title: Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves.
abstract: Black garlic was processed at three different temperatures of heat treatment (72°, 75° and 78°C) and close to 90% of relative humidity. Two types of material source were used: whole bulbs and peeled cloves. Total soluble solids content (°Brix), pH, water activity (aw), browning intensive (L value), total polyphenol content, antioxidant capacity and total polyphenol index of the raw and heated garlic were determined. This study showed the changes occurring in the physicochemical and antioxidant properties of the garlic during the heat-treatment evolution. The soluble solids content (°Brix) in garlic increased gradually and the pH decreased in whole bulbs and peeled garlics. The polyphenol content measured by the Folin-Ciocalteu method showed a significant increase during the heat-treatment in all the cases. Also, the antioxidant capacity measured by the ABTS radical increased significantly during the heat-treatment.
authors.affiliation: Instituto de Investigación y Formación Agraria y Pesquera, Avda. Félix Rodríguez de la Fuente sn, Palma del Río, Córdoba 14700, Spain. Electronic address: mangeles84@hotmail.com.
authors.forename: M Angeles
authors.initials: MA
authors.lastname: Toledano-Medina
authors.affiliation: Instituto de Investigación y Formación Agraria y Pesquera, Avda. Félix Rodríguez de la Fuente sn, Palma del Río, Córdoba 14700, Spain. Electronic address: jesus.perez.aparicio@juntadeandalucia.es.
authors.forename: Jesús
authors.initials: J
authors.lastname: Pérez-Aparicio
authors.affiliation: Dpto. Bromatología y Tecnología de los Alimentos, Campus Rabanales, ed. Darwin - anexo Universidad de Córdoba, Córdoba, Spain. Electronic address: rafael.moreno@uco.es.
authors.forename: Rafael
authors.initials: R
authors.lastname: Moreno-Rojas
authors.affiliation: Dpto. Genética, Universidad de Córdoba Edificio Gregor Mendel, primera planta ala oeste, Campus Rabanales, 14071 Córdoba, Spain. Electronic address: tania.meram@gmail.com.
authors.forename: Tania
authors.initials: T
authors.lastname: Merinas-Amo
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D055598:Chemical Phenomena; D005737:Garlic / Q000737:chemistry*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D015416:Maillard Reaction; D059808:Polyphenols / Q000032:analysis; D027842:Syzygium / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D059808:Polyphenols
keywords: Antioxidant capacity; Browning intensity; Heat-treatment; Peeled black garlic cloves; Polyphenols; Soluble solid content; Whole black garlic bulbs; pH