Abstract
Black garlic (Allium sativum L.) is produced through a controlled thermal aging process, enhancing its phenolic and flavonoid content and increasing antioxidant, anti-inflammatory, and anticancer properties. This study aimed to evaluate the effects of different storage temperatures (30°C, 35°C, and 40°C) and packaging materials (paper core–PC and aluminum foil–AF) on the stability of these bioactive compounds. Black garlic was prepared by aging single clove garlic at 74°C for 12 days using a fermenter. The aged garlic was then packaged in PC and AF and stored under specified conditions. Total phenolic content (TPC) was determined using the Folin-Ciocalteu method, while total flavonoid content (TFC) was measured with the aluminum chloride colorimetric method. Results indicated that higher storage temperatures led to an insignificant reduction in both phenolic and flavonoid contents, with AF packaging providing better retention due to its superior barrier properties (TPC = 2.62–3.51 mg GAE/g and TFC = 1.57–2.09 mg QE/g). At 35°C, PC packaging also showed comparable performance, suggesting its potential as a sustainable alternative (TPC = 2.92 mg GAE/g and TFC = 2.09 g QE/g). The study highlights the importance of optimizing storage conditions and packaging materials to preserve the functional properties of black garlic. These findings provide valuable insights for the food industry in developing effective storage strategies to enhance the benefits of black garlic.
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Claims 4
Claim · model-written summary
Higher storage temperatures caused an insignificant reduction in phenolic and flavonoid contents of black garlic.
- Taxon
- Allium sativum
Allium sativume0 - Treatment
- higher storage temperaturese1
- Outcome
- phenolic and flavonoid contentse1
- Direction
- reductione1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Black garlic (Allium sativum L.)”
e1“higher storage temperatures led to an insignificant reduction in both phenolic and flavonoid contents”
Claim · model-written summary
AF packaging retained phenolic and flavonoid contents of stored black garlic better than PC packaging.
- Taxon
- Allium sativumAllium sativume0
- Treatment
- AF packaginge2
- Outcome
- phenolic and flavonoid contentse2
- Direction
- better retentione2
- Qualifier
- superior barrier propertiese2
- Comparator
- paper core–PCe3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Black garlic (Allium sativum L.)”
e2“Results indicated that higher storage temperatures led to an insignificant reduction in both phenolic and flavonoid contents, with AF packaging providing better retention due to its superior barrier properties”
e3“packaging materials (paper core–PC and aluminum foil–AF)”
Claim · model-written summary
At 35°C, PC packaging showed performance comparable to the other packaging, with TPC 2.92 mg GAE/g and TFC 2.09 g QE/g.
- Taxon
- Allium sativumAllium sativume0
- Treatment
- PC packaginge4
- Outcome
- performancee4
- Direction
- comparablee4
- Value
- TPC = 2.92 mg GAE/g and TFC = 2.09 g QE/ge4
- Qualifier
- At 35°Ce4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Black garlic (Allium sativum L.)”
e4“At 35°C, PC packaging also showed comparable performance, suggesting its potential as a sustainable alternative (TPC = 2.92 mg GAE/g and TFC = 2.09 g QE/g)”
Claim · model-written summary
PC packaging is suggested as a potential sustainable alternative for storing black garlic.
- Taxon
- Allium sativumAllium sativume0
- Outcome
- potential as a sustainable alternativee4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Black garlic (Allium sativum L.)”
e4“At 35°C, PC packaging also showed comparable performance, suggesting its potential as a sustainable alternative (TPC = 2.92 mg GAE/g and TFC = 2.09 g QE/g)”
The same questions in other papers
storage · quality: phytochemicals · Allium sativum (garlic)Results agree
2 papers in the same direction as this paper
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.