Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.)

Abstract Impact of steaming pretreatment processes on physical properties, bioactive compounds and antioxidant activities, of black garlics (Allium sativum L.) was studied. Steaming pretreatment at different times (0, 4 and 6 min) was conducted before incubating in 60 °C-incubator at different incub...
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Autor*in:	Karnjanapratum, Supatra [verfasserIn] Supapvanich, Suriyan [verfasserIn] Kaewthong, Pensiri [verfasserIn] Takeungwongtrakul, Sirima [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	Black garlic Steaming pretreatment Physical properties Total polyphenol content Total flavonoid content Antioxidant activity

Übergeordnetes Werk:	Enthalten in: Journal of food science and technology - Mysore, India : Springer, 2010, 58(2020), 5 vom: 11. Aug., Seite 1869-1876
Übergeordnetes Werk:	volume:58 ; year:2020 ; number:5 ; day:11 ; month:08 ; pages:1869-1876

Links:	Volltext

DOI / URN:	10.1007/s13197-020-04698-7

Katalog-ID:	SPR043703240

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520			\|a Abstract Impact of steaming pretreatment processes on physical properties, bioactive compounds and antioxidant activities, of black garlics (Allium sativum L.) was studied. Steaming pretreatment at different times (0, 4 and 6 min) was conducted before incubating in 60 °C-incubator at different incubation times (0, 9 and 18 days). Different steaming pretreatment processes affected the color and hardness of black garlic differently, while total polyphenol content (TPC) and total flavonoid content (TFC) were also determined by the steaming pretreatment time used. TPC and TFC increased with increasing of incubating time, where the highest those bioactive compounds was observed from 18-day incubation, especially with 4 min of steaming pretreatment (p ≤ 0.05). Increase of those bioactive compounds was in accordance with increasing of DPPH radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP) of black garlic during incubation. In addition, black garlic obtained from 18-day incubation with steaming pretreated for 4 min revealed the optimum condition providing the black garlic with high in both DPPH and FRAP, compared with others (p ≤ 0.05). Therefore, steaming pretreatment could effectively improve the efficiency of black garlic production process by increase the generation rate of bioactive compounds as well as induce antioxidant properties of black garlic with shorten process time.
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912			\|a GBV_ILN_161
912			\|a GBV_ILN_170
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912			\|a GBV_ILN_281
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912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
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912			\|a GBV_ILN_2057
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912			\|a GBV_ILN_2065
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912			\|a GBV_ILN_2110
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matchkey_str	article:09758402:2020----::matftaigrtetetrcsocaatrsisnatoiatciii
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publishDate	2020
allfields	10.1007/s13197-020-04698-7 doi (DE-627)SPR043703240 (DE-599)SPRs13197-020-04698-7-e (SPR)s13197-020-04698-7-e DE-627 ger DE-627 rakwb eng 660 540 ASE Karnjanapratum, Supatra verfasserin aut Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.) 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Impact of steaming pretreatment processes on physical properties, bioactive compounds and antioxidant activities, of black garlics (Allium sativum L.) was studied. Steaming pretreatment at different times (0, 4 and 6 min) was conducted before incubating in 60 °C-incubator at different incubation times (0, 9 and 18 days). Different steaming pretreatment processes affected the color and hardness of black garlic differently, while total polyphenol content (TPC) and total flavonoid content (TFC) were also determined by the steaming pretreatment time used. TPC and TFC increased with increasing of incubating time, where the highest those bioactive compounds was observed from 18-day incubation, especially with 4 min of steaming pretreatment (p ≤ 0.05). Increase of those bioactive compounds was in accordance with increasing of DPPH radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP) of black garlic during incubation. In addition, black garlic obtained from 18-day incubation with steaming pretreated for 4 min revealed the optimum condition providing the black garlic with high in both DPPH and FRAP, compared with others (p ≤ 0.05). Therefore, steaming pretreatment could effectively improve the efficiency of black garlic production process by increase the generation