Physicochemical Characterization and Biological Activities of Black and White Garlic: In Vivo and In Vitro Assays

• Published in: Foods Vol. 8; no. 6; p. 220
• Main Authors: Toledano Medina, María Ángeles, Merinas-Amo, Tania, Fernández-Bedmar, Zahira, Font, Rafael, Del Río-Celestino, Mercedes, Pérez-Aparicio, Jesús, Moreno-Ortega, Alicia, Alonso-Moraga, Ángeles, Moreno-Rojas, Rafael
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI 21.06.2019; MDPI AG
• Subjects: black garlic; HL-60 cell line; physicochemical profile; polyphenol content; polyphenol content; black garlic; HL-60 cell line; physicochemical profile
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods8060220

White and three types of black garlic (13, 32, and 45 days of aging, named 0C1, 1C2, and 2C1, respectively) were selected to study possible differences in their nutraceutic potential. For this purpose, garlic were physicochemically characterized (Brix, pH, aW, L, polyphenol, and antioxidant capacity), and both in vivo and in vitro assays were carried out. Black garlic samples showed higher polyphenol content and antioxidant capacity than the white ones. The biological assays showed that none of the samples (neither raw nor black garlic) produced toxic effects in the animal genetic model, nor exerted protective effects against H O , with the exception of the 0C1 black garlic. Moreover, only white garlic was genotoxic at the highest concentration. On the other hand, 0C1 black garlic was the most antigenotoxic substance. The in vivo longevity assays showed significant extension of lifespan at some concentrations of white and 0C1and 1C2 black garlic. The in vitro experiments showed that all of the garlic samples induced a decrease in leukemia cell growth. However, no type of garlic was able to induce proapoptotic internucleosomal DNA fragmentation. Taking into account the physicochemical and biological data, black garlic could be considered a potential functional food and used in the preventive treatment of age-related diseases. In addition, our findings could be relevant for black-garlic-processing agrifood companies, as the economical and timing costs can significantly be shortened from 45 to 13 days of aging.