Physicochemical Changes and Role of Analytical Chemistry in Black Garlic (Allium sativum L.) Processing

Authors

Surjani Wonorahardjo, Department of Chemistry, Universitas Negeri Malang, Malang 65145, IndonesiaFollow
Dian Puspita Sari, Department of Chemistry, Universitas Negeri Malang, Malang 65145, Indonesia
Arini Salsabila, Department of Chemistry, Universitas Negeri Malang, Malang 65145, Indonesia
Estiyawati Estiyawati, Department of Chemistry, Universitas Negeri Malang, Malang 65145, Indonesia
Dewi Yuliani, Department of Chemistry, Universitas Negeri Malang, Malang 65145, Indonesia
Anugrah Ricky Wijaya, Department of Chemistry, Universitas Negeri Malang, Malang 65145, Indonesia
Suharti Suharti, Department of Chemistry, Universitas Negeri Malang, Malang 65145, Indonesia
Irma Kartika Kusumaningrum, Department of Chemistry, Universitas Negeri Malang, Malang 65145, Indonesia
Chariztya Anggita Maharani, Department of Chemistry, Universitas Negeri Malang, Malang 65145, Indonesia
Thjiong Angelina Noviyanti, Department of Chemistry, Universitas Negeri Malang, Malang 65145, Indonesia

Abstract

Black garlic is a traditional spice having potential of herbal medicine; however, continuous heating darkens its color and changes its taste due to chemical processes and new equilibrium in the system. In this study, fresh garlic was processed into black garlic at 60 °C for 24 days. Changes in physical and chemical parameters, such as browning and protein content, reducing sugar content, and antioxidative components were recorded. Protein content was measured by Kjeldahl method, brown color development was analyzed using a color reader, reducing sugar was examined using a dinitro salicylic DNS reagent, and antioxidative activities were studied with a diphenyl picrylhydrazyl DPPH reagent in terms of their percent inhibition. Gas chromatography – mass sepctrometry (GC–MS) and Liquid Chromatography-High Relosultion Mass Spectrometry (LC–HRMS) were performed to determine the chemical profiles. Results showed a number of interesting features. The protein and sugar contents increased up to 3 and 4 times that of the initial values, respectively during processing. The antioxidative properties improved in the later stages. The chemical profiles of volatile and nonvolatile components were altered in their final stage. Sulfur and nitrogen-containing nonvolatile components were relatively stable during heating, but their compositions changed. The natural chemical changes reflect the biological potential dynamics in biological processes as herbal supplements. The reflection of the processes might go further into food chemistry and the food industry. This needs an interdisciplinary approach, expanded to biological concepts and safe, ethical industrial processes.

Recommended Citation

Wonorahardjo, Surjani; Sari, Dian Puspita; Salsabila, Arini; Estiyawati, Estiyawati; Yuliani, Dewi; Wijaya, Anugrah Ricky; Suharti, Suharti; Kusumaningrum, Irma Kartika; Maharani, Chariztya Anggita; and Noviyanti, Thjiong Angelina (2023) "Physicochemical Changes and Role of Analytical Chemistry in Black Garlic (Allium sativum L.) Processing," Makara Journal of Science: Vol. 27: Iss. 2, Article 8.
DOI: 10.7454/mss.v27i2.1333
Available at: https://scholarhub.ui.ac.id/science/vol27/iss2/8