Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study

Autores
Fernandez, Silvana Paola; Gonzalez, Roxana Elizabeth
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024
This work focused on the evaluation of nine clones of fresh garlic and its aged product, black garlic, and the comparison of their nutritional qualities, bioactive compounds, antioxidant activities, and the correlation among these traits. The results showed that the moisture content material of black garlic was reduced, while the crude protein, crude fiber, crude ash, and carbohydrate contents were considerably improved. Black garlic had a higher total phenolic content than fresh garlic and four to nine times more antioxidant activity. Hydroxycinnamic acid derivates were the main phenolic acids found in both fresh and black garlic. The antioxidant activity was correlated with polyphenol content and pungency levels. Finally, recommendations about the most suitable clones for black garlic production were made. These findings highlight the need for the consideration of garlic clones in both dietary and therapeutic contexts.
EEA La Consulta
Fil: Fernandez, Silvana Paola. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina
Fil: González, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina
Fil: González, Roxana Elizabeth. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina.
Fuente
Biology and Life Sciences Forum 40 (1) : 29. (February 2025)
Materia
Ajo
Compuestos Bioactivos
Alimentos Funcionales
Propiedad Antioxidante
Valor Nutritivo
Allium sativum
Garlic
Bioactive Compounds
Functional Foods
Antioxidant Properties
Nutritive Value
Ajo Negro
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/21307
Acceder
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oai_identifier_str oai:localhost:20.500.12123/21307
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network_name_str INTA Digital (INTA)
spelling Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative StudyFernandez, Silvana PaolaGonzalez, Roxana ElizabethAjoCompuestos BioactivosAlimentos FuncionalesPropiedad AntioxidanteValor NutritivoAllium sativumGarlicBioactive CompoundsFunctional FoodsAntioxidant PropertiesNutritive ValueAjo NegroArtículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024This work focused on the evaluation of nine clones of fresh garlic and its aged product, black garlic, and the comparison of their nutritional qualities, bioactive compounds, antioxidant activities, and the correlation among these traits. The results showed that the moisture content material of black garlic was reduced, while the crude protein, crude fiber, crude ash, and carbohydrate contents were considerably improved. Black garlic had a higher total phenolic content than fresh garlic and four to nine times more antioxidant activity. Hydroxycinnamic acid derivates were the main phenolic acids found in both fresh and black garlic. The antioxidant activity was correlated with polyphenol content and pungency levels. Finally, recommendations about the most suitable clones for black garlic production were made. These findings highlight the need for the consideration of garlic clones in both dietary and therapeutic contexts.EEA La ConsultaFil: Fernandez, Silvana Paola. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; ArgentinaFil: González, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; ArgentinaFil: González, Roxana Elizabeth. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina.MDPI2025-02-17T12:31:45Z2025-02-17T12:31:45Z2025-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/21307https://www.mdpi.com/2673-9976/40/1/292673-9976https://doi.org/10.3390/blsf2024040029Biology and Life Sciences Forum 40 (1) : 29. (February 2025)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/2019-PD-E7-I152-001, Alimentos nutracéuticos, funcionales o para regímenes especialesinfo:eu-repograntAgreement/INTA/2019-PE-E7-I517-001, Calidad nutricional y sensorial de alimentos y aptitud tecnológica de materia prima asociada a sistemas y territorios productivos con foco en las demandas del consumidorinfo:eu-repograntAgreement/INTA/2019-PD-E7-I153-001, Estrategias tecnológicas innovadoras para la transformación y preservación de alimentosinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-11-27T08:40:28Zoai:localhost:20.500.12123/21307instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-11-27 08:40:29.137INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study
title Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study
spellingShingle Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study
Fernandez, Silvana Paola
Ajo
Compuestos Bioactivos
Alimentos Funcionales
Propiedad Antioxidante
Valor Nutritivo
Allium sativum
Garlic
Bioactive Compounds
Functional Foods
Antioxidant Properties
Nutritive Value
Ajo Negro
title_short Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study
title_full Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study
title_fullStr Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study
title_full_unstemmed Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study
title_sort Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study
dc.creator.none.fl_str_mv Fernandez, Silvana Paola
Gonzalez, Roxana Elizabeth
author Fernandez, Silvana Paola
author_facet Fernandez, Silvana Paola
Gonzalez, Roxana Elizabeth
author_role author
author2 Gonzalez, Roxana Elizabeth
author2_role author
dc.subject.none.fl_str_mv Ajo
Compuestos Bioactivos
Alimentos Funcionales
Propiedad Antioxidante
Valor Nutritivo
Allium sativum
Garlic
Bioactive Compounds
Functional Foods
Antioxidant Properties
Nutritive Value
Ajo Negro
topic Ajo
Compuestos Bioactivos
Alimentos Funcionales
Propiedad Antioxidante
Valor Nutritivo
Allium sativum
Garlic
Bioactive Compounds
Functional Foods
Antioxidant Properties
Nutritive Value
Ajo Negro
dc.description.none.fl_txt_mv Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024
This work focused on the evaluation of nine clones of fresh garlic and its aged product, black garlic, and the comparison of their nutritional qualities, bioactive compounds, antioxidant activities, and the correlation among these traits. The results showed that the moisture content material of black garlic was reduced, while the crude protein, crude fiber, crude ash, and carbohydrate contents were considerably improved. Black garlic had a higher total phenolic content than fresh garlic and four to nine times more antioxidant activity. Hydroxycinnamic acid derivates were the main phenolic acids found in both fresh and black garlic. The antioxidant activity was correlated with polyphenol content and pungency levels. Finally, recommendations about the most suitable clones for black garlic production were made. These findings highlight the need for the consideration of garlic clones in both dietary and therapeutic contexts.
EEA La Consulta
Fil: Fernandez, Silvana Paola. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina
Fil: González, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina
Fil: González, Roxana Elizabeth. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina.
description Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024
publishDate 2025
dc.date.none.fl_str_mv 2025-02-17T12:31:45Z
2025-02-17T12:31:45Z
2025-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/21307
https://www.mdpi.com/2673-9976/40/1/29
2673-9976
https://doi.org/10.3390/blsf2024040029
url http://hdl.handle.net/20.500.12123/21307
https://www.mdpi.com/2673-9976/40/1/29
https://doi.org/10.3390/blsf2024040029
identifier_str_mv 2673-9976
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/2019-PD-E7-I152-001, Alimentos nutracéuticos, funcionales o para regímenes especiales
info:eu-repograntAgreement/INTA/2019-PE-E7-I517-001, Calidad nutricional y sensorial de alimentos y aptitud tecnológica de materia prima asociada a sistemas y territorios productivos con foco en las demandas del consumidor
info:eu-repograntAgreement/INTA/2019-PD-E7-I153-001, Estrategias tecnológicas innovadoras para la transformación y preservación de alimentos
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Biology and Life Sciences Forum 40 (1) : 29. (February 2025)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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