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A comparative study of black and white Allium sativum L.: nutritional composition and bioactive properties

2019Journal article Open access
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dc.contributor.authorBotas, Joana
dc.contributor.authorFernandes, Ângela
dc.contributor.authorBarros, Lillian
dc.contributor.authorAlves, Maria José
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-06T14:10:47Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-06T14:10:47Z
dc.date.issued2019
dc.description.abstractGarlic (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.
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support given to CIMO (UID/AGR/00690/2019). L. Barros and A. Fernandes thank the national funding provided by FCT, P.I. via the institutional scientific employment program-contract, which provided them with their contracts.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationBotas, 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. 1-11en_EN
dc.identifier.doi10.3390/molecules24112194en_EN
dc.identifier.urihttp://hdl.handle.net/10198/20291
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectAllium sativum Len_EN
dc.subjectBioactive propertiesen_EN
dc.subjectBlack garlicen_EN
dc.subjectCommercial/traditionally cultivateden_EN
dc.subjectNutritional valueen_EN
dc.titleA comparative study of black and white Allium sativum L.: nutritional composition and bioactive propertiesen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameFernandes
person.familyNameBarros
person.familyNameAlves
person.familyNameCarvalho
person.familyNameFerreira
person.givenNameÂngela
person.givenNameLillian
person.givenNameMaria José
person.givenNameAna Maria
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifierID G-7399-2011
person.identifier144781
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-idD618-B3A9-D312
person.identifier.ciencia-idD31A-35AF-E2A9
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-8506-4393
person.identifier.orcid0000-0001-5508-5935
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridM-6624-2016
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id16400584800
person.identifier.scopus-author-id20336503900
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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