The Comparison of the Contents of Sugar, Amadori, and Heyns Compounds in Fresh and Black Garlic

Abstract

Black garlic is produced through thermal processing and is used as a healthy food throughout the world. Compared with fresh garlic, there are obvious changes in the color, taste, and biological functions of black garlic. To analyze and explain these changes, the contents of water-soluble sugars, fructan, and the key intermediate compounds (Heyns and Amadori) of the Maillard reaction in fresh raw garlic and black garlic were investigated, which were important to control and to evaluate the quality of black garlic. The results showed that the fructan contents in the black garlics were decreased by more than 84.6% compared with the fresh raw garlics, which translated into changes in the fructose and glucose contents. The water-soluble sugar content was drastically increased by values ranging from 187.79% to 790.96%. Therefore, the taste of the black garlic became very sweet. The sucrose content in black garlic was almost equivalent to fresh garlic. The Amadori and Heyns compounds were analyzed by HPLC-MS/MS in multiple reaction monitoring mode using the different characteristic fragment ions of Heyns and Amadori compounds. The total content of the 3 main Amadori and 3 Heyns compounds in black garlic ranged from 762.53 to 280.56 μg/g, which was 40 to 100-fold higher than the values in fresh raw garlic. This result was significant proof that the Maillard reaction in black garlic mainly utilized fructose and glucose, with some amino acids.

Influence of Variety and Storage Time of Fresh Garlic on the Physicochemical and Antioxidant Properties of Black Garlic

“…Choi et al (2014) [15] showed a 10-fold increase in reducing sugar content during 35 days of maturity stage. Yuan et al (2016) [16] observed an increase from 187.79% to 790.96%, explained mainly by changes in fructose and glucose content during the process, as black garlic showed similar sucrose concentration to fresh garlic. These considerable increases of fructose and glucose contents during black garlic production could be the result of the hydrolysis of fructans during the process, Yuan et al (2016) [16] observed a decrease of 84.6% of total fructans content in black garlic in relation to fresh garlic.…”

Comparison of Immunomodulatory Effects of Fresh Garlic and Black Garlic Polysaccharides on RAW 264.7 Macrophages

“…In recent years, black garlic has attracted much attention as health‐oriented food product in the market because of better biological properties after fermentation, such as antioxidant, anticarcinogenic, and antihepatopathic activities (Bae and others ). After the thermal process, there was a decrease in fructan content, although there was an increase in total water‐soluble sugar content and Maillard reaction intermediates in black garlic (Yuan and others ). And it was indicated from previous reports that black garlic had stronger antioxidant activity than that of fresh garlic due to high amounts of organosulfur compounds (Jeong and others ).…”

Antioxidant Activities, Phenolic Contents and Electronic Nose Analysis of Black Garlic

“…Black garlic can prevent the development of atherosclerosis by clearing cholesterol [8]. In black garlic, the content of allicin, which gives a harsh aroma taste, is reduced and allisin in the browning process is transformed into antioxidant compounds such as bioactive alkaloid and flavonoid compounds [9]. Black garlic have been consumed in extracted form as well as being used widely as an food ingredient including beverages, candy due to sour taste of it [10].…”