Harnessing the antioxidant potential of black garlic: A study on bioactive compounds in 29 Indian garlic genotypes

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-06-14 DOI:10.1016/j.fbio.2025.107020

Pasupula Karishma , Anil Khar , Sujata Vasudev , Amrender Kumar , Rumit Patel

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引用次数: 0

Abstract

Black garlic (BG), a functional food with enhanced antioxidant and therapeutic properties, is produced through the controlled aging of fresh garlic under specific thermal and humidity conditions. This study, aimed to evaluate biochemical and antioxidant changes during BG formation in twenty-nine Indian garlic genotypes at 60–80 °C and 80 % relative humidity for up to 60 days,and their biochemical traits were evaluated at 20-day intervals. Key parameters analysed included total phenolic content (mg GAE/100 g FW), total flavonoid content (mg QE/100 g FW), antioxidant capacity - FRAP (ferric reducing antioxidant power), DPPH (2,2-diphenyl-1-picrylhydrazl) assays (μmol Trolox/g FW)], allicin content (mg/100 g), and pyruvic acid levels (μmol/mL). Significant genotypic variability was observed across all traits. Total phenolics and antioxidant activity peaked at day 40 of aging, indicating the optimal point for health-promoting compound accumulation. Flavonoid content continued to increase until day 60, while allicin showed an initial increase followed by a marked decline. Pyruvic acid levels decreased steadily throughout the aging period. Certain genotypes consistently exhibited superior functional properties, suggesting their suitability for commercial BG production. These promising lines also hold potential for use in breeding programs aimed at improving the nutraceutical quality of garlic. The findings offer valuable insights into genotype-specific responses during BG processing and the selection of elite lines for value-added applications.

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利用黑蒜的抗氧化潜能：29种印度大蒜基因型生物活性化合物的研究

黑蒜（BG）是在特定的温度和湿度条件下，通过对新鲜大蒜进行控制老化而制成的一种具有增强抗氧化和治疗性能的功能性食品。本研究旨在评价29种印度大蒜基因型在60 - 80°C和80%相对湿度条件下长达60天的BG形成过程中的生化和抗氧化变化，并每隔20天对其生化特性进行评估。分析的关键参数包括总酚含量（mg GAE/100 g FW）、总黄酮含量（mg QE/100 g FW）、抗氧化能力- FRAP（铁还原抗氧化能力）、DPPH（2,2-二苯基-1-吡啶肼）测定（μmol Trolox/g FW）、大蒜素含量（mg/100 g）和丙酮酸水平（μmol/mL）。在所有性状中观察到显著的基因型变异。总酚类物质和抗氧化活性在衰老第40天达到峰值，这是促进健康的化合物积累的最佳时间。黄酮类化合物含量持续增加至第60天，而大蒜素含量则呈现先增加后明显下降的趋势。丙酮酸水平在整个衰老过程中稳步下降。某些基因型始终表现出优越的功能特性，表明它们适合商业生产BG。这些有希望的品系也有潜力用于旨在提高大蒜营养保健质量的育种计划。这些发现为BG处理过程中的基因型特异性反应和选择增值应用的精英系提供了有价值的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.