TY  - CONF
AU  - Mihajlo, Jakanovski M.
AU  - Kodranov, Igor D.
AU  - Milojković-Opsenica, Dušanka
AU  - Milica, Jovetić S.
AU  - Kristina, Lazarević B.
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5230
AB  - Over the past few years, fermented garlic and its extracts have been increasingly used in cooking
and in the daily diet due to their specific taste, nutritional composition and health benefits. The
fermentation process is performed by heat treatment of garlic with controlled humidity for a
longer period of time. During fermentation, chemical reactions and transformations such as
Maillard reactions and caramelization reactions cause the changes in taste, nutritional
composition, content of macro- and microelements as well as the content of phenolic compounds
and antioxidant activity of garlic. In this paper, samples of garlic and fermented garlic were
analyzed and the content of phenolic compounds, antioxidant activity, macro- and microelements
as well as nutritional composition were compared. The content of Ca, K, Mg, Na, Mn, Cu, Zn,
and W increased, while the content of Fe, Al, Cr, Ni, Mo, Hg and Pb decreased during
fermentation. The water content decreased during the fermentation process, while the sugar and
carbohydrate content increased significantly as a result of thermal decomposition of the polyand
oligosaccharides (fructan and other complex polysaccharides). Accordingly, the energy
value of fermented garlic is higher than that of fresh garlic. The content of total phenolic
compounds is higher in the fermented sample compared to fresh one, indicating different
chemical transformations of secondary metabolites during the fermentation process. As a
measure of antioxidant activity, two assays were performed: DPPH and FIC and both showed
higher activity of fermented garlic, which is positively correlated with the higher content of
phenolic compounds in the sample.
C3  - FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia
T1  - Comparison of nutritional properties and antioxidant activity of garlic and its fermented product
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5230
ER  - 

@conference{
author = "Mihajlo, Jakanovski M. and Kodranov, Igor D. and Milojković-Opsenica, Dušanka and Milica, Jovetić S. and Kristina, Lazarević B.",
year = "2021",
abstract = "Over the past few years, fermented garlic and its extracts have been increasingly used in cooking
and in the daily diet due to their specific taste, nutritional composition and health benefits. The
fermentation process is performed by heat treatment of garlic with controlled humidity for a
longer period of time. During fermentation, chemical reactions and transformations such as
Maillard reactions and caramelization reactions cause the changes in taste, nutritional
composition, content of macro- and microelements as well as the content of phenolic compounds
and antioxidant activity of garlic. In this paper, samples of garlic and fermented garlic were
analyzed and the content of phenolic compounds, antioxidant activity, macro- and microelements
as well as nutritional composition were compared. The content of Ca, K, Mg, Na, Mn, Cu, Zn,
and W increased, while the content of Fe, Al, Cr, Ni, Mo, Hg and Pb decreased during
fermentation. The water content decreased during the fermentation process, while the sugar and
carbohydrate content increased significantly as a result of thermal decomposition of the polyand
oligosaccharides (fructan and other complex polysaccharides). Accordingly, the energy
value of fermented garlic is higher than that of fresh garlic. The content of total phenolic
compounds is higher in the fermented sample compared to fresh one, indicating different
chemical transformations of secondary metabolites during the fermentation process. As a
measure of antioxidant activity, two assays were performed: DPPH and FIC and both showed
higher activity of fermented garlic, which is positively correlated with the higher content of
phenolic compounds in the sample.",
journal = "FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia",
title = "Comparison of nutritional properties and antioxidant activity of garlic and its fermented product",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5230"
}

Mihajlo, J. M., Kodranov, I. D., Milojković-Opsenica, D., Milica, J. S.,& Kristina, L. B.. (2021). Comparison of nutritional properties and antioxidant activity of garlic and its fermented product. in FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia.
https://hdl.handle.net/21.15107/rcub_cherry_5230

Mihajlo JM, Kodranov ID, Milojković-Opsenica D, Milica JS, Kristina LB. Comparison of nutritional properties and antioxidant activity of garlic and its fermented product. in FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_5230 .

Mihajlo, Jakanovski M., Kodranov, Igor D., Milojković-Opsenica, Dušanka, Milica, Jovetić S., Kristina, Lazarević B., "Comparison of nutritional properties and antioxidant activity of garlic and its fermented product" in FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia (2021),
https://hdl.handle.net/21.15107/rcub_cherry_5230 .

