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<p>Black garlic is an emerging functional food with better sensory attributes than that of raw garlic. The aim of present study was to evaluate quality indicators of black garlic aged at different temperatures. Fresh garlic samples were aged at 60&#xa0;°C, 70&#xa0;°C, and 80&#xa0;°C (BG60, BG70, BG80) and pH, reducing sugar, pyruvic acid, moisture content, total phenolic content was estimated at different stages of ageing. Antioxidant activities of garlic were investigated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and reducing power assay. The results showed that moisture content and pH declined during the ageing period with higher shift in BG80, followed by BG70 and BG60. Pungency was notably removed during the ageing process as correlated with lower pyruvic acid content in black garlic samples. The Total Phenolic Content (TPC) of black garlic was significantly higher than fresh garlic; however phenolic concentration was almost equivalent in BG70 and BG80. The higher antioxidant capacity was noted for BG80 by both DPPH radical scavenging activity and reducing power assay. Maillard reaction products and total phenolic content had greater influence for enhanced antioxidant capacity than the organosulfur compounds of black garlic. Principal Component Analysis (PCA) plots revealed distribution of quality attributes in early, middle and late stage of the ageing. The bioactive potential could be attained up to 24th day of ageing at different ageing temperature. The sensory evaluation revealed that BG70 was most suitable with sour and sweet taste, and no pungency, while slight bitterness was observed in BG80.</p>

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Multivariate assessment of quality indicators of black garlic during the ageing period

  • 期刊论文

  • 发表日期：

    2025年10月24日

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  • Harshad M. Mandge,
  • Jagbir Rehal,
  • Preetinder Kaur,
  • Deepika Goswami,
  • Amrit Kaur Mahal

摘要

Black garlic is an emerging functional food with better sensory attributes than that of raw garlic. The aim of present study was to evaluate quality indicators of black garlic aged at different temperatures. Fresh garlic samples were aged at 60 °C, 70 °C, and 80 °C (BG60, BG70, BG80) and pH, reducing sugar, pyruvic acid, moisture content, total phenolic content was estimated at different stages of ageing. Antioxidant activities of garlic were investigated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and reducing power assay. The results showed that moisture content and pH declined during the ageing period with higher shift in BG80, followed by BG70 and BG60. Pungency was notably removed during the ageing process as correlated with lower pyruvic acid content in black garlic samples. The Total Phenolic Content (TPC) of black garlic was significantly higher than fresh garlic; however phenolic concentration was almost equivalent in BG70 and BG80. The higher antioxidant capacity was noted for BG80 by both DPPH radical scavenging activity and reducing power assay. Maillard reaction products and total phenolic content had greater influence for enhanced antioxidant capacity than the organosulfur compounds of black garlic. Principal Component Analysis (PCA) plots revealed distribution of quality attributes in early, middle and late stage of the ageing. The bioactive potential could be attained up to 24th day of ageing at different ageing temperature. The sensory evaluation revealed that BG70 was most suitable with sour and sweet taste, and no pungency, while slight bitterness was observed in BG80.