Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study
Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024
| Main Authors: | , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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MDPI
2025
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| Online Access: | http://hdl.handle.net/20.500.12123/21307 https://www.mdpi.com/2673-9976/40/1/29 https://doi.org/10.3390/blsf2024040029 |
| _version_ | 1855038382789361664 |
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| author | Fernandez, Silvana Paola Gonzalez, Roxana Elizabeth |
| author_browse | Fernandez, Silvana Paola Gonzalez, Roxana Elizabeth |
| author_facet | Fernandez, Silvana Paola Gonzalez, Roxana Elizabeth |
| author_sort | Fernandez, Silvana Paola |
| collection | INTA Digital |
| description | Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024 |
| format | info:ar-repo/semantics/artículo |
| id | INTA21307 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | INTA213072025-02-18T11:15:36Z Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study Fernandez, Silvana Paola Gonzalez, Roxana Elizabeth Ajo Compuestos Bioactivos Alimentos Funcionales Propiedad Antioxidante Valor Nutritivo Allium sativum Garlic Bioactive Compounds Functional Foods Antioxidant Properties Nutritive Value Ajo Negro 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. 2025-02-17T12:31:45Z 2025-02-17T12:31:45Z 2025-02 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 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 eng 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 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) application/pdf MDPI Biology and Life Sciences Forum 40 (1) : 29. (February 2025) |
| spellingShingle | Ajo Compuestos Bioactivos Alimentos Funcionales Propiedad Antioxidante Valor Nutritivo Allium sativum Garlic Bioactive Compounds Functional Foods Antioxidant Properties Nutritive Value Ajo Negro Fernandez, Silvana Paola Gonzalez, Roxana Elizabeth 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 |
| 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_short | 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 |
| topic | Ajo Compuestos Bioactivos Alimentos Funcionales Propiedad Antioxidante Valor Nutritivo Allium sativum Garlic Bioactive Compounds Functional Foods Antioxidant Properties Nutritive Value Ajo Negro |
| url | http://hdl.handle.net/20.500.12123/21307 https://www.mdpi.com/2673-9976/40/1/29 https://doi.org/10.3390/blsf2024040029 |
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