Comparison of nutritional properties and antioxidant activity of garlic and its fermented product
Authors
Mihajlo, Jakanovski M.Kodranov, Igor D.

Milojković-Opsenica, Dušanka

Milica, Jovetić S.
Kristina, Lazarević B.
Conference object (Published version)
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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 fermen...tation 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.
Keywords:
Organic garlic / Fermented garlic / Maillard reactions / Phenolics / Antioxidant tests / Macro- and microelementsSource:
FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia, 2021Funding / projects:
- FoodEnTwin-Twinning of research activities for the frontier research in the fields of food, nutrition and environmental omics (EU-810752)
- Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200168 (University of Belgrade, Faculty of Chemistry) (RS-200168)
Note:
Related info:
- Referenced by
https://cherry.chem.bg.ac.rs/handle/123456789/5232
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Inovacioni centar / Innovation CentreTY - 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 .