The effect of pretreatment on functional components and antioxidant activity of black garlic
NIU Nana1, SHA Ruyi1*, YANG Chenming1, WANG Zhenzhen1, RU Yuting1, DAI Jing1, HAN Honggeng2, ZHANG Liming2, MAO Jianwei1,3*
1(Zhejiang University of Science & Technology, Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Product, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Hangzhou 310023, China) 2(Jiangsu Foodmeritt Biotech Inc, Xuzhou 221354, China) 3(Zhejiang Industry Polytechnic College, Shaoxing 312000, China)
Abstract: The white garlic was pretreated with microorganisms, freezing and high temperature and high pressure respectively, and the black garlic was fermented. The chromatic aberration, browning degree, total phenol, protein, total acid, pH, S-allyl-L-cysteine (SAC), 5-hydroxymethylfurfural (5-HMF) and other physicochemical indexes of black garlic during fermentation were monitored, and the hydroxyl radical scavenging ability, ABTS radical scavenging ability, and pH value were also been explored. The antioxidant capacity and correlation were analyzed, as well. The results showed that in the fermentation process, the chromatic aberration and browning degree of black garlic increased first and then they tended to be stable. The contents of total phenol, titratable acid and soluble protein showed an increasing trend, and a positive correlation with hydroxyl radical scavenging ability, ABTS free radical scavenging ability and reducing power. Moreover, the content of SAC in black garlic was higher than that in fresh garlic. The content of 5-HMF in black garlic was significantly decreased by different pretreatment processes. This study provides reference for the fermentation of high-quality and high nutrition black garlic and the regulation of 5-HMF content and makes a feasibility study on reducing 5-HMF content in food.
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