SavedAdd your journal

Journals / Gıda / 2026 / Cilt: 51 Sayı: 5

EVALUATION OF THE BIOACCESSIBILITY OF PHENOLIC COMPOUNDS IN BLACK GARLIC SAUCES

SİYAH SARIMSAK SOSLARINDA FENOLİK BİLEŞİKLERİN BİYOERİŞİLEBİLİRLİĞİNİN DEĞERLENDİRİLMESİ

Rukiye Terut(Bursa Uludağ Üniversitesi)0009-0007-8972-808X
Elif Ceren Kaya(Bursa Uludağ Üniversitesi)0009-0005-0339-4994
Merve Tomaş(İSTANBUL TEKNİK ÜNİVERSİTESİ)0000-0000-0000-0000
Senem Kamiloğlu Beştepe(Bursa Uludag University)0000-0003-3902-4360
Journal
Gıda
Pages
999–1012
Publication Date
2026-10-13
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Overall, black garlic use combined with fat reduction may be an effective strategy for improving phenolic bioaccessibility in sauce matrices

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, the bioaccessibility of phenolic compounds and antioxidants in functional sauces developed using black garlic was evaluated using an in vitro digestion model and compared with fresh garlic-based sauces.
📊
Key Findings & Data:In the reduced-fat black garlic sauce, bioaccessible total phenolic content was 110.3±4.1 mg GAE/100 g, which was 11-24% higher than those of the other formulations, while the FRAP value after intestinal digestion was also significantly higher, reaching 15.9±2.2 mg TE/100 g (P<0.05).
💡
Conclusion & Impact:Overall, black garlic use combined with fat reduction may be an effective strategy for improving phenolic bioaccessibility in sauce matrices
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Allium sativum L. · in vitro sindirim · polifenoller

Abstract

In this study, the bioaccessibility of phenolic compounds and antioxidants in functional sauces developed using black garlic was evaluated using an in vitro digestion model and compared with fresh garlic-based sauces. HPLC-PDA analysis showed that epicatechin and gallic acid were the predominant flavonoid and phenolic acid detected in the garlic sauces, respectively. In the reduced-fat black garlic sauce, bioaccessible total phenolic content was 110.3±4.1 mg GAE/100 g, which was 11-24% higher than those of the other formulations, while the FRAP value after intestinal digestion was also significantly higher, reaching 15.9±2.2 mg TE/100 g (P<0.05). Bioaccessible gallic acid and chlorogenic acid contents were 5011.2±14.5 and 92.5±6.4 µg/100 g, respectively, representing 27-47% higher values than those of the other sauces (P<0.05). Overall, black garlic use combined with fat reduction may be an effective strategy for improving phenolic bioaccessibility in sauce matrices

Özet

Bu çalışmada, siyah sarımsak kullanılarak geliştirilen fonksiyonel soslarda fenolik bileşikler ve antioksidan aktivite gösteren bileşiklerin biyoeri-şilebilirliği in vitro sindirim modeli ile değerlendirilmiş ve elde edilen sonuçlar taze sarımsak bazlı soslarla karşılaştırılmıştır. HPLC-PDA analizi, epikateşin ve gallik asitin sarımsak soslarında tespit edilen ana flavonoid ve fenolik asit olduğunu ortaya koymuştur. Yağı azaltılmış siyah sarım-sak sosunda, biyoerişilebilir toplam fenolik madde miktarı 110.3±4.1 mg GAE/100 g olarak belirlenerek diğer formülasyonlara kıyasla %11-24 daha yüksek bulunurken, intestinal sindirim sonrası FRAP değeri de 15.9±2.2 mg TE/100 g ile diğer formülasyonlardan anlamlı düzeyde yük-sek bulunmuştur (P<0.05). Kromatografik analiz sonuçları da bu bulguları desteklemiş ve yağı azaltılmış siyah sarımsak sosunda biyoerişilebilir gallik asit ve klorojenik asit miktarları sırasıyla 5011.2±14.5 ve 92.5±6.4 µg/100 g olarak belirlenerek diğer sos örneklerine kıyasla %27-47 daha yüksek bulunmuştur (P<0.05). Sonuç olarak, siyah sarımsak kullanımı ve yağ azaltımı, sos matriksinde fenolik bileşiklerin biyoerişilebilirliğini iyileştirmeye yönelik etkili bir formülasyon yaklaşımı olarak değerlendirilebilir.

