What is it about?
Black garlic is produced from fresh garlic by heat treatment at a controlled temperature and humidity for a certain period of time. The processing conditions are responsible for a series of changes in the plant material that culminate in the alteration of its physicochemical and bioactive properties. This study evaluated the physicochemical properties of fresh and black garlic, as well as the chemical composition and antibacterial activity of their essential oils.
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Why is it important?
The chemical characterization of the essential oils from two batches of fresh garlic (FG1 and FG2) and two batches of black garlic (BG1 and BG2) was carried out using gas chromatography-mass spectrometry and gas chromatography-flame ionization detector.
Perspectives
The black garlic essential oils evaluated are more promising for the microbiological control of food bacteria than those from fresh garlic.
Dr. FRANCISCO JOSÉ TÔRRES DE AQUINO
Universidade Federal de Uberlandia
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This page is a summary of: Volatile constituents, physicochemical properties and antibacterial activity of black and fresh garlic (Allium sativum L.), OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA, November 2024, South Florida Publishing LLC,
DOI: 10.55905/oelv22n11-090.
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