Abstract
Garlic, a once-a-year crop, is mass-produced in a single event. Most of the garlic harvested during the year, unless consumed or processed immediately, should be stored. Stored raw garlic (SRG) can be used to make black garlic (BG) via aging, and storage may affect the properties and quality of the BG compared with the use of raw garlic that has not been stored. This study was performed to identify the effect of long-term storage of raw garlic on the quality of BG products. SRG was aged for 21 days at 40-86 °C for BG production. Moisture content and pH gradually decreased with the aging period. Total phenolic, total flavonoid, and fructose contents were significantly increased during the aging period. Compared with non-stored raw garlic (NSRG), alliin and S-allylcysteine (SAC) contents were 1.7-fold and 5.9-fold higher in SRG, respectively, and γ-glutamyl-S-allylcysteine (γ-GSAC) content was 2.8-fold lower in SRG. The contents of alliin and γ-GSAC reduced as the aging period of SRG and NSRG progressed. However, the SAC content of NSRG increased with aging, but the SAC content of SRG decreased or increased slightly with extended aging. The antioxidant activity was also higher in BG made from NSRG rather than SRG. These results show that the SAC content is relatively low in BG manufactured from SRG compared with NSRG. Our findings suggest that it is necessary to establish an aging method suitable for SRG in BG production with high SAC content, a representative indicator of BG.
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Claims 11
Claim · model-written summary
Moisture content and pH declined during aging.
- Taxon
- Garlic
Allium sativumt0 - Outcome
- Moisture content and pHe0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Moisture content and pH gradually decreased with the aging period”
t0“Garlic”
Claim · model-written summary
Total phenolic, total flavonoid, and fructose contents rose during aging.
- Taxon
- GarlicAllium sativumt0
- Outcome
- Total phenolic, total flavonoid, and fructose contentse0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total phenolic, total flavonoid, and fructose contents were significantly increased during the aging period”
t0“Garlic”
Claim · model-written summary
Alliin content was 1.7-fold higher in stored raw garlic than non-stored raw garlic.
- Taxon
- GarlicAllium sativumt0
- Outcome
- alliine0
- Direction
- highere0
- Value
- 1.7-folde0
- Comparator
- non-stored raw garlice0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared with non-stored raw garlic (NSRG), alliin and S-allylcysteine (SAC) contents were 1.7-fold and 5.9-fold higher in SRG, respectively”
t0“Garlic”
Claim · model-written summary
SAC content was 5.9-fold higher in stored raw garlic.
- Taxon
- GarlicAllium sativumt0
- Outcome
- S-allylcysteine (SAC) contentse0
- Direction
- highere0
- Value
- 5.9-folde0
- Comparator
- non-stored raw garlice0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared with non-stored raw garlic (NSRG), alliin and S-allylcysteine (SAC) contents were 1.7-fold and 5.9-fold higher in SRG, respectively”
t0“Garlic”
Claim · model-written summary
Gamma-GSAC was 2.8-fold lower in stored raw garlic.
- Taxon
- GarlicAllium sativumt0
- Outcome
- γ-glutamyl-S-allylcysteine (γ-GSAC) contente0
- Direction
- lowere0
- Value
- 2.8-folde0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“γ-glutamyl-S-allylcysteine (γ-GSAC) content was 2.8-fold lower in SRG”
t0“Garlic”
Claim · model-written summary
Alliin and gamma-GSAC declined as aging proceeded in both stored and non-stored garlic.
- Taxon
- GarlicAllium sativumt0
- Outcome
- contents of alliin and γ-GSACe0
- Direction
- reducede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The contents of alliin and γ-GSAC reduced as the aging period of SRG and NSRG progressed”
t0“Garlic”
Claim · model-written summary
SAC increased during aging of non-stored raw garlic.
- Taxon
- GarlicAllium sativumt0
- Material
- NSRGe0
- Outcome
- SAC contente0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the SAC content of NSRG increased with aging”
t0“Garlic”
Claim · model-written summary
SAC decreased or increased only slightly during extended aging of stored raw garlic.
- Taxon
- GarlicAllium sativumt0
- Material
- SRGe0
- Outcome
- SAC contente0
- Direction
- decreased or increased slightlye0
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”
Claim · model-written summary
Black garlic from non-stored raw garlic had higher antioxidant activity than black garlic from stored raw garlic.
- Taxon
- GarlicAllium sativumt0
- Outcome
- antioxidant activitye0
- Direction
- highere0
- Comparator
- SRGe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The antioxidant activity was also higher in BG made from NSRG rather than SRG”
t0“Garlic”
Claim · model-written summary
Black garlic made from stored raw garlic had relatively low SAC versus non-stored raw garlic.
- Taxon
- GarlicAllium sativumt0
- Outcome
- SAC contente0
- Direction
- relatively lowe0
- Comparator
- NSRGe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the SAC content is relatively low in BG manufactured from SRG compared with NSRG”
t0“Garlic”
Claim · model-written summary
An aging method suited to stored raw garlic is needed to produce black garlic with high SAC.
- Taxon
- GarlicAllium sativumt0
- Outcome
- establish an aging method suitable for SRG in BG production with high SAC contente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“it is necessary to establish an aging method suitable for SRG in BG production with high SAC content”
t0“Garlic”