rate of bioactive compounds as well as induce antioxidant properties of black garlic with shorten process time. Black garlic (dpeaa)DE-He213 Steaming pretreatment (dpeaa)DE-He213 Physical properties (dpeaa)DE-He213 Total polyphenol content (dpeaa)DE-He213 Total flavonoid content (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Supapvanich, Suriyan verfasserin aut Kaewthong, Pensiri verfasserin aut Takeungwongtrakul, Sirima verfasserin aut Enthalten in Journal of food science and technology Mysore, India : Springer, 2010 58(2020), 5 vom: 11. Aug., Seite 1869-1876 (DE-627)618327800 (DE-600)2537738-3 0975-8402 nnns volume:58 year:2020 number:5 day:11 month:08 pages:1869-1876 https://dx.doi.org/10.1007/s13197-020-04698-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 58 2020 5 11 08 1869-1876
spelling	10.1007/s13197-020-04698-7 doi (DE-627)SPR043703240 (DE-599)SPRs13197-020-04698-7-e (SPR)s13197-020-04698-7-e DE-627 ger DE-627 rakwb eng 660 540 ASE Karnjanapratum, Supatra verfasserin aut Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.) 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Impact of steaming pretreatment processes on physical properties, bioactive compounds and antioxidant activities, of black garlics (Allium sativum L.) was studied. Steaming pretreatment at different times (0, 4 and 6 min) was conducted before incubating in 60 °C-incubator at different incubation times (0, 9 and 18 days). Different steaming pretreatment processes affected the color and hardness of black garlic differently, while total polyphenol content (TPC) and total flavonoid content (TFC) were also determined by the steaming pretreatment time used. TPC and TFC increased with increasing of incubating time, where the highest those bioactive compounds was observed from 18-day incubation, especially with 4 min of steaming pretreatment (p ≤ 0.05). Increase of those bioactive compounds was in accordance with increasing of DPPH radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP) of black garlic during incubation. In addition, black garlic obtained from 18-day incubation with steaming pretreated for 4 min revealed the optimum condition providing the black garlic with high in both DPPH and FRAP, compared with others (p ≤ 0.05). Therefore, steaming pretreatment could effectively improve the efficiency of black garlic production process by increase the generation rate of bioactive compounds as well as induce antioxidant properties of black garlic with shorten process time. Black garlic (dpeaa)DE-He213 Steaming pretreatment (dpeaa)DE-He213 Physical properties (dpeaa)DE-He213 Total polyphenol content (dpeaa)DE-He213 Total flavonoid content (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Supapvanich, Suriyan verfasserin aut Kaewthong, Pensiri verfasserin aut Takeungwongtrakul, Sirima verfasserin aut Enthalten in Journal of food science and technology Mysore, India : Springer, 2010 58(2020), 5 vom: 11. Aug., Seite 1869-1876 (DE-627)618327800 (DE-600)2537738-3 0975-8402 nnns volume:58 year:2020 number:5 day:11 month:08 pages:1869-1876 https://dx.doi.org/10.1007/s13197-020-04698-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 58 2020 5 11 08 1869-1876
allfields_unstemmed	10.1007/s13197-020-04698-7 doi (DE-627)SPR043703240 (DE-599)SPRs13197-020-04698-7-e (SPR)s13197-020-04698-7-e DE-627 ger DE-627 rakwb eng 660 540 ASE Karnjanapratum, Supatra verfasserin aut Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.) 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Impact of steaming pretreatment processes on physical properties, bioactive compounds and antioxidant activities, of black garlics (Allium sativum L.) was studied. Steaming pretreatment at different times (0, 4 and 6 min) was conducted before incubating in 60 °C-incubator at different incubation times (0, 9 and 18 days). Different steaming pretreatment processes affected the color and hardness of black garlic differently, while total polyphenol content (TPC) and total flavonoid content (TFC) were also determined by the steaming pretreatment time used. TPC and TFC increased with increasing of incubating time, where the highest those bioactive compounds was observed from 18-day incubation, especially with 4 min of steaming pretreatment (p ≤ 0.05). Increase of those bioactive compounds was in accordance with increasing of DPPH radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP) of black garlic during incubation. In addition, black garlic obtained from 18-day incubation with steaming pretreated for 4 min revealed the optimum condition providing the black garlic with high in both DPPH and FRAP, compared with others (p ≤ 0.05). Therefore, steaming pretreatment could effectively improve the efficiency of black garlic production process by increase the generation rate of bioactive