Determination of fresh and black garlic quality parameters and characterization of bioactive compounds

Garlic is an important food that contains compounds that support the gastrointestinal tract and digestion. The most common type of garlic is Allium sativum L. Recent studies have shown that garlic has cholesterol-lowering, lipid-lowering, cardioprotective, antithrombotic, anti-inflammatory, antioxidant, antitumor, antihyperglycemic, cardiovascular disease prevention, anticancer and curative effects on cancer. Because garlic is among the foods that are avoided to be consumed due to its smell, the production of black garlic, which is an alternative product, has come to the fore. Black garlic is produced by fermentation of fresh garlic under controlled conditions for a certain period of time, at high temperature (60-90°C) and high humidity (70-90%), it is effective in a series of chemical reactions in the formation of black garlic. There are bioactive components such as phenolic, organic sulfur compounds, β-carboline alkaloids and melanoidin in black garlic. In this study, Kastamonu and Antep fresh garlics, which constitute the important potential in our country in grown, and 5 different commercial black garlics in the market the general composition characteristics (titration acidity, protein, sugar, dry matter, etc.), antioxidant capacity (DPPH and ABTS), total phenolic content, HMF, of amount has been determined. Amino acid content, organic acid composition and phenolic compounds were characterized by HPLC. When compared to fresh garlic, the antioxidant capacity potential of black garlic increased 4-7 times. In fresh garlic, 13 phenolic compounds, including gallic acid, p-hydroxybenzoic acid, catechin, vanillic acid, caffeic acid epicatechin, p-coumaric acid, ferulic acid, morin, quercetin, resveratrol and apigenin, were identified and in addition to fresh garlic, the quercetin-3-O-rhamnoside compound was determined. It was determined that the amount of resveratrol, vanillic acid, catechin, ferulic acid, apigenin, caffeic acid, epicatechin and morin in black garlic increased compared to fresh garlic. It was determined that black garlic contains higher amount of phenolic compounds and higher antioxidant potential than fresh garlic. When the black garlic samples were evaluated in terms of amino acid content, it was determined that black garlic contains more amino acids than fresh garlic.