🔖

Cite This Article

Terut, R., Kaya, E. C., Tomaş, M., Beştepe, S. K. (2026). EVALUATION OF THE BIOACCESSIBILITY OF PHENOLIC COMPOUNDS IN BLACK GARLIC SAUCES. Gıda, Cilt: 51 Sayı: 5, 999–1012. https://doi.org/10.15237/gida.GD26061

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (36)

  1. Ahmad, R., Ahmad, N., Riaz, M., Al‐tarouti, M., Aloufi, F., AlDarwish, A., Alalaq, B., Alhanfoush, B., & Khan, Z. (2020). Optimization of extraction and quantification technique for phenolics content of garlic (Allium sativum): An application for comparative phytochemical evaluation based on cultivar origin. Biomedical Chromatography, 34(11), e4942, https://doi.org/10.1002/bmc.4942.
  2. Ahmed, T., & Wang, C. K. (2021). Black garlic and its bioactive compounds on human health diseases: A review. Molecules, 26(16), 5028, https://doi.org/10.3390/molecules26165028.
  3. Avcı, E., Tekin-Çakmak, Z. H., Özgölet, M., Karasu, S., Kasapoğlu, M. Z., Ramadan, M. F., & Sağdıç, O. (2023). Capsaicin rich low-fat salad dressing: Improvement of rheological and sensory properties and emulsion and oxidative stability. Foods, 12(7), 1529. https://doi. org/10.3390/foods1207152.
  4. Benzie, I.F., & Strain, J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1), 70-76, https://doi.org/10.1006/abio.1996.0292
  5. Cao, W., Li, L., Wang, J., Guo, W., Chen, W., Pan, L., & Li, D. (2025). Effects of black garlic polyphenols on the physicochemical characteristics, antioxidant activity, and sensory evaluation of yogurt. Gels, 11(7), 561, https://doi.org/10.3390/gels11070561.
  6. Capanoglu, E., Kamiloglu, S., Demirci Cekic, S., Sozgen Baskan, K., Avan, A. N., Uzunboy, S., & Apak, R. (2022). Antioxidant activity and capacity measurement. In: Plant Antioxidants and Health, Ekiert, H.M., Ramawat, K.G., Arora, J. (Eds.), Springer, pp. 709-773, https://doi.org/10.1007/978-3-030-45299-5_22-1.
  7. Dantas, A. M., Fernandes, F. G., Magnani, M., & Borges, G. D. S. C. (2023). Gastrointestinal digestion assays for evaluating the bioaccessibility of phenolic compounds in fruits and their derivates: An overview. Food Research International, 170, 112920, https://doi. org/10.1016/j.foodres.2023.112920.
  8. Döver, H., Bekar, E., ve Kamiloglu, S. (2024). Çörek otu posasının marmelat yapımında değerlendirilmesi: Fenolik bileşiklerin biyoerişilebilirliği ve antioksidan kapasite üzerine etkileri. Gıda, 49(6), 1206-1217, https://doi.org/10.15237/gida.GD24085.
  9. Emir, A., Emir, C., & Yıldırım, H. (2020). Characterization of phenolic profile by LC‐ESI‐MS/MS and enzyme inhibitory activities of two wild edible garlic: Allium nigrum L. and Allium subhirsutum L. Journal of Food Biochemistry, 44(4), e13165, https://doi. org/10.1111/jfbc.13165.
  10. Fernandez, S.P., & González, R. E. (2024). Nutritional quality, bioactive compounds, and antioxidant activity of nine clones of fresh garlic and its black garlic derivative: A comparative study. Biology and Life Sciences Forum, 40(1), 29, https://doi.org/10.3390/blsf2024040029.
  11. Kamiloglu, S. (2019). Taze ve dondurulmuş elmalarda ve elma posasinda polifenol biyoerişilebilirliğinin değerlendirilmesi. GIDA, 44(3), 409-418, https://doi.org/10.15237/gida.gd19026.
  12. Kamiloglu, S., Tomas, M., Ozdal, T., & Capanoglu, E. (2021). Effect of food matrix on the content and bioavailability of flavonoids. Trends in Food Science & Technology, 117, 15-33, https://doi.org/10.1016/j. tifs.2020.10.030.
