Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.16, ss.1340-1353, 2022 (SCI-Expanded)
It is common knowledge that the consumption of black garlic may have potential health benefits such as anticarcinogenic, anti-obesity, and cardio protective effects through its antioxidant, and anti-inflammatory activity. This paper presents a new approach to the fermentation of black garlic with improved bioactive properties. Therefore, the aim of our research was to reduce the HMF formation and examine the effects of green tea extract on the bioactive properties of black garlic. The fresh garlic samples were soaked in different amounts of green tea extract with variable fermentation time. The extract amount (1-4%), soaking (2-24 h) and fermentation (10-30 days) time were optimized with Response Surface Methodology Box Behnken design. HMF content, the antioxidant properties (DPPH and TEAC), TPC content, and browning intensity of the samples were examined. The highest desirability for the lowest HMF and highest bioactive properties were observed in the sample soaked for 24 h with 4% extract amount and 23.14 days of fermentation. Soaking garlic in green tea extract increased the TPC 22.6% and antioxidant properties (DPPH 63.68%, TEAC 18.6%), while decreasing the HMF 55%. At the 30th day of fermentation, the highest TPC value of 6.33 mg GAE/g was observed with a soaking time of 13 h, and extract amount of 4%. The HMF content of black garlic soaked in 4% green tea extract, for 24 h and 23.14 days, was 8.91 mg/100g, which reduced the formation of HMF approximately by 55% compared with the control sample. The thiosulfinate content of control and optimum samples were found as 0.15 and 0.10 mmol/100g, respectively. Results revealed that soaking garlic in green tea extract and extended fermentation time, increased the bioactive properties of black garlic. Soaking black garlic in green tea extract is a useful method for the fermentation of black garlic.