Siyah Sarımsağın Kimyasal ve Fizikokimyasal İçerikleri ve Biyoaktivitesi

Siyah sarımsak, meyvemsi bir tada sahip olması ve kolay tüketilebilmesi nedeniyle son zamanlarda büyük talep gören bir sarımsak ürünüdür. Bu makalede, taze Taşköprü (Kastamonu) sarımsağı kullanılarak siyah sarımsak örneklerinin elde edilmesi ve bu örneklerin kimyasal, fizikokimyasal ve biyolojik özelliklerinin belirlenmesi amaçlanmıştır. Taze sarımsak ile karşılaştırıldığında siyah sarımsak örneklerinin nem içeriği ve pH değeri azalma gösterirken esmerleşme yoğunluğu, toplam asitlik, indirgen şeker içeriği, toplam protein, ham yağ, kül ve ham lif miktarları önemli ölçüde artmıştır. Örneklerin toplam flavonoid ve fenolik asit içerikleri, olgunlaşma periyoduna ve kullanılan özüte bağlı olarak değişmiştir, ancak olgunlaşma periyodu ile örneklerin radikal süpürme aktivitelerinde kayda değer artışlar elde edilmiştir. Örneklerin antimikrobiyal kapasitesinde ise herhangi bir artış gözlenmemiştir. Özetle, olgunlaşma periyodu ile birlikte sarımsağın biyolojik, kimyasal ve fizikokimyasal özelliklerinde değişimler meydana gelmiş ve özellikle antioksidan kapasitedeki artış belirgin olmuştur.

Anahtar Kelimeler:

Siyah sarımsak, antimikrobiyal, antioksidan, kimyasal, fizikokimyasal

Chemical and Physicochemical Contents and Bioactivity of Black Garlic

Black garlic is a garlic product that has been in great demand recently because it has a fruit-like taste and is easy to eat. In this article, it is aimed to obtain black garlic samples using fresh Taşköprü (Kastamonu) garlic and to determine the chemical, physicochemical and biological properties of these samples. Compared to fresh garlic, black garlic samples had significantly increased browning intensity, total acidity, reducing sugar content, total protein, crude oil, ash, and crude fiber in contrast to moisture content and pH value. The total flavonoid and phenolic acid contents of the samples varied based on the aging period and the extract used, but significant increases in the scavenging activities of the samples were obtained with the aging period. No increase in the antimicrobial capacity of the samples was observed. In summary, the biological, chemical, and physicochemical properties of garlic changed during the aging period, with a particularly marked increase in antioxidant capacity.

Keywords:

Black garlic, antimicrobial, antioxidant, chemical, physicochemical,

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