Influence of Incubated Temperatures on Chemical Properties of Black Garlic
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Abstract
The present study investigated the influence of incubated temperature on the chemical properties of black garlic obtained from three different kinds from different places including Srisaket (SK), Chiangmai (CM), and China (CN) incubated at 60 and 70°C with 80% RH for 6 weeks. The results revealed that the temperature of 60°C provided black garlic with pH value and total soluble solid higher than that of 70°C at week 6th (p<0.05). Black garlic of SK and CN incubated at 70°C exhibited the highest protein and carbohydrate content, respectively (p<0.05), and was correlated to the quantity observed in fresh garlic. In the contrary, fat and fiber contents detected in black garlic incubated at the same temperature were comparable. At 60°C, CM-black garlic had the highest total phenolics (252.47±12.4 mg G E/g DW) (p<0.05), while SK- and CN-black garlic were similar (181.10±8.42, 175.52±7.84 mg G E/g DW, respectively). CN-black garlic contained the highest total flavonoids (4.122±0.02 mg Cat E/g DW) and total proanthocyanidins (1.52±0.34 mg Cat E/g DW) (p≥0.05), followed by SK-black garlic (1.012±0.10 mg Cat E/g DW, 1.12±0.03 mg Cat E/g DW, respectively), while were similar to SK-black garlic for antioxidant capacity as observed in the final week (week 6th). In accordance, this could be further utilized for developing black garlic as a functional food product.
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