Publication
Composition in sugars of white and black garlic from different origins
| dc.contributor.author | Botas, Joana | |
| dc.contributor.author | Fernandes, Ângela | |
| dc.contributor.author | Barros, Lillian | |
| dc.contributor.author | Carvalho, Ana Maria | |
| dc.contributor.author | Ferreira, Isabel C.F.R. | |
| dc.date.accessioned | 2018-02-09T17:27:07Z | |
| dc.date.available | 2018-02-09T17:27:07Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | Allium sativum L., commonly known as garlic, has been used by populations for dietary purposes and also for its medicinal interest, since antiquity. Garlic presents an interesting nutritional profile as well as bioactive compounds related to its medicinal properties: antimicrobial, antiseptic, antiviral, antioxidant, anticancer, immunostimulatory, cardioprotective and hypoglycemic [1). This study has tested (i) three samples of fresh white garlic, from different origins: Spain (commercial variety), Tn3s-os-Montes and Algarve, Portugal (both traditional cultivated varieties); (ii) and a sample of black garlic. Black garlic is the result of a thermic treatment in which garlic bulbs are subjected to controlled temperature and humidity, resulting in organoleptic changes such as colour and flavour. Nutritional and chemical compositions also suffer changes in this process [2] . The samples were tested to determine free sugars content, using high performance liquid chromatography coupled to a refraction index detector (HPLC-RI). Four different sugars were identified: fructose, sucrose, xylose and glucose. Fructose was the most abundant sugar in black garlic (BG), while sucrose was the most abundant in commercial garlic (CG), followed by the traditional cultivated garlic from Algarve (TGA) and traditional cultivated sample from Tras-os-Montes (TGTM). Xylose was only detected in BG sample. Sucrose was found in higher concentration in TGA sample and at lower levels in BG sample. The highest content of glucose and fructose was found in BG, while the lowest content was observed in TGA. Total sugars content was significantly higher in BG sample (33.55 g/1 00 g of fresh weight), than in the other samples: CG (1.32 g/1 00 g fw), TGA ( 1 .48 g/1 00 g fw) and TGTM (0. 70 g/1 00 g fw). These results show some variability on the sugars content, less relevant between the white garlic samples when compared to the black garlic sample. This study shows the possible variations in the sugars' profile accordingly to various factors, such as variety or processing treatments. Therefore, these experiments are highly important to have a better understanding of the products used in our diet. | pt_PT |
| dc.description.sponsorship | The authors are grateful to the Foundation for Science and Technology (FCT, Porlugal) and FEDER under Program PT2020 for financial supporl to CIMO {UID/AGR/00690/2013), A.F grant (SFRH/BPD11475312016) and L. B contract. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Botas, Joana; Fernandes, Ângela; Barros, Lillian; Carvalho, Ana Maria; Ferreira, Isabel C.F.R. (2017). Composition in sugars of white and black garlic from different origins. In 12ª Reunião do Grupo de Glúcidos. Aveiro | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10198/15663 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.relation | SFRH/BPD11475312016 | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.title | Composition in sugars of white and black garlic from different origins | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT | |
| oaire.citation.conferencePlace | Aveiro, Portugal | pt_PT |
| oaire.citation.title | 12ª Reunião do Grupo de Glúcidos, de 11 a 13 de setembro de 2017 | pt_PT |
| oaire.fundingStream | 5876 | |
| person.familyName | Fernandes | |
| person.familyName | Barros | |
| person.familyName | Carvalho | |
| person.familyName | Ferreira | |
| person.givenName | Ângela | |
| person.givenName | Lillian | |
| person.givenName | Ana Maria | |
| person.givenName | Isabel C.F.R. | |
| person.identifier | 469085 | |
| person.identifier | ID G-7399-2011 | |
| person.identifier | 144781 | |
| person.identifier.ciencia-id | 2015-0434-AE7C | |
| person.identifier.ciencia-id | 9616-35CB-D001 | |
| person.identifier.ciencia-id | D31A-35AF-E2A9 | |
| person.identifier.ciencia-id | 9418-CF95-9919 | |
| person.identifier.orcid | 0000-0002-0157-9873 | |
| person.identifier.orcid | 0000-0002-9050-5189 | |
| person.identifier.orcid | 0000-0001-5508-5935 | |
| person.identifier.orcid | 0000-0003-4910-4882 | |
| person.identifier.rid | J-3600-2013 | |
| person.identifier.rid | E-8500-2013 | |
| person.identifier.scopus-author-id | 35236343600 | |
| person.identifier.scopus-author-id | 20336503900 | |
| person.identifier.scopus-author-id | 36868826600 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |
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