raw to 8.1 ± 0.06 g/100 g after fermentation.
- Taxon
- garlicAllium sativume0
- Material
- farmie0
- Treatment
- fermentatione6
- Outcome
- protein contentse6
- Direction
- increaseinferrede6
- Value
- 8.1 ± 0.06e6
- Comparator
- FRGe6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“different varieties of garlic i.e., desi and farmi”
e6“protein contents of DRG and FRG garlic were 8.57 ± 0.21 and 6.38 ± 0.05 g/100 g whilst 9.5 ± 0.35 and 8.1 ± 0.06 g/100 g, in DFG and FFG, respectively, after fermentation”
Claim · model-written summary
Fermentation increased the potassium, sulfur and aluminum contents of garlic.
- Taxon
- garlicAllium sativume0
- Treatment
- fermentatione7
- Outcome
- potassium, sulfur, aluminume7
- Direction
- increasede7
- Comparator
- raw garlice3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“different varieties of garlic i.e., desi and farmi”
e3“as compared to raw garlic”
e7“Mineral contents such as potassium, sulfur, aluminum, iron, sodium, magnesium, zinc, and copper were also increased after fermentation”
Claim · model-written summary
Fermentation increased the iron, sodium and magnesium contents of garlic.
- Taxon
- garlicAllium sativume0
- Treatment
- fermentatione7
- Outcome
- iron, sodium, magnesiume7
- Direction
- increasede7
- Comparator
- raw garlice3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“different varieties of garlic i.e., desi and farmi”
e3“as compared to raw garlic”
e7“Mineral contents such as potassium, sulfur, aluminum, iron, sodium, magnesium, zinc, and copper were also increased after fermentation”
Claim · model-written summary
Fermentation increased the zinc and copper contents of garlic.
- Taxon
- garlicAllium sativume0
- Treatment
- fermentatione7
- Outcome
- zinc, and coppere7
- Direction
- increasede7
- Comparator
- raw garlice3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“different varieties of garlic i.e., desi and farmi”
e3“as compared to raw garlic”
e7“Mineral contents such as potassium, sulfur, aluminum, iron, sodium, magnesium, zinc, and copper were also increased after fermentation”
Claim · model-written summary
Garlic fermentation significantly reduced the pH level of garlic.
- Taxon
- garlicAllium sativume0
- Treatment
- garlic fermentatione4
- Outcome
- pH levele4
- Direction
- significantly reducede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“different varieties of garlic i.e., desi and farmi”
e4“garlic fermentation significantly reduced pH level”
Claim · model-written summary
Total phenolic content of desi garlic rose from 2421.3 mg GAE/kg raw to 2886.7 mg GAE/kg after fermentation.
- Taxon
- garlicAllium sativume0
- Material
- desie0
- Treatment
- fermentation in incubator at 60°C and 70–80% humidity level for 30 dayse2
- Outcome
- total phenolic contents (TPC)e4
- Direction
- increaseinferrede4
- Value
- 2886.7e4
- Comparator
- DRGe4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“different varieties of garlic i.e., desi and farmi”
e2“through fermentation in incubator at 60°C and 70–80% humidity level for 30 days”
e4“total phenolic contents (TPC) of DRG & FRG were 2421.3 & 2128.5 mg GAE/kg while 2886.7, & 2529.8 mg GAE/kg for DFG and FFG, respectively”
Claim · model-written summary
Total phenolic content of farmi garlic rose from 2128.5 mg GAE/kg raw to 2529.8 mg GAE/kg after fermentation.
- Taxon
- garlicAllium sativume0
- Material
- farmie0
- Treatment
- fermentation in incubator at 60°C and 70–80% humidity level for 30 dayse2
- Outcome
- total phenolic contents (TPC)e4
- Direction
- increaseinferrede4
- Value
- 2529.8e4
- Comparator
- FRGe4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“different varieties of garlic i.e., desi and farmi”
e2“through fermentation in incubator at 60°C and 70–80% humidity level for 30 days”
e4“total phenolic contents (TPC) of DRG & FRG were 2421.3 & 2128.5 mg GAE/kg while 2886.7, & 2529.8 mg GAE/kg for DFG and FFG, respectively”
Claim · model-written summary
Total flavonoid content of desi garlic rose from 124 mg RE/100 g raw to 191 mg RE/100 g after fermentation.
- Taxon
- garlicAllium sativume0
- Material
- desie0
- Treatment
- fermentation in incubator at 60°C and 70–80% humidity level for 30 dayse2
- Outcome
- Total flavonoid contentse5
- Direction
- increaseinferrede5
- Value
- 191e5
- Comparator
- DRGe5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“different varieties of garlic i.e., desi and farmi”
e2“through fermentation in incubator at 60°C and 70–80% humidity level for 30 days”
e5“Total flavonoid contents of DRG and FRG were 124 & 101 mg RE/100 g, whereas DFG and FFG were 191 & 121mgRE/100 g”
Claim · model-written summary
Total flavonoid content of farmi garlic rose from 101 mg RE/100 g raw to 121 mg RE/100 g after fermentation.
- Taxon
- garlicAllium sativume0
- Material
- farmie0
- Treatment
- fermentation in incubator at 60°C and 70–80% humidity level for 30 dayse2
- Outcome
- Total flavonoid contentse5
- Direction
- increaseinferrede5
- Value
- 121e5
- Comparator
- FRGe5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“different varieties of garlic i.e., desi and farmi”
e2“through fermentation in incubator at 60°C and 70–80% humidity level for 30 days”
e5“Total flavonoid contents of DRG and FRG were 124 & 101 mg RE/100 g, whereas DFG and FFG were 191 & 121mgRE/100 g”
Claim · model-written summary
FRAP, DPPH and ABTS antioxidant values were higher in desi garlic (raw and fermented) than in farmi garlic (raw and fermented).
- Taxon
- garlicAllium sativume0
- Material
- DRG and DFGe6
- Outcome
- FRAP, DPPH, and ABTS valuese6
- Direction
- highere6
- Comparator
- FRG and FFGe6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“different varieties of garlic i.e., desi and farmi”
e6“FRAP, DPPH, and ABTS values were higher in DRG and DFG as compared to FRG and FFG”
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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.