Abstract
Abstract Black garlic is a type of heat-treated garlic for which the traditional process is extremely simple yet time-consuming, taking more than one month. The purpose of this research was to reduce the processing time of black garlic while maintaining a high level of S-allylcysteine (SAC), a black garlic quality indicator. The fresh garlic was pre-treated with CaCl 2 and frozen before being further incubated at two different temperatures (60 and 80 °C) with a relative humidity of 65% and 80% RH. Results showed that sequential pre-treatment and incubation at 80 °C and 80% RH for 1 week yielded 874.26 mg of SAC/100 g dry weight with an antioxidant activity of 5390 and 25,421 mg Trolox/100 g for DPPH and ABTS assays, respectively. This process shortened the processing time of black garlic by about 4-times. The batch processed at 60 °C and 65% RH for 1 week provided the highest SAC content of about 1772 mg/100 g dry weight, which was 2-times higher than in incubation at 80 °C and 80% RH for 1 week. The colour of this garlic was golden, so we call this new processed garlic product “golden garlic”.
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Claims 6
Claim · model-written summary
Sequential pretreatment and 80 °C, 80% RH incubation for one week yielded 874.26 mg SAC/100 g dry weight.
- Taxon
- garlic
Allium sativumt0 - Treatment
- sequential pre-treatment and incubation at 80 °C and 80% RH for 1 weeke0
- Outcome
- SACe0
- Value
- 874.26 mg of SAC/100 g dry weighte0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sequential pre-treatment and incubation at 80 °C and 80% RH for 1 week yielded 874.26 mg of SAC/100 g dry weight”
t0“garlic”
Claim · model-written summary
The 80 °C, 80% RH process yielded DPPH antioxidant activity of 5390 mg Trolox/100 g.
- Taxon
- garlicAllium sativumt0
- Treatment
- sequential pre-treatment and incubation at 80 °C and 80% RH for 1 weeke0
- Outcome
- antioxidant activitye0
- Value
- 5390e0
- Qualifier
- DPPHe0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sequential pre-treatment and incubation at 80 °C and 80% RH for 1 week yielded 874.26 mg of SAC/100 g dry weight with an antioxidant activity of 5390 and 25,421 mg Trolox/100 g for DPPH and ABTS assays, respectively”
t0“garlic”
Claim · model-written summary
The 80 °C, 80% RH process yielded ABTS antioxidant activity of 25,421 mg Trolox/100 g.
- Taxon
- garlicAllium sativumt0
- Treatment
- sequential pre-treatment and incubation at 80 °C and 80% RH for 1 weeke0
- Outcome
- antioxidant activitye0
- Value
- 25,421 mg Trolox/100 ge0
- Qualifier
- ABTSe0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sequential pre-treatment and incubation at 80 °C and 80% RH for 1 week yielded 874.26 mg of SAC/100 g dry weight with an antioxidant activity of 5390 and 25,421 mg Trolox/100 g for DPPH and ABTS assays, respectively”
t0“garlic”
Claim · model-written summary
The process shortened black garlic processing time about fourfold.
- Taxon
- garlicAllium sativume0
- Treatment
- This processe0
- Outcome
- processing timee0
- Direction
- shortenede0
- Value
- about 4-timese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This process shortened the processing time of black garlic by about 4-times”
Claim · model-written summary
The 60 °C, 65% RH one-week batch had the highest SAC content, about 1772 mg/100 g dry weight.
- Taxon
- garlicAllium sativumt0
- Treatment
- 60 °C and 65% RH for 1 weeke0
- Outcome
- SAC contente0
- Direction
- higheste0
- Value
- about 1772 mg/100 g dry weighte0
- Qualifier
- 2-times highere0
- Comparator
- incubation at 80 °C and 80% RH for 1 weeke0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The batch processed at 60 °C and 65% RH for 1 week provided the highest SAC content of about 1772 mg/100 g dry weight, which was 2-times higher than in incubation at 80 °C and 80% RH for 1 week”
t0“garlic”
Claim · model-written summary
The 60 °C, 65% RH batch produced golden-colored garlic.
- Taxon
- garlicAllium sativume0
- Outcome
- coloure0
- Qualifier
- goldene0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The colour of this garlic was golden, so we call this new processed garlic product “golden garlic””
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.