compounds as well as induce antioxidant properties of black garlic with shorten process time. Black garlic (dpeaa)DE-He213 Steaming pretreatment (dpeaa)DE-He213 Physical properties (dpeaa)DE-He213 Total polyphenol content (dpeaa)DE-He213 Total flavonoid content (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Supapvanich, Suriyan verfasserin aut Kaewthong, Pensiri verfasserin aut Takeungwongtrakul, Sirima verfasserin aut Enthalten in Journal of food science and technology Mysore, India : Springer, 2010 58(2020), 5 vom: 11. Aug., Seite 1869-1876 (DE-627)618327800 (DE-600)2537738-3 0975-8402 nnns volume:58 year:2020 number:5 day:11 month:08 pages:1869-1876 https://dx.doi.org/10.1007/s13197-020-04698-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 58 2020 5 11 08 1869-1876
allfieldsGer	10.1007/s13197-020-04698-7 doi (DE-627)SPR043703240 (DE-599)SPRs13197-020-04698-7-e (SPR)s13197-020-04698-7-e DE-627 ger DE-627 rakwb eng 660 540 ASE Karnjanapratum, Supatra verfasserin aut Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.) 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Impact of steaming pretreatment processes on physical properties, bioactive compounds and antioxidant activities, of black garlics (Allium sativum L.) was studied. Steaming pretreatment at different times (0, 4 and 6 min) was conducted before incubating in 60 °C-incubator at different incubation times (0, 9 and 18 days). Different steaming pretreatment processes affected the color and hardness of black garlic differently, while total polyphenol content (TPC) and total flavonoid content (TFC) were also determined by the steaming pretreatment time used. TPC and TFC increased with increasing of incubating time, where the highest those bioactive compounds was observed from 18-day incubation, especially with 4 min of steaming pretreatment (p ≤ 0.05). Increase of those bioactive compounds was in accordance with increasing of DPPH radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP) of black garlic during incubation. In addition, black garlic obtained from 18-day incubation with steaming pretreated for 4 min revealed the optimum condition providing the black garlic with high in both DPPH and FRAP, compared with others (p ≤ 0.05). Therefore, steaming pretreatment could effectively improve the efficiency of black garlic production process by increase the generation rate of bioactive compounds as well as induce antioxidant properties of black garlic with shorten process time. Black garlic (dpeaa)DE-He213 Steaming pretreatment (dpeaa)DE-He213 Physical properties (dpeaa)DE-He213 Total polyphenol content (dpeaa)DE-He213 Total flavonoid content (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Supapvanich, Suriyan verfasserin aut Kaewthong, Pensiri verfasserin aut Takeungwongtrakul, Sirima verfasserin aut Enthalten in Journal of food science and technology Mysore, India : Springer, 2010 58(2020), 5 vom: 11. Aug., Seite 1869-1876 (DE-627)618327800 (DE-600)2537738-3 0975-8402 nnns volume:58 year:2020 number:5 day:11 month:08 pages:1869-1876 https://dx.doi.org/10.1007/s13197-020-04698-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 58 2020 5 11 08 1869-1876
allfieldsSound	10.1007/s13197-020-04698-7 doi (DE-627)SPR043703240 (DE-599)SPRs13197-020-04698-7-e (SPR)s13197-020-04698-7-e DE-627 ger DE-627 rakwb eng 660 540 ASE Karnjanapratum, Supatra verfasserin aut Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.) 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Impact of steaming pretreatment processes on physical properties, bioactive compounds and antioxidant activities, of black garlics (Allium sativum L.) was studied. Steaming pretreatment at different times (0, 4 and 6 min) was conducted before incubating in 60 °C-incubator at different incubation times (0, 9 and 18 days). Different steaming pretreatment processes affected the color and hardness of black garlic differently, while total polyphenol content (TPC) and total flavonoid content (TFC) were also determined by the steaming pretreatment time used. TPC and TFC increased with increasing of incubating time, where the highest those bioactive compounds was observed from 18-day incubation, especially with 4 min of steaming pretreatment (p ≤ 0.05). Increase of those bioactive compounds was in accordance with increasing of DPPH radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP) of black garlic during incubation. In addition, black garlic obtained from 18-day incubation with steaming pretreated for 4 min revealed the optimum condition providing the black garlic with high in both DPPH and FRAP, compared with others (p ≤ 0.05). Therefore, steaming pretreatment could effectively improve the efficiency of black garlic production process by increase the generation rate of bioactive compounds as well as induce