Comparison of nutritional properties and antioxidant activity of garlic and its fermented product
Аутори
Mihajlo, Jakanovski M.Kodranov, Igor D.
Milojković-Opsenica, Dušanka
Milica, Jovetić S.
Kristina, Lazarević B.
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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, whil...e 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.
Кључне речи:
Organic garlic / Fermented garlic / Maillard reactions / Phenolics / Antioxidant tests / Macro- and microelementsИзвор:
FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia, 2021Финансирање / пројекти:
- FoodEnTwin-Twinning of research activities for the frontier research in the fields of food, nutrition and environmental omics (EU-H2020-810752)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200168 (Универзитет у Београду, Хемијски факултет) (RS-MESTD-inst-2020-200168)
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Институција/група
Hemijski fakultet / Faculty of ChemistryTY - 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 .