کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7589670 | 1492093 | 2016 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves
ترجمه فارسی عنوان
تکامل برخی از خواص فیزیکوشیمیایی و آنتی اکسیدانی لامپ های کلوچه سیب و کلوچه های پوست شده
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Black garlic was processed at three different temperatures of heat treatment (72°, 75° and 78 °C) and close to 90% of relative humidity. Two types of material source were used: whole bulbs and peeled cloves. Total soluble solids content (°Brix), pH, water activity (aw), browning intensive (L value), total polyphenol content, antioxidant capacity and total polyphenol index of the raw and heated garlic were determined. This study showed the changes occurring in the physicochemical and antioxidant properties of the garlic during the heat-treatment evolution. The soluble solids content (°Brix) in garlic increased gradually and the pH decreased in whole bulbs and peeled garlics. The polyphenol content measured by the Folin-Ciocalteu method showed a significant increase during the heat-treatment in all the cases. Also, the antioxidant capacity measured by the ABTS radical increased significantly during the heat-treatment.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 199, 15 May 2016, Pages 135-139
Journal: Food Chemistry - Volume 199, 15 May 2016, Pages 135-139
نویسندگان
Toledano-Medina M. Angeles, Pérez-Aparicio Jesús, Moreno-Rojas Rafael, Merinas-Amo Tania,