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-tert-butyl-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 sulphur-containing 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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