TY  - CONF
AU  - Mihajlo, Jakanovski M.
AU  - Kodranov, Igor D.
AU  - Milojković-Opsenica, Dušanka
AU  - Milica, Jovetić S.
AU  - Kristina, Lazarević B.
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5232
AB  - Over the past few years, fermented garlic and its extracts have been increasingly used in cookingand in the daily diet due to their specific taste, nutritional composition and health benefits. Thefermentation process is performed by heat treatment of garlic with controlled humidity for alonger period of time. During fermentation, chemical reactions and transformations such asMaillard reactions and caramelization reactions cause the changes in taste, nutritionalcomposition, content of macro- and microelements as well as the content of phenolic compoundsand antioxidant activity of garlic. In this paper, samples of garlic and fermented garlic wereanalyzed and the content of phenolic compounds, antioxidant activity, macro- and microelementsas well as nutritional composition were compared. The content of Ca, K, Mg, Na, Mn, Cu, Zn,and W increased, while the content of Fe, Al, Cr, Ni, Mo, Hg and Pb decreased duringfermentation. The water content decreased during the fermentation process, while the sugar andcarbohydrate content increased significantly as a result of thermal decomposition of the polyandoligosaccharides (fructan and other complex polysaccharides). Accordingly, the energyvalue of fermented garlic is higher than that of fresh garlic. The content of total phenoliccompounds is higher in the fermented sample compared to fresh one, indicating differentchemical transformations of secondary metabolites during the fermentation process. As ameasure of antioxidant activity, two assays were performed: DPPH and FIC and both showedhigher activity of fermented garlic, which is positively correlated with the higher content ofphenolic compounds in the sample.
C3  - FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia
T1  - Comparison of nutritional properties and antioxidant activity of garlic and its fermented product
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5232
ER  - 

@conference{
author = "Mihajlo, Jakanovski M. and Kodranov, Igor D. and Milojković-Opsenica, Dušanka and Milica, Jovetić S. and Kristina, Lazarević B.",
year = "2021",
abstract = "Over the past few years, fermented garlic and its extracts have been increasingly used in cookingand in the daily diet due to their specific taste, nutritional composition and health benefits. Thefermentation process is performed by heat treatment of garlic with controlled humidity for alonger period of time. During fermentation, chemical reactions and transformations such asMaillard reactions and caramelization reactions cause the changes in taste, nutritionalcomposition, content of macro- and microelements as well as the content of phenolic compoundsand antioxidant activity of garlic. In this paper, samples of garlic and fermented garlic wereanalyzed and the content of phenolic compounds, antioxidant activity, macro- and microelementsas well as nutritional composition were compared. The content of Ca, K, Mg, Na, Mn, Cu, Zn,and W increased, while the content of Fe, Al, Cr, Ni, Mo, Hg and Pb decreased duringfermentation. The water content decreased during the fermentation process, while the sugar andcarbohydrate content increased significantly as a result of thermal decomposition of the polyandoligosaccharides (fructan and other complex polysaccharides). Accordingly, the energyvalue of fermented garlic is higher than that of fresh garlic. The content of total phenoliccompounds is higher in the fermented sample compared to fresh one, indicating differentchemical transformations of secondary metabolites during the fermentation process. As ameasure of antioxidant activity, two assays were performed: DPPH and FIC and both showedhigher activity of fermented garlic, which is positively correlated with the higher content ofphenolic compounds in the sample.",
journal = "FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia",
title = "Comparison of nutritional properties and antioxidant activity of garlic and its fermented product",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5232"
}

Mihajlo, J. M., Kodranov, I. D., Milojković-Opsenica, D., Milica, J. S.,& Kristina, L. B.. (2021). Comparison of nutritional properties and antioxidant activity of garlic and its fermented product. in FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia.
https://hdl.handle.net/21.15107/rcub_cherry_5232

Mihajlo JM, Kodranov ID, Milojković-Opsenica D, Milica JS, Kristina LB. Comparison of nutritional properties and antioxidant activity of garlic and its fermented product. in FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_5232 .

Mihajlo, Jakanovski M., Kodranov, Igor D., Milojković-Opsenica, Dušanka, Milica, Jovetić S., Kristina, Lazarević B., "Comparison of nutritional properties and antioxidant activity of garlic and its fermented product" in FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia (2021),
https://hdl.handle.net/21.15107/rcub_cherry_5232 .