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Optimization of Aging Time for Improved Antioxidant Activity and Bacteriostatic Capacity of Fresh and Black Garlic

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Optimization of Aging Time for Improved Antioxidant Activity and Bacteriostatic Capacity of Fresh and Black Garlic applied sciences Article Optimization of Aging Time for Improved Antioxidant Activity and Bacteriostatic Capacity of Fresh and Black Garlic Tsan-Chang Chang 1,* and Hung-Der Jang 2 1 Department of Nursing, MacKay Junior College of Medicine, Nursing, and Management, Taipei 11260, Taiwan 2 Department of Food Science, Yuanpei University of Medical Technology, Hsinchu 30015, Taiwan; [email protected] * Correspondence: [email protected]; Tel.: +886-2858-4180 (ext. 2103) Featured Application: The optimization of aging time for improved antioxidant activity and bac- teriostatic capacity of black garlic (BG) of different ages was studied, and the results can serve as a reference for assessing the feasibility of developing BG as a functional food. Abstract: To determine the optimization of aging time for improved antioxidant activity and bacte- riostatic capacity of garlic during its aging, garlic produced in Yunlin region, Taiwan, was employed as the test material in an analysis of the allicin content, total phenol content, antioxidant activity, and bacteriostatic capacity of fresh and aged garlic extracts. Allicin content of the aging garlic decreased to a minor level, whereas total phenol content increased to 16.96 mg gallic acid equivalent (GAE)/mL after 35 days of the aging process. The results of antioxidant testing demonstrated favorable positive correlations among IC50 of DPPH scavenging capacity, Trolox equivalent antioxidant activity, and superoxide dismutase activity for both the fresh and aged garlic extracts. The analytical results ◦ Citation: Chang, T.-C.; Jang, H.-D. showed that aging of garlic at 70 C and 85% relative humidity for 40 days substantially increased Optimization of Aging Time for the quantity of phenolics, DPPH scavenging capacity, Trolox equivalent antioxidant activity, and Improved Antioxidant Activity and superoxide dismutase activity and enhanced the antioxidant activity. The extracts exhibited higher Bacteriostatic Capacity of Fresh and bacteriostatic capacity against Gram-positive bacteria such as Bacillus subtilis and Staphylococcus Black Garlic. Appl. Sci. 2021, 11, 2377. aureus than against Gram-negative bacteria such as Escherichia coli and Pseudomonas aeruginosa. In https://doi.org/10.3390/app conclusion, black garlic aged under the optimum conditions exhibited favorable antioxidant activity 11052377 and bacteriostatic ability. Academic Editor: Claudio Medana Keywords: black garlic; allicin; total phenol content; antioxidant activity; bacteriostatic capacity Received: 10 February 2021 Accepted: 3 March 2021 Published: 8 March 2021 1. Introduction Publisher’s Note: MDPI stays neutral Since the 18th century, when Carl Linnaeus (1707–1778) first described the genus with regard to jurisdictional claims in Allium, more than 1200 Allium species have been categorized under Alliaceae. The primary published maps and institutional affil- Allium species in Taiwan include A. fistulosum, A. sativum, A. cepa, A. ascalonicum, and A. iations. tuberosum, and they are critical vegetables and seasonings in some of the world’s most popular dishes. In 1844, Theodor Wertheim (1820–1864) extracted a pungent substance from garlic and named it “allyl”, the Latin name for garlic [1]. Later, scholars studied this substance and discovered that it was a sulfur compound containing allicin. Among the Copyright: © 2021 by the authors. types of Allium, garlic (A. sativum L.) is the most commonly used seasoning in Asia. It has Licensee MDPI, Basel, Switzerland. various biological properties such as antioxidant, anticancer, and bacteriostatic effects. This article is an open access article When fresh garlic is placed in an environment with high temperature and high distributed under the terms and humidity for 15 to 90 days, it ages into natural black garlic (BG) with a sweet and sour taste conditions of the Creative Commons and without the pungency of fresh garlic [2]. The sweet and sour taste of BG originates Attribution (CC BY) license (https:// from its fructose and amino acids, whereas its black color is mainly caused by the Maillard creativecommons.org/licenses/by/ reaction involving fructose, glucose, and amino acids [3]. During the aging process, allicin 4.0/). Appl. Sci. 2021, 11, 2377. https://doi.org/10.3390/app11052377 https://www.mdpi.com/journal/applsci Appl. Sci. 2021, 11, 2377 2 of 16 is rapidly transformed into various organic sulfur components. Compared with the S- allylcysteine, S-allylmercaptocysteine, and N(alpha)-fructosyl arginine in fresh garlic, those in BG are more beneficial to the human body [4]. Scholars have argued that aged BG does not have the pungent smell of allicin and has stronger biological activities such as antioxidant activity [5–8], anticancer capacity, ability to reduce obesity, anti-inflammatory ability, antiallergy ability, liver protection, and dyslipidemia alleviation [9]. Jang et al. [10] compared the biological activities and antioxidant activity of fresh garlic