Medicinal Benefits of Allicin in Black Garlic and Its Potential Impact on Post-Harvest Degradation: A Review
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Abstract
Black garlic, a fermented form of garlic, is known for its medicinal benefits, including antioxidant, anti-inflammatory, anti-microbial, and anti-cancer properties. The heating process of making black garlic alters its flavor profile, appearance, and bioactive properties. The paper highlights studies that investigate the potential anti-cancer, antioxidant, anti-inflammatory, anti-microbial, and hepatoprotective properties of black garlic for further research to explore the therapeutic applications of black garlic and its bioactive compounds in various clinical settings as well as the potential impact of allicin during post-harvest degradation. Black garlic is a healthy food product made by heating the entire garlic bulb for several weeks at a temperature ranging from 60°C to 90°C and a humidity of 70% to 90%. Allicin is a sulfur compound naturally present in raw garlic responsible for its pungent odor and taste. During the fermentation process of black garlic, allicin undergoes degradation into various other sulfur compounds, contributing to the transformation of the garlic’s flavor, color, and texture. While the degradation of allicin is one of the crucial steps in the development of black garlic’s unique characteristics, it can also have implications for the shelf life and post-harvest quality of the product. Other than the enzymatic transformation of alliin into allicin as a key event in the post-harvest deterioration of derived garlic where the release of allicin and its subsequent breakdown products contributes to the development of its characteristic flavors and aromas, temperature, pH, and humidity, can influence the stability of allicin and its breakdown products.
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