Changes in the Physicochemical Properties, Antioxidant Activity and Metabolite Analysis of Black Elephant Garlic ( Allium ampeloprasum L.) during Aging Period

• Published in: Foods Vol. 12; no. 1; p. 43
• Main Authors: Nam, Se-Hyun, Han, Young-Sil, Sim, Ki-Hyeon, Yang, Seung-Ok, Kim, Myung-Hyun
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 22.12.2022; MDPI
• Subjects: Acids; Aging; aging period; Allium ampeloprasum; antioxidant; Antioxidants; black garlic; Browning; Carbohydrates; Chemical properties; Chromatography; elephant garlic; Elephants; Flavonoids; Food science; Functional foods & nutraceuticals; Furoic acid; Garlic; High temperature; Humidity; Lactic acid; Lipids; Manufacturing industry; metabolite; Metabolites; Minerals; Moisture effects; Nutritional aspects; pH effects; Physicochemical properties; Quality standards; Sugar; South Korea; Denmark; United States > US; antioxidant; elephant garlic; black garlic; metabolite; aging period
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12010043

This study investigated the effects of the aging period on the black elephant garlic ( L.) manufacturing process. Black elephant garlic is a processed elephant garlic product prepared by high-temperature and high-humidity treatment for 40 days. The proximate composition (moisture, crude lipid, crude protein, carbohydrate, and ash), minerals, color values, reducing sugars, pH, total polyphenol contents, total flavonoid contents and antioxidant activities of elephant garlic and black elephant garlic were evaluated. The browning intensity of elephant garlic increased with the aging period, but the browning reaction terminated after aging for 30 days, exhibiting the same browning level. Reducing sugars increased over the aging period until 20 days, and then decreased with the aging period, in contrast to the pH, which decreased from 6.47 to 3.68 over the aging period. Antioxidant components, including the total polyphenol and total flavonoid contents of black elephant garlic, increased significantly until day 30 of aging. From the metabolite profiles determined through GC/MS analysis, it was confirmed that primary metabolites related to antioxidant components, such as lactic acid and 5-hydroxymethyl-2-furoic acid, were generated during the aging process of elephant garlic.