Black garlic extract: Phytochemical characterisation and application as natural antioxidant in burgers

Santos, L. C. R. and Santos, E. N. F. and Oliveira, C. C. and Nascentes, G. A. N. and Saldaña, E. and Bastos, L. M. and Martins, M. M. and Campagnol, P. C. B. and Cunha, L. C. S. and Jardim, F. B. B. (2024) Black garlic extract: Phytochemical characterisation and application as natural antioxidant in burgers. International Food Research Journal (Malaysia), 31. pp. 696-708. ISSN 2231 7546

The phytochemical characteristics of black garlic extract (BGE) and its antioxidant effect on burgers were evaluated in the present work. For this, four burger formulations were produced: a negative control (without antioxidants), a positive control (with 2,6-di-tertbutyl-4-methylphenol), T3 (with the addition of 3% BGE), and T6 (with the addition of 6% BGE). BGE showed a 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity of 87% and a total phenolic content of 72.86 mg gallic acid equivalents/g extract. Twenty phytochemicals were annotated by liquid chromatography coupled to electrospray ionisation mass spectrometry in the BGE, including amino acids, peptides, and sulphurcontaining derivatives. The addition of 6% BGE (T6) affected the pH and two-colour parameters (redness, a* and yellowness, b*) of burgers with significant differences compared with the negative and positive controls. Burgers with BGE presented similar lipid oxidation to the positive control over 12 days of storage. In conclusion, BGE could have great potential as a natural antioxidant in burgers.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(03)%202024/14%20-...

Abstract

The phytochemical characteristics of black garlic extract (BGE) and its antioxidant effect on burgers were evaluated in the present work. For this, four burger formulations were produced: a negative control (without antioxidants), a positive control (with 2,6-di-tertbutyl-4-methylphenol), T3 (with the addition of 3% BGE), and T6 (with the addition of 6% BGE). BGE showed a 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity of 87% and a total phenolic content of 72.86 mg gallic acid equivalents/g extract. Twenty phytochemicals were annotated by liquid chromatography coupled to electrospray ionisation mass spectrometry in the BGE, including amino acids, peptides, and sulphurcontaining derivatives. The addition of 6% BGE (T6) affected the pH and two-colour parameters (redness, a* and yellowness, b*) of burgers with significant differences compared with the negative and positive controls. Burgers with BGE presented similar lipid oxidation to the positive control over 12 days of storage. In conclusion, BGE could have great potential as a natural antioxidant in burgers.

[error in script]

Item Type:	Article
AGROVOC Term:	garlic
AGROVOC Term:	meat products
AGROVOC Term:	food processing
AGROVOC Term:	chemical analysis
AGROVOC Term:	phytochemicals
AGROVOC Term:	additives
AGROVOC Term:	antioxidants
AGROVOC Term:	phenolic content
AGROVOC Term:	organoleptic properties
AGROVOC Term:	keeping quality
Geographical Term:	Brazil
Uncontrolled Keywords:	black garlic, natural antioxidant, lipid oxidation, meat product, shelf life
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	23 Feb 2026 04:36
Last Modified:	23 Feb 2026 04:36
URI:	http://webagris.upm.edu.my/id/eprint/2629

Actions (login required)

View Item