extract and the extract of BG aged at 70 ◦C and 90% humidity, discovering that the total phenol content of the BG extract is 2.5-fold greater than that of the fresh garlic extract, and the superoxide dismutase (SOD) activity of the BG extract is nearly 10-fold greater than that of fresh garlic. In addition, the crude lipid, crude protein, and total sugar content were discovered to be higher in BG than in fresh garlic in another study, with the BG extract containing various free amino acids [8]. When garlic is heated and aged, its pH decreases; furthermore, its polyphenol content and antioxidant activity increase substantially [11]. Zhang et al. [12] investigated the aging of fresh garlic into BG at temperatures of 60, 70, 80, and 90 ◦C and discovered that during heat treatment at different temperatures, contents of water, amino acids, and allicin progressively were reduced, whereas total phenols, total acid, and browning intensity were elevated. An aging temperature of 70 ◦C was concluded to be the most conducive to aging because BG formed at this temperature had outstanding quality and flavor. Animal tests found that in mice, anti-free radicals from BG extract were more efficient than those from fresh garlic extract [13]. Additionally, compared with fresh garlic, BG was more effective at improving the metabolic capacity of mice and strengthening their cardiovascular activity [14]. In our previous study, we discovered that through its own enzymatic reactions, garlic aged in a high-temperature and highly humid environment turned into darker, more tender, and sweeter BG [15]. Aged BG naturally has a higher antioxidant activity than fresh garlic. Through the aging process under high temperature and humidity, allicin is decomposed into various usable compounds, including a water-soluble sulfur-containing amino acid compound (S-allylcysteine) that substantially increases the SOD activity and total phenol content. In one study on the biochemical properties of BG formed under different aging conditions, garlic was placed in a temperature- and humidity-controlled fermentation tank to age at high temperature and humidity; the optimal temperature and humidity were discovered to be 70 ◦C and 85%, respectively. Therefore, the present study selected organic garlic produced in the Yunlin region of Taiwan as a material for aging at a temperature of 70 ◦C and humidity of 85% for different durations of 5, 10, 15, 20, 25, 30, 35, and 40 days. Subsequently, the changes in pH, free amino acid content, allicin content, antioxidant activity, and bacteriostatic capacity were analyzed and compared. The optimization of aging time for improved antioxidant activity and bacteriostatic capacity of BG of different ages was thus explored, and the results can serve as an indication for assessing the feasibility of developing BG as a functional food. 2. Materials and Methods 2.1. Materials Allium sativum L. (hardneck garlic), grown in the Yunlin region of Taiwan and pur- chased from Taipei Agricultural Products Marketing Co., Ltd. (Taipei, Taiwan), was used as the test material for the aging experiments. Additionally, commercial rice wine Michiu Tou, manufactured by Taiwan Tobacco and Liquor Corporation, was used for preparation of black garlic extracts. All chemicals and reagents used in this study, including the allicin standards, DPPH, Folin-Ciocalteu reagent, gallic acid, and catechin, were purchased from Sigma Chemical Co. (St. Louis, MO, USA). The culture media for the test bacteria employed in this study, including nutrient agar (NA), nutrient broth (NB), and Mueller–Hinton agar (MHA), were bought from Difco Chemical Co. (Sparks, ML, USA). Appl. Sci. 2021, 11, 2377 3 of 16 Two Gram-positive bacteria (G+) strains comprising Staphylococcus aureus ATCC 6538 and Bacillus subtilis ATCC 6051 and two Gram-negative bacteria (G−) strains consisting of Escherichia coli ATCC 10536 and Pseudomonas aeruginosa ATCC 9027 were used for the study of bacteriostatic capacity of the BG extracts. These strains were all obtained from the Bioresources Collection and Research Center (BCRC) of the Food Industry Research and Development Institute (Hsinchu, Taiwan). 2.2. Preparation of BG Extracts This study followed the optimal conditions discovered in previous studies [12,15] to obtain favorable biochemical properties: 70 ◦C temperature and 85% relative humidity for 35 days. Michiu Tou (MT) wine (34% alcohol, Taiwan Tobacco and Liquor Corporation) is a commercial flavored rice wine in Taiwan; it was determined to have no bacteriostatic capacity in our previous studies [15,16]. Fresh garlic and BG were peeled, chopped into small pieces, and mixed with MT wine at the ratio of 1:2 (w/v). Subsequently, the mixture was placed in a glass serum bottle for 7 days. Next, the solvent was separated using filter paper (Whatman #1) to remove residues before it was evaporated under reduced pressure at 50 ◦C. The extracts were dried using a vacuum oven for 24 h and then kept in the refrigerator with a temperature of 4 ◦C prior to analysis. 2.3. Analysis of the Biochemical Properties of the Extract 2.3.1. Measurement of pH Level The pH value of extracts of fresh garlic and BG aged under various temperatures was determined using a Sartorius pH meter PB-11.
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