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Nhan đề: Physicochemical character of fresh and black garlic: 12-day thermal aged process
Tác giả: Nguyen, Xuan Hong Quan
Vo, Thi Nga
Dinh, Nu Kieu Nhi
Ngo, Thi Thuy Duong
Huynh, Ngoc Vinh
Nguyen, Kim Phi Phung
Nguyen, Thi Hoai Thu
Từ khoá: Allium sativum L
Black garlic
5-allyl cysteine
Reducing sugar
Polyphenol
Protein contents
Năm xuất bản: 2020
Tùng thư/Số báo cáo: Vietnam Journal of Chemistry;Vol. 58, No. 04 .- P.500-505
Tóm tắt: Garlic has long been known possessing many benefits for health and used as a pivotal spice for daily meals in many countries. Recent studies showed that black garlic has many advantages such as no strong odor and still remaining bioactivities of fresh ones, even better. Commercial black garlic Products in Vietnam have not showed the physicochemical analysis as well as the original source. This study concentrated on Allium sativum L. garlic bulds collected at Ninh Thuan province, an area of which garlic is one of main agricultural Products. The essential oil of the fresh garlic was analyzed by GC-MS. From the fresh garlic bulds, two compounds, uracil (1) and butyl 4-hydroxybenzoate (2) were isolated and structurally determined. Fresh garlic bulds were then prepared to black garlic. The physicochemical analysis methods showed that the S-allyl cysteine, reducing sugar, total polyphenol and total protein content of 12-day black garlic were much higher than those of fresh one. For instance, the 5-allyl cysteine content in fresh garlic and black one were 53.2 and 663.6 µg/g, the reducing sugar were 9.73 and 36.51 g/100g, respectively.
Định danh: https://dspace.ctu.edu.vn/jspui/handle/123456789/40728
ISSN: 2525-2321
Bộ sưu tập: Vietnam Journal of Chemistry

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