Effect of Thermal Processes on S-Allyl Cysteine Content in Black Garlic
Issued Date
2023-03-01
Resource Type
eISSN
23048158
Scopus ID
2-s2.0-85151731475
Journal Title
Foods
Volume
12
Issue
6
Rights Holder(s)
SCOPUS
Bibliographic Citation
Foods Vol.12 No.6 (2023)
Suggested Citation
Manoonphol K., Suttisansanee U., Promkum C., Butryee C. Effect of Thermal Processes on S-Allyl Cysteine Content in Black Garlic. Foods Vol.12 No.6 (2023). doi:10.3390/foods12061227 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/81900
Title
Effect of Thermal Processes on S-Allyl Cysteine Content in Black Garlic
Author(s)
Author's Affiliation
Other Contributor(s)
Abstract
As a key component of black garlic (BG) products, S-allyl cysteine (SAC) is useful in reducing oxidative stress and inflammation. Several BG products with a high SAC content have been developed by thermal processing; however, the optimum conditions for thermal treatment for producing Thai garlic (multicloves) with a high SAC content compared to Chinese garlic (single clove) are still unknown. Moreover, the mechanism underlying the increase in SAC content in BG is unclear. Thus, this study aimed to investigate the optimum thermal condition for developing Thai BG with high SAC content base on methods A (70 °C and 80% RH) and B (60–75 °C and 80–85% RH). The total phenolic contents and antioxidant activities of Thai fresh garlic, Thai BG, and their powder forms were also compared. Method A worked the best for both types of garlic. The results indicated that the SAC content increased significantly after 7 days of fermentation and decreased drastically afterward with prolonged heat treatment. The optimum thermal condition for producing Thai fresh garlic and Chinese fresh garlic with high SAC content was 70 °C and a relative humidity of 80% for 12 days in an industrial fermentation chamber. The SAC content of Thai BG and Chinese BG increased approximately 139- and 122-fold, respectively. Furthermore, significant antioxidant capabilities determined by ferric ion-reducing antioxidant power, 2,2-diphenyl-1-picrylhydrazyl radical scavenging, and oxygen radical absorbance capacity assays were 34-, 6-, and 3-fold higher, respectively, than those of fresh garlic.