ArticleFood science & nutrition2020
Genomic relationship and physiochemical properties among raw materials used for Thai black garlic processing.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 29 citations in OpenAlex.
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- Comparative Studies of Bioactivities and Chemical Components in Fresh and Black Garlics.Molecules (Basel, Switzerland) · 2024Article
- Quality Assessment of Minced Poultry Products Including Black Fermented Garlic.Foods (Basel, Switzerland) · 2023Article
- Hair Growth Promotion and Anti-Hair Loss Effects of By-Products Arabica Coffee Pulp Extracts Using Supercritical Fluid Extraction.Foods (Basel, Switzerland) · 2023Article
- Effect of Thermal Processes onFoods (Basel, Switzerland) · 2023Article
- The nutritional value, bioactive availability and functional properties of garlic and its related products during processing.Frontiers in nutrition · 2023Review
- The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic.Foods (Basel, Switzerland) · 2021Article
- Recovery of Polyphenolic Fraction from Arabica Coffee Pulp and Its Antifungal Applications.Plants (Basel, Switzerland) · 2021Article
- The Cannabis Terpenes.Molecules (Basel, Switzerland) · 2020Review
- Genomic relationship and physiochemical properties among raw materials used for Thai black garlic processing.Food science & nutrition · 2020Article
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Authors and funding
7 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Raw materials used for black garlic (BG) processing were collected from the major garlic production areas in Northern Thailand. Five of those were identified as of Thai origin (accession G1-G5), and accession G6 was of the Chinese variety. They were initially analyzed for varietal differences using morphological characteristics and genetic variation. Fresh materials from each accession were dried to the same moisture content (55%-60%) and BG processed at 75°C, 90% relative humidity (RH) for 15 days. Thereafter, physiochemical and chemical profiles were analyzed and compared. The dendrogram from random amplified polymorphic DNA fingerprints grouped G2, G3, G4, and G5 as closely related while G1 and G6 were out-groups. Prior to BG processing, the pH of fresh garlic was approximately 6.3 and decreased to 3.7, thereafter. The contents of chemical properties were independent with genotypes. BG processing improved phenolic, flavonoid, and antioxidant but the content of thiosulfinate was minimized in all BG samples. Overall, result indicated that garlics grown in Northern Thailand were genotypically variable. BG processing altered physical and chemical appearance, and these changes were independent with the genotypes.
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