Changes in the content of fat- and water-soluble vitamins in black garlic at the different thermal processing steps

• Published in: Food science and biotechnology Vol. 22; no. 1; pp. 283 - 287
• Main Authors: Kim, Ji-Sang, Kang, Ok-Ju, Gweon, Oh-Cheon
• Format: Journal Article
• Language: English
• Published: Heidelberg The Korean Society of Food Science and Technology 01.02.2013; 한국식품과학회
• Subjects: Allium sativum; Chemistry; Chemistry and Materials Science; Food Science; Nutrition; Research Note; 식품과학; thermal processing; black garlic; fat-soluble vitamin; water-soluble vitamin
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-013-0039-3

The purpose of this study was to measure the content of fat- and water-soluble vitamins in garlic and to assess the influence of thermal processes on garlic. The total water-soluble vitamin content increased by about 1.15–1.92 times in black garlic than that in fresh garlic. The total water-soluble vitamin content of the BG4 (70°C and 60% RH for 60 h) sample was significantly higher than that of any other sample ( p <0.05). In general, the total fat-soluble vitamin content decreased with each successive thermal processing step. The total fat-soluble vitamin content of the raw garlic cloves (FG) sample was significantly higher than that of any other sample ( p <0.05).