  13. Kasprzak-Drozd, K., Oniszczuk, T., Kowalska, I., Mołdoch, J., Combrzyński, M., Gancarz, M., Dobrzański, B. Jr., Kondracka, A., & Oniszczuk, A. (2022). Effect of the production parameters and in vitro digestion on the content of polyphenolic compounds, phenolic acids, and antiradical properties of innovative snacks enriched with wild garlic (Allium ursinum L.) leaves. International Journal of Molecular Sciences, 23(22), 14458, https://doi.org/10.3390/ijms232214458.
  14. Kelebek, H., Sasmaz, H.K., Yazici, G.N., Sevindik, O., Guclu, G., Uzlasir, T., Aksay, Ö., Ozer, M.S., & Selli, S. (2026). Impact of black garlic and its encapsulated form on the physicochemical properties, antioxidant potential, and aroma-active profile of wheat bread. Scientific Reports, 16, 17039, https://doi.org/10.1038/s41598-026- 47739-5.
  15. Kilic-Buyukkurt, O., Kelebek, H., Bordiga, M., Keskin, M., & Selli, S. (2023). Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review. Heliyon, 9(8), e19056, https://doi.org/10.1016/j.heliyon.2023. e19056.
  16. Kumaran, A., & Karunakaran R.J. (2006). Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus. Food Chemistry, 97(1), 109-114, https://doi.org/10.1016/j. foodchem.2005.03.032.
  17. Lawless, H. T., & Heymann, H. (2010). Sensory Evaluation of Food: Principles and Practices. 2nd ed., Springer, New York, NY. https://doi. org/10.1007/978-1-4419-6488-5.
  18. Matsuse, K., Hirata, S., Abdelrahman, M., Nakajima, T., Iuchi, Y., Kambayashi, S., Okuda, M., Kazumura, K., Manochai, B., & Shigyo, M. (2024). Comparative studies of bioactivities and chemical components in fresh and black garlics. Molecules, 29(10), 2258, https://doi.org/10.3390/molecules29102258.
  19. Minekus, M., Alminger M., Alvito P., Ballance S., Bohn T., Bourlieu C., Carriere F., Boutrou R., Corredig M., Dupont D., Dufour C., Egger L., Golding M., Karakaya S., Kirkhus B., Le Feunteun S., Lesmes U., Macierzanka A., Mackie A., Marze S., McClements D.J., Menard O., Recio I., Santos C.N., Singh R.P., Vegarud G.E., Wickham M.S.J., Weitschies W., & Brodkorb A. (2014). A standardised static in vitro digestion method suitable for food-an international consensus. Food & Function, 5(6), 1113-1124, https://doi.org/10.1039/C3FO60702J.
  20. Morais, R.A., Sousa, H.M.S., & Martins, G.A.D.S. (2025). Application of the INFOGEST Protocol to Evaluate the Effects of Simulated In Vitro Gastrointestinal Digestion on Polyphenols and Antioxidant Potential of Four Native Amazonian Fruits. ACS Omega, 10(48), 59872-59884, https://doi.org/10.1021/acsomega.5c09934.
  21. Moreno-Ortega, A., Di Pede, G., Pereira-Caro, G., Calani, L., Mena, P., Del Rio, D., & Moreno-Rojas, J. M. (2022). In vitro colonic fermentation of (poly)phenols and organosulfur compounds of fresh and black garlic. Journal of Agricultural and Food Chemistry, 70(12), 3666-3677, https://doi.org/10.1021/acs.jafc.1c08081.
  22. Moreno-Ortega, A., Pereira-Caro, G., Ordóñez, J. L., Moreno-Rojas, R., Ortíz-Somovilla, V., & Moreno-Rojas, J. M. (2020). Bioaccessibility of bioactive compounds of ‘fresh garlic’and ‘black garlic’through in vitro gastrointestinal digestion. Foods, 9(11), 1582, https://doi. org/10.3390/foods9111582.
  23. Nikzade, V., Tehrani, M. M., & Saadatmand-Tarzjan, M. (2012). Optimization of low-cholesterol-low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach. Food Hydrocolloids, 28(2), 344-352. https://doi. org/10.1016/j.foodhyd.2011.12.023.
