Orientador(es)
Resumo(s)
Garlic (Allium sativum L.) has been used worldwide not only for its being a subject of
dietary interest, but also for medicinal purposes, in prophylaxis, and for the treatment of diverse
pathologies. New processing techniques have been developed and placed on the market in recent
years to improve the organoleptic and nutritional value of food products. The present work aimed
to study bulbils (cloves) of white (commercial and traditionally cultivated samples with di erent
proveniences) and black (processed samples) garlic. All samples were compared with regard to their
nutritional composition as well as their antioxidant and antimicrobial activities. Black garlic had the
lowest moisture content but the highest total amount of sugars and energetic value. Black garlic
also presented the highest antioxidant and antimicrobial (especially against methicillin-resistant
Staphylococcus aureus) activities. Thus, black garlic, obtained by processing techniques, can be
considered a promising product with high value that will be able to be exploited by the functional
food/nutraceutical industry.
Descrição
Palavras-chave
Allium sativum L Bioactive properties Black garlic Commercial/traditionally cultivated Nutritional value
Contexto Educativo
Citação
Botas, Joana; Fernandes, Ângela; Barros, Lillian; Alves, Maria José; Carvalho, Ana Maria; Ferreira, Isabel C.F.R. (2019). A Comparative Study of Black and White Allium sativum L.: Nutritional composition and bioactive properties. Molecules. ISSN 1420-3049. 24, p. 1-11