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

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