antioxidant properties of black garlic with shorten process time. Black garlic (dpeaa)DE-He213 Steaming pretreatment (dpeaa)DE-He213 Physical properties (dpeaa)DE-He213 Total polyphenol content (dpeaa)DE-He213 Total flavonoid content (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Supapvanich, Suriyan verfasserin aut Kaewthong, Pensiri verfasserin aut Takeungwongtrakul, Sirima verfasserin aut Enthalten in Journal of food science and technology Mysore, India : Springer, 2010 58(2020), 5 vom: 11. Aug., Seite 1869-1876 (DE-627)618327800 (DE-600)2537738-3 0975-8402 nnns volume:58 year:2020 number:5 day:11 month:08 pages:1869-1876 https://dx.doi.org/10.1007/s13197-020-04698-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 58 2020 5 11 08 1869-1876
language	English
source	Enthalten in Journal of food science and technology 58(2020), 5 vom: 11. Aug., Seite 1869-1876 volume:58 year:2020 number:5 day:11 month:08 pages:1869-1876
sourceStr	Enthalten in Journal of food science and technology 58(2020), 5 vom: 11. Aug., Seite 1869-1876 volume:58 year:2020 number:5 day:11 month:08 pages:1869-1876
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Black garlic Steaming pretreatment Physical properties Total polyphenol content Total flavonoid content Antioxidant activity
dewey-raw	660
isfreeaccess_bool	false
container_title	Journal of food science and technology
authorswithroles_txt_mv	Karnjanapratum, Supatra @@aut@@ Supapvanich, Suriyan @@aut@@ Kaewthong, Pensiri @@aut@@ Takeungwongtrakul, Sirima @@aut@@
publishDateDaySort_date	2020-08-11T00:00:00Z
hierarchy_top_id	618327800
dewey-sort	3660
id	SPR043703240
language_de	englisch
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author	Karnjanapratum, Supatra
spellingShingle	Karnjanapratum, Supatra ddc 660 misc Black garlic misc Steaming pretreatment misc Physical properties misc Total polyphenol content misc Total flavonoid content misc Antioxidant activity Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.)
authorStr	Karnjanapratum, Supatra
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topic_title	660 540 ASE Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.) Black garlic (dpeaa)DE-He213 Steaming pretreatment (dpeaa)DE-He213 Physical properties (dpeaa)DE-He213 Total polyphenol content (dpeaa)DE-He213 Total flavonoid content (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213
topic	ddc 660 misc Black garlic misc Steaming pretreatment misc Physical properties misc Total polyphenol content misc Total flavonoid content misc Antioxidant activity
topic_unstemmed	ddc 660 misc Black garlic misc Steaming pretreatment misc Physical properties misc Total polyphenol content misc Total flavonoid content misc Antioxidant activity
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title	Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.)
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title_full	Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.)
author_sort	Karnjanapratum, Supatra
journal	Journal of food science and technology
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author_browse	Karnjanapratum, Supatra Supapvanich, Suriyan Kaewthong, Pensiri Takeungwongtrakul, Sirima
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title_sort	impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (allium sativum l.)
title_auth	Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.)
abstract	Abstract Impact of steaming pretreatment processes on physical properties, bioactive compounds and antioxidant activities, of black garlics (Allium sativum L.) was studied. Steaming pretreatment at different times (0, 4 and 6 min) was conducted before incubating in 60 °C-incubator at different incubation times (0, 9 and 18 days). Different steaming pretreatment processes affected the color and hardness of black garlic differently, while total polyphenol content (TPC) and total flavonoid content (TFC) were also determined by the steaming pretreatment time used. TPC and TFC increased with increasing of incubating time, where the highest those bioactive compounds was observed from 18-day incubation, especially with 4 min of steaming pretreatment (p ≤ 0.05). Increase of those bioactive compounds was in accordance with increasing of DPPH radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP) of black garlic during incubation. In addition, black garlic obtained from 18-day incubation with steaming pretreated for 4 min revealed the optimum condition providing the black garlic with high in both DPPH and FRAP, compared with others (p ≤ 0.05). Therefore, steaming pretreatment could effectively improve the efficiency of black garlic production process by increase the generation rate of bioactive compounds as well as induce antioxidant properties of black garlic with shorten process time.
