Novel Nutritive Garlic Product ''Black Garlic'': A Critical Review of Its Composition, Production and Bioactivity

Authors : Selin ALİHANOĞLU, Mehmet KARAASLAN, Hasan VARDİN

Pages : 57-63

View : 51 | Download : 27

Publication Date : 2017-12-31

Article Type : Review Paper

Abstract :Garlic has organosulfur compounds and bioactive enzymes in its composition. Garlic has been shown to display anti-bacterial, anti-fungal, anti-atherosclerotic, detoxification, and anti-carcinogenic effects due to its bioactive components. Although garlic has been widely used as one of the popular condiment for foods and traditional medicine against various disease, consumption of garlic is very limited due to its unpleasant odor and taste. In recent years various processing methods were applied to obtain new garlic products to eliminate undesirable odor of garlic without damage its health benefits. Black garlic is a heat treated and fermented garlic product at controlled high temperature (60-90 C°) and controlled high humidity (80-90%) for a period of time without any additives. As a result of this fermentation process white-fresh garlic cloves turns to black and get sweet taste, chewy and jelly-like structure. Garlic lose its pungent taste and irritative odor during the ageing process due to the conversion of allicin into water-soluble antioxidant compounds including S-allylcysteine and S-allylmercaptocysteine moreover many sulfur-containing compounds are formed, which contribute to health benefits. Black garlic has stronger antioxidant activity than fresh garlic, and better efficacy in preventing metabolic diseases. Furthermore, non enzymatic browning reactions are take place like Maillard reaction, the chemical oxidation of phenols and caramelisation during aging process. The results of these reactions color of garlic samples turn to dark brown and some antioxidant compounds formation is occur. Process time, process temperature and applied relative humidity effect the black garlic physical, chemical and sensorial properties thus several studies revealed that effect these parameters on black garlic. All process conditions there was a decrease in moisture content, pH, reducing sugar and increase in browning intensity, antioxidant, SAC content in garlic samples after fermentation. Aim of this study is review the composition, bioactivity, production and applications of black garlic during production process and compare them with fresh garlic at different process conditions.
Keywords : Black garlic, alliin, alicine, S Allycysteine, fermentation, antioxidant

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