  24. Odriozola-Serrano, I., Nogueira, D. P., Esparza, I., Vaz, A. A., Jiménez-Moreno, N., Martín-Belloso, O., & Ancín-Azpilicueta, C. (2023). Stability and bioaccessibility of phenolic compounds in rosehip extracts during in vitro digestion. Antioxidants, 12(5), 1035, https://doi.org/10.3390/antiox12051035.
  25. Özdemirli, N., ve Kamiloğlu, S. (2022). Kavun çekirdeği şerbetinde (sübye) fenolik bileşiklerin biyoerişilebilirliğinin değerlendirilmesi. GIDA, 47 (6), 1130-1139, https://doi.org/10.15237/gida.GD22083.
  26. Paulauskienė, A., Kulbokas, Š., Zvicevičius, E., & Tarasevičienė, Ž. (2024). Changes in garlic quality during fermentation under different conditions. Foods, 13(11), 1665, https://doi.org/10.3390/foods13111665.
  27. Sasmaz, H. K., Ilgaz, C., Kadiroglu, P., Erkin, O. C., Selli, S., & Kelebek, H. (2025). Comparative phytochemical analysis and bioactive potential of white and black garlic. Scientific Reports, 15(1), 23427, https://doi. org/10.1038/s41598-025-03843-6.
  28. Sęczyk, Ł., Sugier, D., Świeca, M., & Gawlik-Dziki, U. (2021). The effect of in vitro digestion, food matrix, and hydrothermal treatment on the potential bioaccessibility of selected phenolic compounds. Food Chemistry, 344, 128581, https://doi.org/10.1016/j. foodchem.2020.128581.
  29. Šnirc, M., Lidiková, J., Čeryová, N., Pintér, E., Ivanišová, E., Musilová, J., Vollmannová, A., & Rybnikár, S. (2023). Mineral and phytochemical profiles of selected garlic (Allium sativum L.) cultivars. South African Journal of Botany, 158, 319-325, https://doi.org/10.1016/j. sajb.2023.05.024.
  30. Tahir, Z., Saeed, F., Nosheen, F., Ahmed, A., & Anjum, F. M. (2022). Comparative study of nutritional properties and antioxidant activity of raw and fermented (black) garlic. International Journal of Food Properties, 25(1), 116-127, https://doi.org/10.1080/10942912.2022.2 026954.
  31. Tarko, T., & Duda-Chodak, A. (2020). Influence of food matrix on the bioaccessibility of fruit polyphenolic compounds. Journal of Agricultural and Food Chemistry, 68(5), 1315-1325, https://doi. org/10.1021/acs.jafc.9b07680.
  32. Tomas, M., Beekwilder, J., Hall, R. D., Simon, C. D., Sagdic, O., & Capanoglu, E. (2018). Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce. Food Research International, 106, 129-135, https://doi.org/10.1016/j. foodres.2017.12.050.
  33. Velioglu, Y.S., Mazza G., Gao L., & Oomah B.D. (1998). Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry, 46(10), 4113-4117, https://doi.org/10.1021/jf9801973.
  34. Wu, J., Jin, Y., & Zhang, M. (2021). Evaluation on the physicochemical and digestive properties of melanoidin from black garlic and their antioxidant activities in vitro. Food Chemistry, 340, 127934, https://doi. org/10.1016/j.foodchem.2020.127934.
  35. Yang, H.-J., Shin, J.-S., Oh, S.-M., Bae, J.-E., Ye, S.-J., Choi, H.-W., & Baik, M.-Y. (2025). Enhancing antioxidant and anti-inflammatory activities of garlic by puffing. Molecules, 30(9), 2022, https://doi. org/10.3390/molecules30092022.
  36. Zhang, Y., Cai, P., Cheng, G., & Zhang, Y. (2022). A brief review of phenolic compounds identified from plants: Their extraction, analysis, and biological activity. Natural Product Communications, 17(1), https://doi.org/10.1177/1934578X211069721