abstractGer	Abstract Impact of steaming pretreatment processes on physical properties, bioactive compounds and antioxidant activities, of black garlics (Allium sativum L.) was studied. Steaming pretreatment at different times (0, 4 and 6 min) was conducted before incubating in 60 °C-incubator at different incubation times (0, 9 and 18 days). Different steaming pretreatment processes affected the color and hardness of black garlic differently, while total polyphenol content (TPC) and total flavonoid content (TFC) were also determined by the steaming pretreatment time used. TPC and TFC increased with increasing of incubating time, where the highest those bioactive compounds was observed from 18-day incubation, especially with 4 min of steaming pretreatment (p ≤ 0.05). Increase of those bioactive compounds was in accordance with increasing of DPPH radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP) of black garlic during incubation. In addition, black garlic obtained from 18-day incubation with steaming pretreated for 4 min revealed the optimum condition providing the black garlic with high in both DPPH and FRAP, compared with others (p ≤ 0.05). Therefore, steaming pretreatment could effectively improve the efficiency of black garlic production process by increase the generation rate of bioactive compounds as well as induce antioxidant properties of black garlic with shorten process time.
abstract_unstemmed	Abstract Impact of steaming pretreatment processes on physical properties, bioactive compounds and antioxidant activities, of black garlics (Allium sativum L.) was studied. Steaming pretreatment at different times (0, 4 and 6 min) was conducted before incubating in 60 °C-incubator at different incubation times (0, 9 and 18 days). Different steaming pretreatment processes affected the color and hardness of black garlic differently, while total polyphenol content (TPC) and total flavonoid content (TFC) were also determined by the steaming pretreatment time used. TPC and TFC increased with increasing of incubating time, where the highest those bioactive compounds was observed from 18-day incubation, especially with 4 min of steaming pretreatment (p ≤ 0.05). Increase of those bioactive compounds was in accordance with increasing of DPPH radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP) of black garlic during incubation. In addition, black garlic obtained from 18-day incubation with steaming pretreated for 4 min revealed the optimum condition providing the black garlic with high in both DPPH and FRAP, compared with others (p ≤ 0.05). Therefore, steaming pretreatment could effectively improve the efficiency of black garlic production process by increase the generation rate of bioactive compounds as well as induce antioxidant properties of black garlic with shorten process time.
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title_short	Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.)
url	https://dx.doi.org/10.1007/s13197-020-04698-7
remote_bool	true
author2	Supapvanich, Suriyan Kaewthong, Pensiri Takeungwongtrakul, Sirima
author2Str	Supapvanich, Suriyan Kaewthong, Pensiri Takeungwongtrakul, Sirima
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doi_str	10.1007/s13197-020-04698-7
up_date	2024-07-03T20:20:04.218Z
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Steaming pretreatment at different times (0, 4 and 6 min) was conducted before incubating in 60 °C-incubator at different incubation times (0, 9 and 18 days). Different steaming pretreatment processes affected the color and hardness of black garlic differently, while total polyphenol content (TPC) and total flavonoid content (TFC) were also determined by the steaming pretreatment time used. TPC and TFC increased with increasing of incubating time, where the highest those bioactive compounds was observed from 18-day incubation, especially with 4 min of steaming pretreatment (p ≤ 0.05). Increase of those bioactive compounds was in accordance with increasing of DPPH radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP) of black garlic during incubation. In addition, black garlic obtained from 18-day incubation with steaming pretreated for 4 min revealed the optimum condition providing the black garlic with high in both DPPH and FRAP, compared with others (p ≤ 0.05). 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Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.)

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